I'm not a vegavore--far from it! But I confess to a love for most things carrot. I make a Mexican carrot and cumin soup, adulterated with crema, that is superb. The Khantessa does a broil of scallions and julienned carrots that is its equal. Carrots are terrific roasted with beef, an undoubted boon to salads, and are great with wurst, kraut and potatoes in a casserole, among other things.
What are your favorite uses and abuses of our favorite orange friend?