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cooking.nytimes.com
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better Enter this simple French salad, also known as called carottes râpées It is grated carrots dressed with a simple vinaigrette; a lemony one works well
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
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Bake carrots with margarine, vanilla, eggs and flour and you get this delicious souffle. An excellent side dish, or have it for brunch.
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Shredded carrots are cooked with sugar, raisins and cashews. This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.
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Carrots, onion and green onions are coated in a thin batter and fried. This is a crispy treat that's great on its own, or with your favorite sauce.
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Just like potato pancakes only shredded carrots star in this one. Eggs, flour, breadcrumbs and garlic surround and bind the carrot together. They cook up crusty and golden and are so good with homemade applesauce.
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Moist, dense and spicy, this steamed pudding features grated carrots and potatoes, a handful of raisins and a fragrant mixture of ground cinnamon, cloves and allspice. Top with a rich and creamy butter sauce for a truly magical dessert.
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Easy as one-two-three, a touch of sweet carrot brings surprising and colorful touch to a fresh coco cup.
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This carrot pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family holidays, but is good any time!
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This alternative to potato chips tastes salty and sweet like sweet potato fries, using just carrots, olive oil, and salt!
Ingredients: carrots, olive oil, salt
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