The main carrot varieties in Australia are: baby (or Dutch) carrots, which are sweet, small carrots; Imperator, long and pointed carrots with deep orange skin; and Nantes, which are slightly pointed and taste a little sweeter.
Choose carrots that are bright orange and firm; the leaves should be fresh and green if still attached.
Refrigerate in a sealed plastic bag in the crisper section for up to a week. Do not store with other fruits or vegetables to avoid creating a bitter flavour.
Wash before use and chop off both ends. Only peel carrots if they are really old. They can be sliced, diced or grated, eaten raw with or without skin, or cooked in a variety of meals, drinks and desserts.
Did you know? Carrots are known for their high levels of antioxidants and dietary fibre. Other than their well-known ability to help with vision, it is believed that they may reduce the risk of cardiovascular disease and even help lower cholesterol.