Vegetables

Store carrots either in an airy, dry, cool spot, or in the vegetable drawer of the fridge.

COOKING

Peeling or scraping or just a quick scrub? All three have their supporters, but personally I go for the peeling unless my carrots are pristine organic roots of impeccable freshness. Scraping is a messy business, I find, and slower than peeling. I know that peeling is wasteful, but you could save the peelings for the stockpot, or the compost, or even get yourself a backyard pig to feed them to. There is no doubt that commercially grown carrots must be either peeled or scraped in order to eliminate pesticide residues. When it comes to organic carrots, by definition free from pesticides, you might well consider that a good wash is sufficient.

Raw carrots are under-used. I love them in salads, coarsely grated and dressed perhaps with a mustardy vinaigrette, studded with raisins or currants and toasted pine nuts or walnuts. Or to give a more exotic air, try tossing them with lemon juice, rosewater, a little sugar, salt and a touch of sunflower oil, Moroccan-style. Grated carrots make a handsome addition to a sandwich, too, especially with cheese or hummus.

There are times when ‘over’-cooked carrots are wonderful – in a stew, say, where they’ve donated some of their sweet flavour to the other ingredients in exchange for some of theirs. However, carrots that have been left to boil in plain water for too long have received nothing in compensation but water, ergo they taste of very little. Simmered or boiled or steamed carrots do not take long to cook – the thickness of the pieces dictates exactly how long, but think in terms of 4–6 minutes. That should be long enough for the heat to have developed the flavour, but not so long that it all leaches out. If you know that the carrots you are about to cook are not very sweet, try adding a teaspoonful or two of sugar to the cooking water.

Boiled perfectly, a good carrot retaining just the right degree of firmness is a pleasure to eat plain, but even nicer with a gloss of melted butter, or fragrant lemon olive oil. In the summer I add a speckling of chopped lemon balm or mint; in the winter thyme or savory enhances the flavour.

Although boiling or steaming will always remain the principal way we cook carrots, once in a while have a go at frying (see the salad recipe overleaf) or stir-frying them, cut into slender batons. Roasted carrots should become part of your regular repertoire, if they aren’t already. They taste divine, and are sooo very easy. Just peel the carrots and halve or quarter lengthways if they are huge, then toss them into a roasting tin with a little extra virgin olive oil, a handful of garlic cloves (no need to peel), a few chunky sprigs of thyme or rosemary and a scattering of coarse salt. Roast in a hot oven (200–220°C/400–425°F/Gas 6–7) for around 40–45 minutes, stirring once or twice, until patched with brown and extremely tender.

PARTNERS

Since carrots are so amiable, there are few tastes that don’t marry well with them. I don’t much like the idea of canned anchovies or chocolate with carrots, but I’m hard pressed to think of much else to avoid. Carrots love to be cooked with spices, with herbs, with garlic and chilli, in sweet dishes (such as carrot cake), in pickles, with meat or fish, with cheeses, and of course with other vegetables. This, I imagine, is one of the reasons that you bump up against carrots wherever you eat in the world. And this is also why we should value them more than we do.

Fried carrot salad with mint and lemon

I’ve been making this salad for years and years and it still seems just as fabulous as it did way back in the mists of time. It comes down to taking a bit of time over the frying, so that the carrots soften as their inner sugars caramelise and every mite of flavour in them concentrates itself. Add plenty of fresh lemon and lots of breathy mint and you have a small miracle of a salad on your hands. If you don’t believe me, have a go.

Incidentally, if you prefer, you can roast the carrots in a hot oven (around 220°C/425°F/Gas 7) with a generous dousing of good olive oil for some 30–40 minutes, until browned and tender.

Serves 4

450g (1 lb) carrots (smaller rather than larger)

3 tablespoons extra virgin olive oil

juice of 1/2 lemon

2 tablespoons chopped mint

salt and pepper

If using small carrots, top and tail them, then halve lengthways and cut each piece in half. Treat medium-sized carrots in much the same way, but quarter them lengthways.

Heat the oil in a wide, heavy frying pan and add the carrots. Fry slowly, shaking and turning every now and then, until the carrots are patched with brown and tender. This should take about 15 minutes. Tip into a bowl and mix with the lemon juice, mint, salt and pepper. Leave to cool and serve at room temperature.

Carrot and pickled pepper soup

For this soup I use small, round, sweet-sharp pickled red peppers with a bit of a kick to them, to throw a shot of excitement into a comforting carrot soup. If you can’t find any good red pickled peppers, then you could replace them with pickled jalapeño peppers – but go gently, as the heat can be more intense and the colour is less attractive.

Serves 4–6

1 onion, chopped

500g (1 lb 2 oz) carrots, sliced

1 bouquet garni (3 sprigs lemon thyme, 1 sprig tarragon, 2 sprigs parsley, 1 bay leaf), tied together with string

2 tablespoons extra virgin olive oil

2 tablespoons pudding rice

4 hot or 6 mild pickled red peppers, roughly chopped

1.5 litres (23/4 pints) light chicken or vegetable stock

lemon juice

salt and pepper

To serve

a little soured cream (optional, but good)

roughly torn coriander or parsley leaves

4–6 pickled red peppers, sliced

Sweat the onion and carrots with the bouquet garni and oil for 10 minutes in a covered saucepan over a gentle heat. Now add the pudding rice and the peppers and stir until the rice is glistening with the oily juices. Add the stock, salt and pepper and bring up to the boil, then reduce the heat and simmer for 10–15 minutes, until the rice and carrots are tender. Draw off the heat and cool slightly, then liquidise in several batches. Add a little more stock or water if the soup is too thick for your taste, and stir in a couple of squeezes of lemon juice. Taste and adjust seasoning. Reheat when required.

To serve, ladle into soup bowls, add a few small dollops of soured cream and then top with the coriander or parsley and sliced peppers.

Carrot falafel with tomato and carrot salad

The best falafel I’ve eaten over the decades have almost invariably been bought from street stalls and eaten on the hoof, jostling for space with tomato, cucumber and lettuce in the cavity of a warm pitta bread.

Back at home, lacking the ambience of the bustling street, I resort to making my own falafel, lightened with the natural sweetness of grated carrot, and served as a first course with a fresh and invigorating salad. They’ve not got the street–stall shimmer, but the taste is terrific, nonetheless.

In terms of culinary notes, the most important is that you should never ever even think of using tinned chickpeas for making falafel. They have to be made with dried chickpeas, soaked overnight, to get the right texture and firmness. No debate on this one. The second, a follow-on from the first, is that you mustn’t rush the cooking. If the temperature of the oil is too high, the falafel will never cook through to the centre.

Serves 4–6

125 g (41/2 oz) dried chickpeas, soaked overnight

6 spring onions, trimmed and roughly chopped

1 large clove garlic, chopped

2 carrots, grated (about 200g/7 oz)

30g (1oz) parsley leaves, roughly chopped

1 teaspoon ground cumin

1/2 teaspoon baking powder