Origin: Australia

    Carrots have a sweet, crunchy texture when served raw and is perfect for a salad as it can hold its structural integrity even when smothered with vinaigrette. When boiled or served in a soup, it can melt in your mouth with a beautiful sweetness. 

    The sweet, subtle flavour of this versatile vegetable makes it suitable for savoury dishes, drinks and desserts. It goes well with butter, cream, sour cream, ricotta, feta, bacon, beef, chicken, duck, ham, lamb, shellfish, honey, cumin, coriander, mustard, sugar, almonds, peanuts, walnuts, garlic, ginger, mint, onion, parsley, potato, spinach and zucchini.

    It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. 

    Orange carrots get their bright colour from beta carotene, an antioxidant that your body converts into vitamin A.

    Carrots can be prepared in many different ways: whether raw in a salad or cooked as a side dish, carrots are very popular. However, to get the most vitamins out of the root vegetable, you should cook the carrots.

    Although some vitamins are lost in the process, heating them up makes the carrots easier to digest for your stomach. This way, your body can absorb the vitamins better. Heating carrots up also releases a lot of their beta-carotene.

    Beta-carotene is fat-soluble. That is why you should always prepare carrots with a little olive oil or butter. This ensures that your body can absorb the important substance optimally.

    Carrots 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.