Recipes with carrots
3,593 recipes
Tofu Fried Rice
This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.
Mom's Cream Of Carrot Soup
A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.
Homemade Vegetable Buns
Healthy recipe. Nutritious and easy to make. Try it!
Spring Cabbage with Bacon & Chorizo
for fans of spring cabbage and typical combinations..
Dilled Chicken Pot Pie
Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!
Dot's Pickled Vegetables
Dot's Pickled Vegetables recipe
Chanterelle & Carrot Soup
I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.
Delicious Carrot Cake Cookies (Vegan & Gluten-Free)
Make sandwich cookies; just spread some coconut whipped cream on a cookie and sandwich with another cookie!
Soba Bibimbap
My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!
Christmas Pudding With Vanilla-Bean Custard
This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.
Bibimbap2 (Korean Seasoned Vegetables & Rice with Spicy Sauce)
Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)
Mama D's Sweet Dragon’s Breath Stir Fry
This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.
Easy Crescent Vegetable Pizza
This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.
Skillet Pot Roast with Vegetables
My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.
This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.
A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.
Healthy recipe. Nutritious and easy to make. Try it!
for fans of spring cabbage and typical combinations..
Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!
Dot's Pickled Vegetables recipe
I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.
Make sandwich cookies; just spread some coconut whipped cream on a cookie and sandwich with another cookie!
My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!
This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.
Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)
This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.
This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.
My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.
