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Apiaceae or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus Apium and commonly known as the celery, carrot or parsley family, or simply as umbellifers. It is the 16th-largest family of flowering plants, with more than 3,700 species in 434 genera including such well-known and economically important plants as ajwain, angelica, anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and sea holly, as well as silphium, a plant whose identity is unclear and which may be extinct.
Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses. Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years.
Daucus carota, whose common names include wild carrot, European wild carrot, bird's nest, bishop's lace, and Queen Anne's lace, is a flowering plant in the family Apiaceae. It is native to temperate regions of the Old World and was naturalized in the New World.
Scott Thompson, known professionally as Carrot Top, is an American actor and stand-up comedian.
Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
In botany, an umbel is an inflorescence that consists of a number of short flower stalks that spread from a common point, somewhat like umbrella ribs. The word was coined in botanical usage in the 1590s, from Latin umbella "parasol, sunshade". The arrangement can vary from being flat-topped to almost spherical. Umbels can be simple or compound. The secondary umbels of compound umbels are known as umbellules or umbellets. A small umbel is called an umbellule. The arrangement of the inflorescence in umbels is referred to as umbellate, or occasionally subumbellate.
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. Fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.
Chai tow kway is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake.
Carrot River is a town located in northeast Saskatchewan in Canada. The administration office for the Rural Municipality of Moose Range #486 is located in Carrot River.
Carrot juice is juice produced from carrots.
Bob chorba is a chorba, a Bulgarian soup. It is made from dry beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.
Sodd is a traditional Norwegian soup made with cooked mutton and meatballs made with lamb or beef. Potatoes and carrots are included in a clear, fragrant broth. In what is considered the proper way of serving, both the potatoes and carrots should be boiled separately and then only included upon serving. This is done by the table, where people plate their own servings.
The carrot is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.
Boiled beef is a traditional English dish which used to be eaten by working-class people in London; however, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used; boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots.
Cezerye is a semi-gelatinous traditional Turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. Cut into matchbox-sized rectangular chips and served on special occasions. It originated from Eastern Mediterranean Turkish province of Mersin. Grated carrots are boiled first and then roasted with sugar, coconut powder is spread on it, and pistachios, hazelnuts, peanuts or walnuts are put in it.
Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding or as a sweet dessert.
Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Carrot chips are carrots that have been fried or dehydrated. Some carrot manufacturers also refer to bagged, sliced carrots as carrot chips. The fried version of carrot chips is often referred to as carrot fries, especially when the chips are made in the shape of french fries. Fried carrot chips have an oil content of 35-40%.
Bunny and Claude is a 1968 Warner Bros. Looney Tunes cartoon directed by Robert McKimson. It was the first appearance of Bunny and Claude, inspired by the 1967 Warner Bros. film Bonnie and Clyde. This is the first cartoon since 1964’s False Hare directed by Robert McKimson in his own unit. The cartoons he directed in the DePatie–Freleng era were produced by Friz Freleng’s unit.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
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