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

Beetroot

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.

Chef's suggestions:

• 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.

Carrots

Tips:

• 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.

Chef's suggestions:

• 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.

Celeriac

Tip: When preparing celeriac keep it in water with lemon juice added to prevent browning.

Chef's suggestions:

• 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.

Horseradish

Tip: Best used raw, as cooking horseradish can destroy the flavour.

Mooli

Also known as daikon, mooli is a long white vegetable related to the radish.

Chef's suggestions:

• 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.

Parsnips

Tip: When preparing parsnips keep them in water with lemon juice added to prevent browning.

Chef's suggestions:

• 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.

Swedes

Chef's suggestion:

• Mash swede and carrot together with butter for a perfect accompaniment to a Sunday roast. 

Turnips

Chef's suggestion:

• Try cooking turnips whole and roasted, pan-fried or baked.