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Why you should use every part of the carrot, according to Watershed chef Zeb Stevenson
“Whenever we get [carrots],” says Watershed on Peachtree executive chef Zeb Stevenson, “we milk them for everything they’re worth.”
Sauteed Carrots and Mustard Greens
A dash of nutmeg bridges the pungent greens with the sweet carrots. If you like the bite of mustard greens, then take care not to overcook them, as the flavor tends to fade if they are cooked too long.
Kale and White Bean Soup with Smoked Sausage
This hearty and colorful soup, inspired by a recipe from Epicurious that originally appeared in "Gourmet," makes a terrific cozy main dish for a chilly evening.
Roasted Carrots with Sage
Roasting caramelizes the sugars in foods, so to maximize the sweetness, choose tender, young carrots still attached to their tops. This recipe can be easily doubled for a crowd.
“Mother-in-Law” Beet Salad
Marc Sommers, executive chef of Parsley's Custom Catering, says he "borrowed" this recipe from his Belarusian mother-in-law. The recipe is both vegan and gluten-free.
Butternut Squash and Pear Soup
Autumn is the time for both winter squash and pears, and the two pair nicely in a soothing soup with just a touch of sweetness. You can substitute acorn or the local "African" squash (available in farmers markets) for the butternut squash.
Chicken Pot Pie
From "Seasoned in the South" by Bill Smith. People love this when cold weather comes. I serve the pies in one-and-one-quarter-cup ramekins that look like little baked bean pots. I suppose that you could make one large pie, but I have never tried.
Butter Bean Soup or Lima Bean and Champagne Soup
From "New Southern Cooking" by Nathalie Dupree
Chicken and Dumplings
Cakes & Ale—the hip little Decatur haven for farm-to-table foodies—offers a European-inspired twist to this Southern classic. The dumplings are actually the little potato-y dough puffs known in Italy as gnocchi.