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Carrot

Carrot: a versatile flavour booster!

Carrots are a kitchen staple, often thought of as just a simple snack or classic salad ingredient. But they are so much more than that! From oven-roasted carrots to velvety carrot soup and even the beloved carrot cake, the opportunities are endless. Dive into a world of delicious recipes and clever ways to prepare carrots right here!

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Carrot recipes

The best thing about carrots? Their versatility! Whether you roast, boil, or purée them, they’re always delicious – and, surprisingly, they work wonderfully in sweet dishes too!
Caramelised carrots: In many cuisines, carrots are roasted with honey, which enhances their natural sweetness.
Carrot soup with ginger: A velvety soup where the zing of ginger beautifully complements the sweetness of carrots.
Pickled carrots: In countries like Korea, carrots are pickled with vinegar and spices to create a tangy, crunchy snack that’s great on a charcuterie board.
Carrot cake: A classic dessert where carrots add a wonderfully moist texture.

Carrots can be prepared in countless ways. Steaming and boiling are quick methods, but if you want to enhance their deep, sweet flavour, roasting, baking, or puréeing are fantastic options.

Preparing carrots

Boiling carrots

Carrots taste best when they still have a slight bite. Don’t overcook them – 8 minutes is ideal to keep them firm and juicy. Cut them into equal-sized pieces to ensure even cooking. 

cooked

Buying and storing carrots

Fresh carrots should have a firm texture. If they still have green tops, these should look fresh and vibrant. Avoid limp carrots. They will keep in the fridge for up to two weeks, but without the greens, they stay fresh even longer. Store them in a paper bag or vegetable drawer to prevent them from drying out.

Know your veg

Best flavour combinations Extras Season Buying and storing carrots
Wortel tip 2

The best flavour combinations with carrots

Get inspired by these flavour combinations:

  • Vegetables: Celery, squash, bell pepper, broccoli, parsnip
  • Nuts, seeds: Almonds, pumpkin seeds, sesame seeds
  • Herbs and spices: Dill, thyme, rosemary, parsley, cumin, cinnamon, ginger, harissa
  • Fruit: Lime, lemon, orange
  • Dairy: Butter
  • Other: Honey, maple syrup, balsamic vinegar
Wortel tip 3

Extra tips

  • Did you know that the skin of older carrots can sometimes taste slightly bitter? No need to worry – a quick peel with a vegetable peeler will reveal the sweet, flavourful carrots beneath!
     
  • Carrots bring a delightful twist to sweet treats! Add some grated carrot to your homemade muffins, pancakes, or porridge for a healthy boost in your daily routine.
wortel in seizoen

When are carrots in season?

In the UK, carrots are generally in season from late spring to early autumn, with the peak season typically from June to September.

Buying and storing carrots

Fresh carrots should have a firm texture. If they still have green tops, these should look fresh and vibrant. Avoid limp carrots. They will keep in the fridge for up to two weeks, but without the greens, they stay fresh even longer. Store them in a paper bag or vegetable drawer to prevent them from drying out.

FAQ
Carrot

No, carrots won’t give you a sun-kissed tan, but they can give your skin a subtle orange hue. This is thanks to beta-carotene, a nutrient found in carrots, sweet potatoes, pumpkin, and fruits like mango, papaya, and apricots. It’s also present in green vegetables such as green beans and spinach.

If you consume more than 30 milligrams of beta-carotene per day over a prolonged period—roughly the equivalent of eating seven carrots a day—it can lead to carotenemia. This is a (usually) harmless condition where the skin takes on a yellow to orange tint, particularly on the palms, soles of the feet, and forehead. However, this is not the same as a brown tan caused by sun exposure.
 

Carrots do contain carbohydrates—about 7 grams per 100 grams.
Carbohydrates are often seen as unhealthy, but this is a misconception. Your body—especially your brain—needs carbohydrates as an energy source. The key difference lies in the type of carbohydrates you consume. Many people get their carbohydrates primarily from processed foods such as biscuits, sweets, and soft drinks. These provide little nutritional value and often contain high amounts of sugar and starch. These are ‘fast carbohydrates’ that cause blood sugar spikes.
Carrots, on the other hand, are a healthy option. They not only contain carbohydrates but also provide fibre, vitamins, and minerals, making them a much more balanced and nutritious choice.
 

The main difference between raw and cooked carrots lies in the availability of nutrients. Cooking enhances the absorption of beta-carotene—an antioxidant that the body converts into vitamin A, an essential nutrient for good vision, healthy skin, and a strong immune system.
During cooking, the cell walls of the carrot soften, allowing beta-carotene to be more easily released. However, at the same time, some water-soluble vitamins, such as vitamin C, are lost due to heat exposure.