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Lettuce and Carrot Salad with Sweet and Sour Dressing

Lettuce and Carrot Salad With Sweet and Sour Dressing

For this salad, tossing healthy Romaine lettuce, carrot, and spring onion in a bowl is just part of the fun. The dressing is the real highlight here because we mixed strong umami ingredients like wasabi, soy sauce, honey, and sesame oil. This is real “health in a bowl” or should we say, “health in a glass”? Because we’ve chosen to serve it in glasses rather than bowls.

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Ingredients Needed for Lettuce and Carrot Salad With Sweet and Sour Dressing

1 tablespoon white sesame seeds for serving
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon wasabi
2 garlic cloves, crushed
1 romaine lettuce
1 medium carrot, grated
1 spring onion, chopped
cilantro for garnishing

How to Make Lettuce and Carrot Salad With Sweet and Sour Dressing

  1. Heat a skillet over low heat and add the sesame seeds. Toast for 2-3 minutes while continuously stirring.
  2. For the dressing:

    Add the ingredients for the dressing to a small bowl. Mix them using a teaspoon. Set aside.

  3. For the salad:

    Add the lettuce, carrot, and spring onion to a bowl. Mix them.

  4. Distribute the salad to 3 glasses. Drizzle with dressing, add fried sesame seeds to each of them and garnish with cilantro.
Almond-Crusted Sea Bass with Celery Remoulade and Carrots

Almond-Crusted Sea Bass With Celery Remoulade and Carrots

This sea bass with celery remoulade and carrots is not only extra-tasty but also extra-healthy. Seabass is high in phosphorus and potassium and celery also comes packed with potassium, calcium, and phosphorus. Moreover, carrots have potassium, but also some calcium and phosphorus, too. All these nutrients contribute to a healthy immune system.

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Ingredients Needed for Almond-Crusted Sea Bass With Celery Remoulade and Carrots


For the remoulade:

2 celery sticks, shredded
1 teaspoon lemon zest
2 teaspoons of lemon juice
1 tablespoon dijon mustard
2 teaspoons of poppy seeds
2 teaspoons of fresh parsley, chopped

For the carrots:

3 medium carrots, halved
1 tablespoon vegetable oil
pink himalayan salt
pepper

For the fish:

1 teaspoon vegetable oil
14 ounces of sea bass fillet
salt
pepper
1 teaspoon olive oil
1 teaspoon poppy seeds
1 tablespoon seed mix
1 tablespoon almonds, crushed

How to Make Almond-Crusted Sea Bass With Celery Remoulade and Carrots

  1. For the remoulade:

    Add the celery, lemon zest, lemon juice, Dijon mustard, poppy seeds, and parsley to a smaller bowl. Mix them and set aside.

  2. For the carrots:

    Quarter the carrot halves lengthwise. Heat the vegetable oil in a skillet over low-medium heat.

  3. Add the carrots and season with Himalayan salt and pepper. Cook and stir until tender.
  4. For the fish:

    Place the fillet on the work surface and season it with salt and pepper. Heat the vegetable oil in a skillet with a heat-proof handle over medium heat.

  5. Add the fillet and start cooking it. Add the olive oil on it and coat using a brush. Season with poppy seeds, seed mix, and crushed almonds.
  6. Cook for 2-3 minutes, then transfer to the oven and bake for 15 minutes at 400⁰F/200⁰C.
Bicolored Carrot and Pea Cream Soup

Bicolored Carrot and Pea Cream Soup

With this one, there is no way you would not eat your vegetables. And if you think this looks good, you should know it tastes even better. Flavor the mild sweet carrots and peas with lemon juice and mint and give them a slightly hot touch with ginger and garlic. You can make this a vegetarian dish in no time, by replacing the chicken stock with some vegetable stock. It’s warming, healthy, and smooth.

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Ingredients Needed for Bicolored Carrot and Pea Cream Soup


For the pea cream:

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 spring onion, chopped
10 ounces of frozen peas, thawed (one package or can)
2 cups of chicken stock
salt
2 tablespoons of lemon juice
fresh mint, chopped

For the carrot cream:

1 tablespoon vegetable oil
1 medium red onion, diced
1 tablespoon ginger, diced
10 ounces of carrots, cubed
2 cups of water

How to Make Bicolored Carrot and Pea Cream Soup

  1. For the pea cream:

    Heat the oil in a pot over low heat. Add the garlic, and spring onion and cook for 1-2 minutes. Add the peas, then the chicken stock. Bring the liquid to a boil and cook for 20 minutes.

  2. Transfer to a blender. Blend until smooth. Season with salt, add the lemon juice and 4-5 fresh mint leaves. Blend more, transfer to a pitcher and set aside.
  3. For the carrot cream:

    Heat the oil in a pot over low heat. Add the red onion and ginger. Cook and stir until tender.

  4. Add the carrots and water, bring to a boil and cook for 25 minutes or until the carrots are tender.
  5. Transfer to a blender and blend until smooth. Transfer to a pitcher.
  6. Pour soup from the two pitchers simultaneously into a soup plate on each side of it, creating a bicolored effect.
Christmas Carrot Cake

Christmas Carrot Cake

This easy-to-make flavor-packed carrot cake will look just perfect on your Christmas dinner table, don’t you think? Your guests may be fed up with chocolate, ahm … so a refreshing spiced-up cake may be just the right thing to serve after a heavy meal. We on our part, have really enjoyed the raisins and walnuts that really enhance and flavor the dough.

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Ingredients Needed for Christmas Carrot Cake

1 cup vegetable oil
1 tablespoon yogurt
4 eggs
1 teaspoon vanilla extract
orange zest
2 cups of flour
1½ cups of sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
4 carrots, shredded
½ cup raisins
½ cup walnuts, chopped

For the frosting:

2 cups of powdered sugar
3.5 ounces of butter
2 tablespoons of cream cheese

How to Make Christmas Carrot Cake

  1. Pour the vegetable oil in a large bowl.
  2. Add the yogurt, eggs, vanilla extract, and orange zest. Whisk until smooth.
  3. In a separate bowl, add the flour, sugar, cinnamon, and nutmeg.
  4. Mix everything and pour the egg mixture. Add the carrots, raisins, walnuts, and mix well.
  5. Pour the mixture into 2 round cake tins, approximately 10 inches (25 cm) in diameter.
  6. Slide the tins into the oven for the next 30 minutes at 360 degrees F/180 degrees C.
For the frosting:
  1. Mix the powdered sugar with butter in a large bowl using a spatula.
  2. Add the cream cheese and use your mixer to combine the ingredients. Refrigerate for 60 minutes.
  3. Next, you can decide how you want to serve the cake. You can make 1 large one or 2 smaller ones.
Celery and Carrot Cream Soup with Spicy Bread

Celery and Carrot Cream Soup With Spicy Bread

This cream soup has a lot to offer. It is extra-smooth, warming, and downright soothing. And did we mention healthy? The vegetable blend is full of carrot, onion, and celery root goodness. Serve it with spiced bread slices baked to crunchy perfection.

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Ingredients Needed for Celery and Carrot Cream Soup With Spicy Bread


For the cream soup:

2 teaspoons of vegetable oil
1 tablespoon butter
1 medium onion, chopped
1 medium celery root, diced
1 garlic clove, chopped
2 medium carrots, sliced
1 teaspoon mustard
salt
pepper
1 cup water
1 cup milk

For the dressing:

1 teaspoon cumin seeds
1 teaspoon red peppercorns, crushed
1 teaspoon white wine vinegar
5 bread slices for serving
1 teaspoon olive oil for serving

How to Make Celery and Carrot Cream Soup With Spicy Bread

  1. For the cream soup:

    Heat the vegetable oil over low heat, then melt the butter.

  2. Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
  3. For the dressing:

    Add the dressing ingredients to a small bowl and mix them.

  4. Cooking the bread and assembling the soup:

    Place the bread slices into a baking dish and drizzle them with olive oil.

  5. Add some of the dressing on each slice and spread. Bake for 10 minutes at 360⁰F/180⁰C.
  6. Add the milky vegetable mixture to a blender. Blend until smooth. Serve the soup with the spicy bread.
Whole Baked Trout with Beans, Snow Peas and Baby Carrots

Whole Baked Trout With Beans, Snow Peas and Baby Carrots

It is always a good idea to pair fish with veggies, especially if you’re on a diet. Try, for instance, a savory trout baked in olive oil and white wine. Use high heat when you put it into the oven and cover it with aluminum foil. Pair it with a delicious pan-cooked vegetable combo, where baby carrots’ and bell pepper’s sweetness mingles with the mildly flavored beans and snow peas.

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Ingredients Needed for Whole Baked Trout With Beans, Snow Peas and Baby Carrots


For the trout:

1 ½ pounds of trout, gutted (2 fish, 12-ounce each)
salt
pepper
1 tablespoon olive oil
½ cup white wine

For the veggies:

1 tablespoon olive oil
5 ounces of baby carrots
1 small red bell pepper, diced
5 ounces of snow peas
3 ounces of canned white beans
salt
pepper

How to Make Whole Baked Trout With Beans, Snow Peas and Baby Carrots

For the trout:
    For the veggies:
    1. Heat the olive oil in a skillet over low heat. Add the baby carrots. Cook and stir for 30 seconds.
    2. Add the bell pepper and snow peas. Cook and stir for another 30 seconds.
    3. Add the canned beans and season with salt and pepper. Cook for 8 minutes more, while occasionally stirring. Remove from heat.
    4. Serve the trout and veggies together, optionally with slices of lemon.
Chickpea and Carrot Salad

Chickpea and Carrot Salad

This chickpea and carrot salad is fresh and nourishing at the same time. The spicy dressing goes extremely good with the sweetness of the carrot. You can shred or slice the carrot with a knife, but we recommend you use the vegetable peeler to get really thin slices.

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Ingredients Needed for Chickpea and Carrot Salad

¼ cup pumpkin seeds, shelled
2 tablespoons of sherry vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
salt
pepper
½ cup canned chickpeas
1 carrot, thin slices
1 celery stick, sliced
2 spring onions, chopped into pieces
1 tablespoon dill

How to Make Chickpea and Carrot Salad

  1. Heat a skillet on the stove and roast the pumpkin seeds for 1-2 minutes.
  2. Add the sherry vinegar, olive oil, garlic, salt, and pepper to a bowl. Stir to combine them all.
  3. Add the chickpeas, carrot slices, celery, spring onion, dill, and roasted pumpkin seeds to a bowl. Add the dressing and mix.
Carrot Strip Salad with Sweet Soy Dressing

Carrot Strip Salad With Sweet Soy Dressing

For this salad, you need to use only healthy carrots as the main ingredient. Cut them into long strips and mix them with a special dressing. It’s a sweet and sour sauce, made from honey and peanut butter with the add-ons of soy sauce, lime, and ginger. It greatly enriches the delicately sweet carrots. You have to try it for yourself!

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Ingredients Needed for Carrot Strip Salad With Sweet Soy Dressing


For the dressing:

1 tablespoon peanut butter
1 spring onion, thickly chopped
2 tablespoons of fresh parsley, chopped
4 garlic cloves, diced
1 tablespoon honey
1 tablespoon ginger, shredded
1 tablespoon soy sauce
⅓ cup water
1 tablespoon lime juice

For the salad:

3 medium carrots, cut lengthwise into strips

How to Make Carrot Strip Salad With Sweet Soy Dressing

  1. For the dressing:

    Add all the dressing ingredients to a blender. Blend until smooth.

  2. For the salad:

    Add the carrot strips to a bowl. Pour the dressing over it and mix.

Oven-Baked Carrot Fries

Oven-Baked Carrot Fries

Don’t you crave the ‘forbidden’ French fries, from time to time? How about ‘frying’ them in the oven, this time? You can even go one step further and replace the potatoes with carrots, for a delicate sweet snack. You’ll end up loving carrots, even more, we promise you!

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Ingredients Needed for Oven-Baked Carrot Fries

7 ounces of carrots
1 tablespoon olive oil
sea salt
pepper
½ teaspoon onion powder
1 teaspoon fresh rosemary, minced
3 rosemary sprigs
6 slices nitrate-free bacon, chopped

How to Make Oven-Baked Carrot Fries

  1. Preheat your oven to 360˚F/180˚C. Line a large baking tray with parchment paper.
  2. Peel the carrots and cut them into sticks. Add them to a mixing bowl and toss with the olive oil, sea salt, pepper, onion powder, and minced rosemary. Coat the carrots with the spices.
  3. Place the carrots on the tray and arrange them in a single layer. Also, add the rosemary sprigs.
  4. Roast for 15 minutes.
  5. While the carrots roast, cook the bacon in a skillet over medium-high heat, stirring to brown it evenly. Once crisp, remove from skillet.
  6. Remove the carrots from the oven and add the crispy bacon to the baking tray, along with the carrots. Roast for 5 more minutes.
  7. Serve hot for maximum crispiness, with your favorite dip.
Apple and Carrot Creamy Salad in a Glass

Apple and Carrot Creamy Salad in a Glass

Welcome to salty, lemony and mildly sweet. This salad in a glass combines carrot with apple. Heavy cream makes it creamy and the lemon juice together with celery give it a refreshing touch. You can serve the salad with style by layering the mixtures in a tall ice cream glass. Garnish it with a slice of lemon and even with sesame seeds if you want.

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Ingredients Needed for Apple and Carrot Creamy Salad in a Glass


For the carrot:

1 carrot, shredded
1 teaspoon lemon juice
salt
1 teaspoon vegetable oil

For the apple mixture:

1 small apple, chopped
1 small celery stick, sliced
1 teaspoon vegetable oil
salt
1 teaspoon lemon juice

For the salad:

2 tablespoons of heavy cream
pepper
salt

How to Make Apple and Carrot Creamy Salad in a Glass

  1. For the carrot mixture:

    Add the ingredients for the carrot mixture to a bowl. Season with salt and stir, then set aside.

  2. For the apple mixture:

    Add the ingredients for the apple mixture to a bowl, season with salt and stir. Set aside.

  3. For the salad:

    Add the heavy cream to a small bowl. Season with salt and pepper and mix.

  4. Layer the three mixtures into a tall ice cream glass starting with 1/2 of carrot mixture. Continue by adding some of the heavy cream and the apple mixture. Finish with the remaining carrot mixture and then the remaining heavy cream.
  5. Optionally, garnish with sesame seeds and 1 slice of lemon.
Cabbage and Carrot Salad with Anchovy Dressing

Cabbage and Carrot Salad With Anchovy Dressing

For this summer delight toss white and red cabbage together with a carrot. Match it with a tangy dressing with mustard and apple cider vinegar. Soften this up a bit with milk and olive oil. For a special flavor add anchovies into the mix. Want a veggie version? Leave the anchovies out.

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Ingredients Needed for Cabbage and Carrot Salad With Anchovy Dressing

For the dressing:

1 cup milk
4 garlic cloves
salt
pepper
1 tablespoon Dijon mustard
4 anchovies fillets
1 tablespoon apple cider vinegar
1 tablespoon olive oil

For the salad:

5 ounces of white cabbage, shredded
5 ounces of red cabbage, shredded
1 medium carrot, shredded
1 medium red onion, julienne sliced
1 tablespoon fresh parsley, chopped
pumpkin seeds, optionally (for garnishing)

How to Make Cabbage and Carrot Salad With Anchovy Dressing

  1. For the dressing:Add the milk and garlic to a pot. Season with salt, then simmer for 20 minutes on low heat while stirring.
  2. Transfer to a mixer bowl. Add the mustard, anchovy, apple cider vinegar, and olive oil. Season with salt and pepper and mix until smooth. Set aside.
  3. For the salad:Add the white and red cabbage, carrot, onion, parsley, and anchovy dressing to a bowl. Mix them together using two spatulas.
Roasted Carrots

Roasted Carrots

Same’old potatoes, somehow you have the change your diet and try other veggies as a side. Like carrots. They can be sauteed, pureed, but our favorite way of cooking them is roasting. They’re insanely good, especially when flavored with butter, olive oil, and parmesan.

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Ingredients Needed for Roasted Carrots

10 ounces of carrots
1 ounce butter, melted
1 tablespoon olive oil
salt
pepper
¼ cup parmesan, shredded

How to Make Roasted Carrots

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Remove the green parts of the carrots and wash them.
  3. Use a paper towel and pat them dry.
  4. Add the carrots in a large bowl. Pour the melted butter and olive oil. Season with salt and pepper.
  5. Mix the carrots and add them to a baking dish. Add the shredded parmesan on top.
  6. Slide the tray into the oven for the next 35 minutes.
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