Use in salads, soups, casseroles, stir-fries, cakes, muffins and raw with dips.
Selection:
Choose firm, orange carrots with no signs of softness.
Storage:
Unwashed in an airtight bag in refrigerator crisper.
Cooking:
Boil or steam for 5-7 minutes until tender. Microwave sliced in a covered dish with 2 tablespoons water on HIGH (100%) for 4-6 minutes, stirring after 4 minutes to ensure even cooking. Roast large chunks with potatoes, pumpkin, sweet potato and parsnips in moderately hot oven for 45-60 minutes.
Serving suggestion:
Cook baby carrots or sliced larger carrots until just tender then toss in a serving dish with a little crushed garlic, honey, orange juice and chopped mint.