The uses:

Carrots are a versatile vegetable and can be eaten raw or cooked. They are ideal for cutting into strips and including in stir fries, casseroles or vegetable soup. They can be boiled or roasted and make the perfect side dish for roast lamb or beef. Carrots can also be used in cakes and biscuits to make a healthy sweet alternative with loads of taste.

Choosing in store:

Look for carrots that are firm, vibrant in colour, and if the leaves are still attached make sure they are fresh and green. Don't go for carrots that are split, soft or dry.

Pair with:

Lamb, beef, potato, pumpkin, honey, salads and most other vegetables.

TIP:
Use carrot juice as a base to make healthy and flavorsome sauces.

Nutritional Value:

Carrots contain a high dose of beta-carotene which when consumed turns to vitamin A and has been linked to assisting eyesight. They are also a good source of
• Vitamin C
• Iron
• Potassium