A superior cartoon rabbit food

Nantes carrots

Would you eat more carrots if they had a smoother core, and a sweeter flavor when eaten without peeling? Meet Nantes carrots, distinguished from the rest by their blunt, rounded ends. They’re in season locally March through July, and can be eaten raw, pureed into sauces and soups, fried or roasted. For a simple recipe that honors these carrots’ unadorned sweetness, blanch them for two minutes, then sauté with salt, pepper, brown sugar and butter. If you eat them often enough, maybe you can avoid saying, “What’s up, doc?”