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Carrots, Striking and Sweet, Have Arrived

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Rubaida Easmin:
A few years ago, carrots were like celery and onions, part of many a dish but rarely the star. Maybe you would see them as a side dish, buttered and glazed, or puréed into a soup.
Then one day, roasted heirloom carrots in various colors started appearing in trendy restaurants as an appetizer — or even a main course. The roots had arrived, earning their place in the farm-to-table pantheon next to the burnished cauliflower and crispy brussels sprouts.

https://www.nytimes.com/2017/03/31/dining/roasted-carrots-salad-recipe-video.html?ref=dining

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