Carrots are great eaten raw and added to salads. Try
making a carrot salad to highlight their sweetness and
individual flavor, by shredding on a box grater and
dress with lemon juice and olive oil. Alternatively,
slice into bite size pieces, season with salt and your
favorite spices, toss with olive oil and cook on a baking
sheet in a single layer. Boil with other root vegetables
and mash together, to add sweetness and flavor.
When you bring home, remove the greens, if still attached.
The greens are edible and will make a great pesto, blended
with garlic and olive oil. Carrots can be stored for
several days, but their flavor is the sweetest when
used as soon as possible.