New York Timeswriter Florence Fabricant recently wrote about the resurgence in popularity of this bright root vegetable, stating: "Carrots, those little spark plugs in a salad or a stew, have suddenly become an engine driving restaurant menus."
→ Read the full article: Carrots Gain Bigger Roles at Some Restaurants at The New York Times
Why now? Largely because they're familiar, versatile, inexpensive and easy to come by. And with all of the different heirloom varieties available now, chefs are having a ball experimenting with different flavor profiles and color combinations on the plate. As for the rest of us, carrots can be satisfying and nourishing in the home kitchen, too.
How to Prepare Your Carrots:
• Roast: Crisp, Chewy Parmesan Roasted Carrots - Gilt Taste
• Braise: Pan-Braised Carrots with Orange and Rosemary - Leite's Culinaria
• Grill: Grilled Carrots with Lime and Cilantro - A Couple Cooks
What's your favorite way to prepare carrots in the fall?
Related: Low-Calorie Snack: Pickled Carrots
(Image: Kathryn Hill)