Carrots, a healthy food for the whole family!

The carrot: of all colors!

Originally white, the orange carrot – the most common – also available in red, yellow and purple. Its taste varies significantly depending on the intensity of its color.

Carrots, a health asset for all!

Packed with vitamins C, B, K and antioxidants, the carrot strengthens vision and promotes good transit thanks to its high fiber content.

How to choose your carrots?

They are chosen very firm, with an intense color. Their skin should be intact and their extremities not cracked. Their tops should be dark and fresh. We prefer carrots for which the production method is labeled; they respect health, the planet and taste.

Store and prepare your carrots

Conservation : in bunches with their tops, no more than 2 or 3 days in the container

vegetables from the refrigerator. Early carrots (from late May to July), delicate, no more than 8 days, while carrots for guard (all winter) are more robust.

Preperation : no need to peel the early carrots. They are rinsed with clean water. Winter carrots can be stripped of their thicker skins in a thrifty way.

Cooking: at the pressure cooker (8-10 min), they retain their minerals. Choked

or frozen – put them in a saucepan with butter, a little sugar and cover with water. Once it has evaporated, the carrots are very tender.

Carrot: the magic combinations for cooking it

Raw and grated, they are seasoned with a squeeze of lemon and olive oil. Purple and purple carrots are the richest in flavor.

Cooked in water or steam, they are appreciated by nature. They form a delicious duo with fresh herbs, such as coriander, but also with fennel seeds. Roasted in the oven for 30 minutes at 180 ° C, they can be enjoyed hot or cold with other vegetables and herbs.

Moulinée and mashed. The potato gives it more texture, and it pairs well with celery. Mixed, carrots are cooked in custards, with eggs and cream. Cardamom and cumin give them a pleasant scent.