795 carrot recipes

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

This scrumptious side dish is made from carrots, cardamom seeds and cashews.

Simple cabbage soup with tomato juice, carrots, onion, and beef bouillon simmered for an hour. Low-calorie, low-sodium, and just one pot to clean.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

This Austrian homestyle vegetable soup starts with a butter-flour roux for body, then simmers potatoes, carrots, and broccoli in a savory broth. Thick, warming, and endlessly adaptable to whatever's in your fridge.

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.

Creepy cheese-stuffed rigatoni shaped into slithering snakes with BBQ sauce markings and peppercorn eyes. A kid-friendly Halloween party snack that's equal parts gross and genius.