Carrot, swede, parsnip, turnip, celeriac and beetroot are all well-known members of the root vegetable family. Less widely used roots such as mooli and salsify also belong. Wonderfully versatile, root vegetables are suited to a variety of preparation methods, including roasting, boiling and mashing. Roasting root vegetables helps to enhance their natural sweetness.
About our British carrots
The British carrot season begins in August and ends in May, during this period our carrots are Red Tractor accredited. Our carrots are typically planted over a 6 month period, starting in early December. At this time they are covered in polythene sheets to create a micro-climate in which the carrots thrive.
Carrots add a wonderful burst of colour during cold dark days. Grated carrot is excellent for adding moistness to a wide variety of dishes; from cakes to home-made burgers.
Hints, tips & chef's suggestions
Tip: Don’t peel before cooking, skins are easier to remove after they are cooked. While the beetroot is still warm, peel off the skin with ease.
- Bake like potatoes instead of boiling
- Try roasting thick beetroot chips and serving with dips
- Beetroot goes perfectly with goats’ cheese and walnuts
- Add colour to soups and risottos; add spices and soured cream.
- Add a pinch of sugar when cooking carrots to enhance their naturally sweet flavour.
- Grated carrot is excellent for adding moistnesss to a wide variety of dishes; from cakes to home-made burgers.
- Boil carrots with a whole garlic clove, then blend with a little cream and cumin and serve as a delicious orange purée.
- Bake in olive oil, cumin and oregano.
- Instead of boiling carrots in water, use ginger ale to add extra flavour.
Tip: When preparing celeriac keep it in water with lemon juice added to prevent browning.
- Combine with cream and potato in a beautiful purée that compliments all types of red meat or game.
- For a tasty cold dish, combine thin strips of cooled cooked celeriac with mustard and mayonnaise.
Tip: Best used raw, as cooking horseradish can destroy the flavour.
Also known as daikon, mooli is a long white vegetable related to the radish.
- Mixing grated raw mooli into salads adds a great peppery flavour and crunchy texture.
- For extra zing, mix raw mooli with peppery watercress, fabulous served with salmon.
- Cut in to batons and roast for an alternative to carrots.
Tip: When preparing parsnips keep them in water with lemon juice added to prevent browning.
- Cut parsnips lengthways, drizzle with honey, then roast to produce a mouth-wateringly sweet flavour.
- Parsnips are the perfect partner for curry spices or cream sauces. They blend down beautifully for smooth soups.
- Mash swede and carrot together with butter for a perfect accompaniment to a Sunday roast.
- Try cooking turnips whole and roasted, pan-fried or baked.