There is nothing particularly fancy about a carrot. It grows underground, concealing its beauty beneath the dirt. And once harvested, it most often ends up hiding in the mirepoix of a more exciting sauce, or chopped into sticks and tucked next to a peanut butter sandwich. Even at its most graceful finely grated and mixed with olive oil, roasted and tender, or blended into carrot-ginger dressing, the carrot remains more workhorse than showstopper. And yet, as with boyfriends and bicycles, there is something to be said for dependability. Sometimes the very best vegetable is the one you can rely on, time after time, to get the job done.