The Currabinny cooks: Making use of carrots, the store cupboard staple
James Kavanagh and William Murray. Pictures: Bríd O'Donovan.
Growing up, carrots were second only to the potato in how often they featured on the dinner table (they are in fact, globally the second most popular vegetable after potato).
They were the bringer of earthy sweetness, usually buttered and cheerfully orange. Carrots seem like one those very ‘ordinary’ vegetables. So native, so ubiquitous on our dinner plates that they are often overlooked as to their versatility and usefulness.
