Carrots

Our Table Carrots are immature carrots that have been harvested early for your eating pleasure, not mature carrots that have been cut and peeled in the “baby-cut” style.

Storage: Keep carrots in a plastic bag in the refrigerator for up to 2 weeks. If you buy them with the green tops and won’t use them right away, remove the tops. Green tops high highly nutritious and are used in smoothies or left on while cooking.

General Use: Top, tail (or leave on) and wash under cold water.  Scrub with a soft brush to remove dirt.

Boiled: In a pot, combine the baby carrots, butter, sugar, and sea salt.  Add in about 2cm of water and bring to a boil and simmer covered for about 8 minutes.  Remove the lid, raise the heat to medium-high and continue cooking until the water has reduced (about 2 minutes).  Turn the carrots in the sauce and season to taste.  Or try combining baby carrots, apple juice, honey and water in a large saucepan. Bring to a boil and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.

Steamed: Steam the baby carrots in a saucepan with 1cm of water until crisp-tender, about 4 minutes.  Drain and toss with the butter and nutmeg.

Stir-Fried: Cut a combination of broccoli, celery, mushrooms, red and green peppers, onions and carrots into bite-size pieces.  In a wok sauté sliced garlic and onions. Add the vegetables starting with the baby carrots and finishing with broccoli.  Do not overcook.  Add sea salt, pepper and soy sauce, mix well for a couple of minutes to combine.

Glazed: Boil the carrots until they are just about tender.  Add them to a pan with butter, brown sugar, and honey and cook them until the glaze is hot and bubbly (about 5 minutes).

Roasted: Heat oven to 200°C.  In a bowl, mix the carrots with the maple syrup, olive oil and sea salt.  Lightly coat a cookie sheet oil and spread the carrots on in a single layer.  Bake for 30-40 minutes until tender and golden.

Stewed: Sauté chopped onion and celery in hot olive oil until soft.  Add cubed sweet potatoes and crushed garlic and sauté for another minute. Add sliced leeks and sauté 2-3 minutes.  Add stock and simmer 15 minutes.  Add chopped tomatoes, red pepper, baby carrots and simmer for 15 minutes.  Add seasoning to taste and serve with brown rice.