854 carrot recipes

Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Hearty tuna fish pie loaded with potatoes, carrots, and green peas, topped with golden refrigerator biscuits. Just 5 ingredients and one hour for a cozy, filling weeknight dinner.

A quick veggie stir-fry with broccoli, oyster mushrooms, and carrots tossed in peanut sauce and served over jasmine rice with roasted tempeh. Ready in 30 minutes flat.

Hot German rice salad with crispy bacon, apple cider vinegar, sugar, onions, and grated carrot. A warm, tangy side dish using the same sweet-sour dressing as German potato salad.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Beef bones simmer with beets, cabbage, and carrots in a tangy tomato broth sweetened with garlic and lemon juice, creating a hearty Russian-Jewish soup that's rich, sweet, and sour in every spoonful.

Shepherd's beef pie with diced cooked beef in gravy, peas and carrots, topped with a ring of mashed potatoes and baked until golden. A fast way to use leftover roast beef.