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992 recipes for "carrot"
992 recipes
Braised Shallots and Squash Stew

Braised Shallots and Squash Stew

Jul 14, 2005

Simmering the whole shallots and garlic cloves in the stew enhances their natural sweetness. If you like, you can substitute other seasonal favourites, such as rutabaga and carrots, for the squash and top the stew with crunchy croutons or toasted bread crumbs.

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

Jul 14, 2005

This casserole, full of tender juicy chicken and plump egg noodles in a creamy sauce, is lower in fat than a traditional chicken stroganoff because evaporated milk is used to make the sauce. Serve with brussels sprouts and a shredded carrot salad.

Honey and Beer-Braised Lamb

Honey and Beer-Braised Lamb

Oct 28, 2008

By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.

This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.

Kimchi Slaw

Kimchi Slaw

Jul 8, 2013

Kimchi is pickled fermented cabbage that's used as a spicy condiment for Korean food. Its hot and sour properties make it blend perfectly with crunchy carrots and cool cucumber. Pair this slaw with a bratwurst, or veggie or turkey sausage, then spoon the mayo over top.

20-Minute Lentil Soup

20-Minute Lentil Soup

Jan 30, 2007

This vegetarian soup brims with flavour — and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.

Chicken and Stars

Chicken and Stars

Aug 17, 2005

If you make extra chicken for supper, you or the kids can put this lunch soup together in just a few minutes, even first thing in the morning. Pop celery and carrot sticks into little containers or snack-size bags to take along, too.

Tuscan Bean and Escarole Soup with Parmesan Croutons

Tuscan Bean and Escarole Soup with Parmesan Croutons

Jan 7, 2008

The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.

Wild Rice and Chicken Livers

Wild Rice and Chicken Livers

Dec 4, 2008

This dish combines the nutty flavor of wild rice with the pate-like flavours of chicken livers. To reduce the cost,you can substitute brown rice for 1/2 the quantity of the wild. Best served with baby carrots and broccoli crowns for colour and crunch.

Parmesan Rosemary Chicken Wings

Parmesan Rosemary Chicken Wings

Jul 8, 2013

No need for messy, greasy deep-frying with these crunchy baked wings. They make a fun meal for two – just add some sliced baby cukes, carrots and cherry tomatoes for a crunchy, fresh side. A double or triple batch is the perfect snack for game night with friends.

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