Secrets of the Best Chefs

If the carrots are really dirty on the outside, and washing isn’t
enough to get them clean, use a knife to scrape off the dirty
parts. You don’t want to lose the color, so only scrape the parts
that are dirty.

If you can’t find green garlic, you can use Chuy Valencia’s
technique of cooking a garlic clove still in its skin in a cast-iron
skillet. When it’s soft inside, use it in place of the green garlic
here.

Although it may sound exotic, Patterson says wood sorrel is
“the most common herb in the country.”

You don’t necessarily need three pots. You can do the purple
carrots first, set them aside, clean the pot, etc., but that’ll take a
lot longer.

Patterson calls this “the cardboard stage,” referring to the
cardboard-like smell that the butter emits when it turns this
color.