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.
Double Carrot Stew
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