All about Carrots

Published on 21 June 2019 by Liz Macri, Kitchen ink

One of the earliest vegetables ever grown, carrots are very versatile being used in both sweet and savoury dishes. From carrot cake to carrot jam, carrot juice and carrot chips, there are endless possibilities!

In Australia, carrots are mainly grown in New South Wales and Victoria are available in several varieties, including dutch (baby) carrots that are about 5-8cm long and sold in bunches. Dutch carrots come in several colours so look out for the purple, yellow and white varieties.

TO SELECT AND STORE:

When buying carrots, look for bright-coloured, firm, well-shaped carrots that are free from splits or that appear dry, wilted, soft or shrivelled. If the tops are still attached, look for fresh, bright, green leaves. Carrots are best stored in a plastic bag or in the vegetable crisper.

TO EAT:

When ready to use, wash and scrub the outer skin of the carrots (they don’t need to be peeled). Remove top and tails. Leaves are edible if cleaned and free of dirt.

Carrots can be eaten raw and are great in school lunchboxes, dips, salads or purees. If cooking carrots, they are great in stir-fries or boiled, steamed or microwaved for about 4-8 minutes or until tender. Use in casseroles, soups, biscuits, pikelets, scones or even sauces. When cooking baby carrots, they are best left whole.

ROASTED BABY CARROTS:

 To cook baby carrots or carrot batons, preheat oven to 200°C /180°C fan-forced. Line a baking tray with baking paper. Place carrots, in a single layer, on prepared baking tray. Dot with a little butter and a drizzle of oil. Scatter over some fresh thyme leaves. Bake for 40 minutes or until golden and tender. Season and serve.