John Win­ter-Rus­sell


Canada’s 100 Best - - Column -

I LOVE CAR­ROTS. All I want to do with my day is to roast car­rots—and fig­ure out how each va­ri­ety re­acts to dif­fer­ent tem­per­a­tures. There is a plethora of va­ri­etals, and each has its own unique char­ac­ter­is­tics. There’s the young Nantes car­rot, crunchy and sweet, that you can’t cook too long or it loses its best qual­i­ties. Then there are large white ones that need three hours in the oven be­fore you un­cover the com­plex aro­mas and tastes hid­den in­side. I made this dish with Parisi­enne car­rots from La Ferme de Jac­ques et Diane in St. Michel-de-Napierville, Que­bec. This recipe is rep­re­sen­ta­tive of the type of plates we do at the restau­rant. Sim­ple prepa­ra­tions made with spec­tac­u­lar lo­cal in­gre­di­ents. —J.W.-R.

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