Raw or cooked, crunchy or tender, in classic or original recipes, salty or even sweet, carrots adapts to all tastes or culinary occasions and offers us a multitude of preparation options.
In French cuisine we often serve it as an aperitif, hummus or to be dipped in all kinds of sauces, it can also be served as a grated starter of course or as a mixed salad, in soup or added to quiches or savory cakes… As an accompaniment of course, steamed, roasted in the oven , pan-fried… or as one of the ingredients making up a complete dish such as stew. Without forgetting ! for dessert, with the famous American carrot cake that I make with lots of raisins.
Carrot adds some color to your dishes, but have you ever thought about using carrot tops? It is a delight when added to your soup.
