Baby Yellow Carrots (500g)
Yellow carrots are an eastern carrot variety, and are often sweeter than the orange varieties. They are a light yellow all the way through. They have a firm, crunchy texture and have been described as tasting earthy, with notes of celery and parsley.
Refrigerate in paper bags.
How to prepare
Trim ends and peel. Slice as required. Popular grated, finely sliced or diced for salads and juiced. Leave baby carrots whole and young carrots don't need peeling. Wash well or lightly scrape to ensure all soil is removed. Old and large carrots need to be peeled. Carrots are versatile in both preparation and cooking methods. Cut into rings, cubes, strips, or chunks. Carrots are often grated for salads; vary the size of grater and experiment with the more interesting coarse graters or peelers.
Ways to eat
They can be eaten raw as snacks, or cooked and used in savoury and some sweet dishes, such as carrot cake or muffins. Carrots should be cooked until they are tender and depending on preference, still slightly crunchy. Cooked, tender carrots may be mashed or puréed.
Bake, barbecue, boil, braise, roast, steam, stew, stir fry.
Carrots are a good source of vitamin A, from carotenoids, in particular beta-carotene, which is converted to vitamin A by the body. One medium carrot supplies more than the recommended dietary intake for a day. Carrots are also a source of dietary fibre, folate and vitamin B6 and contain a dietary significant amount of potassium. The main phytonutrients in carrots are the carotenoids and falcarinol which are being studied for their protection against some cancers.