Jable Carrot
About the product
Carrot grown in volcanic sand (jable), which gives it a firmer texture and superior natural sweetness.
Origin
Cultivation in jable is a historical dryland farming technique in Granadilla de Abona that conserves moisture and modifies the organoleptic properties of the root.
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Culinary uses
Dressed Carrots / Fresh Salads: This is the most common and prominent use. They are lightly cooked (al dente) and dressed with crushed garlic, cumin, oregano, wine vinegar, and olive oil, served as a cold tapa or side dish. Carrot Mojo: A modern variation of Canarian mojo, ideal for accompanying wrinkled potatoes. It is often prepared in "zero waste" recipes using the cooked carrot pulp, mashed with garlic, cumin, vinegar, and olive oil. Canarian Stews and Casseroles: Due to its natural sweetness, it is a star ingredient in Canarian stews and meat or fish dishes, adding flavor without being stringy. Carrots in Sauce: Cooked in thick slices, sautéed with onion, parsley, white wine, and a touch of flour.
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Production area
Costa
Where to find it
Producers who make it and restaurants that use it.