ニューヨーク・タイムズのインスタグラム(nytimes) - 2月23日 07時00分

Ah, the anything-but-humble carrot. Yotam Ottolenghi, writing for @nytcooking, explains that this root vegetable is best enjoyed intact, its color and shape on display. A bunch from your farmers’ market will work best for this grilled dish, which can be served with Greek yogurt and calls for your own homemade dukkah. If you can’t find bunches of carrots with their fresh tops, you can prepare the carrot-top oil using parsley instead, or double the tarragon for an even more herbaceous version. To get @ottolenghi’s full recipe from @nytcooking, tap the link in our bio. @andrewscrivani took this photo.

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