A mixture of traditional orange carrots and red samurai varieties.
The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around – a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes.
Very young carrots just need to be scrubbed clean and topped and tailed. Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.
Grate raw and use to make carrot cake or coleslaw. Peel into ribbons with a peeler for a salad. Slice into chunks and roast (30-35 mins). Cut into batons and steam (5-6 mins) or boil (5-7 mins).
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