| Braise whole small carrots or halved large carrots in butter or olive oil, a little water or stock, and a bit of honey and Dijon mustard. Braise until tender and then let the liquid reduce to a syrupy, sweet-tangy glaze.
Roast carrots, alone or with other root vegetables, lightly coated in olive oil and seasoned with salt, pepper, cumin, and a pinch of cayenne in a medium-hot oven until tender and caramelized.
Make a mashed carrot puree by boiling carrots and perhaps parsnips and mashing as you would potatoes. Enrich the puree with butter or cream and season with a dash of nutmeg and ground ginger.
Fry up some spicy carrot fritters using a mixture of grated carrots and potatoes, chopped scallions (green onions), beaten eggs, a little cream, flour, salt, and crushed red chile flakes.
adapted from Fine Cooking, March 2005
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