- To preserve their natural sugars and sweet flavour, cook carrots in as little liquid as possible. Steaming and baking both help seal in the flavour.
- Carrots can be eaten raw or cooked and are found in savoury and some sweet dishes e.g. cakes and muffins. Young carrots do not need peeling. Simply wash well or lightly scrape. Only old and large carrots need to be peeled.
- Carrots suit most cooking methods and may be boiled, steamed, baked, roasted, barbecued, stir-fried or microwaved. They should be cooked until tender and, depending on preference, still slightly crunchy. Cooked tender carrots can be mashed or pureed.