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Carrots

Explore 395 recipes, 10 articles, 8 galleries, 199 videos, and more

Alfred's Diver Scallops with Vegetable Ragout and Osetra Caviar

Ingredients
  • Coarse salt and freshly ground white pepper
  • 6 small potatoes, unpeeled
  • 4 ounces brussels sprouts
  • 1 cup water
  • 1 medium carrot, peeled and diced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, cut in pieces
  • 2 tablespoons vegetable oil
  • 12 large (about 1 pound) sea scallops, preferably diver -- harvested, small muscle flaps removed and reserved
  • Alfred's Scallop-Butter Sauce
  • 2 tablespoons chopped chives
  • 2 ounces osetra caviar
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Roast Pork Loin with Carrots and Mustard Gravy

Time:1 hour
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Carrot and Dried-Currant Muffins

Ingredients
  • Unsalted butter, for muffin tins
  • 3/4 cup dried currants
  • 1 1/2 cups plus 4 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 3 large eggs
  • 1/2 cup canola or vegetable oil, plus more for wire rack
  • 1 cup sugar
  • 3 1/2 cups finely grated carrots (about 6 carrots)
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Carrot Slaw with Yogurt Dressing

Time:40 mins
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Roasted Fall Vegetables

Time:1 hour 20 mins
Ingredients
  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
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Spiced Carrot Muffins

Time:45 mins
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons pumpkin-pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups plain yogurt
  • 4 tablespoons melted unsalted butter
  • 1 large egg
  • 2 cups peeled, shredded carrots (about 5 medium)
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Savory Fall Stew

Ingredients
  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
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Roast Chicken with Zucchini, Carrots, and Onions

Time:40 mins
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Coleslaw

Time:15 mins
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Pinzimonio

Ingredients
  • 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
  • 8 ounces radishes (about 8)
  • 1/2 head cauliflower, cut into small florets
  • 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
  • 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
  • 8 ounces haricots verts, trimmed
  • 2 yellow or red bell peppers, cut into strips
  • 6 thin scallions
  • 2 Belgian endives
  • 1/2 lemon
  • 1/3 cup flaked sea salt or coarse salt
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
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