ut P u l l o your carrots as soon as they are enough to
eat. They must be pulled out by October in order to be saved for winter.
Carrots contain lots of
carrot The longest ever recoreded was
5.4 meters long!
which is good
your eyes .
Cool Carrot F Cut off the foilage dr y
and store in a cool, place.
E a t i n g
carrots can turn
9 carrots contain as much calcium as a glass of milk.
as the carrotâ€™s orange
Congratulations, your carrots are ready to cook! eo
ect your carrots from t o Pr h ung ry animals!
Cultivate & Cook H ow to,
2-3cm holes (
s p re a d
l y, e s p e c i
when the we a the r is
nd em. deep) a ngst th ds amo ro t s e e the car
It is best to plant them in
M a ke
f re qu s r ro t r ca
Carrot and Coriander soup.
Carrot Cake Ingredients: 5 carrots, 2 large onions, 2 cloves of crushed garlic 250ml of vegetable stock, 1 bunch of coriander, Salt and pepper, 250 ml double cream 1 tin of tomatoes (and juice) 400ml
Ingredients: 350g grated carrots, 250g self-raising flour, 2 teaspoons of ground cinnamon, 400g caster sugar, 350ml vegetable oil, 4 eggs, 350g grated carrots, 450g icing sugar, 225 cream cheese
1. Peel the carrots and chop them and the onions. 2. Gently cook the onions, carrots and garlic over a medium heat. 3. Add the tomatoes and juice, the vegetable stock, half the co- riander and season with the salt and pepper. 4. Bring to a boil then reduce to a low heat and simmer for 30 mins. 5. Blend the soup until smooth, continue cooking until heated through. 6. Take the soup off the heat and stir in the cream. Chop the rest of the coriander and mix into the soup. 7. The soup is now ready to serve!
1. Heat the oven to 180 C / Gas 4. Grease two 23cm round cake tins. 2. Stir together the flour, cinnamon and sugar. Add the oil and eggs mix together and then stir in the grated carrots. 3. Pour mixture into tins and bake for 25 to 30 mins. Once the cake is fully cooked a skewer inserted should come out clean. 4. To make the icing mix the icing sugar and cream, add 30g of sugar. Once the cake has cooled smear on top.
Glazed Sliced Carrot
Ingredients: 7 medium sized carrots, 2 tablespoons of unsalted butter, Salt, 1 cup of ginger ale, 1 table spoon of parsley leaves
RAW You could always eat your carrots raw,
Method: 1. Chop the carrots into 1cm slices. 2. Mix the carrot slices, butter, a pinch of salt and ginger ale over a medium heat. 3. Cover and bring to a simmer. 4. Once simmering remove the lid, stir and reduce to a low heat, then cover again and cook for 5 mins. 5. Increase the heat to high. Cook, tossing occasionally, for a round 5 mins until ginger ale is reduced to a glaze. 6. Pour into a serving dish and sprinkle with parley.
or give them to a