1,034 carrotn recipes

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.

Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Morning glory muffins pack shredded carrots, apples, raisins, coconut, and walnuts into spiced whole wheat batter sweetened with applesauce and yogurt. Hearty 24-muffin breakfast loaded with fruit and fiber.

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Hearty winter vegetable curry with butternut squash, turnips, carrots, chickpeas, and a garlic-ginger yogurt sauce. Warm, comforting, and ready in 50 minutes.

Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.

Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.

Not Just Regular Beef Stew: a refined version with seared tenderloin cubes, red wine, clove-studded onion, and grated potato as a natural thickener. Pearl onions and fresh parsley finish.