"<a href=""http://www.latimes.com/features/la-fo-carrots-seasonal-cooking-p,0,1315781.story"" target=""_blank""><b>What's hitting its peak in February?</b> Carrots<br> <br> Remember when carrots were orange? Today, you can find them in a surprising assortment of colors: Royal scarlets that are so red they're almost purple; solar carrots that are a sunny yellow; lunar carrots that are pure white; and atomic carrots that are a candy-apple red. Click here for more:</a><br> <br> How to prepare: Glaze carrots by slicing them into medium-thick rounds, then cooking them over medium heat in a covered skillet sprinkled with minced shallots with a little water and a lot of butter. When the carrots become tender, remove the lid from the pan and increase the heat to high to reduce the pan juices and butter to a glaze. Keep a sharp look out to keep from scorching.<br> <br> <b>RELATED:</b><br> <br> <a href=""http://www.latimes.com/features/food/la-fo-seasonal-cooking-pg,0,5765260.photogallery"">Market fresh: Cooking through the seasons</a><br> <br> <a href=""http://projects.latimes.com/farmers-markets/""><b>INTERACTIVE MAP:</b> Find your local farmers market</a><br> <br> <a href=""http://www.latimes.com/features/food/la-fo-recipeindexarchive2008,0,5938840.storygallery"">More recipes from the L.A. Times Test Kitchen</a><br> <br> <a href=""http://www.latimes.com/features/food/la-fo-wow-sg,0,6588103.photogallery"">Pick out a wine with Times restaurant critic S. Irene Virbila</a><br> <br> <a href=""http://www.latimes.com/features/printedition/food/la-fo-sos-sg,0,767293.storygallery"">Want a restaurant's recipe? Culinary SOS to the rescue</a>"