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White Carrots

A pale and versatile root vegetable

OriginLikely descended from wild carrots found in Europe and Southwest Asia.

Flavor ProfileMilder and less sweet than orange carrots, with a subtle earthy note.

Nutrient ProfileGood source of fiber and vitamin A (though less beta-carotene than orange carrots).

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Common carton size

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Remove any greens before storing. Store in a perforated plastic bag for best results in the refrigerator.

Peel them just like regular carrots, or scrub well if you prefer to leave the skin on.

Their milder flavor makes them ideal for delicate dishes, purees, and light soups.

Chop them into mirepoix (the aromatic base of onions, celery, and carrots) for a visually distinct flavor foundation.

Herbs: Thyme, rosemary, parsley, dill

Spices: Nutmeg, ginger, white pepper

Aromatics: Garlic, shallots, leeks

Proteins: Chicken, pork, white fish

Vegetables: Potatoes, celery, leeks, mushrooms

Assuming they will taste exactly like orange carrots; their flavor is generally milder.

Overcooking, which can make them mushy and lose their appealing texture.

Also called