British Carrots - Creative Carrots - Go Back To Your Roots!

Creative Carrots

Go Back To Your Roots!

Steamed, boiled, roasted, stir-fried, braised, microwaved - carrots have so many different flavours, depending on how they are prepared. Used in both sweet and savoury dishes, the humble carrot can give a salad that extra crunch, or provide a melt-in-the-mouth sweetness giving depth to any meat dish.

Carrots are available all year round and are one of the most versatile vegetables. They are also packed full of nutrients and vitamins - one of the reasons they're such a popular ingredient for juicing. They have one of the highest sugar contents of all vegetables which is why they are used for cakes and puddings.

We're all familiar with steamed or boiled carrots as an accompaniment, or as an essential addition to any stock, soup or casserole base, but why not try some new ways with carrots?

Try something new!

Roast carrots in a little olive oil (parboil larger ones) either on their own or around a joint of meat - add herbs such as thyme or rosemary and crushed garlic for extra flavour
Toss some carrot batons in olive oil and cook on a griddle until tender
Microwave with a little orange juice to give delicious crunchy carrots with a citrus twist
Puree cooked carrots with a little butter for a sophisticated splash of colour on your plate
Stir-fry carrots with a selection of other crunchy vegetables to add colour and texture to oriental dishes
Cut carrots into batons and serve as crudités with dips as a healthy alternative to crisps - also great for picnics and kid's lunch boxes

Back to Simply Carrots!


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		Creative Carrots Go Back To Your Roots! Back to Simply Carrots! Steamed, boiled, roasted, stir-fried, braised, microwaved - carrots have so many different flavours, depending on how they are prepared. Used in both sweet and savoury dishes, the humble carrot can give a salad that extra crunch, or provide a melt-in-the-mouth sweetness giving depth to any meat dish. Carrots are available all year round and are one of the most versatile vegetables. They are also packed full of nutrients and vitamins - one of the reasons they're such a popular ingredient for juicing. They have one of the highest sugar contents of all vegetables which is why they are used for cakes and puddings. We're all familiar with steamed or boiled carrots as an accompaniment, or as an essential addition to any stock, soup or casserole base, but why not try some new ways with carrots? Try something new! Roast carrots in a little olive oil (parboil larger ones) either on their own or around a joint of meat - add herbs such as thyme or rosemary and crushed garlic for extra flavour Toss some carrot batons in olive oil and cook on a griddle until tender Microwave with a little orange juice to give delicious crunchy carrots with a citrus twist Puree cooked carrots with a little butter for a sophisticated splash of colour on your plate Stir-fry carrots with a selection of other crunchy vegetables to add colour and texture to oriental dishes Cut carrots into batons and serve as crudités with dips as a healthy alternative to crisps - also great for picnics and kid's lunch boxes Back to Simply Carrots!