The dirt on root vegetables helps to retain their protective skin and ensures that they will keep for longer. Pre-cut carrots or mini carrots have a much shorter shelf-life than whole carrots that haven’t been cleaned or cut.
Don’t be afraid of the wonky looking carrots – they are equally delicious and suitable for soups and stews.
Remove carrots from plastic packaging to avoid the ‘sweating’ that leads to mould formation. Carrots should be kept loose in the vegetable draw of your fridge. Shrivelled or ‘rubbery’ carrots can be ‘revived’ by soaking in cold water. If your carrots come with the leaves intact, cut these off before storing. The leaves draw moisture out of the roots causing your carrots to become bendy much faster.
Carrots freeze well. Chop, blanch for 3 minutes, drain and freeze. You can also freeze grated carrots for use in cakes or carrot muffins.
up to 1 year
Carrots are so versatile. You can use them in anything from Bolognese to juice, it’s your call! Brush or scrape carrots instead of peeling them. You’ll save time, produce less waste and retain the nutrients that are contained in the skin.
Good to know!
The leaves of carrots are full of nutrients and vitamins. They can be blended and added to pesto, soups or stocks.