Carrots

No: scrub them well under running water and trim the ends. Peel only if the skin is rough or you want a smoother finish, as in a fine purée.

Sliced carrots usually take 5–8 minutes to steam or simmer until just tender; whole small carrots take about 10–15 minutes. For roasting, cut them into batons and cook at 200 °C for around 25–35 minutes, turning once.

Remove any leafy tops, which draw moisture from the roots, then keep the carrots unwashed in a bag in the fridge’s crisper drawer. If they have gone limp, soak them in cold water for a short time to firm them up.

Yes. Cut them into slices or dice, blanch for 2 minutes in boiling water, then cool quickly in iced water, drain and freeze in a sealed bag. Blanching helps them keep their colour and texture; use them from frozen in soups or stews.

Carrots are a classic base for soups and stews, and grated carrot is often used in carrot cake and coleslaw. Roast them with a little oil until browned at the edges, or toss cooked carrots with butter and chopped parsley.

For a similar sweet, earthy flavour, use parsnip; for a milder taste and softer texture, use swede. Cut the replacement to a similar size, but start checking tenderness a little earlier because pieces cook at different speeds.

Hard raw carrot rounds and chunks can be a choking risk for young children. Serve carrot cooked until soft, or finely grated, and make sure the child is seated and supervised while eating.