Erick Harcey, the chef at Parka in Minneapolis, Minnesota, says that 60 percent of the dishes served at the restaurant land in diners’ comfort zone. The other 40 percent--well, that’s where Harcey gets crafty. For his take on cooked carrots, Harcey sous vides them with orange juice, honey and fresh thyme, then runs the just-tender carrots through a meat grinder to emulate the look of beef tartare. We’re happy to report that simmering the chopped carrots in the same orange infusion, as we did in our test kitchen, is equally effective. To finish, black olives and pickled ginger are added, then the lot is topped with mascarpone cheese. The combination is unexpected, delicious, and sure to elicit grins.