Carrot

About

Carrots vary in sweetness and in a pine or parsley flavor note that can lean toward woodiness. They share a strong flavor affinity with other umbellifers, the parsley and celery family, and their sweetness and slight woodiness pair well with the same qualities in nuts. Nantes carrots are particularly well regarded for flavor.

Pairs well with carrot

• CiOrangeFrench writer Paul Reboux paired thinly sliced orange zest and carrot, both cut to resemble pine needles, as a garnish for a potato and…
• SpCinnamonCarrot has a woody character with faintly piney notes, while cinnamon is the dried inner bark of a tropical tree; the two combine in…
• FrAppleGrated apple and carrot make a sweet-sour salad that's popular with children, dressed simply with neutral oil and lemon juice and finished…
• CrCoconutA dish by chef Wylie Dufresne recreates a fried egg using carrot and maple for the 'yolk' and coconut and cardamom for the 'white'.
• MeBeefBeef and carrot became a well-established English pairing in the nineteenth century, from rib of roast beef served with carrots among the…
• GrAniseStar anise complements carrot's fresh, woody sweetness, chef Guy Savoy serves a carrot and star anise soup and uses the same combination…
• EaCuminA common Moroccan side dish pairs sliced carrots with a robust, cumin-spiced dressing.
• SuOnionCarottes à la nivernaise are made by blanching carrots and then slowly stewing them in butter and stock until only a thick syrup remains,…
• BrMisoSweet white miso, often used as a dairy substitute in dishes like mashed potatoes or cream-cheese-style dips, adds a rich, savory depth…
• CrRaisinA shredded carrot and raisin salad is a familiar, somewhat dated dish, best made with organic carrots and vine-ripened raisins, which are…
• GrParsleyCarrot's flavor can be accentuated by other umbellifer relatives like parsley, parsnip, cumin, coriander or dill; parsley is commonly used…
• EaLentilRoasted carrots are often served over Puy or Beluga lentils with a tahini or avocado dressing, while red lentils are more typically…
• RoPeanutA carrot and peanut salad, grated carrot mixed with salted peanuts, red wine vinegar, peanut oil and a little sesame oil, balances the…
• BrOliveInexpensive Turkish and Greek restaurants often serve black olives with raw carrot sticks as a starter; the salty, oily olives and sweet,…
• EaCeleryBoth appear grated in classic French dishes: carottes râpées (finely grated carrot dressed with light olive oil, lemon juice, Dijon…
• MaSeaweedHijiki, a dried black seaweed with a bittersweet, salty, oceanic flavor, expands to about five times its size when soaked.
• SuCabbageBoth are crisp and sweet when raw, with carrot adding fruitiness, a dependable base for coleslaw, often with just a little onion added.
• GrCucumberThe two make a quick pickle: matchsticks of carrot and cucumber are salted briefly, rinsed, dried, then mixed with rice wine vinegar and…
• CiCardamomThe two combine in gajar halwa, an Indian dessert served at weddings and during the Diwali festival.
• WoPine nutBoth ingredients share a strongly piney character.
• WoHazelnutSince carrot cake recipes often call for vegetable oil, substituting hazelnut oil (diluted with sunflower oil if too strong) adds extra…
• CiTurmericTurmeric's flavor tends to disappear when combined with carrot, becoming difficult to detect on its own.
• FrYogurtCarrot and yogurt is a long-established pairing in India and Turkey; a winter variant of the Turkish yogurt dip cacik replaces the usual…
• SpBay leafIn a mirepoix of carrot, onion and celery, bay leaf contributes bitterness and spice; fresh bay leaf can also substitute for some of…
• EaTofuDaikon radish is the traditional vegetable garnish for tofu, but carrot, with its fresh, cedar-like notes, is a common substitute.
• SpNigella seedNigella seeds, common in pickling blends, pair well with carrot in a quick pickle: salted carrot sticks are rinsed, dried, and combined…
• BeOreganoCarrot is a classic partner for sweet marjoram, a milder relative of oregano, added at the end of cooking as with other soft herbs.
• MuRadishCarrots served with their leaves attached are traditionally used for dipping into aioli, as at outdoor wine festivals in southern France.
• MuTurnipSalgam is a fermented Turkish drink made from purple carrots, turnip juice, bulgur and whole wheat flour, with a briny flavor that can…
• SuRutabagaBoiled carrot and rutabaga were a common pairing in British school dinners, though the rutabaga was often left uneaten; a dislike of…