We hope so, because it is not only tasty, but also a very healthy vegetable, which, due to its beneficial health properties, should often appear in our menu.
We are a big fan of our organic jumbo carrots. Big carrots can be just as sweet as smaller ones, if not sweeter. They're also more nutritious, with a crunchier texture. Peel and cut jumbos and add them to soups and stews. Jumbos are good whirred for purees, or use them for vitamin-packed home-squeezed carrot juice.
What should you know about carrots?
It is a vegetable known since ancient times, but then its taste was significantly different from today's sweet and delicious, for which we value it so much.
Carrots are a very versatile vegetable when it comes to cooking: it can be boiled, fried, stewed, baked ... The healthiest and the richest in beneficial ingredients, however, is undoubtedly raw carrots, including freshly squeezed carrot juice.
Therefore, it is worth reaching for it in this form as often as possible, preparing carrot salads (e.g. with horseradish or celery), serving carrots cut into sticks with hummus or light dips, or adding them to vegetable and fruit cocktails. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods.
Carrots pair well with almonds, bacon, butter, celery, cheeses, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar.
Carrots are an easily digestible vegetable, rich in compounds necessary for the proper functioning of the body. The popular orange vegetable contains vitamins such as vitamin A (very large amounts), as well as vitamins B (B1, B2) and vitamins C and E. In addition, carrots contain minerals such as calcium, magnesium and phosphorus, in smaller amounts iron.