Carrot

How to store Carrot

Keep in the fridge. If they come bunched, twist off the tops so the carrots stay juicy. Keep the tops fresh in a glass of water, and use sparingly in salads, as a garnish, or whizzed into pesto.

You can usually just scrub, but your carrots might need to be peeled in winter.

Prep & Cooking tips

To peel or not to peel? The summer and autumn crops usually scrub up well. As winter progresses, if the carrots have been in store, the skins become discoloured, so peeling is a good option.

Our carrots are full of flavour so try using them raw in salads or as a quick crudité snack. They are happy roasted, braised, steamed, stir fried or boiled. Try not to overcook them into mushy submission.

Easy ideas

1. Grated carrot ideas

Here are a few ideas to ensure that, armed with a grater, you’ll never leave them rattling around in the bottom of the box.

2. The sandwich

Mix a handful of grated carrot with some crumbled cheddar and a spoonful of sweet chutney (mango works surprisingly well). Spread into a sarnie with some crisp salad leaf.

3. Don't throw the bunches

Carrot tops are full of flavour and good to eat. Pick out the feathery leaves and whizz into a carrot top pesto - delicious tossed through pasta, or drizzled over roasted carrots, new potatoes or greens.

4. The side salad

Mix 2 grated carrots with some grated ginger, a pinch of ground cardamom and the juice of half a lemon. Scatter over some toasted mixed seeds and chopped green herbs.

5. The fritter

Mix 2 large grated carrots with 2 tbsp gram flour, 1 small grated red onion, ½ tsp cumin, some chopped parsley and salt & pepper. Mix and press into small patties, fry until golden. Try this recipe for Harissa carrot fritter pittas

6. The secret ingredient

Add a handful of grated carrot into sturdy slow-cook dishes such as pies, stews or chillies. A covert and stealthy way of getting veg into the diets of the most stubborn of eaters.

7. The speedy stock pot

Don’t forget that carrots are a key ingredient for a stock pot, so any clean peel or gratings are always welcome. You can make a fast stock pot by grating your onions, carrots and celery first.

Goes well with

Acidic flavours (Vinegars, lemon juice)

Citrus (Lemon, Orange)

Herbs (Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme)

Nuts (Almonds, Hazelnuts, Pistachios)

Spices (Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise)

Honey and sugar

Raisins, currants and sultanas

Sesame, including tahini