COOKING GUIDE

Carrots, because of their natural sweetness, are used in a wide range of dishes, and are wonderfully tasty hot and cold, raw and cooked.
	If you are preparing young carrots, there is no need to peel them. Instead, just trim the ends and scrub well. Larger carrots should be peeled. Leave whole or cut as specified. If the carrots you're working with have a woody core, just cut it out.
	To boil carrots, just drop them into boiling salted water and simmer until just tender: 4 - 10 minutes for sliced or grated carrots,  8 -10 minutes for whole baby carrots and  10 - 20 minutes for larges whole carrots. To steam, cook whole baby carrots, covered, over boiling water for approx. 10 minutes. To braise, cook whole baby carrots or thinly sliced carrots, with 3 tablespoons stock or water and 30g butter per 450g, tightly covered, for approx. 5 minutes. Boil uncovered to evaporate excess liquid before serving.

 

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SERVING IDEAS

Serve raw carrot sticks with a dip.

 Dress hot carrots with butter and chopped fresh herbs such as parsley, chives, thyme or marjoram.

 Add a little sugar or honey and a squeeze of lemon or orange juice when braising; or, try spices such as nutmeg, ginger or curry powder.

 

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