|David Santos and Melissa Clark|
While I’ve been familiar with heirloom tomatoes for several years now, this year was my introduction to heirloom carrots in, of all places, Trader Joe’s. It was there that I first saw a 2 lb. bag labeled Rainbow Carrots. Last time I checked a rainbow had considerably more colors than these do but for all of us who grew up thinking carrots were a distinct shade of orange, these were real eye-openers. They ranged from deep red through several shades of orange and to an almost white carrot that looked more like a parsnip. The first time I cooked them, I leaned on my standard preparation, which involves boiling peeled whole carrots until they are tender, then quickly glazing them with some butter and brown sugar. I can’t say that I noticed any real difference in taste between the various colors but if nothing else, they were a conversation starter. Then I saw that Melissa Clark had written a recipe for them in her “Restaurant Takeaway” column in the Times. The column is devoted to restaurant dishes that Melissa has whipped up making them accessible to home cooks by tweaking and testing then in hers. And we should all thank her for this. And certainly a word of thanks is due to David Santos, from whose Louro Restaurant (142 West 10thSt. at Waverly Place) Tel: (212) 206-0606 www.louronyc.com) Melissa purloined the recipe.