In the kitchen
Store in the bottom of your fridge if already washed. Muddy carrots should keep for several weeks in a paper bag in a cool veg rack. Don’t immediately throw away muddy carrots that have gone a little bendy – they are often surprisingly sweet. It can even be an indication that they have been grown more slowly, with less water.
With bunched carrots, as soon as your carrots arrive, twist off the leafy tops; they draw moisture from the roots, turning them floppy. Keep the tops fresh in a glass of water, and use sparingly in salads, as a garnish, or whizzed into pesto.
Prep & Cooking tips
To peel or not to peel? The summer and autumn crops usually scrub up well. As winter progresses, if the carrots have been in store, the skins become discoloured, so peeling is a good option.
Our carrots are full of flavour so try using them raw in salads or as a quick crudité snack. They are happy roasted, braised, steamed, stir fried or boiled. Try not to overcook them into mushy submission.
Video: How to Cook Carrots
Grated carrot ideas
Here are a few ideas to ensure that, armed with a grater, you’ll never leave them rattling around in the bottom of the box.
1. The sandwich
Mix a handful of grated carrot with some crumbled cheddar and a spoonful of sweet chutney (mango works surprisingly well). Spread into a sarnie with some crisp salad leaf.
2. The side salad
Mix 2 grated carrots with some grated ginger, a pinch of ground cardamom and the juice of half a lemon. Scatter over some toasted mixed seeds and chopped green herbs.
3. The fritter
Mix 2 large grated carrots with 2 tbsp gram flour, 1 small grated red onion, ½ tsp cumin, some chopped parsley and salt & pepper. Mix and press into small patties, fry until golden. Try this recipe for Harissa carrot fritter pittas
4. The secret ingredient
Add a handful of grated carrot into sturdy slow-cook dishes such as pies, stews or chillies. A covert and stealthy way of getting veg into the diets of the most stubborn of eaters.
5. The speedy stock pot
Don’t forget that carrots are a key ingredient for a stock pot, so any clean peel or gratings are always welcome. You can make a fast stock pot by grating your onions, carrots and celery first.
Goes well with
Acidic flavours (Vinegars, lemon juice)
Citrus (Lemon, Orange)
Herbs (Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme)
Honey and sugar
Nuts (Almonds, Hazelnuts, Pistachios)
Raisins, currants and sultanas
Sesame, including tahini
Spices (Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise)
Carrot, apple and ginger juice
Serves: 1 Total time: 5 min
Mirin glazed carrots and crispy tofu
Serves: 2 Total time: 30 min
Serves: 4 Total time: 40 min
Carrot top pesto
Serves: 6 Total time: 10 min
Christmas carrots in a bag
Serves: 4 Total time: 35 min
Kohlrabi and summer carrot slaw with yoghurt and fresh herb dressing
Serves: 4 Total time: 10 min
In the field
Meet the grower: Andy Hayllor, Ashburton, Devon
As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables and meat.
SeasonalityHomegrown carrots are harvested in early summer as new season bunched carrots with their tops on. We can carry on harvesting until November and then store the main varieties to see you through winter and into spring.
Not stricly a variety, these are fresh young carrots bunched with their leafy tops. Best enjoyed raw or lightly cooked, and you can also eat the leafy fronds.
Small, squat and outstandingly sweet, Chantenay carrots have a superbly sweet crunch raw, or can be cooked to deepen and enhance their flavour.
Their dark purple exterior and orange middle is far from being a simple novelty - their vivid colour comes from anthocyanins: the same pigment that makes blueberries a superfood.
A popular staple of our veg boxes, rainbow carrots are famed for their beautiful range of colours and sweet flavour.