Category: Carrots

Radish and Carrot Salad

6/25/2025

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Ingredients

3 cups julienne cut or shredded carrots (about 5 large)
1 cup julienne cut watermelon radishes, or any variety radish including Daikon
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
2 teaspoons pure maple syrup, preferably dark
1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade

Instructions

Cut the carrots and radishes into matchstick or julienne. (See notes.)
Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil.
Add carrots, radish and parsley.
Toss to coat. Serve immediately or chill.

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Carrot Top, Baby Spinach Pesto

6/11/2025

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How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots.

Ingredients

1 cup packed carrot top greens, tough stems removed
1 cup packed baby spinach
1 large clove garlic, roughly chopped
1/2 cup roasted unsalted cashews (or other nut of your choice or tahini)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Preparation

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
Place the carrot tops greens, baby spinach, chopped garlic, nuts, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
Serve or use as an ingredient with whatever you choose.

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Potato Spinach Cheese Chowder

1/22/2025

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Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 cups chopped spinach or kale
2 ½ cups shredded cheddar cheese

Directions

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes. Do NOT drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables and stir.
Add spinach (kale) and cheddar to the pot. Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
Serve.

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Creamy Carrot Soup

10/30/2024

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Ingredients

4 cups peeled (or not, your preference) and chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream or coconut milk

Directions

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat; carefully puree soup with an immersion blender until smooth.
Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
Serve.

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Carrot, Red Cabbage and Kohlrabi Slaw

6/26/2024

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INGREDIENTS

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt

PREPARATION

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl.
In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt.
Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

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Lemony Lentil with Greens Soup

5/15/2024

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Ingredients

1 cup dried brown lentils
8 cups water, divided
¼ cup extra-virgin olive oil
2 medium onions, diced
2 medium carrots, diced
1 teaspoon salt, divided
¼ teaspoon ground pepper
3 cloves garlic, chopped
1 teaspoon ground coriander
6 cups chopped collard and/or kale greens
¾ cup chopped fresh cilantro
1 pound small yellow potatoes, quartered
Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.

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Sauteed Cabbage and Carrots

1/31/2024

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Ingredients

4 tablespoons unsalted butter
2 tablespoons, avocado oil, coconut oil, or olive oil
1 medium onion, chopped lengthwise
1/2 head green cabbage, cut into chunks
3-4 large carrots- cut into chunks
4 cloves garlic, minced
2 cups low sodium vegetable stock
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon red chili pepper flakes, optional to taste

Preparation

Preheat a large skillet over medium heat.
Add in butter and the olive oil and let it heat up for a minute or so.
Add in onion and sauté it until softened - about 3-4 minutes.
Add in cabbage and cook for about 4-5 minutes, stirring from time to time.
Once the cabbage starts to caramelize on the edges, add garlic, chopped carrots, salt pepper, and red chili pepper flakes if usiing.
Pour in half a cup of the vegetable stock. Cover and cook until the sauce reduces slightly.
Add the rest of the vegetable stock and simmer for about 10-15 minutes or until the carrots and cabbage are soft.
Season with more pepper to taste and serve.

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Carrot Butternut Squash Soup

1/17/2024

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Ingredients

1 tbsp olive oil
1 medium white onion, chopped
2-3 large celery ribs, chopped
2 large garlic cloves, minced
1 pound carrots, sliced into 1/2-inch coins
1 pound butternut squash, peeled and cubed
1 bay leaf
¼ tsp cayenne pepper, adjust for desired heat
1 tsp paprika
Salt and black pepper, to taste
5 cups vegetable broth
⅔ - 1 cup coconut milk, light or whole

Instructions

In a large soup pot, heat the olive oil. Add the chopped onion and celery, and sauté with a pinch of salt for 5-10 minutes or until they become softened. Add the minced garlic towards the end and cook for 30 seconds to 1 minute until fragrant.
Add the sliced carrots and cook for about 5 minutes, allowing them to start softening.
Incorporate the cubed butternut squash, bay leaf, cayenne pepper, paprika, salt, and black pepper.
Pour in the 5 cups of vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes, or until the carrots and butternut squash pieces are very tender and easily fall apart when poked with a fork.
Remove the bay leaf.
Using an immersion blender or a high-speed blender (working in batches if necessary), blend the soup until it is very smooth.
Stir in half of the can of coconut milk for creaminess. Adjust the amount of coconut milk based on your preference. You can reserve some for garnish when serving.

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Carrot Potato Soup

11/29/2023

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Ingredients

1 Tbsp butter or olive oil
1 medium-sized onion, diced (any color is fine)
1 garlic clove, minced or grated
1 celery stick, diced
1 lb. (5 medium sized carrots) peeled and diced
1 lb. (2 medium sized potatoes) peeled and diced
1 tsp Italian herbs
¼ tsp dried thyme
¼ tsp dried parsley (optional)
⅛ tsp black pepper, plus more to taste
½ tsp fine salt, plus more to taste
2 ½ cups vegetable broth
2-3 Tbsp fresh parsley, chopped

Preparation

Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic, and cook for an extra minute until fragrant.
Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
Turn the heat off, and let it cool slightly.
Transfer 1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup. You can skip this step if you wish.
Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
Serve with freshly ground black pepper, extra parsley, and crusty bread.

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German Vegetable Potato Soup

11/1/2023

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Ingredients

1 tablespoon oil, of your choice
1 onion, diced
3 cloves garlic, minced
2 stalks celery diced
2 medium carrots, diced
2 pounds potatoes, chopped 1 inch cubes
1/2 teaspoon dried marjoram
nutmeg, to taste
salt, to taste
pepper, to taste
4 cups vegetable broth
2 whole bay leaves, optional
1/3 cup cream
sausage slices optional
fresh parsley, optional, for garnish

Directions

Heat the oil in a large pot over medium heat.
Add the onion to the oil and sauté until translucent, about 3 minutes.
Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
Discard the bay leaves.
Pour 1/2 of the soup into a different pot.
Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
Simmer the soup until it melds together, about 3-4 minutes.
Taste for seasoning.
Serve with the parsley and the sausage slices if using.

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Roasted Carrot Hummus

10/25/2023

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Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced

Preparation

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm.
Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl.
If desired, make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.

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Honey Glazed Carrots and Celery

9/20/2023

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Ingredients

1 lb carrots
1 stalk celery chopped
1/4 cup onion finely chopped
1/2 cup white wine dry
1/2 cup water
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
1/4 tsp dill dried

Instructions

Clean, peel, and chop carrots. Chop celery. Set both aside. Finely chop onion.
Heat olive oil in a medium saucepan. Saute onion for 5 minutes.
Add carrots, celery, and remaining ingredients. Bring to a boil. Cover. Reduce heat to low. Simmer for 10-12 minutes until vegetables are tender-crisp.
Sprinkle with a pinch of dried dill and serve.

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Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

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Ingredients

2 large onions, diced
4 stalks celery, chopped
4 large carrots, chopped
4 pounds potatoes, diced
2 tablespoons minced garlic
1 tablespoon dried dill weed
1 tablespoon dried oregano
2 tablespoons olive oil
Vegetable broth to cover
Ground pepper to taste
Parsley for garnish

Directions

Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
Drizzle the olive oil over the mixture.
Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
Cook on High until the vegetables are tender, about 6 hours.
Remove some of the potatoes and broth and puree to make the broth creamy.
Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
Garnish with parsley.

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Butternut Squash Bisque

12/7/2022

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Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
4 cups peeled and cubed butternut squash
¾ cup diced carrots
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream (Optional)

Directions

Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
Purée soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

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Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

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INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
Heaping ¼ teaspoon smoked paprika
¾ teaspoon ground cumin
4 cups low-sodium vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes
⅓ cup red lentils
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 (14.5-ounce) can chickpeas, drained and rinsed
1 cup cooked vegetables. Your choice. Any that are left over. Frozen vegetables also work.

INSTRUCTIONS

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
Add the chickpeas, cover the pot and cook 10 minutes more.
Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
if you want the soup to be thicker, purée a bit more soup.
Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
Ladle the soup into bowls and serve.

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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS

1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

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Italian Escarole, Radicchio and Potato Soup

10/5/2022

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Ingredients

4 tablespoons water
1 medium onion, diced
1 to 2 cloves garlic, minced
6 medium red potatoes, peeled and diced
2 medium carrots, sliced thinly
1 15-ounce can chickpeas, drained and rinsed
6 cups vegetable broth
1 cup water
1 teaspoon dried basil
1 medium head escarole, coarsely chopped and rinsed
1/2 head radicchio, thinly sliced and rinsed
1/2 cup fresh parsley, minced
salt and pepper to taste

Instructions

Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
Add the garlic and continue to sauté until both are golden.
Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
Season with salt and pepper. Serve immediately.

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Roasted Carrot and Cauliflower Hummus

6/15/2022

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Yield: 1 1/2 - 2 cups

Ingredients

1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups florets
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin

Instructions

Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
Store in the refrigerator.

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Carrot Slaw

6/1/2022

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This recipe is adapted from a Bobby Flay original.

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
Whisk in the olive oil until completely blended.
Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
Add the parsley and toss.
Chill 30 minutes before serving.

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Coconut Curry Carrot Soup

2/2/2022

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Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup

Preparation

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
Serve warm.

Makes 6 servings
Serving size: about 1 1/2 cups

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Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients

1 pound fresh pearl onions
1/4 cup butter, cubed
2 pounds medium carrots, thinly sliced
12 radishes, thinly sliced
1/2 cup dark brown sugar (or 1/3 cup maple syrup)
4 teaspoons grated orange zest
1/2 cup orange juice
1 cup chopped walnuts, toasted (optional)

Directions

1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.

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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions

Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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October 9, 2021

10/6/2021

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Ingredients

2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons real maple syrup
1/4 teaspoon ground cardamom

Directions

Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
Directions

Using a box grater, grate the onion into a large bowl.
Add panko, and mix shortly to coat in the onion juices.
Grate the zucchini and carrot into the bowl.
Add the remaining Rissoles ingredients. Mix well.
Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
Serve with ketchup.

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Carrot Mustard Slaw

6/2/2021

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Ingredients

1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
Directions

Soak a thinly sliced red onion in water for 15 minutes; drain.
Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers.
Whisk in 1/3 cup olive oil, and salt and pepper to taste.
Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

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<<Previous

Radish and Carrot Salad

Carrot Top, Baby Spinach Pesto

Potato Spinach Cheese Chowder

Creamy Carrot Soup

Carrot, Red Cabbage and Kohlrabi Slaw

Lemony Lentil with Greens Soup

Sauteed Cabbage and Carrots

Carrot Butternut Squash Soup

Carrot Potato Soup

German Vegetable Potato Soup

Roasted Carrot Hummus

Honey Glazed Carrots and Celery

Slow Cooker Creamy Potato Vegetable Soup

Butternut Squash Bisque

Smoky Chickpea, Red Lentil & Vegetable Soup

Slow Cooker Root Vegetable Stew

Italian Escarole, Radicchio and Potato Soup

Roasted Carrot and Cauliflower Hummus

Carrot Slaw

Coconut Curry Carrot Soup

Orange-Glazed Carrots, Onions & Radishes

Cream of Cauliflower Soup

October 9, 2021

Zucchini Rissoles

Carrot Mustard Slaw

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