Back To Your Roots

Steamed, boiled, roasted, stir-fried, braised, microwaved – carrots have so many different flavours, depending on how they are prepared. Used in both sweet and savoury dishes, the humble carrot can give a salad that extra crunch, or provide a melt-in-the-mouth sweetness giving depth to any meat dish.

Here are some ideas of how to make the most of your carrots:

Slice carrots in half, glaze with honey and balsamic vinegar and grill them on the barbecue.

Microwave with a little orange juice to give delicious crunchy carrots with a citrus twist.

Puree cooked carrots with a little butter for a sophisticated splash of colour on your plate.

Carrots are packed full of nutrients and vitamins so they’re a popular ingredient for juicing. Their sweetness also blends well with sweet fruits.

Mix grated carrots with mince or kidney beans for super healthy burgers.

Toss some carrot batons in olive oil and cook on a griddle until tender.

Roast carrots in a little olive oil (parboil larger ones) either on their own or around a joint of meat – add herbs such as thyme or rosemary and crushed garlic for extra flavour.

Stir-fry carrots with a selection of other crunchy vegetables to add colour and texture to oriental dishes.

Cut carrots into batons and serve as crudités with dips as a healthy alternative to crisps – also great for picnics and kid’s lunch boxes.