Ideal for juicing or catering for a large group
Fresh carrot juice is one of the best natural medicines for colds, viruses & teenage acne
Nantes variety of carrots... even cylindrical shaped carrots
Roasting brings out the sweetness in carrots, which works well with savoury flavours.
Cut carrots into large chunks & roast with olive oil, cumin and cinnamon. Once cooked, toss them with raisins & parsley.
Grate & add them to stir-fries, bolognese sauce or pasta bake. Steam carrots and mix them through mashed potato.
Transform carrots into an exotic, boldly flavoured Moroccan side dish by braising them with mint, cinnamon, garlic, red pepper, coriander, honey & lemon.
Carrots should be eaten both raw & cooked.
Whilst some nutients may be lost in the cooking process, others are
made more bioavailable. If carrots are cooked whole, then cut up,
they are noticeably sweeter than if they are cut up first
A raw carrot is a great alternative to fruit
Carrots are full of sulfur & glutathione which helps in the detoxification process, especially when eaten raw.
Cooking carrots is simple, just wash, peel & cut into any shape before boiling, steaming, roasting, pureeing or even frying with a little honey
For boiling carrots, it is best to boil them for 12-15 minutes.
6 - 8 minutes to steam carrots that are sliced 1/2cm thick.
Buy carrots without the greenery still on them, otherwise those pretty leafy tops will act like nutrient vampires sucking out the vitamins & moisture before you can eat the carrots.
Carrots pair well with mild or strong flavours... use spices like; cinnamon, cumin, coriander, ginger, nutmeg & paprika, along with herbs: dill, fennel, parsley, rosemary, sage, thyme, basil & garlic