Carrots

The carrot is one of the most popular and versatile root vegetables, with a delicately sweet flavour that can be enjoyed both raw and cooked.

Young baby carrots have the most delicate flavour and texture, and are best eaten with their skins on, gently cooked and glazed with butter. Maincrop carrots are larger and sturdier and are excellent for accompanying hearty dishes such as boiled beef and dumplings, or for including in warming winter broths, soups and stews to add flavour and colour. They are also excellent for eating as a snack, grating raw into salads or for making moist carrot cake.

Baby Carrots