IN 2009, CHEF DANIEL PATTERSON of Michelin-starred Coi, Alta CA, and other Bay Area restaurants, rightly declared, “Carrots are the new caviar.” He added, “Revaluing ingredients can lead not only to better food but, equally important in these difficult economic times, to a less costly way of eating.” I agree we should value the common carrot—and all its parts—on par with an expensive cut of meat.
What many of us think of as the carrot is actually the root of the carrot plant. But whether steamed, sautéed, pickled, or served raw, each part of the plant can yield delicious results. Carrot tops can have a strong vegetal flavor and rough texture as compared to lettuce, which makes them great for mixing into salads or pureeing. As for the skin, which is also very often discarded, it contains many of the nutrients. And because the skin is so thin, you needn’t peel carrots, especially when making a soup, roasting, or juicing them, unless the carrot has been treated heavily with pesticides.
Speaking of carrots and chemicals, I hope it goes without saying that I encourage you to cook with the real thing—not “baby” carrots, which are specially bred to fit industrial cutters and dipped in small amounts of chlorine as an antimicrobial treatment.
MAKES APPROXIMATELY ½ CUP DRIED / ACTIVE TIME: 15 MIN / INACTIVE TIME: 8 TO 10 HRS
This technique turns old, limp carrots into sweet treats. Enjoy them alone as a snack, in granola, or atop a carrot cake or other dessert.
1½ cups sugar
1½ cups water
8 or more unpeeled medium carrots, cut into 2-inch long barrels about 1 inch in diameter (if larger, extend the cooking time)
Use a dehydrator or, alternatively, preheat the oven to 150°F.
Line a baking sheet with parchment paper.
In a medium pot, bring the sugar and water to a boil and simmer until the sugar dissolves. Reduce the heat to medium, add the carrots, and cook for 6 minutes, until the carrots are tender. Let the mixture cool for another 2 minutes, then drain. (Reserve and refrigerate the liquid; it can be used to rehydrate the carrots or to sweeten other dishes.)
Place the carrots in a single layer on the baking sheet. Dehydrate or dry in the oven for 8 to 10 hours, until they are completely dry and no longer feel rubbery. They should look like 1-inch-long batons. The “raisins” can be stored in an airtight container for several months. To use, rehydrate in a little warmed syrup.
TESTER’S NOTE:
The carrots take a while to dehydrate and they reduce in size significantly, so drying a larger amount at one time will be a more efficient use of oven or dehydrator space.