Carrots

Did you know that carrots used to be purple, until the sixteenth century when farmers in Holland started to plant orange crops in honour of Dutch hero, William of Orange.

How to Use

Carrots can be eaten raw or cooked. Raw grated carrots are included in salads such as coleslaw and can be added to rice and nut salads or pasta salads. Cooked carrots are a popular accompanying vegetable and combine particularly well with other root vegetables such as swede or parsnip. They can be included in soups, stews and pies. Spices such as cardamom, cumin and coriander and herbs such as parsley and chives go particularly well with cooked carrots. Carrots are also included in a variety of sweet recipes, such as carrot cake and Christmas pudding.

How to Prepare

Carrots should be peeled, topped and tailed and washed before cutting into rounds, cubes or strips.

How to Cook

Carrots can be boiled, baked, roasted or steamed. To boil carrots, bring a pan of water to the boil, add the chopped carrots and cook for 10 12 minutes, depending on size, until tender. To bake, preheat the oven to 190°C, gas mark 5, place sliced carrots in an ovenproof dish with a knob of butter, 5 tbsp water and 1 tbsp clear honey, cover tightly with foil or a lid. Cook for 50- 55 minutes or until tender. To roast preheat the oven to 200C, gas mark 6. Add 2 tbsp olive oil to a roasting tin and heat in the oven, add sliced carrots, season well and roast for 45-55 minutes or until tender. To steam, place chopped carrots or whole baby carrots in a steamer and cook for 10 15 minutes or until tender.