List of recipes using Carrot: 34 recipes (lactose free)

carrot
[Breton coleslaw]
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
605 17 min.
[Chinese Soup]
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
27,545 24.5/5 for 15 ratings 1 hour 15 min.
[Eggs with mayonnaise]
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
10,6255/5 for 13 ratings 33 min.
[Vegetable tartare]
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
14,1404.3/5 for 15 ratings 49 min.
[Salmon marinated like herring]
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
33,615 44.6/5 for 11 ratings 1 day 38 min.
[Tahitian style fish]
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
73,6205/5 for 13 ratings 12 hours 57 min.
[Beef braised in reduced red wine]
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
4,2023.8/5 for 17 ratings 3 hours 53 min.
[Boeuf (beef) bourguignon]
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
107,079 32.5/5 for 2 ratings 4 hours 20 min.
[Carbonnade]
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
37,446 14/5 for 4 ratings 2 hours 44 min.
[Chinese style chicken]
Chinese style chicken
Only "chinese style", not a true chinese recipe.
73,4544/5 for 1 ratings 1 hour 38 min.
[Confit of carrots with bacon]
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
4,7694.8/5 for 12 ratings 2 hours 32 min.
[Coq au vin]
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
7,7684.2/5 for 11 ratings 14 hours 44 min.
[Cured Pork Belly With Lentils]
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
7,7414/5 for 18 ratings 3 hours 19 min.
[Duo of slow-cooked pork]
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
1,953 4 hours 49 min.
[Melt-in-the mouth meat and vegetables in a sealed casserole]
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
4,9994.1/5 for 16 ratings 5 hours 28 min.
[Roast in the bag pork with fondant vegetables.]
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
356 5 hours 43 min.
[Sausage and lentils "en cocotte"]
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
4,8164.6/5 for 14 ratings 1 hour 5 min.
[Seven-hour lamb]
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
22,1653.9/5 for 12 ratings 7 hours 33 min.
[Cassoulet]
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
26,9924.1/5 for 16 ratings 16 hours 9 min.
[Hotpot my grandmother's way ]
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
70,5845/5 for 1 ratings 4 hours 7 min.
[Provençal braised carrots]
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
1,634 1 hour 14 min.
[Spaghetti Bolognese]
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
12,5593.8/5 for 21 ratings 1 hour 19 min.
[Thaï rice with small vegetables]
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
76,6634.7/5 for 11 ratings 1 hour 34 min.
[Upside-down Parmentier]
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
30,3534.2/5 for 12 ratings 6 hours 7 min.
[Winegrowers' sausage casserole]
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
3,417 2 hours 36 min.
[Macédoine of vegetables]
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately in salted water, then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
26,0633.8/5 for 5 ratings 1 hour 24 min.
[Vegetable stock]
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
38,6694.3/5 for 15 ratings 1 hour
[How to prepare carrots]
How to prepare carrots
Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
32,0114.3/5 for 16 ratings 14 min.
[How to slow cook meat]
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
32,4635/5 for 13 ratings 4 hours 45 min.
[Chicken nems]
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
107,5483.8/5 for 11 ratings 2 hours 21 min.
[Chorba]
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
31,7505/5 for 2 ratings 2 hours 8 min.
[Coleslaw]
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.
22,975 14.9/5 for 18 ratings 38 min.
[Minestrone]
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time.There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
40,9574.3/5 for 15 ratings 3 hours 30 min.
[Sautéed Pork with Peanuts]
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
6,5933.9/5 for 18 ratings 55 min.

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