681 carrotn recipes

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Penne rigate with a creamy sweet red pepper sauce blended from silken tofu, carrots, basil, and garlic. A dairy-free vegan pasta sauce with dreamy texture and zero cashew soaking.

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.

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.

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.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

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.

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Whole chicken slow-cooked with carrots, celery, and onions in herbed broth until fall-apart tender. Drop it in the crockpot, walk away, and come home to a complete dinner.

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

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.