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Prep School: Geoff Hopgood of Hopgood’s Foodliner shows us three ways to make spectacular carrots

Prep School: Geoff Hopgood of Hopgood's Foodliner shows us three ways to make spectacular carrots


Prep School: Geoff Hopgood of Hopgood's Foodliner shows us three ways to make spectacular carrots

Roast them. Toss a bunch of whole, peeled carrots with a quarter cup of softened butter, then wrap in tinfoil. Bake in a 375-degree oven for 30 to 45 minutes until tender, then spritz with lemon juice and sprinkle with salt. Let cool in a sealed container. Grill the carrots until charred, cut into large chunks, and serve with creamy chèvre and fresh dill.

Purée them. Sauté a large bunch of roughly chopped ­carrots with four sliced shallots in butter for a few minutes. Add a pinch of salt, then boil in a pot of water for 10 to 15 minutes until tender. Strain and purée in a food processor with three tablespoons of butter and some reserved cooking ­liquid. Serve warm with crème fraîche and sturgeon caviar.

Pickle them. Divide 10 raw, peeled carrots among three jars. Place a sprig of dill, a clove of garlic, half a cup of salt, two tablespoons of cayenne pepper and three cups each of white vinegar and water in a large pot. Bring to a boil, then pour over carrots and seal jars in a canning bath.

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