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Ways to Cook Carrots: Sixties Rock Finds its Root

November 21, 2014
by Cornelia Emlen

It’s not every vegetable that gets named for a Jimi Hendrix song. There are so many varieties of carrots and the purple one (pictured above) called Purple Haze is just one of half a dozen that made its way into my garden this year. I have a soft spot in my heart for carrots. After all, I met my husband Nick at a party more than 2 decades ago when the two of us were sent out to pick carrots for the meal.

With fresh or even storage carrots available year round, it seems a crime to eat the “baby carrots” that come sealed in plastic bags at the supermarket.  Those “adorable” bite sized pieces bare little resemblance to the beautiful root that they are whittled from. A staple in many a school lunch, these small carrots typically come from huge, often starchy and tasteless, adult carrots.

Carrots are a basic part of our family’s meals all year round.  Paired with onions and celery they seem to make there way into most of my soups and stews, and we all know how delicious they are raw.  If you haven’t tried FTY’s Lacto-Fermented carrots, now is the time.

Here’s hoping that carrots will find their way into your Thanksgiving meal.  Here are a number of ideas to spark your imagination!

Do you have a favorite carrot recipe? Share your recipe with us in the comments!

Shredded Carrots:
Carrot Slaw with Turnip Bunnies and Miso-Maple Dressing

Roasted Carrots:
Roasted Roots
Roasted and Smoked Carrots
Roasted Carrots with Beets and Maple

Steamed Carrots:
Carrots in the Rye

Carrot Soup:
Roasted Carrot Soup with Dukkah Spice and Yogurt
Carrot Soup
Butternut Squash Ginger Carrot Soup

Carrot Cake:
Classic Carrot Cake