HEADING |
GAJAR
Carrot | Möhre | Carottes |
|
|
|
|
|
|
One
of the most versatile, reasonably priced and popular vegetables
in the UK, carrots have a sweet flavour, crisp texture and a distinctive
orange colour. Baby carrots, which are cooked whole, are especially
tender and sweet. Choose carrots that feel firm to the touch, have
a smooth skin and a bright colour. |
|
|
|
|
| How
To Use |
|
Carrots
can be eaten raw or cooked. Raw grated carrots are included in salads
such as coleslaw and can be added to rice and nut salads or pasta
salads. Cooked carrots are a popular accompanying vegetable and
combine particularly well with other root vegetables such as swede
or parsnip. They can be included in soups, stews and pies. Spices
such as cardamom, cumin and coriander and herbs such as parsley
and chives go particularly well with cooked carrots. Carrots are
also included in a variety of sweet recipes, such as carrot cake
and Christmas pudding. |
|
|
|
|
| How
To Prepare |
|
Carrots
should be peeled, topped and tailed and washed before cutting into
rounds, cubes or strips. Baby carrots need to be scrubbed, topped
and tailed and washed before cooking whole. |
|
|
|
|
| How
To Cook |
|
Carrots
can be boiled, baked, roasted or steamed. To boil carrots, bring
a pan of water to the boil, add the chopped carrots or whole baby
carrots and cook for 10 12 minutes, depending on size, until tender.
To bake, preheat the oven to 190°C, gas mark 5, place sliced
carrots in an ovenproof dish with a knob of butter, 5 tbsp water
and 1 tbsp clear honey, cover tightly with foil or a lid. Cook for
50-55 minutes or until tender. To roast preheat the oven to 200C,
gas mark 6. Add 2 tbsp olive oil to a roasting tin and heat in the
oven, add sliced carrots, season well and roast for 45-55 minutes
or until tender. To steam, place chopped carrots or whole baby carrots
in a steamer and cook for 10 15 minutes or until tender.
|
|
|
|
|
|
|
|
