So you've snacked on baby carrots with hummus, roasted them whole to serve alongside chicken, sweated them for a saute, and juiced them to give your green juice a hint of sweetness and pop of color. But have you used their tops, mixed their juice with booze, or folded them into a dessert (that isn't carrot cake)? Didn't think so. Here's how to get creative with our favorite orange vegetable.
Like hummus, but more orange.
Carrots Vichy
In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.
When you want something classic.
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can’t find the short, twisted “twin” pasta called gemelli, use penne instead. Get the recipe for Pasta with Carrots, Risotto-Style »
Carrot sauce is the new tomato sauce.
Don't waste the tops—turn them into pesto.
Carrots 43 Martini
Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink. Get the recipe for Carrots 43 Martini »
Get a little Vitamin A with your booze.
Spiced Carrot Layer Cake
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake. Get the recipe for Spiced Carrot Layer Cake »
We all already knew this...
Punjabi-Style Carrot Pudding (Gajar ka Halwa)
Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold. Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »
But this one's fun.
