Chefs appreciate carrots' simplicity and adaptability to sweet and savory meals alike. Tyler Florence uses pureed heirloom carrots atop ahi tuna while chef Patrick Mulvaney puts baby carrots on top of arugula and frisee salad served up with a rib-eye steak. The California chefs live in the country's carrot capitol. The state produces about 80% of the nation's carrot supply.
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