Carrots can be eaten in a variety of ways. They are often chopped and boiled carrots, fried or steamed, and cooked in soups and stews. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
Carrot juice is also widely marketed, especially as a health drink, either stand alone or blended with fruits and other vegetables.
Try grating them with a little lemon juice in a salad.
How to stop carrots going soft
Store them in the fridge, if you can buy them with the leaves attached, this also helps prevent them for going bendy!
Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Carrots are at their best and in season during the following months:
May, June, July, August, September & October.
5 a day; fruit and vegetable portion sizes
We have recently started to take delivery of a weekly organic fruit and vegetable box which has of course heightened our interest in the 5 a day fruit and vegetable regime. This simple app will show you what makes up one of your 5 a day portions of vegetables. You'll be surprised how small the quantities are in some instances. You'll be able to eat healthier and feel all the better for it.
Select a fruit or vegetable from the picker below to see what its daily portion consists of
What are you waiting for? Pick your fruit and veg now!
3 heaped tablespoons of tinned Ackee
2 Globe Artichoke hearts
7 spears of tinned asparagus
5 spears of fresh asparagus
One third of an Aubergine/Eggplant
3 heaped tablespoons of barlotti beans
3 heaped tablespoons of black-eyed beans
3 heaped tablespoons of broad beans
3 heaped tablespoons of butter beans
3 heaped tablespoons of cannellini beans
4 heaped tablespoons of French beans
3 heaped tablespoons of kidney beans
3 heaped tablespoons of pinto beans
4 heaped tablespoons of runner beans
3 heaped tablespoons of soya beans
2 handfuls of fresh bean sprouts
3 whole bottled beetroot
3 whole fresh baby beetroot
2 spears of broccoli
8 Brussels sprouts
3 heaped tablespoons of butternut squash
2 handfuls of sliced cabbage
3 heaped tablespoons of shredded cabbage
3 heaped tablespoons of tinned carrots
3 heaped tablespoons of fresh carrot slices
8 florets of cauliflower
3 sticks of celery
3 heaped tablespoons of chickpeas
One fifth of a head of Chinese leaves
Half a large courgette
5 cm (2 inch) piece of cucumber
4 heaped tablespoons of curly kale
Half a karela (bitter melon)
1 leek (white portion only)
3 tablespoons of lentils
1 cereal bowl of lettuce (mixed leaves)
1 handful of mange-tout
3 heaped tablespoons of marrow
3 tablespoons of frozen mixed vegetables
14 mushrooms
2 tablespoons of dried mushrooms
16 medium Okra
1 medium Onion
3 heaped tablespoons of pak choi (Chinese cabbage)
