Type what you have

Ingredients

• ✓ carrot
• prune
• potato
• lemon juice
• white sugar
• matzo meal

Instructions

1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Ingredients

• ✓ carrot
• corned beef brisket
• spice packet
• potato
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ carrot
• potato
• parsnip
• butternut squash
• egg
• whole wheat flour
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Ingredients

• ✓ carrot
• parsnip
• shortening
• egg
• matzo meal
• water
• salt
• black pepper
• parsley

Instructions

1. 1 Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
2. 2 Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
3. 3 Refrigerate covered for 20 minutes.
4. 4 Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

By Lindsay

Ingredients

• ✓ carrot
• egg
• butter
• margarine
• matzo meal
• water
• flat-leaf parsley
• salt
• white pepper
• chicken broth

Instructions

1. 1 Combine eggs and melted butter in a small bowl; stir in matzo meal, water, parsley, salt, and white pepper until a soft dough forms. Cover the bowl; refrigerate at least 30 minutes.
2. 2 Bring chicken broth and carrots to a boil in a large pot; reduce heat to a simmer.
3. 3 Meanwhile, shape matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time.) Drop matzo balls into simmering broth; cover the pot and cook 30 to 40 minutes.

By hillrockra

Ingredients

• ✓ carrot
• zucchini
• potato
• salt
• egg
• salt
• black pepper
• matzo meal
• parsley
• feta cheese
• vegetable oil

Instructions

1. 1 Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. 2 In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. 3 Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

By Tali

Ingredients

• ✓ carrot
• vegetable oil
• mushroom
• onion
• celery
• red bell pepper
• spinach
• matzo farfel
• pine nut
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

By Alice Waugh

Ingredients

• ✓ carrot
• chicken
• orange
• olive oil
• salt
• black pepper
• potato
• garlic
• onion
• olive oil
• chicken bouillon
• water
• lager beer

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
3. 3 Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
4. 4 Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

By Ann Rohling

Ingredients

• ✓ carrot
• onion
• green bell pepper
• chicken breast
• orange juice
• whiskey
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• orange juice
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Ingredients

• ✓ carrot
• pepper
• salt
• garlic powder
• onion powder
• paprika
• veal breast
• white bread
• pepper
• salt
• water
• egg
• parsley
• garlic
• onion
• celery
• mushroom
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

Ingredients

• ✓ carrot
• chervil
• red onion
• olive
• cherry tomato
• grape tomato
• haricot vert
• black pepper
• kosher salt
• olive oil
• ginger
• jalapeno pepper
• mustard
• honey
• dill
• thyme
• parsley
• shallot
• soy sauce
• lime juice
• lemon juice
• orange juice
• red wine vinegar
• ahi tuna steak
• red pepper flakes
• parsley
• olive oil

Instructions

1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

• ✓ carrot
• butter
• honey
• ground ginger
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Ingredients

• ✓ carrot
• butter
• brown sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
2. 2 Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

By REBECCARIVINIUS

Ingredients

• ✓ carrot
• butter
• orange juice
• brown sugar
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
3. 3 Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
4. 4 Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

By Katie H

Ingredients

• ✓ carrot
• butter
• honey
• salt
• chili powder
• parsley

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4. 4 Preheat oven broiler and set rack 4 inches from heat source.
5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos

Ingredients

• ✓ carrot
• water
• butter
• sugar
• salt
• dill seed

Instructions

1. 1 In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

By Michele O'Sullivan

Ingredients

• ✓ carrot
• fennel bulb
• olive oil
• sriracha salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
3. 3 Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
4. 4 Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ carrot
• yogurt
• pineapple
• raisin

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ carrot
• sugar
• cornstarch
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

• ✓ carrot
• olive oil
• grill seasoning
• balsamic vinaigrette dressing
• brown sugar

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.

By Anna

Ingredients

• ✓ carrot
• walnut oil
• brandy
• honey
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
2. 2 Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

By Robyn Webb

Ingredients

• ✓ carrot
• radish
• olive oil
• garlic salt
• lemon-pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
3. 3 Roast in the preheated oven until tender, 20 to 25 minutes.

By Kathleen

Ingredients

• ✓ carrot
• turkey carcass
• onion
• celery
• water

Instructions

1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Ingredients

• ✓ carrot
• prune
• orange juice
• white sugar
• butter
• lemon zest
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein