Simply good food - Et voilà
Simply good food - Et voilà
Carrot
Baby carrot
Short facts : Do not mix it up with industrial cut “baby-cut carrots”
Baby carrots also called young carrots are small and tender carrots that have been harvested at an early stage of growth. They are typically sweeter, more tender and more delicate in flavour than mature carrots. They are a popular choice for salads, snacking, cooking and roasting. They are often sold with their green tops still attached not to be confused with “baby-cut carrots” which is a small piece cut from a larger carrot and are often marketed as “baby carrots” leading to potential confusion since they are not real baby carrots.
Carrot
Short facts : They exist in a variety of colours
Carrots are root vegetables that are known for their vibrant orange colour but can also be found in varieties of purple, red, yellow, and white as well as their sweet flavour. They are rich in vitamins, particularly vitamin A and beta-carotene, as well as fibre and antioxidants. Carrots can be enjoyed raw as a crunchy snack, fried or cooked in various dishes such as soups, stews, salads and side dishes. They are a versatile and nutritious vegetable that is commonly found in markets and grocery stores.
Carrot leaves
Short facts : They are edible greens so do not toss them away
Carrot leaves are the green, feathery foliage that grows above ground on a carrot plant. They sprout from the top of the carrot root and are often referred to as carrot greens. These leaves are edible and have a slightly bitter taste compared to the sweet flavour of the carrot root. Carrot leaves can be used in salads, pesto, soups and as a garnish. They are also a good source of vitamins and minerals, making them a nutritious addition to your diet.
