Orange Crush: Boston Chefs Elevate the Common Carrot
In this locavore age, vegetables have begun to garner the same respect from chefs as a premium cut of beef. A prime example: the common carrot. Here are some ways that area restaurants are taking the tender taproot to new heights.
Photos by Ted Morrison
Carrot-cardamom ice cream with greens, roasted beets, onion soubise, sunflower, and hazelnut vinaigrette. Part of the $90 three-course prix-fixe, L’Espalier, Back Bay.
Carrot panna cotta with chicory, kidney beans, cippolini onions, and charred salsa verde. $14, Bergamot, Somerville.
Glazed baby carrots with chamomile-scented farro, wild-carrot honey, caraway-seed brittle, and carrot-top¬†pur√©e. $13, Beacon Hill Bistro, Beacon Hill.
Hay-roasted carrots with¬†onion-ash oil and caraway seeds. $7,¬†Puritan & Co., Inman Square.
Roasted carrots and parsnips with cashew butter, honey-cashew streusel, quinoa, and fresh herbs. $11, Sycamore, Newton.
Coconut-carrot soup with ginger-chicken meatballs. $11, Evoo, Kendall Square.
House-made cavatelli with roasted-carrot pesto, cippolini onions, Brussels sprouts, walnuts, and shaved pecorino. $10 for a half portion, $20 for a full portion, Catalyst, Kendall Square.
Spiced-carrot pur√©e with olive oil and duklah. $4, Oleana, Cambridge.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/02/26/ways-boston-chefs-cook-carrots/