These days, carrots are available all year, but the two seasons for local carrots, namely those planted in spring for a late spring harvest and those planted in late summer for a fall harvest, are when the root is at its best. Here’s a roundup of carrot recipes from fine dining, to anti-waste and more traditional dishes.
The carrot is now the star of many plant-based fine dining menus. Carrots are full of natural sugars, which seep into the rest of the ingredients we are cooking. There is also a world of textural differences between the cooked, or soft carrot and the crunchier uncooked version. It is this versatility that makes it such a fun ingredient to work with. It’s also a vegetable many of us grew up with, were often forced to eat, and that often came in a processed or overcooked form, triggering negative food memories, so cooking it in different ways is a great way to challenge your expectations and held beliefs about it. Here are some interesting and surprising ways to get something different out of your carrots.
