Orange or pale root vegetables, earthy and sweet when cooked, bunched fresh from the garden or kept in sand through winter. A cook adds carrots to stews and broths for color and nourishment; they roast whole or are diced fine. Dried carrots are harder to work but rehydrate slowly in long-simmering pots, stretching a harvest through seasons of scarcity.
Carrots
Orange root vegetables; sweet cooked, dried for long-simmering pots.