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February Café Festival: Carrots (With a Recipe)

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Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. This February, we’re celebrating the almighty carrot. A nutritious, earthy root vegetable, we love them pureed, roasted, braised, steamed, and raw. They’re a great way to add vibrant colors and textures to your plate. Long known to offer a wide range of health benefits such as improving eye health and lowering cholesterol, carrots are a great source of beta carotene, fiber, vitamin K1, potassium, antioxidants, and more.

From “Spicy Pickled Carrots with Hummus and Pita” at the Signature Cafe to “Curried Carrot Soup with Coconut Crème” at The Norm, enjoy our favorite carrot dishes at our restaurants across town or make them yourself using the mouthwatering recipe below, and be sure to visit the Katchkie Farm recipe archive for even more terrific ideas!

Want more seasonal ideas? Explore the full Food Festival series here.

CELEBRATE CARROTS AT OUR CAFÉS

February 11-14, 2000

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

CARROT AND RADISH SALAD

with citrus and cilantro

GARDEN COURT CAFE AT ASIA SOCIETY

SOMEN NOODLES

with carrot, shitake, and cabbage

SIGNATURE CAFÉ AT SIGNATURE THEATER

SPICY PICKLED CARROTS

with hummus and pita

THE NORM AT BROOKLYN MUSEUM

CURRIED CARROT SOUP

with coconut crème

Recipe: Crispy Parmesan Carrots

by Chef Saul Bolton

Ingredients

  • 1 pound baby carrots, washed and halved

  • 1/8 cup olive oil

  • 2 cloves garlic, minced

  • 1/8 cup grated Parmesan cheese

  • 2 tablespoons breadcrumbs

  • Salt and Pepper to taste

  • 2 tablespoons freshly chopped parsley

Method

  1. Preheat oven to 375° F and lightly grease a cookie sheet.

  2. Combine carrots, Parmesan cheese, breadcrumbs, garlic, olive oil, salt and pepper.

  3. Spread on prepared cookie sheet and bake for 20 to 25 minutes until golden and crisp.

  4. Garnish with parsley and serve while still warm.

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