Carrots

Their sweet flavour is an important ingredient in broths. Mature medium-sized carrots have more flavour and will stand up to longer cooking than younger smaller ones which are more suitable in a delicate combination of vegetables. Old and woody-centred carrots at the end of winter have lost most of their flavour: use only the outer part and throw away the central core. Too many can overwhelm with their sweetness. Contain more natural sugar than any other vegetable except for sugar-beet. Very high levels of vitamin A along with potassium, calcium and phosphorous.