3,660 carrotn recipes

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

Slow cooker orange-glazed carrots with butter, orange marmalade, and chopped pecans. Tender, sweet, and hands-off in the crockpot for a holiday-worthy side.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Mashed carrot casserole baked with sharp cheddar cheese, grated onion, buttered bread crumbs, and parsley. A creamy vegetable side dish that converts even the pickiest carrot skeptics.

Maple glazed carrots cooked in orange juice with butter, orange zest, and mace. A quick microwave side dish ready in 20 minutes with a glossy, sweet glaze.

Easy oxtail soup with onions, carrots, and turnip simmered together in one pot. The flour stirred in at the end gives the broth body without needing a roux or separate thickener.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.

Quick tuna rice casserole with cream of celery soup, carrots, and minute rice baked in 15 minutes. A fast pantry dinner when you need supper on the table now.

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.