Use this to add a spicy kick to scrambled eggs, a welcome bite to rich grilled cheese, or even—oy vey—as a spreadable component to a decidedly non-Jewish charcuterie platter. Get the recipe for Carrot and Horseradish Relish »
Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip»
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »
This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Get the recipe for Carrot Ginger Dressing »
Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.
Cauliflower Achar
A rempah, or spice paste, lends flavor and texture to a Malaysian-style pickle made up of cauliflower, carrots, and cabbage. See the recipe for Cauliflower Achar »
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
