Carrots

Carrots have a distinctive flavor that can be described as sweet, earthy, and woody with notes of pine and citrus. 

The skin is bitter, so it is best peeled off. The center of the carrot carries water from the roots to the leaves so it has less flavor than the surrounding layers. Carrots are high in sugar content, containing up to 5%. 

When cooked, the cell walls of the carrot are weakened and the sugars are released. If cooked with fat, the sugars will begin to caramelize and create many complex new aroma compounds.