3 Cozy Carrot Recipes To Kick Off Harvest Season From Chef Kathy Gunst
What's more reliable than a carrot? They're sweet but also savory. And it seems no matter what time of year, they're always around — bright, colorful, crunchy and fresh.
But carrots do have a growing season. And though it's winding down in many parts of the country, carrots are still going strong, storing extra sweetness as they continue to grow underground. And early fall is, in my opinion, the best time of year to seek out freshly harvested carrots of all sizes, shapes and colors.
If you've only ever eaten an orange carrot, there's a whole world of other colors and flavors to explore: purple, yellow, white, and kaleidoscope or striped carrots. There are literally dozens of different varieties. Although the differences between them are often subtle, each carrot variety has its own nuance of flavor and texture. Look for varieties at farmers markets and specialty markets.
Orange carrots, the most common, tend to be sweet with a slightly earthy flavor. They are versatile and can be used in any dish.
