3,660 carrotn recipes

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

Try something different with this scrumptious pasta dish that will have you making it every week!

Slow cooker buffalo stew with carrots, celery, tomatoes, and a hint of ground cloves. Low-fat, high-protein bison simmers for 12 hours into a rich, fork-tender one-pot meal.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Hearty homemade veggie burgers packed with protein-rich lentils, green peas, and grated carrots. Pan-fried until golden and crispy on the outside, tender within.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.