Carrot

"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shape—they're gorgeous." He likes his carrots peeled, left whole and cooked with the tops still attached in a zingy ginger sauce. Whether you prefer yours crispy and roasted for a warming fall dinner or shredded and raw in a summer slaw, Food & Wine's guide to carrots gives you ideas for delicious recipes, improves your knife skills and helps you master classic cooking techniques.

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Savory Carrot Mochi with Pistachio Dukkah
Spring carrots are celebrated three ways in this recipe from 2021 F&W Best New Chef Gaby Maeda: rolled into chewy mochi dumplings, pickled, and roasted. Using the signature method she came up with at State Bird Provisions in San Francisco, Maeda makes bouncy carrot mochi from scratch by combining fresh carrot puree with mochiko, sweet rice flour, then fries them in butter to give them a crispy-chewy texture. Served alongside her pickled carrots, pistachio dukkah, and roasted carrots, the dish is a riot of color, texture, and flavor. You will only need 1 tablespoon of the dukkah for this recipe. Try the rest sprinkled on top of steamed rice or roasted vegetables, or transform a simple green salad by mixing in a few tablespoonfuls of this crunchy, aromatic seasoning.
Roasted Carrots
Rating: Unrated 1
2021 F&W Best New Chef Gaby Maeda's method for making these flavorful, buttery roasted carrots starts with briefly cooking whole carrots in an ovenproof skillet over medium-high heat and sautéing them in a little olive oil until they are browned in spots. She then tosses them with butter, thyme sprigs, and garlic, and seasons them with salt. The carrots are finally briefly roasted in a hot oven, where the high heat creates caramelized edges that add texture to their outsides, while their interior turns soft and creamy, but not mushy. The entire process takes just 20 minutes, and yields fork-tender carrots with satisfying flavor.
Carrot Cake Marmalade with Yogurt and Fresh Fruit
Rating: Unrated 9
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Carrots en Croûte
This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.
Carrot Steaks with Roasted Garlic Hollandaise
Chef Kate Williams’ beautifully layered carrot steaks at Lady of the House in Detroit are a mainstay on her menu. Here, she’s shared an at-home riff using large horse carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce.
Coffee and Five-Spice Roasted Rainbow Carrot Salad
Bold and tannic Grenache also displays more subtle notes of geranium, peppercorn, and smoke. Knowing this, James Briscione, author of The Flavor Matrix, heads away from the obvious beef pairing and matches the wine with roasted carrots laced with coffee and five-spice. A creamy Herbed Crème Fraîche drizzle cools the dish and helps it feel surprisingly light.   Slideshow: More Carrot Recipes 
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Pickled Banh Mi Carrots
Rating: Unrated 1
Gently pickled carrots add color, tang, and crunch to the banh mi from Nudo House chef Qui Tran of St. Louis. Slideshow: More Carrot Recipes 
Carrot Crumble
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes
Carrot Top Granita

Who says that vegetables have to be savory? I like to use them to make an icy granita to use as a base for dessert, as in pairing with a light yogurt cloud and some sweet and softened fruits. Because the granita method uses vegetables that are chopped, pureed, and then frozen, it is good for rough or tougher textured vegetables. Carrot tops work beautifully, as do beet tops, wheatgrass, and sorrel. In fact, I use this recipe to make a wheatgrass granita for my Fallen Fruit Dessert.Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com) Slideshow: More Carrot Recipes