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
CURRIED CARROT SOUP
with coconut crème
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BAMCAFÉ AT BROOKLYN ACADEMY OF MUSIC
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GRILLED CARROT SALAD – gaeta olives, citrus
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ROASTED CARROT SALAD – beet hummus, red quinoa, yellow raisins, mint, cilantro
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Recipe: Crispy Parmesan Carrots
by Chef Saul Bolton
Ingredients
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1 pound baby carrots, washed and halved
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1/8 cup olive oil
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2 cloves garlic, minced
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1/8 cup grated Parmesan cheese
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2 tablespoons breadcrumbs
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Salt and Pepper to taste
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2 tablespoons freshly chopped parsley
Method
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Preheat oven to 375° F and lightly grease a cookie sheet.
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Combine carrots, Parmesan cheese, breadcrumbs, garlic, olive oil, salt and pepper.
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Spread on prepared cookie sheet and bake for 20 to 25 minutes until golden and crisp.
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Garnish with parsley and serve while still warm.
