Carrots are good for us: that’s what we’re told since childhood. However, not all of us actually like carrots despite all their benefits and the reason for that is quite obvious: it’s hard to like something soft and boiled so much that it almost lost its taste. We get used to boiling carrots and to eating them this way and completely forget that it doesn’t have to be like that always. Actually, there are so many other ways to cook carrots and to make delicious dishes with them. That’s why if you want to find new ways to cook carrots, you can check out this recipe list we’ve made for you.
Forget about the soft tasteless carrot mass: roasted carrots are sweet, crunchy and they definitely taste amazing. The recipe is quick and simple: first, you need to preheat the oven until the temperature rises to 200 degrees Celsius. Then you have to take 12 carrots (if they are too thick, you can cut them in half) and slice them into diagonal slices, trying to make them big as the carrots are definitely going to shrink while roasting.
Mix 3 tablespoons of olive oil with ½ tablespoons black pepper and 1¼ tablespoons kosher salt in a bowl, then put the carrots in this bowl and toss them. After it put them into a sheet pan and roast for 20 minutes (be sure to check that the carrots are tender and brown). Serve with parsley or minced dill.
This fresh and delicious salad can be a perfect addition to main dish (especially if it consists of spicy meats) or serve as a light snack. To make this salad, you will need to take 500 g of carrot and shred or grate them. Then mix ½ tablespoon cumin with the juice of ½ lemon and ½ tablespoon orange blossom water with some of the seasonal green leaves. To do so, put them into a jar, then close it and shake well.
After it put the carrots into a bowl along with the mint. Cover them with the dressing and toss everything together well.
If you have a sweet tooth, you can try using carrots to give your cupcakes an interesting flavour. To make these cupcakes, you have to preheat the oven (the temperature should be 175 degrees Celcius). Then take 1¼ cups of light brown sugar, mix it with two large eggs and beat them with an electric mixer for 5 minutes. After it, add ½ cup vegetable oil and 2 tablespoons water to them and beat until fully blended.
Take 1 tablespoon of pumpkin pie spices, mix them with ½ teaspoon of baking soda and 1½ teaspoons of baking powder, then add to the blend. Add 1 1/3 cups flour to the blend and mix all of this again with an electric mixer; then stir in 1½ cups shredded baby carrots. Now take the muffin cups and fill them halfway with this blend. Bake them for about 20 minutes until they become golden, and then let them cool down a bit.
Take 1½ sticks unsalted butter, let it melt a little, and then beat it with ¾ cups of confectioner’s sugar for about 5 minutes. Add 1 teaspoon vanilla extract and 45 gr jar marshmallow cream and mix them all together, then spread right on the top of cupcakes.
A great way to get used to carrot taste is to mix it with other tastes: homemade or ready-made organic juice is perfect for that. This carrot and orange juice can become a perfect start of your day; moreover, it’s easy to make.
Take 1kg of carrots (be sure that they are well scrubbed and trimmed). Then take 8 oranges and peel them. Put all the ingredients into a juicer and make this delicious juice!
A perfect dish for a cold season (though it can be served chilled too). This soup is spicy and sweet; it also has a rich flavour. To make it, take 2 tablespoons butter, put it in the saucepan and let it heat a little. Add 1 cup chopped onions, ¼ teaspoon pepper, 2 teaspoons salt and 1 teaspoon curry powder. Cook it for about 5 minutes until onion becomes soft (don’t forget to stir occasionally).
Take 1 kg of peeled and cut carrots and add a teaspoon of sugar to them in case they don’t taste sweet enough to you. Add carrots, 2 cans of chicken broth and 3 cups water to the saucepan and cook until they boil. Then reduce heat a bit, cover the saucepan and let it simmer for about 20 minutes in order to make the carrots tender.
Puree soup in a blender, then put it in a clean saucepan. If it seems too thick, add some water. Add fresh lemon juice (a tablespoon or two) and serve with cilantro, if desired.
Did you know that you could make ordinary mashed potatoes even more interesting and delicious simply by adding carrots to them? Well, with the help of this recipe you’ll be able to do so!
Take 1kg baking potatoes, peel them and cut into medium-sized chunks. Then take 1 kg carrots and do the same with them. Boil the carrots and the potatoes separately in salted water until they become very tender (this will take from 5 to 7 minutes) and drain them. Add 2-4 tablespoons butter to the carrots along with one lemon’s grated zest and crumbled pinch saffron, mash them well, add potatoes and mash them too. Use from ¼ to ½ cup milk to thicken the dish and add salt to taste.
Another sweet dish that tastes even more delicious when you add cinnamon and walnuts to it.
Preheat the oven to 150 degrees Celcius, take a 25cm cake form and grease it. Take 450ml vegetable oil, 2 tablespoons baking soda, 550g sugar, 400g plain flour, 5 eggs, 2½ tablespoons cinnamon and ½ tablespoon salt and mix them together until well combined. Then add 150g chopped walnuts and 525g grated carrots, put everything into the form and bake for 1 hour and 15 minutes approximately. Take the cake from an oven and let it cool for about 10 minutes before removing it from the form.
Take 200g cream cheese, 100g softened butter, 150g caster sugar and beat them in a bowl until they become fluffy. Use a palette knife to spread the icing over the top part of the carrot cake.
Glazed carrots are something truly amazing; however, this recipe is even more special as it allows carrots to preserve a richer and even deeper flavour.
Preheat the oven to 200 degrees Celcius. Take 1,3kg trimmed carrots, cut their tips off and then cut all carrots into diagonal slices. Toss them with ¾ teaspoon salt and 2 tablespoons olive oil into a big bowl, then put them on a baking sheet and roast from 35 to 45 minutes until they become tender.
Use ½ teaspoon salt, 1/3 cup sherry vinegar and ¼ cup sugar to prepare glaze. Combine them in a small saucepan and cook over medium heat (don’t forget to stir so the sugar could dissolve). Then reduce heat a little and continue cooking from 5 to 10 minutes (until the glaze darkens and reaches the consistency of maple syrup). Add ½ teaspoon of orange zest and stir, then transfer to a bowl and let it cool a little.
Melt 1 tablespoon butter in a skillet, add the carrots along with 1 teaspoon toasted caraway seeds and cook for about 1 minute so the carrots become coated. Add the glaze and cook from 30 seconds to 1 minute. Better tastes hot.
This is a simple and healthy recipe, which also is very easy to cook. It is vegetarian, gluten-free and is another perfect dish for a cold weather.
Take 1 small leek, wash and trim it, then cut into small rounds. Then take 1 small carrot, trim it, peel and cut too. Heat ½ tablespoon olive oil in a pan (use medium heat), add the leek and let it cook for about 5 minutes. After it, add carrots and pour 200ml water into a pan.
Let it boil, then reduce the heat and let it simmer for about 30 minutes until the vegetables become tender. Then let it drain, add 1 210g tin of chickpeas and warm for about 5 minutes before removing from the heat. Leave the dish to cool a bit, then add 2 tablespoons natural yogurt and mash until it becomes fairly smooth. The dish is ready to serve!
Seared cod with carrot-almond dressing.
Carrots are an amazing ingredient for various dressings, especially if they’re made for meat and fish. This dressing makes a simple fish recipe more interesting and tastes delicious.
Use a large skillet to heat 2 tablespoons olive oil over medium heat. Then take 6 pieces of cod (be sure that it’s skinless and boneless) and season it with ¼ teaspoon each pepper and salt. Cook, turning from side to side: it’ll take from 2 to 3 minutes per side.
Take ¼ cup grated carrots, combine them with ¼ cup almonds (roasted and chopped), 1 teaspoon orange zest, 1 tablespoon white wine vinegar, 4 tablespoons olive oil, and ¼ teaspoon each pepper and salt. Serve cod with baby spinach, using carrot-almond mix as a dressing.
As you see, there are so many ways to cook carrots. You don’t have to boil them all the time: you can roast them, glaze them, eat them fresh and even add to the various bakery. So why don’t you give it a try?