Organic Bunched carrots
Fresh young carrots, straight from the fields, bunched with their edible leafy tops.
Fresh young carrots, straight from the fields, bunched with their leafy tops. It?s taken us many years of trialling, testing and tasting to choose our favourite varieties ? a bit wonky perhaps, but full of carroty flavour. These tender summer roots are best enjoyed raw or lightly cooked. And don?t forget to use the leafy fronds!
Country of originGrown in
- The UK
How to prepare
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, like cut flowers, and use sparingly in salads, as a garnish, or whizzed into pesto along with a leafy herb such as parsley or basil. No need to peel ? just give your carrots a scrub. Try them raw in salads or as a quick crudit? snack. They are also happy roasted, braised, steamed, stir-fried or boiled ? just don?t overcook them into mush. They?ll cook quicker than standard carrots.
Bunched carrots can be kept in the fridge or in a cool veg rack. Twist off the tops before storing, as they draw moisture away from the carrot, turning them floppy and bendy.