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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.
Maple-glazed carrots
Photo by Claudia Concas
This carrot-cooking method is old but gold. They make a delicious side dish or an addition to cold plates and salads, and with lots of sweet flavors it's one to get the kids excited about carrots.
Carrot bread by Refettorio Mérida
This approach to carrot bread by Jesus Eduardo Canche, Executive Chef at Refettorio Mérida, uses leftover bread and carrot peels, so it's a great way to take scraps that would be otherwise discarded and turned into something delicious.
Zero waste: The Carrot That Wanted to Be a Pasta by César Troisgros
This recipe appears as part of Fine Dining Lovers Why Waste? series. It takes leftover carrot peels and elevates them to a fine-dining dish that would be a spectacular course in any meal.
Young carrots with leaf pesto and labneh cheese
Courtesy of Ivan Kamenev
This simple yet delicious recipe was provided by chef Ivan Kamenev, who won the S.Pellegrino Social Responsibility Award at the S.Pellegrino Young Chef Academy Competition Euro Asia Regional Final in 2020. This uses the normally discarded green carrot tops for a pesto, so look for the freshest carrots with leaves you can find.
Runkel carrot & porcini mushrooms
This is perfect for your fall carrots; the recipe was shared with FDL by Marco Müller from Wein Bar Rutz.
Vaucluse trout with a variation of carrots
Courtesy of Vivien Roulead
This recipe is a celebration of all things carrot. It was shared by chef Vivien Rouleaud who won the Acqua Panna Connection in Gastronomy Award at the S.Pellegrino Young Chef Academy Competition North West Europe Regional Final in 2021.
Heirloom carrot gnocchi
This recipe with Iranian salsa by famous chef Ryan Clift takes you and your carrots to unexpected and delicious places.
Carrot, sour curd, pickled pine
One of restaurant sustainability’s pioneering chefs Matt Orlando shares a recipe for a bright and vibrant carrot dish. A straightforward dish to prepare that yields spectacular results.
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