Carrots are one of the best known and loved root vegetables. Orange in colour they originally came from Holland, where white and purple ones where also available, these are rare today.

A versatile inexpensive year round vegetable, that has different flavours depending on how they are cooked. Young season carrots are sweet with an intense flavour and are usually sold with their feathery tops. Older carrots should be firm and unblemished.

Nutritional Value (per 100gm)

Carrots contain large amounts of Vit A, Retinol which is required for cell growth and development, with Carotene for formation of visual pigments in the eye. Notable amounts of Vitamins B3, C and E are also present. When eaten raw, carrots also provide good quantities of potassium, calcium, iron and zinc. 31/2 ozs of carrots provide the RDA of Vitamin A.

Serving Suggestions:

Eaten raw carrots can be cut into julienne strips and used in dips, such as avocado dips.

They can be grated into salads, or juiced with other ingredients.

Cooked young carrots braised in butter are sweet, whilst if steamed they are tender and melt in the mouth.

Casseroles bring out the savoury and characteristic flavour. Carrot soups are fragrent and mild, mixed with orange juice they can be refreshing.

When added to cakes, their flavour is hardly noticed but adds a sweetness and richness.

To obtain the optimum nutritional value, use raw or only slightly cooked carrots, to retain the valuable nutrients that lie, either in or under the skin.