Carrots

"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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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

Pickled Carrots

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

More Carrot

Salsa Verde

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 Purée

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

Maple–Cider Vinegar 
Roasted Carrots


Don’t throw those carrot greens away: They make the perfect bright and fresh garnish to these delicious sweet and tangy roasted carrots from chef Hugh Acheson. Slideshow: More Carrot Recipes