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In season – carrots

In season - carrotsThe nation’s favourite vegetable has got to be the humble carrot. With its distinctive bright orange colour, it is one of the most versatile root vegetables around and can be used raw or cooked in sweet or savoury dishes.

There is an old wives’ tale that carrots can help you see in the dark and while not entirely true, carrots are very high in beta-carotene, which is an important nutrient for maintaining healthy eyes.

Choosing the best carrots

When selecting your carrots, choose the brightest looking ones. They should also be firm and unblemished. Young, thin carrots with their feathery green tops still attached are particularly tender and sweet.

Carrots are available all year round, but at their best from mid-May through to the end of September. Those on sale later in the season will be larger and may be firmer.

Preparing carrots

Preparing carrots is super simple, just chop off the tops and tails and give them a clean. You can peel them, but most of the nutrients are stored just beneath the skin, so try not to take too much off.

Cooking carrots

There are so many ways to cook carrots if you don’t fancy eating them raw. They can be steamed, boiled, fried or grated; the possibilities are endless.

Dish ideas

We love carrots cooked up with a little bit of butter with our Sunday roast dinner. We are also partial to a carrot cake or carrots cut into ribbons in a delicious, crunchy salad.