Crunchy root vegetable comes in a host of hues

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Imagine Bugs Bunny with a red carrot in his hand. Doesn't seem right, does it? Carrots haven't always been orange.According to "The Food Encyclopedia" the vegetable originally had a deep purple-to-black hue and was used for medicinal purposes. Sometime in the 19th century, French agronomists decided to play around with its pigments and created the orange carrot.The carrot of today has been cultivated to grow in a rainbow of colors including red, yellow, purple, black, white and, of course, orange. Its flavor is the same, but each carrot has its own form of nutritional value.For instance, the red carrot contains lycopene, believed to help prevent heart disease, and the yellow carrot contains xanthophylls, which is similar to beta-carotene and considered a cancer-prevention agent.Gardeners interested in growing various types of carrots can find seed packets online at www.tmseeds.com and www.seedsofchange.com.In the meantime, enjoy the orange variety. Here are some recipes to consider.CARROT AND ORANGE ICE CREAM2 cups carrot slices2 cups half-and-half2 cups heavy cream1/2 vanilla bean, split lengthwise2 wide strips orange rind1 cinnamon stick9 egg yolks3/4 cup sugarIn small saucepan, boil carrot slices in water until very tender. Drain, then make puree and reserve. In saucepan over medium heat, whisk together half-and-half, cream, vanilla, orange rind and cinnamon stick, stirring to make sure mixture doesn't burn or stick to bottom of pan. When cream mixture reaches a fast simmer (do not let it boil), turn off heat and let flavors infuse 10 minutes.Whisk egg yolks and sugar together. In thin stream, whisk half of cream mixture into egg yolk mixture. Then pour egg-cream mixture back into saucepan containing rest of cream mixture. Heat over medium heat, stirring constantly with wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove from heat.Meanwhile, in a bowl put 2 handfuls of ice cubes in bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Combine the carrot puree with the custard, mixing well. Pour the cream mixture through a fine sieve (to remove vanilla bean pieces, orange rind and cinnamon sticks) into smaller bowl. Chill 3 hours, then continue according to ice-cream maker directions.-- Gale Gand/www.foodnetwork.com/CARROT SPREAD1 cup finely grated carrots2 ounces cream cheese, softened3 tablespoons butter, softened2 tablespoons green olives2 tablespoons grated onionDash of white pepperMix ingredients together thoroughly. Chill in refrigerator. Spread on crackers or toast.-- www.carrotrecipes.com (modified)CARROT, GREEN APPLE AND MINT SALAD1/3 cup plain nonfat yogurt2 tablespoons mayonnaise1 tablespoon lemon juice1 tablespoon cider vinegar1 teaspoon honey1 pound carrots, peeled and trimmed1 Granny Smith apple, cored2 tablespoons roughly chopped fresh mint leavesSaltFold a full sheet of paper towel into quarters and place in small bowl. Spoon yogurt on top of paper towel. Place in refrigerator and let drain for 20 minutes.In a small bowl, whisk together thickened yogurt and mayonnaise until smooth. Whisk in lemon juice, vinegar and honey.Grate carrots and then the apples in a food processor. Transfer to a large bowl and stir to combine. Pour dressing over carrot mixture and toss. Add mint and season with salt. Serve chilled.-- Ellie Krieger/www.foodnetwork.comLEMON CARROT MARMALADE3 large lemons, quartered and seeded2 pounds carrots, trimmed, scraped and cut into 1 inch pieces3 cups sugar1/2 cup honey1/4 cup minced, preserved ginger2 quarts waterGrind lemons and carrots together in meat grinder, using coarsest blade. Combine all ingredients in large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with thin layer of melted paraffin. When paraffin has hardened, cover glasses and store.-- www.epicurious.comGINGERED CARROT LOAF1-3/4 cups whole-wheat pastry flour1/2 cup pecans, toasted and chopped1 tablespoon crystallized ginger1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1 cup shredded carrots2/3 cup packed brown sugar1/2 cup vanilla soy milk3 tablespoons light olive oil1 large eggPreheat oven to 350 degrees. Coat 8- by 4-inch baking pan with cooking spray. In large bowl whisk flour, pecans, ginger, baking soda, baking powder and salt together.In small bowl, combine carrots, sugar, milk, oil and egg. Make well in center of flour mixture and add milk mixture, stirring just until blended. Pour batter into prepared pan. Bake 1 hour or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to rack and cool completely.-- "Women Heart's All Heart Family Cookbook" (National Coalition for Women with Heart Disease, $29.95)CARROT-SWEET POTATO RING1 large onion, chopped2 tablespoons butter1 pound carrots, cooked and mashed1 pound sweet potatoes, cooked and mashed1 egg, beaten1 tablespoon grated orange rind1/4 cup honey1/3 cup Jack Daniel's whiskeyPreheat oven to 350 degrees. Saute onion in butter. In a bowl mix mashed carrots and sweet potatoes; stir in onion and remaining ingredients. Spoon into well-greased ring mold. Bake 20-25 minutes or until firm. Unmold. Fill center with cooked green vegetables. Yield: 6 servings.-- "Jack Daniels, The Spirit of Tennessee Cookbook" (Rutledge Hill Press, 1988)(Contact Mary Constantine of The Knoxville News Sentinel in Tennessee at www.knoxnews.com.)