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Carrots at The Nomad

Chef Daniel Humm gives a classic side dish center stage

Heard of White Satins? How about Yellowstones or Purple Dragons? No, we’re not talking spring flowers; these are carrots. Carrots way beyond rabbit food, and fit to be an entree ($20) at The Nomad.

Nomad carrots

The recipe for The Nomad’s carrots can be found in Daniel Humm and Will Guidara’s new cookbook, I LOVE NY.

After being slow-roasted in duck fat, the plateful of intensely sweet, silky-textured roots are topped with wheat berries, which add “pop” to the palate. A drizzle of cumin oil sneaks in a layer of exoticism to the carrots’ innate earthiness. While the dish stands on its own as an entree, it’s also nice to share as a counterpoint to more decadent orders, such as the roasted chicken for two with foie gras, brioche and black truffle stuffing.

In their just-released cookbook, I LOVE NY, chef Humm and co-owner Will Guidara profile their Warwick, N.Y., root farmer, who produces dozens of varieties of carrots via a distinctive “black dirt,” soil that gives crops intense flavors and high-nutrient value. The book also includes a recipe for this dish.

The restaurant, which shares the same name as the hotel it inhabits, is marked by a mosaic of rooms, including a cozy library, an elegant parlor, a sun-drenched atrium and rooftop capped by a Beaux-arts dome. Humm and Guidara’s sister restaurant, Eleven Madison Park, carries three Michelin stars, a four-star review from the New York Times, the James Beard Foundation award for Outstanding Restaurant, among many other honors.

The Nomad
1170 Broadway

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