They can also be fried slowly in oil turning regularly till they are just caramelised and tender and then mixed with some lemon juice, torn mint leaves, salt and fresh ground pepper.
Also delicious are carrots and swede cut into chunks then boiled till soft, drained and mashed with salt & pepper, a generous knob of butter and some freshly grated nutmeg.
Carrot & Orange salad
Cut top & bottom off 2 oranges, place on a board and cut off peel & pith so just the flesh is exposed.
Hold orange over a bowl and cut into segments, repeat with both oranges & put segments into bowl. Peel 1-2 carrots & cut into matchsticks, add to orange segments together with 50-60g mixed pumpkin, sunflower & poppy seeds and toss together. Whisk 1 tablespoon lemon juice or cider vinegar with 1 tablespoon sunflower oil, 2 tablespoons olive or rapeseed oil & seasoning. Mix this with carrot, orange & seed mix, add sprigs of chervil or parsley. NOTE: (Chopped chestnuts are also good in place of seeds)