Carrots

They are such a versatile ingredient, cheap and available pretty abundantly all year round.
Having experimented with lots of ways in using carrots I have a few points that I can pass on that may get the creative juices flowing.
They are utilisable across all styles of cooking from Asian to Middle Eastern to French and every thing in between.
From sweet to savoury, Salads to Mains carrots cover the whole spectrum.
Flavours they go with
- Saffron, almonds, olives, cumin Tumeric, ginger, most herbs, honey, pomegranate, lemon, currants, cinnamon, mixed spice
Hummus (warm)

Styles of cooking
- Roasting, Baking, Steaming, Boiling, Mashing, Pureeing, grilling, Bbq 

Here's a couple of simple recipes that you may like to try:

Carrot puree with ground almonds & pommegranate
   4 Carrots
   1/2 cupm fround almonds
   1 tbsp pommegranate Molasses
   4 stuffed green olives & brine
   1/2 tsp cumin pwd
   1/2 tsp corriander pwd
   pinch  cimmamon
   salt to taste

Roughly chop the carrots and place in a pot with water and boil till tender.
Drain & place in a blender with the rest of the ingredientsand blend till smooth.

This works perfectly with roast lamb

Middle Eastern Varrot salad with Almonds & Italian Parsley
  4 Carrots
  1/2 cup dates cut into 1/4 (marjool if possible, thats the expensive ones)
  small bunch Italain Parsley
  small bunch Coriander
  1/2 cup toasted slivered almonds
  1/2 cup green stuffed Olives roughly chopped
  tsp cumin pwd
  tsp coriander pwd
  pinch cinnamon
  tbsp Honey
  salt to taste
  juice of 1 lemon
  2 tbsp Olive oil

Grate carrots and add the rest of the ingredients and mix well
Works well with lamb, be it roast, chops meatballs or kebabs.