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Recipes and Stories

31 March 2014: More Spring Carrots

Butter-Braised Whole Spring Rainbow Carrots

Most of the nineteenth century cookbook authors treated all root vegetables the same way: scrubbed them well, trimmed, and sometimes “scraped them nicely” (that is, peeled them), boiled them in abundant salted water, and then dressed them with salt and butter. So long as the roots are not overcooked, it’s still a fine way to cook them. Read More 

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