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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