Carrots have been trending on menus for some time, propelled by a combination of renewed consumer interest in vegetables and the rising influence of New Nordic cuisine. While Danish chef René Redzepi, a New Nordic leader and co-owner of Copenhagen’s seminal Noma restaurant, has been a prominent cheerleader for all underappreciated root vegetables prevalent in Scandinavian kitchens, he’s been a veritable virtuoso with carrots. Among other treatments, he has fermented ...

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