The Kuroda variety was originally developed in Asia in the 1950s. As with all carrots, they are starch-free and have a high sugar content, which explains their roasted caramelized goodness. This refined root will please even the most discerning palates with its ultra-fine grained texture! They carrots are wonderful steamed, braised and spiced, roasted, pureed into luscious soups and sweet-savory flans, shredded raw in salads, juiced, or mashed with potatoes!
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