Carrots

Typically a behind-the-scenes ingredient, the humble carrot gets a promotion to star-of-the-show in January! Carrots offer refreshing flavor and aroma, and their natural sugars are balanced by a hint of earthiness.

Curtis Stone Maude Carrots

While available year-round, Californian carrots are in mint condition in the cooler, winter months, when we crave their comfort most. Carrots come together harmoniously with diced celery and onions to form the base flavor for soups, stocks and stews. When cooked together on the stovetop, their aroma turns any old brick house into a home.

Curtis Stone Maude Carrots

The first cultivation of carrot for its edible root is reported to be in the Afghanistan region, approximately 1,100 years ago. However, carrots as we know them today were developed in Holland in the 17th century, and are now cultivated in temperate climates around the world, particularly in wild areas, road sides and agricultural land. Most of us are familiar with the long, tapered vibrant orange carrots, however the purple, yellow, dark red and white heirloom “rainbow” varieties are major players in our January degustation too... After all, not all rainbows are in the sky!

Curtis Stone Maude Carrots

Carrots are versatile in the kitchen - they can be boiled, roasted, braised, steamed, sauteed, dehydrated are stir-fried. We’re excited to get into the test kitchen and take carrots to their culinary limits, using their green leaves and roots. When carrots’ sugars are caramelized and concentrated during the cooking process, they add deep, balanced, flavor to savory and sweet dishes, and pair exceptionally well with beef, lemon, orange, ginger, celery, chervil, fennel, cumin, thyme, and parsley.

Curtis Stone Maude Carrots

Reservations for January's Carrot menu open on Tuesday 1st December 2015.

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