Recipes with carrots
3,563 recipes
Cabbage Stew
One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.
Rice-Vegetable Oriental Salad
Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.
Muggine in Bianco
Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.
Zucchini Carrot Bread
Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.
Beet, Carrot, Apple & Ginger Juice
The ultimate health-boosting juice. Beets have been shown to effectively lower blood pressure and are a good liver detoxifier. Carrots are packed with beta-carotene and ginger is a natural anti-inflammatory.
Yummy Split Pea Soup
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
Tofu-Noodle Lettuce Wraps
Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.
Salmon Trout Monastery
Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.
Glazed Chicken with Julienne Vegetables
Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.
Crockpot Orange Glazed Carrots
Try this tasty dish that can be used as a light lunch or as a side to take to your next dinner party.
Sauerbraten with Sweet & Sour Cabbage
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Sauerbraten with Sweet & Sour Cabbage
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Brisket in Natural Gravy
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Herbed Beef & Vegetable Stew
Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.
Syd's Pickles
A simple and tasty pickling recipe that's easy to use and enjoy!
Pressure Cooked Quinoa Tabboule
Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.
One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.
Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.
Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.
Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.
The ultimate health-boosting juice. Beets have been shown to effectively lower blood pressure and are a good liver detoxifier. Carrots are packed with beta-carotene and ginger is a natural anti-inflammatory.
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.
Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.
Glazed chicken breast with julienne carrots and green pepper in a honey-mustard apple juice sauce. A one-skillet weeknight dinner served over noodles with a glossy, tangy glaze.
Try this tasty dish that can be used as a light lunch or as a side to take to your next dinner party.
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.
A simple and tasty pickling recipe that's easy to use and enjoy!
Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.
