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In season with Food magazine: carrots

In season with Food magazine: carrots

Mum was right – this root vege is packed with vitamin A, which can indeed improve your vision. Just one of many reasons why the carrot is gold! Recipes and styling by Sophie Gray.

Need to know:

  • Carrots will easily last for at least two weeks if kept in the fridge. Ideally, store loose in the crisper drawer; if you prefer to keep in a bag, place paper towel in with them to absorb moisture and maintain freshness. Ensure you keep carrots away from apples, which give off a gas that makes them bitter.

  • The green leaves of carrot tops have delicious flavour and can be treated much the same as parsley – chop and add to salads, blitz into a pesto or a gremolata, or add to a bolognese for extra zing.

  • Carrots are great as a noodle or pasta substitute. Simply spiralise or peel thin ribbons, then chuck into a wok or a pot of salted water to soften before adding to your favourite family meal.

  • While raw carrots are comprised of 88 per cent water, making them a healthy snack, cooking carrots creates a nutritional power punch, as it releases hidden pockets of beta carotene, which the body converts into Vitamin A.

Try these carrot-inspired recipes from the Food 2018 Sep/Oct issue:

This roasted carrot hummus is sweet and fragrant, rather than hot, so is a good option for lunchbox snacks as well as pre-dinner nibbles. You'll never want store-bought hummus again!

This flourless carrot and almond spice cake is moist, full of flavour and perfect for all the gluten-free cake lovers out there. Plus, that orange cream cheese icing is simply divine.

The carrot and ginger in this sauerkraut recipe add a fantastic new zing, fermenting for at least five days to get the best flavour development possible. What a delicious way to get those probiotics!

For more great ways to use carrots in your cooking, click here!

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