What We’re Cooking With Now: Carrots
Sep 26

What We’re Cooking With Now: Carrots

By Amy Reed, general manager, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe or suggestions to try at home.


Why: Carrots are high in Vitamin A, which plays a role in maintaining healthy vision and a strong immune system, as well as Beta-carotene and fiber.

Shopping Tip: Choose carrots that are deep in color. Color will fade as carrots age. Avoid carrots with splits, cracks or lots of hairy roots.

Preparation: Carrots can be enjoyed raw, steamed, pickled or roasted. To roast carrots, cut them into even pieces. Put the cut carrots in a piece of foil. Drizzle with olive oil and roast in a 400 degree oven until fork-tender (usually about 20 minutes, longer for thicker cuts).

Recipe: Pickled Farro Salad with Pistachios

4 oz. farro, uncooked
1 cup apple cider vinegar
1 cup water
4 oz. salad greens
½ cup carrots, sliced thin
2 Tbsp. honey
½ Tbsp. kosher salt
½ cup red bell peppers julienned
¼ cup parmesan cheese
2 Tbsp. lemon juice
2 Tbsp. olive oil
black pepper to taste
½ cup pistachios

In a small sauce pan, bring water, ½ cup of apple cider vinegar and ⅛ tsp. salt to a boil. Add the farro, cover and reduce to a simmer. Cook until the farro is tender (approximately 20 minutes). Remove from heat and cool the farro. Combine carrots with remaining apple cider vinegar, honey and remaining salt. Let sit an hour, then drain and rinse. In a large bowl, combine farro, vegetables, salad greens, parmesan cheese, lemon juice, olive oil and black pepper and toss. Top with pistachios.