The carrot is a member of the parsley family and is related to the parsnip, celery and fennel. Eaten raw or briefly cooked, carrots are an excellent source of vitamin A, carotene and potassium.
Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking.
Smaller or organic carrots only require topping and tailing and a quick scrub. Larger, non-organic carrots will benefit from peeling.
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