Recipes with carrots
3,563 recipes
Short Ribs & Noodles
Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.
Gingered Flounder in Parchment
Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.
Ken's East Bay Hotel Corn Chowder
Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.
David's Mushroom Barley Soup
Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.
Sep-Dinner: Oxtail Consomm
Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.
Red Bell Pepper Soup
Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.
Spanish Rice (Vegan)
Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.
Fat-Free Chili Beans
Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.
Summer Chili
Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.
Saturday Beef Stew
Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.
Potato-Barley Soup
Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.
Pineapple-Carrot Bread
Pineapple carrot bread machine recipe made with whole wheat flour, buttermilk, and crushed pineapple. A lightly sweet, veggie-packed loaf with a tender crumb and tropical flavor.
Vegetable Rice Pancakes
Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.
Old-Fashioned Pot Roast
Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.
Pineapple-Carrot Cake
Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.
Pasta Peanut Stir-Fry
Peanut noodle stir-fry with a lime, soy sauce, and peanut butter sauce over linguine with julienned carrots, cucumber, and scallions. Ready in 30 minutes.
Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.
Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.
Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.
Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.
Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.
Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.
Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.
Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.
Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.
Old-fashioned oven-braised beef stew with shin beef, onions, carrots, and potatoes in a tomato-enriched gravy. A traditional Saturday supper that slowly cooks in the oven until the meat pulls apart with a fork.
Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.
Pineapple carrot bread machine recipe made with whole wheat flour, buttermilk, and crushed pineapple. A lightly sweet, veggie-packed loaf with a tender crumb and tropical flavor.
Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.
Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.
Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.
Peanut noodle stir-fry with a lime, soy sauce, and peanut butter sauce over linguine with julienned carrots, cucumber, and scallions. Ready in 30 minutes.
