Carrots
I adore carrots. They aren’t just the workhorses of mirepoix and crudité they are sometimes knowns for, either (though I adore them for their utilitarianism too). Carrots can accommodate any cooking technique, spice, or herb you throw at them, and their inherent sweetness and earthiness make them perfect as centerpieces. Try grating carrots into latkes, springtime hashbrowns, and even chicken burgers to add moisture and texture contrast. I love throwing carrots whole into a smoker for an hour or so and then pureeing them into soups and sauces for body. It gives an immediate “meaty” quality to dishes that don’t contain any animal protein. Pickled and deeply marinated carrots have become a staple on many of my richer dishes because their brightness, texture, and acidity cuts through them so nicely. And don’t forget about carrot tops! These gorgeous greens can be used like any other fresh herb in pestos, salsa verdes, and as garnishes!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.