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Shredded Carrots with Dried Fruit


Rate this recipe 4.4/5 (39 Votes)


  • About 1 lb of carrots
  • Fresh herbs
  • 4 tablespoons of a mixture of dried fruits and seeds: raisins, poppy, sesame, sunflower seeds, ...
  • Sauce: 3 tablespoons olive oil
  • Juice of one orange
  • 2 tablespoons sherry vinegar
  • 1 large pinch of salt


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly


Step 1

- Cut the ends and peel the carrots.
- Wash the carrots with cold water
- then grate

Step 2

- Add the dried fruit mix in your carrots.

Step 3

- Make the sauce by mixing all ingredients.
- Add the sauce with carrots and mix well.

Step 4

Garnish with fresh herbs and serve immediately.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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