Carrots

<a href="http://www.latimes.com/features/la-fo-carrots-seasonal-cooking-p,0,1315781.story" target="_blank"><b>What's hitting its peak in February?</b> Carrots<br>
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Remember when carrots were orange? Today, you can find them in a surprising assortment of colors: Royal scarlets that are so red they're almost purple; solar carrots that are a sunny yellow; lunar carrots that are pure white; and atomic carrots that are a candy-apple red. Click here for more:</a><br>
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How to prepare: Glaze carrots by slicing them into medium-thick rounds, then cooking them over medium heat in a covered skillet sprinkled with minced shallots with a little water and a lot of butter. When the carrots become tender, remove the lid from the pan and increase the heat to high to reduce the pan juices and butter to a glaze. Keep a sharp look out to keep from scorching.<br>
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<b>RELATED:</b><br>
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<a href="http://www.latimes.com/features/food/la-fo-seasonal-cooking-pg,0,5765260.photogallery">Market fresh: Cooking through the seasons</a><br>
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<a href="http://projects.latimes.com/farmers-markets/"><b>INTERACTIVE MAP:</b> Find your local farmers market</a><br>
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<a href="http://www.latimes.com/features/food/la-fo-recipeindexarchive2008,0,5938840.storygallery">More recipes from the L.A. Times Test Kitchen</a><br>
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<a href="http://www.latimes.com/features/food/la-fo-wow-sg,0,6588103.photogallery">Pick out a wine with Times restaurant critic S. Irene Virbila</a><br>
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<a href="http://www.latimes.com/features/printedition/food/la-fo-sos-sg,0,767293.storygallery">Want a restaurant's recipe? Culinary SOS to the rescue</a>

( Ken Hively / Los Angeles Times / January 31, 2013 )

What's hitting its peak in February? Carrots

Remember when carrots were orange? Today, you can find them in a surprising assortment of colors: Royal scarlets that are so red they're almost purple; solar carrots that are a sunny yellow; lunar carrots that are pure white; and atomic carrots that are a candy-apple red. Click here for more:


How to prepare: Glaze carrots by slicing them into medium-thick rounds, then cooking them over medium heat in a covered skillet sprinkled with minced shallots with a little water and a lot of butter. When the carrots become tender, remove the lid from the pan and increase the heat to high to reduce the pan juices and butter to a glaze. Keep a sharp look out to keep from scorching.

RELATED:

Market fresh: Cooking through the seasons

INTERACTIVE MAP: Find your local farmers market

More recipes from the L.A. Times Test Kitchen

Pick out a wine with Times restaurant critic S. Irene Virbila

Want a restaurant's recipe? Culinary SOS to the rescue

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