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Our favorite carrot side dishes - 5 recipes

Chef Tips and Tricks

VIDEO: Mini Lemon Cheesecake

Try this super simple one-serving lemon cheesecake to satisfy your dessert cravings!

Ingredients

  • 8 oz. cream cheese
  • ½ cup powdered sugar
  • 2 lemons
  • Ginger cookies (such as Speculoos) or graham crackers

Method

  1. Place cream cheese (e.g. Philadelphia) in a mixing bowl.
  2. Add powdered sugar.
  3. Beat ingredients together.
  4. Cut a lemon in half and squeeze the juice of one half into the mixture.
  5. Mix well.
  6. Cut the top and bottom off of a lemon and hollow.
  7. Fill the hollowed-out lemon with the whipped mixture.
  8. Crush ginger cookies and sprinkle the crumbles on top.
  9. Serve and enjoy!

Top rated Carrot side dishes recipes

By

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
4.3/5 (23 Votes)

By

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
4.1/5 (16 Votes)

By

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)
3.5/5 (4 Votes)

By

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
3.8/5 (15 Votes)

By

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
0/5 (0 Votes)

Any burning questions? Our chefs answer!

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