681 carrotn recipes

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

This is a great recipe and base for anyone wanting pot pie or a family meal in a hurry.

An all round yummy satisfying meal or appy that will get people begging for more or the recipe

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

Golden chicken breasts sauteed with shallots, carrots, and fresh herbs in a light Riesling wine sauce. A refined French-style dinner that's on the table in 30 minutes.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.