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Braised duck legs with red cabbage and carrot

Braised Duck Legs With Red Cabbage and Carrot

We want to wish you a couple of merry duck legs served over red cabbage and carrot. A lot of attention was put on these duck legs: first, we’ve spiced them, then seared them, and finally, we’ve slid into the oven for just the right amount of time. Serving them on a bed of red cabbage and carrot was just called for.

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Ingredients Needed for Braised Duck Legs With Red Cabbage and Carrot

2 duck legs (10-11 ounces each)
2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons garlic powder
salt
pepper
1 cup white wine
4-5 rosemary sprigs
1 onion, minced
1 carrot, shredded
1 yellow chili, minced
½ red cabbage, shredded
salt
pepper
2-3 teaspoons lemon juice

How to Make Braised Duck Legs With Red Cabbage and Carrot

  1. Score the duck legs, drizzle them with 1 tablespoon of olive oil and rub them with paprika, garlic powder, salt, and pepper.
  2. Heat a pan over medium-high heat and add the coated duck legs. Fry them for 2-3 minutes on each side.
  3. Transfer them to a baking pot and drizzle them with the drippings.
  4. Place a few rosemary sprigs on the meat, cover the pot with aluminum foil, and bake for 20 minutes at 180ºC/360ºF.
  5. Heat the remaining olive oil in a pan over low-medium heat and add the onion. Cook and stir until tender.
  6. Add the carrot and chili. Cook and stir for 1 minute. You can drizzle a little more olive oil if feel like it.
  7. Add the cabbage, place rosemary sprigs into the pan, and season with salt and pepper.
  8. Cook and stir for 2-3 minutes, drizzle with lemon juice, and remove from heat.
  9. Serve the duck legs over a bed of sauteed red cabbage and carrot.
Zander and Carrot Puree

Zander and Carrot Puree

You can feel the happy pairing between the smoky mildly-sweet carrots and the salty fish fillets in this buttery puree. This was meant as a main course mainly, but if you’ll eat it as a spread we won’t tell. Nothing fishy about that!

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Ingredients Needed for Zander and Carrot Puree

2 carrots, sliced
6 teaspoons butter
4 zander fillets (2-3 ounce each)
salt
pepper

How to Make Zander and Carrot Puree

  1. Add the carrots to a baking dish and place 2 teaspoons of butter on top. Bake for 15 minutes at 340ºF/170ºC.
  2. Add the fillets and top with 2 more teaspoons of butter. Bake for 12 minutes at 340ºF/170ºC.
  3. Transfer the baked fish and veggies to a measuring cup. Add the remaining butter, season with salt and pepper, and mash.
Grilled Pork Neck with Peas and Carrots

Grilled Pork Neck With Peas and Carrots

The big secret to adding extra-flavor to your grilled meat is to marinate it. This is exactly what we did with this pork neck. Feel free to browse the ingredient list and see what we marinated the steaks in. If you feel like there is an Asian touch to it, then you’re right.

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Ingredients Needed for Grilled Pork Neck With Peas and Carrots

1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1 teaspoon soy sauce
30 ml Bourbon
½ jalapeno, finely sliced
1 teaspoon dried oregano
1 teaspoon coffee powder
1 teaspoon fajita seasoning mix
1½ pound pork neck, cut into steaks
1 tablespoon vegetable oil
salt
3 lemon slices
10 ounces of frozen carrots
14 ounces of frozen peas
1 tablespoon olive oil

How to Make Grilled Pork Neck With Peas and Carrots

  1. Add the water, Worcestershire sauce, lime juice, soy sauce, the Bourbon, jalapeno, oregano, coffee powder, and fajita seasoning to a bowl.  Mix until even.
  2. Add the pork neck to the bowl and mix to coat it with the marinade, using your hands.
  3. Cover the bowl with aluminum foil and marinate for 30 minutes.
  4. Heat the oil in a grill pan over medium-high heat, sprinkle some salt, and add the pork neck steaks.
  5. Grill for 8 minutes.
  6. Fill a medium pot halfway with water, salt it, and heat it.
  7. Add the lemon slices, carrots, peas, and olive oil. Boil for 5 minutes.
  8. Fill a larger bowl with cold water, then transfer the boiled veggies into it in order to blanch them.
  9. Serve the grilled steaks over vegetables and garnish them as you see fit.
Carrot Tartare

Carrot Tartare

But of course, the tartare is a dish made from minced meat. No one can argue with that. However, nobody can stop you to change the rules, to experiment, to try something new. Why not make the tartare from carrots, for example? Why not?

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Ingredients Needed for Carrot Tartare

4 carrots
salt
1 tablespoon butter
1 onion, minced
2 garlic cloves, minced
1 teaspoon cayenne pepper
½ teaspoon cardamom
pepper
salt

How to Make Carrot Tartare

  1. Cut one carrot into thin slices and add them to a baking dish. Season with salt.
  2. Bake for 40 minutes at 360ºF/180ºC.
  3. Cut the remaining carrots into thicker pieces.
  4. Fill a pot halfway with water and bring it to a boil. Add the carrots and boil them for 15 minutes.
  5. Transfer the boiled carrots into the blender and puree them.
  6. Melt the butter in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
  7. Season with cayenne pepper, cardamom, pepper, and salt. Stir.
  8. Stir in the pureed carrots and remove from heat.
  9. Press the mixture into a ring mold, then remove the ring.
  10. Top with baked carrot slices.
Banana, Apple, and Carrot Muffins

Banana, Apple, and Carrot Muffins

Check out these sweet sugar-free muffins. We mixed the flour with apple, carrot, and banana, so they should be sweet enough for any sweet tooth out there. You can also flavor them with vanilla extract, but that is not mandatory. Instead, don’t forget the eggs.

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Ingredients Needed for Banana, Apple, and Carrot Muffins

1 apple, shredded
1 carrot, shredded
⅓ cup water
1 banana, sliced
2 eggs
1 teaspoons vanilla extract
⅓ cup melted butter
3 ounces flour
½ teaspoon baking powder

How to Make Banana, Apple, and Carrot Muffins

  1. Heat a pan over low heat, then add the apple and carrot.
  2. Cook and stir for 2 minutes or so.
  3. Transfer the mixture to a measuring glass and puree it with a hand blender. Set aside.
  4. Add the sliced banana to a bowl and mash it using a fork.
  5. Add the eggs, vanilla extract, and melted butter. Mix them in using the hand mixer.
  6. Add the apple and carrot mixture and mix it in.
  7. Add the flour and baking powder and keep mixing until you have a batter.
  8. Transfer the batter to a 12-cup muffin pan.
  9. Bake for 25 minutes at 400ºF/200ºC.
Cheesy Potato and Carrot Puree

Cheesy Potato and Carrot Puree

This one works as a vegetarian main dish, as a starter, as well as a glorious side-dish. The choice is yours entirely. Just see to it and boil a few carrots and potatoes, then mash and mix them with Cheddar, spinach, butter, and milk right in the pan over low heat. Easy and tasty.

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Ingredients Needed for Cheesy Potato and Carrot Puree

3 potatoes, cubed
2 carrot, diced
2 ounces Cheddar, grated
2 ounces cooked spinach
1 teaspoon butter
1 tablespoon milk

How to Make Cheesy Potato and Carrot Puree

  1. Fill a medium pot halfway with water. Add the potatoes and carrots.
  2. Boil for 15 minutes.
  3. Transfer the cooked vegetables to a pan over low heat. Mash them using a spatula.
  4. Add the Cheddar and cooked spinach. Stir them in.
  5. Add the butter and milk. Cook and stir for 6-8 minutes.
Butternut-Squash-and-Carrot-Puree

Butternut Squash and Carrot Puree

This no brainer mildly sweet puree can be your next vegan main course, or your next side-dish if you so desire. You can let your creativity run wild when serving it, or you can choose to be a minimalist. We tried both and both work.

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Ingredients Needed for Butternut Squash and Carrot Puree

12 ounces butternut squash, diced
2 carrots, sliced
water
3 tablespoons sweet corn

How to Make Butternut Squash and Carrot Puree

  1. Add the diced squash and carrots to a saucepan over medium heat.
  2. Pour 3/4 to 1 cup of water over them and cover with the lid.
  3. Cook for 15-20 minutes.
  4. Add the sweet corn, stir it in, then remove from heat.
  5. Transfer the cooked veggies to a measuring cup and puree them using a hand blender.
Carrot Pork Meatballs with Pesto Pasta

Carrot Pork Meatballs With Pesto Pasta

We feel an urge for meat and pasta from time to time, don’t you? If you’re like us, you’ll take 1 hour or so of your time and prepare a tray of meatballs, say, pork and carrot. You’ll serve them over pasta flavored with pesto sauce. Toss almond flakes to make things even more interesting.

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Ingredients Needed for Carrot Pork Meatballs With Pesto Pasta

1 pound pork mince
1 carrot, shredded
1 egg
1 teaspoon oregano
½ teaspoon nutmeg
1 teaspoon garlic powder
salt
pepper
1 pound spaghetti, cooked
1 teaspoon almond flakes
1 tablespoon pesto sauce

How to Make Carrot Pork Meatballs With Pesto Pasta

  1. Add the pork mince, carrot, and egg to a bowl. Season with oregano, nutmeg, garlic powder, salt, and pepper. Mix until even.
  2. Shape the mixture into meatballs. We’ve ended up with 16 of them.
  3. Line a baking tray with parchment paper and place the meatballs on it. Bake for 40 minutes at 380⁰F/190⁰C.
  4. Add the cooked spaghetti, almond flakes and pesto sauce to a bowl. Mix them.
  5. Serve the meatballs over the pesto pasta.
Carrot and Bell Pepper Muffins

Carrot and Bell Pepper Muffins

Unlike cupcakes, the muffins can be savory like these guys. Here we mixed zucchini, carrot, red onion, and red bell pepper into the dough. And we didn’t stop at vegetables, you know. They were followed swiftly by grated mozzarella.

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Ingredients Needed for Carrot and Bell Pepper Muffins

1-ounce butter
1 zucchini, diced
1 carrot, diced
1 red onion, minced
1 red bell pepper, diced
12 ounces flour
1 tablespoon semolina
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 cup low moisture mozzarella, grated

How to Make Carrot and Bell Pepper Muffins

  1. Melt the butter in a pan over low heat.
  2. Add the zucchini, carrot, onion, and bell pepper. Stir them in, cover with the lid and cook for 5 minutes.
  3. Remove the lid, stir in, then cook for another 5 minutes.
  4. Add the flour, semolina, and baking powder to a bowl. Mix them. Set aside.
  5. Add the eggs to s smaller bowl and beat them. Whisk in the milk adding it gradually until you have an egg wash.
  6. Transfer the flour mixture to another bowl. Gradually add the egg wash and mix until even.
  7. Add the mozzarella and keep mixing.
  8. Add the cooked veggies and mix them in.
  9. Transfer this dough to muffin pans. We needed 3 muffin pans 6 cups each.
  10. Cook for 20 minutes at 350⁰F/175⁰C.
Carrot and Parsnip Cream Soup

Carrot and Parsnip Cream Soup

A velvety and nutritious cream soup will surely beat the winter chill or any chill for that matter. Just cook together and mash carrots, parsnip, and shallots, flavor them generously and you’re bound for a warming experience.

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Ingredients Needed for Carrot and Parsnip Cream Soup

1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, sliced
4 carrots, sliced
1 parsnip, sliced
1 tablespoon ginger, shredded
water
1 teaspoon nutmeg
1 teaspoon curry
1 teaspoon paprika
sour cream for serving

How to Make Carrot and Parsnip Cream Soup

  1. Heat the olive oil in a pot over low-medium heat.
  2. Add the garlic and shallot. Cook and stir until tender.
  3. Add the carrots, parsnip, and ginger. Stir in and add approximately 3 cups of water.
  4. Cook for 20-25 minutes or until 2/3 of the water evaporated. Mash the cooked veggies with a hand blender.
  5. Season with the nutmeg, curry, and paprika. Mix some more.
  6. Serve the soup with sour cream to taste and garnished with chopped parsley.
Carrot and Chickpea Bread Roll Sandwich

Carrot and Chickpea Bread Roll Sandwich

You can make this exactly as we did, or you can transform it very easily into a burger, by using a classic burger bun. Either way, you’ll end up with vegetarian little sandwiches filled with lemon-flavored chickpea, oat, and carrot patties, with salad greens, avocado, and tomato slices.

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Ingredients Needed for Carrot and Chickpea Bread Roll Sandwich

1 carrot, shredded
½ red onion, diced
7 ounces of canned chickpeas
3 ounces of oat flakes
pepper
salt
2 garlic cloves, crushed
1 egg
1 tablespoon olive oil
1 tablespoon lemon juice
4 bread rolls
4 salad leaves
1 tomato, sliced
½ avocado, sliced
½ red onion, sliced
mustard

How to Make Carrot and Chickpea Bread Roll Sandwich

  1. Add the carrot, diced onion, chickpeas, oats, garlic, and egg to a blender. Season with salt and pepper and blend.
  2. Add the olive oil and lemon juice and blend more until smooth.
  3. Start shaping rectangular patties from the mixture. We’ve made 4.
  4. Heat 1 teaspoon of vegetable oil in a grill pan over medium heat. Grill the patties for 8 minutes on both sides.
  5. Cut the buns in half and assemble the burgers: stack 1 salad leaf, 1 patty, 1-2 tomato slices, avocado, and sliced red onion for each one. Coat the upper half of each bread roll with mustard. Pin down each sandwich with a skewer, if you want.
Carrot and Potato Balls

Carrot and Potato Balls

Dairy-free, low-cal, and vegetarian! This should get the attention of some of you. Use carrots, eggs, and a rather large potato, flavor with onion and parsley and there you have it: a healthy vegetarian starter or even main course. By the way, they work very well as a side dish, too. Try them!

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Ingredients Needed for Carrot and Potato Balls

4 carrots, thickly sliced
water
1 potato, cubed
1 onion, quartered
2 eggs
pepper
salt
2 tablespoons of fresh parsley, chopped
flour

How to Make Carrot and Potato Balls

  1. Add the carrots to a pot, cover them with water and boil for 15 minutes.
  2. Transfer to a mixer. Add the potato, onion, and eggs, season with salt and pepper, then mix until smooth.
  3. Transfer the mixture to a bowl, add the parsley and mix using your hands until even.
  4. Dust your hands with flour and start shaping little balls with this mixture. We’ve ended up with 22.
  5. Fill a deeper frying pan halfway with vegetable oil and heat it. Deep-fry the balls for 8-10 minutes or until golden brown.
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