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  • Most Wasted Ingredients

    Carrots

    Carrots

    There aren’t many dishes you can’t adapt to work with the high versatile carrot – sweet or savoury  carrots go a long way in the household kitchen. With simple care, this root vegetable will last well for around a fortnight in your fridge and can be thrown into nearly anything for a kick of vitamin A, C and dietary figure. 

    Store |

    Store carrots in your vegie crisper or wrapped in for approx. 2 weeks.

    If you buy fresh carrots with greens still attached, remove the green stems before storing in the fridge to prevent them drawing nutrients from the carrots.

    Carrots are fine to store unwashed in your fridge – extra moisture from washing will may fasten the deterioration process.

    Buy |

    Look out for carrots which are smooth, brightly coloured and with firm roots. Smaller carrots tend to be sweeter than larger carrots and greens should look similarly fresh and leafy. Avoid carrots which are cracked or have a green ‘sunburnt’ area on top as these will have a shorter lifespan in your kitchen.

    NOTE: The shape of a carrot has little to no affect on it’s taste or nutritional value. By picking carrots of all shapes and sizes –  including the odd-shaped ones – you can help send a message to our food retailers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.

    Cook |

    Avoid peeling carrots – and loosing a part of the vegetable – by simply scrubbing before cooking. While carrot skins don’t hold more nutrients than the rest of the vegetable, good scrubbing will get rid of any soil or residual dirt on your carrots and reduce your waste.

    • Roast carrots by tossing with olive oil, spices such as cumin and ground coriander and seasoning with salt and pepper. Cold roasted vegetables can be turned into winter salads, pasta sauces or served with grains such as cous cous, barley or quinoa.
    • Carrot soup is perfect winter fare – sauté carrots with onion and ginger to use up carrots beginning to soften.
    • The high water content of carrots mean they’re great for baking. Carrot cake and carrot muffins are popular options, and are also good for using up carrots past their prime
    • Turn carrots into dips by cooking and processing with cinnamon and a little honey or maple syrup – perfect for entertaining or a healthy snack.

    Fun Fact |

    Ever mistaken a carrot plant as parsley? No wonder – the two are relatives, with lacy leaves and bright green stems to prove it.

    Recipe Ideas | 

    Have a look through these recipe ideas to see how best to use the versatility of carrots in your cooking: