Carrots

Carrots are an essential ingredient in many of the world’s cuisines. This versatile root vegetable is used in stocks, soups, in dishes as varied as cakes and casseroles, and, unlike many other root vegetables, they are delicious raw in salads and as a juice.

New crop or baby carrots (sometimes called Dutch carrots) are best for eating raw in salads and only need to be cleaned with a stiff brush before use. They are usually sold in bunches with their green, feathery tops attached. Remove these before storing, as they drain the carrots of moisture and nutrients. The larger, older carrots are best peeled and cooked. They can be steamed and served with butter, roasted and served with a garlicky mayonnaise, used in soups, puréed, or added to sweet dishes such as cakes and muffins.