Spring carrots are smaller, sweeter and more tender, compared to winter carrots. The former are ideal to eat raw or to cook lightly, since they are fresher and are not as bitter as the others.
Cooking improves the flavor and texture of the latter, so it is better to leave them to cook, roast and prepare creams and purees. Once sautéed in butter – they could also be cooked in the oven and served in the same way – they are covered in a creamy sauce of hazelnut, honey and sage, and then coated with a mixture of ground hazelnuts, coffee and pollen.