Three Kinds of Carrots

At the market last week, we had bags of gourmet carrots for the amazing price of 75 cents for a two pound bag. White, orange and red carrots.

We think of carrots as fall and winter food (except for baby carrots that we get at the farmer's market in early summer) not spring food.

But who could pass up gourmet carrots at such a good price?

Each time I was at the market, I bought a bag and so vegetables dishes the last couple of weeks at Linderhof were heavy on the carrots!
Roasting them in the oven is a favorite way to cook carrots -- of any color or variety. Sprinkled with a bit of olive oil, salt and pepper, the roasting increases the sweetness of the carrots. Then, a pour of real maple syrup to glaze them a bit.

A sprinkle of salt and pepper and a sprinkle of parsley and the carrots make fine dinner fare. Our favorite -- the white!

For lunch we often have vegetable salads, they're easy to do and if we don't eat them all, they keep well in the fridge. Carrot salad is a favorite -- grated carrots with the only bottled dressing I buy -- from Andres in Kansas City and a sprinkle of parsley. It's one of my favorite dishes at the restaurant and I enjoy it as much at home.

I think the three colors of the carrots make for a more spectacular dish than just the orange variety.
The red, orange, white and green of the salad looks good in the blue transferware bowl.

I'm afraid that I'm going to be spoiled with these carrots and will find the plain orange variety lacking. I do have a nice stash that should keep for several weeks before I have to return to ordinary carrots.