mezzomediCarrot
Sweet and earthy, becomes very mild and almost floral when cooked.
Carrot is a sweet root vegetable, tender once cooked, with a slightly sweet taste that intensifies with cooking. It is among the bases of Mediterranean soffritto and brings freshness and lightness when eaten raw.
Best pairings
Turnip Classic88%A fundamental duo of caramelized roots, with complementary sweet notes and similar texture in Provençal braises.
Pea Classic88%A classic duo from Mediterranean gardens, slightly sweet and tender, ideal in risotto or soup.
Borlotti bean Classic86%Completes the soffritto trio with onion and celery for succulent stews.
Celeriac Classic86%Traditional duo for Mediterranean mirepoix and soups: sweet, light roots that harmoniously complement each other in braises or sautés.
Cumin Classic85%Carrots with cumin, a sweet-spicy Moroccan salad.
Celery Classic84%Celery and carrot, fundamentals of soffritto and broths.
Extra virgin olive oil Classic84%Carrots roasted in olive oil, caramelized sweetness.
Cannellini bean Classic83%Sweet vegetable that balances the earthy flavor of cannellini in Tuscan minestrone and stews.
Honey Classic82%Honey-glazed carrots: the sweetness highlights their natural sugars.
White bean Classic81%Carrot that completes the sweet balance of cannellini beans in classic Italian minestrones.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with carrot?
Carrot pairs especially well with turnip, pea, borlotti bean, celeriac and cumin. A fundamental duo of caramelized roots, with complementary sweet notes and similar texture in Provençal braises.
What can I substitute for carrot?
If you don't have it, try: celery, onion.