Maybe it’s because we’re just back stateside after two weeks in France. Or maybe it’s because they’re so darn cute. Whatever the reason, we just could not pass by the basket of Parisian market carrots displayed at the Maplewood Farmers’ Market by Ozark Harvest Farms.
According to the guys at the booth, these plump little ball-shaped carrots, an heirloom variety, are made to be cooked. To us, cooked carrots are usually a step removed from the baby food jar – brightly colored but bland in flavor and texture. But Parisian market carrots are best on the grill. Chop off the greens and wrap them in a foil packet along with small onions, some new potatoes and a few dots of butter, salt and pepper. A very light dusting of cumin or ground ginger will enhance the final product. Then, just toss on the grill (on medium heat) for a couple minutes for a satisfying side dish.
Parisian market carrots can also be eaten whole, although they’re not quite as sweet as more traditional varieties. Their round shape will only give you grief if you try to peel them, so skip that step and just set them out with a hearty dip on a crudité platter.
Since our travel budget won’t allow for a return trip to Paris anytime soon, we’ll have to content ourselves with one to Maplewood instead where we’ll be on the lookout for Parisian market carrots. You should be too.
This article appears in Jul 1-31, 2011.