Bunch of carrots

Raw carrots are perfect for healthy and tasty nibbles: firm, crunchy and juicy. It's still worth chewing.

Because of the fat-soluble vitamins, carrot raw food always needs some fat, so there's a dip of cream cheese, cream or sour cream with carrot strips. We start the carrot salad with a good oil and because fatty nuts (besides apples, celery and kohlrabi) go well with the carrots, we use nut oil. But also cooked, fried, wokkt and gratinated carrots are a hit: How about soup, puree (with ginger!) or simply vegetables? They also taste great as fresh (!) pressed juice with a dash of oil.
Since carrots are a little sweet, they like a little spiciness plus sweetness. Mild curry and coconut milk with soup, but also the "exotic" ginger, lemon, coriander, cumin and "known" sweet paprika powder. Or glaze (toss) carrots in butter with sugar or serve with peas or mangetout. Also not bad: carrots with pumpkin, black salsify, kohlrabi, broccoli, asparagus, paprika, celery.
(Source: Küchengötter.de)

Tip: Carrot green can also be used as a parsley substitute!