IN SEA­SON: CARROTS

MUM WAS RIGHT – THIS ROOT VEGE IS PACKED WITH VI­TA­MIN A, WHICH CAN IN­DEED IM­PROVE YOUR VI­SION. JUST ONE OF MANY REA­SONS WHY THE CAR­ROT IS GOLD

Food - - Contents - RECIPES & STYLING SO­PHIE GRAY PHO­TO­GRAPHS ME­LANIE JENK­INS

So much more than a com­mon vege

NEED TO KNOW

● Carrots will eas­ily last for at least two weeks if kept in the fridge. Ideally, store loose in the crisper drawer; if you pre­fer to keep in a bag, place pa­per towel in with them to ab­sorb mois­ture and main­tain fresh­ness. En­sure you keep carrots away from ap­ples, which give off a gas that makes them bit­ter.

● The green leaves of car­rot tops have de­li­cious flavour and can be treated much the same as pars­ley – chop and add to sal­ads, blitz into a pesto or a gremolata, or add to a bolog­nese for ex­tra zing.

● Carrots are great as a noo­dle or pasta sub­sti­tute. Sim­ply spi­ralise or peel thin rib­bons, then chuck into a wok or a pot of salted wa­ter to soften be­fore adding to your favourite fam­ily meal.

● While raw carrots are com­prised of 88 per cent wa­ter, mak­ing them a healthy snack, cook­ing carrots cre­ates a nu­tri­tional power punch, as it re­leases hid­den pock­ets of beta carotene, which the body con­verts into Vi­ta­min A.

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