Crazy About Carrots

Photography by Rich Smith

Chances are you’re familiar with the humble carrot. While not quite trendy, this root vegetable is easy to find and incorporate in meals throughout the week, whether as a snack in its raw form, roasted with olive oil and spices, or sautéed in a mirepoix for soups. Rich in antioxidant beta-carotene, which promotes vitamin A production in the body, carrots are also a good source of fiber, vitamins C and K, and potassium. Here, Chattanooga locals share their favorite carrot concoctions so you can reap all the healthy benefits!

Chef Jason Greer holding the shaved rainbow carrots dish in chattanooga

SideTrack’s Shaved Rainbow Carrots with Goat Cheese and Pine Nut Vinaigrette

By Chef Jason Greer | Serves 2



  • 1/4 cup + 1 tbsp. finely chopped pine nuts
  • 1 1/2 tsp. finely minced shallots
  • 1/4 cup arbequina olive oil
  • 1 tbsp. + 1 tsp. red wine vinegar
  • 1/4 tsp. minced anchovy
  • 1 tbsp. chopped parsley
  • Pinch of kosher salt
  • Pinch of freshly cracked black pepper


  • 1 small bunch of rainbow carrots
  • 1 celery rib
  • 4 small radishes
  • 2 oz. warmed (or room temperature)
  • goat cheese
  • Sprigs of dill
  • Cilantro leaves

For the dressing, add all ingredients to a bowl and whisk together until combined thoroughly. Adjust seasoning as needed.

Shave the carrots, celery, and one of the radishes on a mandolin (or a vegetable peeler). The shaved vegetables should be extremely thin and almost see-through. Slice three radishes in half.

Soak the shaved vegetables in a bowl of ice water for 10 minutes, or until they have curled. Remove the vegetables from the water and blot dry with a towel.

Spread the warm goat cheese across the bottom of your plate in a circle.

Dress the carrots, celery, and radishes in the pine nut vinaigrette and toss thoroughly to coat.

Mound the vegetables in the center of your goat cheese and arrange them nice and high on the plate. Garnish with sprigs of dill and cilantro leaves.




Did you know?

Carrots are often recognized for their orange hue, but they can also be found in shades of purple, white, yellow, and red. Each color boasts its own unique flavor and nutritional profile!



Marcy Kelch’s Carrot, Leek, and Celery Root Bisque

Serves 6-8

  • 3 tbsp. olive oil or good quality butter
  • (or a mixture of both)
  • 1 extra-large celery root (celeriac),
  • peeled and chopped
  • 1 1/2 cups carrots (approximately 1/2
  • pound), peeled and roughly chopped
  • 1 extra-large leek, sliced (white and
  • light green parts only)
  • 4 cloves garlic, finely minced
  • Kosher salt
  • Freshly ground pepper
  • 6 cups chicken or vegetable stock
  • Celery leaves and chopped apple,
  • for garnish

Over medium heat, place olive oil or butter in a large, heavy Dutch oven or stock pot.

Add vegetables and garlic, then salt and pepper to taste. Stir to coat veggies and sauté until slightly tender, approximately 7 minutes.

Add 6 cups of stock. Bring to a simmer over medium heat; cook until very tender, 30-35 minutes. Let cool slightly.

Purée mixture until silky smooth in a blender. Taste, then adjust salt and pepper as needed.

Serve soup topped with celery leaves, chopped apple, and an olive oil drizzle if desired.


Marcy Kelch making Carrot, Leek, and Celery Root Bisque in Chattanooga