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The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. When fresh it has a crisp texture. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. Carrots are widely used in many cuisines, especially in preparation of salads, and carrot salads are a tradition in many regional cuisines.

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Carrot Recipes