Carrots in their natural state are pretty gorgeous, with their weird bumps and silly trailing roots and vibrant green fronds. So we love how Cathy at Not Eating Out in New York immortalized the homely beauty of these carrots, contrasting their striking colors with a bright blue plate. These carrots are the antidote to those bags of shiny, vaguely embarrassed looking nubs that go by the misnomer "baby carrots," making those look like Kraft singles alongside a wedge of Lincolnshire Poacher.
Cook Cathy marinated and grilled them, and paired them with pea shoots for what was undoubtedly an excellent and beta carotene-packed meal. We like to imagine them blended into a simple, silky carrot soup, grated into a vinegary cole slaw or just peeled and dunked whole into hummus.
[Via Not Eating Out in New York]
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