Carrots have the unenviable status of being so common; they are often taken for granted.
Which is a pity, as they have wide culinary versatility, great nutritional value, are inexpensive and indispensable in the kitchen.
Did you know there is over one hundred varieties of carrot species?
There is a range of colours available – I personally have cooked with white, yellow, orange, pink, red and purple carrots.
When carrots are pulled from the ground while they are still tiny, they are referred to as baby (or new season) carrots.
Baby carrots are tender, don’t need to be peeled and are wonderful eaten raw in salads – although they are also amazing sautéed in butter.
The larger mature carrots are a little more fibrous and best grated if eaten raw and are usually cooked to make them tender.
As carrots mature they take on a more sweet and savoury flavour profile, and add a depth of flavour and savoury body to stocks, soups, stews or braises.
Carrots can be boiled, steamed, pureed, roasted, fried in tempura batter or simply eaten raw as a snack.
They can also be eaten in deserts, such as carrot cake and muffins.
Carrots are also popular in healthy vegetable juices as they contain high in Vitamin A, Carotene, Vitamin C and antioxidants.
Carrots can be stored in the refrigerator for many weeks, however if they are kept too long they may become limp or start growing roots.