People have the wrong idea about carrots.It's because so often, they're thoughtlessly thrown, bone-dry and cut into matchsticks, into just about every mediocre grab-and-go dish on the planet, from bastardized Caesar salads to unfortunate vegetable medleys that begrudgingly accompany steaks served during Early Bird Special hours.But carrots deserve so much more! They're crunchy and creamy and fresh and sweet and earthy all at once. They can liven up a plate of peas or sweeten a smoothie with ease.
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What better person to know how to make a vegetable taste pretty damn good than Mario Batali? Our MOLTISSIMO host bestowed this recipe upon us for carrot frittelle, which, for those of the Italian persuasion, means that they're shredded and fried up to crispy-on-the-outside, soft-on-the-inside goodness.Oh, and they've mixed with breadcrumbs and Asiago cheese and basil and eggs. You know, the best things in life.
Topped with lemon zest, mascarpone, horseradish, and a drizzle of honey, these little appetizers just don't quit.Just as you shouldn't give up, either—on carrots.