Double Carrot Stew

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With winter bearing down on us, it's time to starting thinking about warm hearty stews. In this week's post on PBS Food, I wanted to shine the spotlight on an under appreciated veggie. Carrots are naturally sweet and full of umami, have a cooked texture that I prefer over potatoes, and they're cheap. By both grating the carrots and cutting them up, I was able to add a bunch of flavor with only a few ingredients and the stew turns this brilliant vermillion hue that looks like the fall leaves around us.

With winter bearing down on us, it's time to starting thinking about warm hearty stews. In this week's post on PBS Food, I wanted to shine the spotlight on an under appreciated veggie. Carrots are naturally sweet and full of umami, have a cooked texture that I prefer over potatoes, and they're cheap. By both grating the carrots and cutting them up, I was able to add a bunch of flavor with only a few ingredients and the stew turns this brilliant vermillion hue that looks like the fall leaves around us.


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