How to prepare
Enjoy raw, grated with lemon juice, olive oil and coriander leaves. Or thinly sliced and sweated until tender with a little butter and honey. Whatever else you do, don’t boil them to death! To intensify their natural sweetness, roasting is the way to go, whether you want a simple side, a mixed tray of roots, or a base for carrot soup.
Keep the carrots in the fridge, either in a jar with a bit of water at the bottom - this will help them stay hystrated; Or wrap them in a cloth.