Can you eat carrots that have sprouted? (+3 reasons why)

In this article, we will answer the question “Can you eat carrots that have sprouted?”, and how to store carrots to prevent sprouting?

Can you eat carrots that have sprouted?

Yes, you can eat carrots that have sprouted. Sprouted carrots would taste rather bland. It is best to utilize the carrot sprouts in different recipes if the sprouts are big enough.

Carrots with small white fibers are fine to eat and won’t have much textural and flavor change. If the carrots develop dark brown spots all over or feel slimy, discard them immediately. Carrot sprouts can be added to soups/stokes, salads(macaroni salad), and even used as a garnish.

These sprouts can be dried and added to gravies or curries for fresh flavor.

Are carrot greens nutritious?

Carrot greens can be stored in the refrigerator after wrapping them in a damp paper towel. They will remain fresh for a week. Carrot greens are very nutritious so you might not want to toss them in the bin.

  1. Carrot sprouts provide six times the vitamin C than the carrot roots. 
  2. They are rich in Vitamin A, and Vitamin K. Vitamin K is absent in the carrot root. 
  3. They are also a decent source of calcium, potassium, fiber, and iron. 

How to store carrots to prevent sprouting?

Before storing, prepare the carrots. Do not wash if you are not going to consume them immediately. Remove the greens before storing. The greens deprive the carrots of their moisture over time

In refrigerator

Carrots can be stored in the fridge for about 2-3 months. Remove the greens and toss them in an air-tight container so a plastic bag. Squeeze out the air and keep away from moisture.

Another method to keep carrots in the fridge is by placing them in a bowl full of water. Cover the bowl with a lid or plastic wrap. 

Change the water when appears milky or cloudy. This method is not applicable for long-term storage. This method will keep the carrots fresh for a week only. After that, they will start to turn slimy.

In the freezer

Carrots can be frozen to extend their shelf-life for up to a year. To freeze store carrots, they need to be blanched first. Lower the carrots in boiling water and let them scald for the required time for blanching. Blanching inactivates the enzymes that continuously degrade the quality of vegetables including carrots after harvesting.

Remove from the water and let them cool off. Peel the carrots and cut or slice them in desired shape and sizes. Toss the carrots in a freezer bag and store for up to 9 months. Carrots stored in a vacuum bag and kept in the deep freezer will last 12 months. Carrots will be safe to eat beyond this time but won’t taste good.

Canning

Water-bath canning is not recommended for carrots. Proceed with pressure canning to avoid the risk of Botulism.

  • Small carrots are preferred for canning. Wash and peel the carrots. After peeling, wash again and cut or slice into desired shapes and sizes.
  • Hot pack the carrots into a jar and leave 1-inch headspace on top.
  • Fill the jar with hot boiling water. Add salt. Proceed in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure.

Pickling 

Pickling is an excellent way to preserve carrots. Carrots are submerged in vinegar along with vegetables like cucumber, chilies, and peppers. Other ingredients like salt, chili flakes, mustard seeds, turmeric powder, asafoetida, sugar, and sesame or mustard oil are added for flavor.

Vinegar is an acetic acid solution that inhibits microbial growth due to its low ph.

Drying

Wash, peel and cut the carrots into 2-4mm thick slices. Spread the slices evenly in a Food Dehydrator at 55°C for about 10 hours. Shredded carrots will take 6-10 hours. The dried carrot flakes can be stored in an air-tight container kept in a dry and dark place. The flakes can also be blended to make a fine powder. Dried carrots in flake or powder form can be added to soups, casseroles, and drinks.

Underground root cellar

Carrots can be stored in an underground root cellar by keeping them in plastic bags surrounded by straw. The temperature and humidity of the cellar should be just above 32°F and 95% humidity, respectively. Using sand/soil instead of straw might impart an earthy flavor to the carrots. This method of preservation is termes as Clamping.

Conclusion

In this article, we answered the question “Can you eat carrots that have sprouted?”, and how to store carrots to prevent sprouting?

References

http://www.carrotmuseum.co.uk/carrotstorage.html

Hello, I'm Sana Ameer. I'm a student of Food Science and Technology at UVAS. I like to bake and I aspire to become a Food blogger.

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