Recipes with carrots

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Pressure cooker beef stew browns chuck with onion soup mix, then pressure-cooks with potatoes, carrots, and onion for fall-apart tender meat in 40 minutes instead of three hours.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Lemony chicken zucchini stir-fry with mushrooms, carrots, and toasted walnut halves. A 30-minute one-pan dinner brightened with lemon zest and garlic butter, no soy sauce required.

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.