This sort of carrots is becoming very trendy and more and more often they can
be found in the vegetable section of green-grocers’ and supermarkets. The poor, classical orange carrots are almost an “every-day product” compared to the yellow, white and purple ones.
Once upon a time, the every-day carrots were white and purple and only at the end of the XVII century did the orange ones begin to appear. The story goes that they were invented in Holland to celebrate William of Orange, but in any case they kept being liked more than the other ones because they would keep their color also when cooked.
The color of the carrots depends on the amount of carotene or flavonoids that they contain: orange carrots are rich in beta-carotene, yellow ones somewhat less, white ones are practically devoid of it; purple ones are rich in flavonoids, in particular in anthocyanins, which are polyphenols with a strong antioxidant power. To sum up, every type of carrot has its own characteristics and its own beneficial effects slightly different from the other ones, but colored carrots are employed in the kitchen mainly for beauty effect.
Like all carrots, before being employed they should be peeled with a potato peeler or scraped with a knife.