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All We Can Eat
Posted at 12:03 PM ET, 11/11/2011

Key Ingredient: Carrots

It’s kind of disheartening to see the fall foliage begin to fade, but at least for a little while longer, you can still find some vibrant colors at area farmers markets. This past week I was enchanted by the box of carrots from one of my favorite vendors and bought more than I probably needed.

Carrot Soup With Herb Puree (James M. Thresher for The Washington Post)
Despite their modest appearance, carrots, as your mom probably told you, are packed with nutrients. So pick up some of this season’s slender, orange beauties, and try these ideas from our Recipe Finder:

Carrot Ribbon Salad With Aromatic Spices, Mint and Oranges, a light, citrusy dish from chef Michel Richard.

Carrot-Saffron Pudding (Halva-ye Havij), a fragrant chilled dessert with Middle Eastern flair.

Carrot Soup With Herb Puree, which also puts to use carrot greens if you can find a bunch with them still attached.

Orange-Ginger Pork Stew With Carrots and Potatoes, an Asian-inspired meal from Food section regular Stephanie Witt Sedgwick.

What do you like to do with carrots?

By  |  12:03 PM ET, 11/11/2011

Categories:  Recipes, In Season | Tags:  Becky Krystal, Key Ingredient

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