Storage: Like other root vegetables, the greens should be cut off the roots before storing to minimize desiccation of the roots. Carrot greens are edible but can be fibrous, so should be chopped or pureed. Both roots and greens should be stored dry in bags that preserve moisture. Carrots keep several weeks; carrot greens about a week.

Uses: Roasting carrots brings out their earthy sweetness. Carrots pair well with curry spices, ginger and tomatoes. Onions, carrots and celery (or celeriac) make a great base for many dishes (see Mirepoix).

• Beet, Carrot, Apple, Raisin and Walnut Salad
• Bok Choy and Mint Salad
• Braised Carrots
• Braised Fennel with Diced Vegetables
• Carote Insalata
• Carrot Salad
• Carrots and Rutabagas with Lemon and Honey
• Cashew Salad with Tamarind Dressing
• Cauliflower-Cheese Soup
• Cipollini and Carrots with Short Ribs
• Curried Carrots and Lentils
• Curried Cream of Carrot Soup
• Daniel’s Kim Chee
• East Indian Carrot Soup
• Famous Fall Roots Soup
• Garlic Beans with Filberts
• Garlic Snow Peas with Filberts
• Julianne’s Coleslaw
• Kohlrabi and Chicken Stew
• Lentil and Sausage Soup
• Mirepoix
• Polenta with Braised Root Vegetables
• Portuguese Kale Soup
• Poultry Pot Pie with Biscuit Topping
• Roasted Carrots with Carrot Top Salsa Verde
• Roasted Carrots with Garlic and Thyme
• Russian Cabbage Borscht
• Russian Soured Cabbage
• Rutabaga and Carrot Soup
• Steamed Fresh Vegetables and Tofu with Soba Noodles
• Stuffed Cabbage Leaves
• Szechwan Carrot Soup
• Szechwan Noodles with Peanut Sauce
• White Beans and Winter Greens
• Winter Slaw
• World’s Best Braised Green Cabbage
• Wynelle’s Pot Pie