327 carrot recipes

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Fight off that cold with this hearty chicken noodle soup that will become one of your favorites!

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

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.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

A whole salmon fillet braised on a bed of buttery carrots, onions, and celery in dry vermouth with tarragon. Three sauce options from simple pan jus to a rich winey cream veloute.

Simple veggie quiche with grated zucchini, carrots, and Swiss cheese in a rich egg custard. Only seven ingredients for an easy crustless-optional brunch.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.