Our favorite carrot side dishes - 5 recipes
Chef Tips and Tricks
VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
Top rated Carrot side dishes recipes
Carrot halwa
By dsathwa
Roast cashew and raisins in 2 tbsp of ghee, and keep it aside
- Carrot 1 cup
- Milk 1 cup
- Sugar ½ - ¾ cup (as per your taste)
- Cardamom powder 1 tsp
- Cashews 1 tsp
- Almonds 1 tsp chopped
- Raisins 1 tsp
- Ghee ¼ cup
- Khoya 1 tbsp
Roasted Pork Loin with Fig-Port Sauce, Carrots, Potatoes, and Parsnips
By aaron, The Hungry Hutch
Check out more recipes from The Hungry Hutch
- 1/2 rack pork loin (~2-3 lbs)
- vegetable oil
- salt
- pepper
- 2 cloves, garlic minced
- 1 Tbsp. dried thyme
- 2 bay leaves
- carrots
- red potatoes
- parsnips
- 1 cup dried mission figs, quartered
- 1 Tbsp. flour
- 1 cup tawny Port
- 1 cup chicken stock
- 2 Tbsps. balsamic vinegar
- 2 Tbsps. butter
Carrot Halwa
By lali184
Boil the milk in a non-stick pan on medium-high heat, stirring continuously until it is reduced to approximately 1 ...
- 2 cups shredded carrots
- 2 cups whole milk
- 3 tbsp. unsalted butter
- 1/4 cup sugar
- 1/2 tsp. cardamom powder
- chopped cashew nuts & sliced almonds (for garnish)
Potato, Carrot and Leek Purée (9 months +)
By Gourmandize Baby, Gourmandize
A delicious dinner idea for baby 9 months and up
- 1 Potato
- 1 carrot
- 2 small leeks
- scant 1/2 cup semi-skimmed milk
- an infusion bag with tilleul* (Linden Leaves), chamomile and orange leaves
- 1 triangle Laughing Cow cheese
Moroccan Carrot-Blood Orange Salad
By bea1085
Heat oven to 425 degrees
- 1 pound carrots (about 8 medium), peeled and trimmed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse kosher salt, more to taste
- Large pinch cayenne
- 4 medium blood oranges
- 2 garlic cloves, minced
- 2 teaspoons fresh lemon juice, more to taste
- 2 cups baby arugula
- 1/4 cup pitted, oil-cured olives, roughly chopped
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