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Carrots

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

Carrot Pudding Souffles with Buttered Spring Vegetables

Ingredients
  • 1/2 cup (1 stick) unsalted butter, plus more for ramekins
  • 1 small shallot, thinly sliced (about 1/4 cup)
  • 2 pounds medium carrots, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 1 bay leaf
  • Coarse salt
  • 1 cup heavy cream, plus more if needed for reheating souffles
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Freshly ground pepper
  • 6 large egg yolks
  • 4 large egg whites
  • 16 baby carrots, peeled and trimmed
  • 32 sugar snap peas, trimmed, strings removed, plus pea shoots for garnish
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Basic Vegetable Stock

Other Ideas:
Celery, Leeks, Onions, Stock
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 large onions, quartered
  • 2 large carrots, quartered, tops reserved
  • 2 celery stalks, quartered
  • 8 large cloves garlic, crushed
  • 2 large leeks, washed, trimmed, and tough outer leaves removed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 whole black peppercorns
  • 1 whole clove
  • 3 quarts water
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Susan's Chicken Soup

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Steamed Vegetables with Rice-Wine Vinaigrette

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Carrot Farfalle Pasta with Lemon and Herbs

Other Ideas:
Italian, Main course
Ingredients
  • Semolina flour or fine cornmeal, for dusting
  • Fresh Carrot Pasta Dough
  • 1 tablespoon finely grated lemon zest (about 1 large lemon)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons loosely packed fresh basil leaves, torn into small pieces
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons fresh chervil leaves
  • 1 tablespoon finely chopped fresh dill
  • Coarse salt
  • 1/2 cup creme fraiche
  • Freshly ground pepper
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Carrot Cheesecake with Marzipan Carrots

Ingredients
  • 1/2 ounce (1 tablespoon) unsalted butter
  • 2 ounces (1/2 cup) toasted pecans
  • 2 medium carrots, peeled, finely grated
  • 8 graham crackers, finely ground (1 cup)
  • 1 1/2 cups sugar
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons sugar
  • 4 large eggs, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • Petite Marzipan Carrots
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Roasted Carrots, Parsnips, and Shallots

Other Ideas:
Parsnips, Side dishes
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Roasted Mixed Vegetables

Ingredients
  • 1 medium onion, peeled and cut into 1 1/2-inch wedges
  • 1 medium red onion, peeled and cut into 1 1/2-inch wedges
  • 1 rutabaga, peeled and cut into 1-inch pieces
  • 4 small turnips, peeled and cut in half
  • 3 medium carrots, peeled and cut in half lengthwise
  • 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
  • 12 ounces brussels sprouts, cleaned and trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • Olive-oil cooking spray
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Vit-A-Man Sandwich

Ingredients
  • 4 ounces cream cheese, room temperature
  • 2 scallions, finely chopped (about 1/4 cup)
  • 4 large round rolls, such as kaiser
  • 1 to 2 large tomatoes, sliced
  • 1 large cucumber, thinly sliced
  • 3 cups loosely packed shredded carrot (2 to 3 carrots)
  • 1 1/4 ounces alfalfa sprouts
  • 1/4 head iceberg lettuce, shredded
  • 1 medium avocado, thinly sliced
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Baby Carrot Puree

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