These organic colourful carrots were grown in Suffolk. We’re used to seeing orange carrots in the supermarket but in fact the earliest cultivated carrots were purple, white, yellow and orange carrots only became popular in the 17th century. Eating different coloured carrots is very healthy as each has a slightly different nutritional profile and it is a good choice to try and “eat the rainbow”.

Some recipe ideas below:

Balsamic Glazed Rainbow Carrots

Rainbow Carrots with Caramelised Onions

Hunter's Carrots

Ingredients

Shallots, fine dice
Carrots, cut into 2cm slices
Vegetable or chicken stock, a cube with boiling water works great here
Worcestershire sauce, a few shakes
Optional bacon, Prosciutto, or ham sliced thinly into strips
Salt and pepper
Butter or oil,  2 tablespoons
Sugar, a pinch
Parchment paper

Directions
Heat a saute pan over medium heat and add butter or oil. Saute shallots, adding salt and pepper, until tender. Add meat and cook until it has a little colour on it.

Add in carrots, Worcestershire sauce,  sugar and additional butter and stock until the vegetables are just covered. Use a circle of parchment paper or baking paper and cover the carrots.

This will allow the vegetables to cook and the liquid to slowly evaporate. The carrots will be tender when the liquid has reduced to a glaze. Enjoy alongside your roast of choice for a smart Easter lunch!