Prince de Bretagne’s mini-vegetables owe their small size to the careful selection of varieties, to a specific production method (planting density) and to early harvesting, hence their tenderness.

Weight

Janv. - Déc.

Saison

Harvested

by hand

Packed

on the farm

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

Carrots are part of the Apiaceae (Umbellifera) family. They were discovered 5,000 years ago and have been cultivated in Europe since the 18th century. Carrots have not always been orange. The first arrivals on our tables were purple and white. Orange carrots were created by us humans crossing red and white-fleshed varieties.

You can find different varieties of mini-carrots in Prince de Bretagne’s mini-vegetable range:

- Mini-orange carrots
- Mini-yellow carrots
- Mini-white carrots
- Mini-purple carrots

Prince de Bretagne’s mini-vegetables are the stars of festive tables. Small vegetables can have big impacts!

Cooking tips

HOW TO CHOOSE MINI-COLOURED CARROTS

Choose them firm, with skin that is not too dry. If the tops are still attached, that’s even better.

HOW TO PREPARE MINI-COLOURED CARROTS

Mini-carrots are harvested by hand and washed directly on the farm. No peeling is required. If you want to you can simply run them under the tap before use. The skins are very fine and pleasant. You can then serve them raw as an aperitif or cook them as an accompaniment to fish or seafood. Glazed mini-carrots are absolutely perfect!

HOW TO COOK MINI-COLOURED CARROTS

10 mins

Steam cooking

30 mins

In the oven

20 to 25 mins

In boiling water

 

How to cook them perfectly:

  • Arrange the mini-carrots in a small saucepan.
  • Cover with water.
  • Cook 5 to 10 minutes in gently simmering water.

To check the doneness of coloured mini-carrots, stick the tip of the knife into the flesh.

Guillaume Pape cuisine les mini carottes Prince de Bretagne
Guillaume Pape cuisine les mini carottes Prince de Bretagne

HOW TO STORE MINI-COLOURED CARROTS

They can be stored for three or four days in an airtight container in the salad drawer of the fridge.

Cooking suggestions

Mini-coloured carrots can be eaten hot or cold, raw or cooked.

Mini-carrots are the ideal partner for many salads. Freshly placed on a bed of lamb’s lettuce with walnuts and drizzled with a walnut oil vinaigrette. Delicious!

Chef’s tip

Don’t hesitate to glaze mini-carrots, add gloss to your plates!