Though carrots often make it into the Easter feast lineup, I’ve never understood why. Maybe it’s a nod to the Easter bunny.
Typically, we prepare them much as we prepare sweet potatoes (their distant orange cousins) at Thanksgiving – by glazing them and otherwise shoveling on extra sugar. I’m guessing that this is a reaction to the carrot’s bright color, which reminds us of a kid’s toy. It’s orange. It’s fun. On the plate, carrots are more like a candy than a vegetable.
Still, I like carrots and I think I’ve figured out a way here to redeem them. The trick is not to be waylaid by their color, but to take advantage of their length and texture. Long, sturdy carrot peels are reminiscent of individual strands of fettuccine. Fine. Let’s prepare them as we would, say, a dish of fettuccine Alfredo – by dressing them with a creamy sauce.
Not coincidentally, it’s a strategy that also allows the carrot’s natural sugars – which are plenty sweet all by themselves – to shine.