Dutch carrots can be consumed in both raw and cooked applications such as roasting, sautéing, stir-frying, and boiling. The young carrots do not have to be peeled, making them a time-efficient culinary asset, and contain a sweeter flavour and more tender consistency than mature carrots. Dutch carrots can be shredded over salads and grain bowls, sliced for appetizer plates, or sliced and tossed into soups, stews, and curries. Dutch carrots can also be pureed into sauces, roasted and fried, or baked into muffins, pancakes, and bread. Dutch carrots pair well with herbs such as tarragon, thyme, coriander, and parsley, fruits such as pomegranates and apples, nuts such as almonds and pistachios, ginger, cinnamon, and cheeses such as cheddar, feta, parmesan, and pecorino.
To store, Dutch Carrots are best kept refrigerated in the crisper drawer.