1kg is approximately 7 carrots.
Selection: Carrots should be firm and are usually bright orange.
Preparation: Top and tail, peel and eat raw; slice, dice, cube or make into fingers and boil.
Good for You: The bright orange colour is from beta-carotene which provides Vitamin A as digested; carrots also contain B vitamins and minerals.
And Tastes So Good: So steam them, THEN toss in olive oil, thyme and rosemary and roast ‘til they brown. Use your peeler to make strips from raw carrot, to add to salads.
Storage: Keep in plastic bag in fridge.