A sure sign of spring, carrots can be used in a variety of recipes from soups and side dishes to desserts.
Fresh-picked carrots are sublime and come in stunning, sunset colors. Already sweet and very aromatic, they reach new heights when roasted or caramelized and add a fresh touch when used in cakes and breads.
First up is Moroccan-Spiced Baby Carrots. Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
Elevate an old-fashioned favorite by mixing in the pride that comes with a homegrown harvest or fresh market find. Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. If you can't find fromage blanc, use more cream cheese.
Sweet carrots and spicy ginger complement each other well in this simple soup. Make the most of the depth of flavors by using only the freshest ingredients. Use an immersion blender for ease and convenience and a simple vegetable peeler to make slender vertical slices of carrot as a garnish.
Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure. Top with some homemade honey butter or light pancake syrup.
Some like cooked carrots, while others prefer them grated to make a crunchy salad. You can do either with this recipe--just toss steamed carrot coins with the dressing. The sweetness of the carrots is balanced by the fresh bite of the sambal oelek and chopped herbs.
This classic beef stew recipe has all you expect in beef stew: tender chunks of beef, carrot and potato. Yet the cremini mushrooms are a wonderful surprise.