The quality and freshness of carrots are recognised by their firmness, their bright colour and when there are no marks and bruises. You can keep them fresh for a few days, preferably in the fridge’s vegetable drawer.
If you buy them in bunches, their leaves must be lovely and green. In cooking, the carrot is prepared raw or cooked, either savoury or sweet.
It is timeless in a salad. Don’t hesitate to combine it with apples, dried cranberries or oranges, and flavour it with fresh mint.
You can also prepare it as a soup, with ginger and fresh coriander. We also love it simply braised with little onions and a bit
of thyme, or as a dessert: a carrot cake, prepared with some almond powder and raisins always causes a sensation.
Our recipes this month: