Recipes with carrots
3,563 recipes
Brazilian Black Bean & Red Pepper Salad
A low-fat Brazilan bean salad, perfect for a summer pot-luck, make-ahead black bean salad recipe.
Irish Stew with Frozen Tofu
Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.
Fish in Sweet & Sour Sauce Wih Coconut-Rice
Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.
Cabrillas with Celery Essense
Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.
Minnestrone Soup
Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.
Poule-Au-Pot (Chicken Pot Pie)
Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.
Boeuf Bourguignonne
Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.
Court Bouillon - Master Chefs
Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.
Creole Beans & Rice
Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.
Sweet & Sour Fried Fish
Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.
Curry Bean Burger
Curry bean burgers blend mashed kidney beans with curry powder, garlic, grated carrot, and a cornmeal-cornstarch binder. Pan-fried vegetarian patties with warm Indian-inspired spice.
Mock Creole Turtle Soup
Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.
Brigitte's Sauerbraten
Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.
Carrot Cookies with Icing
Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.
Loaded Chicken Soup
Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.
Indian Carrot Salad
Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.
A low-fat Brazilan bean salad, perfect for a summer pot-luck, make-ahead black bean salad recipe.
Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.
Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.
Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.
Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.
Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.
Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.
Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.
Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.
Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.
Curry bean burgers blend mashed kidney beans with curry powder, garlic, grated carrot, and a cornmeal-cornstarch binder. Pan-fried vegetarian patties with warm Indian-inspired spice.
Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.
Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.
Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.
Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.
Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.
