The market · Roots and tubers
Carrots
A sweet root — mostly purple or yellow until orange ones were bred, probably in the Netherlands, around the 17th century.
sweet · earthy
last weeksWhat to do with it
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.No one here has made it yet
VietnameseBún chảGrilled pork patties and pork belly in a warm, sweet-sour fish sauce dressing, with cold rice noodles and herbs.No one here has made it yetVietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.No one here has made it yetFilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.No one here has made it yetFilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.No one here has made it yetFujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.No one here has made it yetUyghur and XinjiangUyghur poloRice steamed over lamb, onion and a heap of carrots in one deep pan, so it comes out glossy with the fat — the dish for guests and celebrations.No one here has made it yet
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.No one here has made it yetPunjabiGajar ka halwaGrated red carrots cooked slowly in milk until it's gone, then fried in ghee with sugar, cardamom and nuts.No one here has made it yetSri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.No one here has made it yetTurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.No one here has made it yetMoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetCastilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.No one here has made it yetProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.No one here has made it yetAlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.No one here has made it yetNormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.No one here has made it yetBurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.No one here has made it yetGascon and the South-WestCassouletWhite beans baked slowly in a deep clay dish with duck confit, pork and garlicky sausage, under a crust that's broken and formed again.No one here has made it yetGascon and the South-WestGarbureA thick farmhouse soup of cabbage, beans and root vegetables, cooked with ham and confit until a spoon nearly stands in it.No one here has made it yet
ItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.No one here has made it yetPolishKwaśnicaThe highlanders' sauerkraut soup, sour and smoky, cooked on pork ribs with potatoes, allspice and bay.No one here has made it yetNordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.No one here has made it yetJamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.No one here has made it yet
