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Beef Tenderloin With Carrot and Celery Mash

What’s one of our go-to meals for dinner? A nice, juicy and delicious beef steak. We prefer it medium, but you can cook it just the way you like it and then follow the rest of our instructions. You’ll also need to pair it with a good side, and we think it goes great with this carrot and celery mash. Their sweet flavor and creamy texture really adds value to the dish.

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Ingredients Needed for Beef Tenderloin With Carrot and Celery Mash

4 ounces of celery root, diced
2 carrots, thinly sliced
thyme
salt
1 tablespoon vegetable oil
7 ounces of beef tenderloin
3 ounces of butter
¼ cup milk
pepper
¼ cup parmesan, shredded
worcester sauce (optional)

How to Make Beef Tenderloin With Carrot and Celery Mash

  1. Add water in a saucepan and bring it to a boil.
  2. Add the celery root, carrot, some fresh thyme, and a pinch of salt.
  3. Cook everything for about 15 minutes or until the veggies are soft.
  4. In the meantime, heat the vegetable oil in a skillet over high heat.
  5. Add the beef and season it with salt. Add some fresh thyme in the skillet. After flipping it over, add half of the the butter and let it melt.
  6. Cook the beef according to your preferences. If you like your beef to be rare, cook it for 2-3 minutes per side. If you prefer it medium, cook it for 4 minutes per side. And last, if you prefer it well done, keep it on heat for 5-6 minutes per side.
  7. Add the carrot and celery in a large bowl. Add milk, the remaining butter, salt, and pepper. Mash everything until smooth.
  8. Add the parmesan and combine everything.
  9. Serve the beef with the veggie mash and a light drizzle of worchestershire sauce on top!

Beef and Veggie Salad With Caramelized Carrot

Lettuce, valerian, radishes, cherry tomatoes, pomegranate, and more – they all go great together when mixed in a fresh salad. This beef and veggie salad also has a sweet, surprising touch: some caramelized carrot pieces.

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Ingredients Needed for Beef and Veggie Salad With Caramelized Carrot

10 ounces of beef tenderloin
salt
pepper
2 tablespoons of vegetable oil
1 tablespoon butter
4 carrots
2 teaspoons of brown sugar
1 rosemary sprig
1 red onion, cut into rings
½ lemon
¼ lettuce, chopped
1 valerian
2 radishes es, slices
5 cherry tomatoes, slices
1 ounce - parmesan
1 tablespoon olive oil
1 tablespoon pomegranate seed
1 tablespoon almond flake

How to Make Beef and Veggie Salad With Caramelized Carrot

  1. Place the beef steaks on your countertop and season them well with salt and pepper.
  2. Heat 2 tablespoons of vegetable oil in a skillet and lay the meat in it.
  3. Cook the meat on the first side for 2 minutes or until the steaks release easily from the pan. Turn the steaks over, and cook an additional 2 minutes or until they reach the desired degree of doneness. When ready, set aside for 5 minutes.
  4. Grab another skillet and melt the butter in it.
  5. Add the carrots and brown sugar. Cook to caramelize the carrots.
  6. Add the rosemary and the onion. Stir.
  7. Add salt, pepper, and squeeze some lemon juice over the skillet. Cook for 2-3 more minutes, then set aside.
  8. Add the lettuce, valerian, radishes, and cherry tomatoes to a salad bowl.
  9. Grate the parmesan and drizzle some olive oil.
  10. Season with salt and pepper and toss. Squeeze some more lemon juice and toss again.
  11. Add the caramelized carrots and onion. Toss.
  12. Split the salad on two plates.
  13. Slice the beef steaks and place them on top of each salad.
  14. Garnish with pomegranate seeds and almond flakes.

Roasted Chicken With Baby Carrots and Cauliflower

Planning on roasting some chicken? There are countless ways to do it, so here’s our idea for today. First of all, season it properly, with smoked paprika and a touch of brown sugar, to give it a nice smoky flavor and a slight sweet sugar glaze. Pair it with light veggies like baby carrots and cauliflower, move it to the oven and let the heat do its mighty job.

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Ingredients Needed for Roasted Chicken With Baby Carrots and Cauliflower

6 cauliflower florets
3 ounces of canned baby carrot
1 red onion, chunks
3 lemons slices
2 chicken thighs s, small-sized
2 chicken drumsticks
2 tablespoons of olive oil
1 teaspoon brown sugar
1 teaspoon paprika powder
1 teaspoon smoked paprika
salt
½ cup lemon juice
1 parsley, chopped
2 garlic cloves, minced

How to Make Roasted Chicken With Baby Carrots and Cauliflower

  1. Place the cauliflower, baby carrots, and red onion in a large bowl. Add the lemon slices and chicken. Season with brown sugar, smoked and regular paprika, and salt.
  2. Add about 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Mix everything.
  3. Cover everything with foil and let them marinate for the next 30 minutes.
  4. For the parsley sauce, place the chopped parsley in a small bowl. Mix it with the remaining olive oil and lemon juice, and crushed garlic.
  5. Preheat the oven to 400°F/200°C.
  6. Line a baking tray with parchment paper and place the chicken and veggies over it.
  7. Slide the tray into the oven and roast everything for 30 minutes.
  8. Take it out of the oven and serve the dish with the parsley sauce.

Roasted Chicken With Carrot and Cauliflower

Planning on keeping things simple tonight? You can use chicken (whichever parts you prefer, but we enjoy thighs and drumsticks), and pair it with some light and sweet veggies, like carrot and cauliflower. All you need to do is add everything into the baking pan, season to your liking, and you’re good to go!

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Ingredients Needed for Roasted Chicken With Carrot and Cauliflower

3 chicken thighs, small size
3 chicken drumsticks
2 carrots, sliced
2 ounces of cauliflower, florets
2 tablespoons of olive oil
1 teaspoon sumac
salt
2 red onions, sliced
1 tablespoon brown sugar
½ teaspoon chili flakes
½ lime
2 garlic cloves, thinly sliced
parsley, chopped

How to Make Roasted Chicken With Carrot and Cauliflower

  1. Preheat the oven to 400°F/200°C.
  2. Line a baking tray with parchment paper.
  3. Lay the chicken thighs and drumsticks on it.
  4. Place the sliced carrot and cauliflower between the chicken thighs.
  5. Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
  6. Mix the brown sugar and chili flakes in a bowl and season the chicken.
  7. Bake for 25 minutes.
  8. Squeeze the juice of the lime over the chicken. Garnish with the sliced garlic and chopped parsley.

Beef Steak With Caramelized Baby Carrots

When you’re thinking of a good meat, you just can’t beat the delicious flavor of a savory beef steak. Infuse it with some extra flavor by marinating it with crushed mustard seeds and red peppercorns. Serve it with a classy side of caramelized baby carrots, on top of a fresh arugula salad!

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Ingredients Needed for Beef Steak With Caramelized Baby Carrots

1 teaspoon mustard seeds
1 teaspoon red peppercorns
7 ounces of beef tenderloin
salt
1 tablespoon vegetable oil
1 teaspoon butter
6 baby carrots
½ lemon
1 teaspoon brown sugar
oregano
salt
1 teaspoon soy sauce
1 ounce arugula
1 teaspoon olive oil
peanut

How to Make Beef Steak With Caramelized Baby Carrots

  1. Crush the mustard seeds and red peppercorns in a mortar.
  2. Place the beef on a wooden board and season it with salt and crushed spices. Rub it well.
  3. Heat the vegetable oil in a skillet over medium heat. Cook it for 3 minutes per side if you prefer it medium. If you like serving your beef well done, cook it for 4-5 minutes per side.
  4. Separately, melt the butter in a heated skillet. Add the baby carrots and squeeze the juice out of 1/4 lemon on top. Add the brown sugar and melt it. Season with salt and add the soy sauce.
  5. Cook them until they soften.
  6. Place the arugula on a plate. Pour a small drizzle of olive oil and lemon juice over it. Place the beef on top and the baby carrots on the side.
  7. Serve it with a few toasted peanuts on top.

Pea and Carrot Soup

This soup duo means that you can enjoy not one, but two different delicious tastes at the same time. Thanks to the fact that the soups have similar textures, you can pour them into the bowl at the same time, but for maximum satisfaction blend them together!

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Ingredients Needed for Pea and Carrot Soup

2 carrots, sliced 1 red onion 1 tablespoon olive oil 1 cup orange juice salt pepper soup : 2 cups of peas 2 cups of vegetable stock 1 spring onion, chopped 1 tablespoon olive oil salt ½ lemon 3 mint leaves heavy cream spring onion ½ red chili, thinly sliced

How to Make Pea and Carrot Soup

  1. Start with the carrot soup: heat a saucepan over medium heat and fill about half of it with water.
  2. Add the carrot, onion, and potato. Pour the olive oil and orange juice. Season with salt and pepper.
  3. Bring it to a boil and simmer it for 20 minutes.
  4. In the meantime, you can prepare the pea soup.
  5. Heat another saucepan over medium heat, add the vegetable stock and bring it to a boil. Add peas and spring onion. Pour the olive oil, season with salt, squeeze the juice out of half a lemon, and add mint leaves. Simmer it for 2-3 minutes.
  6. Move the soup into a blender and blend it until smooth.
  7. Do the same for the carrot soup. Add around 1-2 ladles of liquid to make it smooth and creamy.
  8. To serve it, add half a cup of each soup into a bowl and add a touch of heavy cream on top!

Roasted Carp Steak With Carrots and Peas

Got no idea on how to cook some carp beside pan-frying it? Try a healthier approach – cook the fish in the oven next to some cherry tomatoes, garlic and lemon. To complete the healthy picture, stir-fry some carrots and peas with lots of spices!

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Ingredients Needed for Roasted Carp Steak With Carrots and Peas

2 steaks s, around 10 ounces each
1 tablespoon olive oil
salt
pepper
7 cherry tomatoes, sliced
3 garlic cloves, sliced
1 lemon, quartered
0.5 ounce butter
1 teaspoon paprika powder
2 carrots, sliced
1 cup peas, frozen
1 teaspoon oregano
1 teaspoon thyme
2 rosemary sprigs
½ cup white wine

How to Make Roasted Carp Steak With Carrots and Peas

  1. Preheat the oven to 350°F/175°C.
  2. Place the carp steaks in a baking tray.
  3. Drizzle them with olive oil, and season with salt and pepper. Add the cherry tomatoes, lemon, and 2-3 garlic cloves.
  4. Slide the tray into the oven for the next 25 minutes.
  5. In the meantime, you can take care of your veggies. Melt the butter in a skillet over medium heat. Add the paprika powder, carrots, peas, and garlic. Add oregano, thyme, and rosemary.
  6. Pour the white wine, and bring everything to a boil. Reduce the heat, and let the veggies simmer for the next 8-10 minutes.
  7. Take the fish out of the oven and serve it with the veggies.

Salty Carrot Muffins

When you make carrot muffins, you usually use sugar or honey, to sweeten them up, right? But, you can skip the sweeteners and transform your carrot muffins into a delicious salty snack! Serve them with a homemade cheese dip for a whole new perspective!

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Ingredients Needed for Salty Carrot Muffins

1 cup flour
½ cup walnut, crushed
2 tablespoons of almond flour
2 tablespoons of oat flakes
½ teaspoon baking powder
½ teaspoon salt
3 eggs
3 carrots, shredded

How to Make Salty Carrot Muffins

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Sift the flour and put it in a medium-sized bowl.
  3. Add the walnuts, almond flour, oats, baking powder, and salt.
  4. Combine all the dried ingredients using a fork.
  5. Squeeze the shredded carrots to remove the excess water.
  6. Add the eggs and shredded carrots in the bowl with the dried ingredients.
  7. Mix until you combine all of the ingredients in a thick paste. If the mixture is to dry, add 2-3 tablespoons of water.
  8. Fill up a 12-cups muffin pan and bake the muffins for 20 minutes.

Sugar-Glazed Pork With Carrots

Pork goes well with sweet flavors, so if you enjoy this combo, this recipe should really entice you. Cooking it is also very simple. You just spread a nice glaze of sugar and butter over the meat, you sear it in the pan, and then you finish by cooking it in the oven. And for a simple side to go with the meat, we recommend using some carrots. Their sweet and earthy flavor will go hand in hand with the pork.

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Ingredients Needed for Sugar-Glazed Pork With Carrots

2 cups of vegetable stock
5 carrots, long and thin sticks
2 tablespoons of vegetable oil
1 pound pork tenderloin
1 ounce butter
2 teaspoons of brown sugar
1 teaspoon dried oregano

How to Make Sugar-Glazed Pork With Carrots

  1. Preheat the oven to 350°F/175°C.
  2. Heat the vegetable stock in a saucepan over medium heat. Add the carrots and cook them for 5-6 minutes.
  3. Separately, heat the vegetable oil in a skillet over medium heat.
  4. Add the pork and let it cook for 3 minutes.
  5. In the meantime, mix the sugar and butter in a small bowl.
  6. Season the pork with salt, pepper, and, when the 3 minutes are gone, flip it over.
  7. Cook it for 3 more minutes on the other side, and sear it on the edges.
  8. Place the carrots in a small oven tray. Season them with salt and oregano.
  9. Lay the pork on top and spread the butter and sugar mix over it.
  10. Set the tray in the oven for the next 20 minutes.

Roasted Carrots and Parsnips With Cheese Dip

If you want to prepare a healthy side-dish for your dinner, here’s the recipe to try. Take some root vegetables like carrots and parsnips, coat them with olive oil, garlic and your favorite herbs, and roast them to perfection. It might seem bland, but don’t be fooled by appearances – carrots and parsnips have a sweet and earthy flavor, they are soft on the inside and a bit crunchy on the outside. Serve the veggies with a cream cheese and garlic dip to balance their natural sweetness.

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Ingredients Needed for Roasted Carrots and Parsnips With Cheese Dip

2 carrots, julienned
1 parsnip, julienned
1 tablespoon olive oil
1 teaspoon dried herbs
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, thinly sliced

For the cheese mixture:

2 garlic cloves, chopped
1 teaspoon salt
3 ounces of creamed cottage cheese
1 tablespoon olive oil
parsley
1 tablespoon honey
1 teaspoon pepper
canned beetroot (optional)
lime zest

How to Make Roasted Carrots and Parsnips With Cheese Dip

  1. Preheat the oven to 390°F/200°C.
  2. Line a baking tray with parchment paper and spread the veggies into one layer.
  3. Drizzle with a touch of olive oil and season with herbs, salt, pepper, and garlic. Roast the veggies for 20 minutes, until golden and slight caramelized.
  4. In the meantime, you can take care of the cream cheese mixture. Place the cheese in a large bowl, and add salt, pepper, garlic, parsley, and honey. Mix everything until smooth.
  5. Take the veggies out of the oven and serve them with the cream cheese dip.

Salmon Poke With Cucumber and Carrot

Poke is a traditional Hawaiian dish, that has become increasingly popular in latest years. Its main ingredient is raw fish (usually tuna), that is marinated with soy sauce and spices, next to a few veggies and served on a bed of rice. But if you want to change the recipe a bit, the delicious salmon is a great substitute for tuna. And, if you’re a fan of wasabi, this recipe shouldn’t be overlooked!

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Ingredients Needed for Salmon Poke With Cucumber and Carrot

6 ounces of salmon ½ avocado, thinly sliced ½ cucumber, julienne sliced 1 teaspoon wasabi paste 1 tablespoon dark soy sauce 2 tablespoons of rice vinegar 1 tablespoon white sesame seeds 5 ounces of rice 1 tablespoon peas 1 teaspoon black sesame seeds seaweed

How to Make Salmon Poke With Cucumber and Carrot

  1. Cook the rice according to the instructions on the package. Drain and set it aside to cool.
  2. Place the salmon on your working surface and cut it into chunks.
  3. Place the fish in a large bowl. Add the wasabi paste, dark soy sauce, rice vinegar, white sesame seeds, and mix everything.
  4. Place the rice in 2 separate bowls. Place the thinly sliced veggies according to your preferences. Top it with the marinated salmon.
  5. Serve with a few peas and black sesame seeds on top.

Pickled Red Cabbage, Cauliflower and Carrot

Want to make some nice mixed pickles? Here is a quick and easy recipe to help you. With carrot, cauliflower, and red cabbage, these delicious pickles will definitely spice up your burgers!

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Ingredients Needed for Pickled Red Cabbage, Cauliflower and Carrot

3 carrots
½ cauliflower
1 red cabbage
celery leaves
1 tablespoon black pepper corns
2 tablespoons of salt
4 cups of water

How to Make Pickled Red Cabbage, Cauliflower and Carrot

  1. Thinly slice the carrots.
  2. Slice the red cabbage in halves and then slice each half in quarters. Break down the cauliflower into bite-sized florets.
  3. Grab 3 jars, around 800 ml each. Fill them with carrot, cauliflower and red cabbage. Press them down and add as many as you can.
  4. Top with celery leaves and peppercorns.
  5. Heat the water in a saucepan over medium heat. Add the salt, and let it boil for 2-3 minutes.
  6. Slowly pour water in the jars, carefully so you don’t overfill them. Secure them with lids and leave them for 2-3 weeks in a cold place.
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