Once a workhorse of the kitchen, this sweet root vegetable has proved that it can be the star of the plate (perhaps because it's such a great blank slate for so many different flavors). One of the great swingers of the vegetable world, carrots work well in dishes both sweet and savory.
1. Braised. Chefs have gone so far as to replace the meat in stews with carrots. For instance, Richard Blais makes a vegan carrot osso bucco. Dan Barber braises whole carrots and serves lamb as the accompaniment. For a super carroty experience, you can braise carrots in fresh carrot juice, like chef Michael Voltaggio.