Don’t under-estimate the humble carrot

It’s easy to forget about carrots. Like potatoes and onions, carrots are one of those vegetables that are always around, yet for some inexplicable reason it’s hard to get inspired about them. Which is crazy really, as carrots are incredibly versatile, super nutritious and cheaper than most other vegetables.

In my garden right now, the carrots are just starting to become hairy, which signals that they are preparing to go to seed and will become woody and lose their sweetness. There’s nothing else for it but to dig them all up. Once the plant starts this seeding process, there’s no going back. Washed and dried and stored in the fridge, they will keep happily for a couple of months — which is about how long it will take before the first baby new-season carrots are ready to harvest.

If you don’t store carrots in the fridge, they quite quickly become flabby. You can usually revive them by placing in a bowl of iced water for a couple of hours. Be sure to dry your carrots well before storing, as if wet or damp, they will start to rot.

Carrots are certainly a power pack of nutrients, including vitamin A, biotin, potassium, vitamin K1, phosphorous, calcium and fibre. They are also very good for dental health, with their slightly abrasive texture acting as a natural toothbrush. Kids who often won’t touch other vegetables will happily munch on raw carrots, which makes them useful for the school lunchbox and after-school snacks. They are also easy to sneak into recipes like bolognaise and pasta sauce for vege-phobic kids. Smoothies are another great use for carrots, and a great way to fill kids up after school. Blend a carrot and a banana with some apple juice, and a few ice cubes. Add a dollop of yoghurt for a creamy result and, if you need more sweetness, add a small spoon of honey.

Roasting carrots is a wonderful way to enhance their sweetness. They become dense, rich and very moreish. Spice your roasted carrots up with a little Moroccan spice, fennel or cumin seed, or just toss with olive oil and a little honey before roasting and finish with a splash of sherry vinegar.

Grated raw carrot works well in cakes, muffins and loaves, adding a moist texture to baking without being noticeably vegetable. And raw carrot salads — made by either grating or shaving strips with a vegetable peeler — are always delicious, partnering well with a range of dressings from Middle Eastern-style tahini and yoghurt with a little lemon and cumin to a fruity orange and Dijon dressing with garlic and olive oil, or a spicy Asian dressing as in the recipe above right.