Carrot Delights: 100 Allergy-Friendly Recipes for Family Feasts: Vegetable, #14

By Mick Martens

? Welcome to a culinary journey where carrots reign supreme in every delectable dish. "Carrot Delights" presents a treasury of 100 mouthwatering recipes crafted with love and care, designed to serve four and cater to readers with food allergies. From comforting soups to sumptuous desserts, each recipe promises to tantalize taste buds and nourish the body.

? Dive into the velvety goodness of Carrot and Ginger Soup or indulge in the sweetness of Honey Glazed Carrots. Explore the vibrant flavors of Roasted Carrot Salad with Feta and Pistachios or savor the exotic spices of Carrot and Chickpea Tagine. Whether you're craving the classic indulgence of Carrot Cake with Cream Cheese Frosting or the refreshing tang of Carrot and Pineapple Smoothie, there's a recipe to delight every palate.

? With "Carrot Delights," you'll embark on a culinary adventure that celebrates the versatility and nutritional benefits of carrots. From savory mains like Carrot and Spinach Stuffed Chicken Breasts to innovative sides like Carrot and Sesame Noodles, each dish is a testament to the delicious possibilities that this humble vegetable offers.

? Say goodbye to mealtime monotony and hello to a world of flavor and nourishment with "Carrot Delights." Whether you're cooking for family gatherings or intimate dinners, these allergy-friendly recipes are sure to become cherished favorites in your kitchen.

• Language: English
• Publisher: Mick Martens
• Release date: Mar 12, 2024
• ISBN: 9798224983469

Book preview

CARROT DELIGHTS: 100 ALLERGY-FRIENDLY RECIPES FOR FAMILY FEASTS

Mick Martens

––––––––

Published by Mick Martens, 2024

––––––––

Copyright © 2024 Mick Martens

Written by Mick Martens.

Contents

Carrot 1: Carrot and Ginger Soup

Carrot 2: Honey Glazed Carrots

Carrot 3: Roasted Carrot Salad with Feta and Pistachios

Carrot 4: Carrot and Lentil Curry

Carrot 5: Carrot Cake with Cream Cheese Frosting

Carrot 6: Carrot and Chickpea Tagine

Carrot 7: Carrot and Raisin Coleslaw

Carrot 8: Carrot and Coriander Hummus

Carrot 9: Carrot and Pineapple Smoothie

Carrot 10: Carrot and Cumin Salad

Carrot 11: Carrot and Spinach Stuffed Chicken Breasts

Carrot 12: Carrot and Sweet Potato Hash

Carrot 13: Carrot and Orange Muffins

Carrot 14: Carrot and Walnut Loaf

Carrot 15: Carrot and Quinoa Pilaf

Carrot 16: Carrot and Pea Risotto

Carrot 17: Carrot and Mushroom Stir-Fry

Carrot 18: Carrot and Apple Slaw

Carrot 19: Carrot and Potato Soup

Carrot 20: Carrot and Zucchini Fritters

Carrot 21: Carrot and Sesame Noodles

Carrot 22: Carrot and Beet Salad with Citrus Dressing

Carrot 23: Carrot and Cauliflower Curry

Carrot 24: Carrot and Coconut Rice Pudding

Carrot 25: Carrot and Cashew Stir-Fry

Carrot 26: Carrot and Turkey Meatballs

Carrot 27: Carrot and Avocado Salad

Carrot 28: Carrot and Chickpea Salad with Tahini Dressing

Carrot 29: Carrot and Date Loaf

Carrot 30: Carrot and Celery Juice

Carrot 31: Carrot and Tomato Pasta Sauce

Carrot 32: Carrot and Pecan Salad

Carrot 33: Carrot and Onion Tart

Carrot 34: Carrot and Apple Soup

Carrot 35: Carrot and Bell Pepper Stir-Fry

Carrot 36: Carrot and Ginger Stir-Fry

Carrot 37: Carrot and Cheese Stuffed Peppers

Carrot 38: Carrot and Mint Salad

Carrot 39: Carrot and Sunflower Seed Salad

Carrot 40: Carrot and Cranberry Chutney

Carrot 41: Carrot and Black Bean Tacos

Carrot 42: Carrot and Banana Smoothie

Carrot 43: Carrot and Sage Risotto

Carrot 44: Carrot and Cucumber Gazpacho

Carrot 45: Carrot and Almond Cake

Carrot 46: Carrot and Broccoli Salad

Carrot 47: Carrot and Chive Omelette

Carrot 48: Carrot and Cashew Soup

Carrot 49: Carrot and Mushroom Risotto

Carrot 50: Carrot and Pepperoni Pizza

Carrot 51: Carrot and Chickpea Soup

Carrot 52: Carrot and Hazelnut Salad

Carrot 53: Carrot and Walnut Soup

Carrot 54: Carrot and Lemon Couscous

Carrot 55: Carrot and Mango Salsa

Carrot 56: Carrot and Dill Potato Salad

Carrot 57: Carrot and Oat Cookies

Carrot 58: Carrot and Radish Salad

Carrot 59: Carrot and Tuna Salad

Carrot 60: Carrot and Banana Bread

Carrot 61: Carrot and Pumpkin Soup

Carrot 62: Carrot and Raspberry Smoothie

Carrot 63: Carrot and Mustard Coleslaw

Carrot 64: Carrot and Pear Salad with Blue Cheese

Carrot 65: Carrot and Blueberry Muffins

Carrot 66: Carrot and Fennel Salad

Carrot 67: Carrot and Basil Pesto Pasta

Carrot 68: Carrot and Chicken Stir-Fry

Carrot 69: Carrot and Date Salad

Carrot 70: Carrot and Lentil Soup

Carrot 71: Carrot and Maple Glazed Salmon

Carrot 72: Carrot and Sesame Slaw

Carrot 73: Carrot and Spinach Smoothie

Carrot 74: Carrot and Cheddar Soup

Carrot 75: Carrot and Cranberry Salad

Carrot 76: Carrot and Poppy Seed Cake

Carrot 77: Carrot and Prawn Stir-Fry

Carrot 78: Carrot and Raisin Couscous

Carrot 79: Carrot and Sausage Casserole

Carrot 80: Carrot and Mint Soup

Carrot 81: Carrot and Pine Nut Pilaf

Carrot 82: Carrot and Tarragon Chicken

Carrot 83: Carrot and Tomato Salad

Carrot 84: Carrot and Zucchini Bread

Carrot 85: Carrot and Red Lentil Soup

Carrot 86: Carrot and Basil Risotto

Carrot 87: Carrot and Goat Cheese Tart

Carrot 88: Carrot and Cilantro Salad

Carrot 89: Carrot and Cranberry Bread

Carrot 90: Carrot and Ginger Stir-Fry Noodles

Carrot 91: Carrot and Apple Coleslaw

Carrot 92: Carrot and Leek Quiche

Carrot 93: Carrot and Sun-Dried Tomato Salad

Carrot 94: Carrot and Cashew Curry

Carrot 95: Carrot and Rye Bread

Carrot 96: Carrot and Peanut Salad

Carrot 97: Carrot and Pomegranate Salad

Carrot 98: Carrot and Sage Bread

Carrot 99: Carrot and Scallion Pancakes

Carrot 100: Carrot and Chocolate Cake

Carrot 1:

Carrot and Ginger Soup

INGREDIENTS

- 4 large carrots

- 1 inch piece of fresh ginger

- 1 medium onion

- 2 cloves of garlic

- 4 cups vegetable broth

- 1 tablespoon olive oil

- Salt and pepper to taste

COOKING TOOLS

- Vegetable peeler

- Knife

- Cutting board

- Blender or immersion blender

- Large soup pot

- Wooden spoon or spatula

- Measuring cups and spoons

- Small saucepan (optional if making homemade vegetable broth)

- Ladle or serving spoon

- Soup bowls or plates

- Soup spoons

STEPS

1. Peel and thinly slice the carrots.

2. Peel and finely mince the ginger.

3. Peel and finely dice the onion.

4. Peel and mince the garlic.

5. Heat the olive oil in the large soup pot over medium heat.

6. Add the diced onion and minced garlic to the pot and sauté until they become fragrant and translucent.

7. Add the sliced carrots and minced ginger to the pot and stir well.

8. Pour in the vegetable broth and bring the mixture to a boil.

9. Reduce the heat and simmer for about 20-25 minutes until the carrots are tender.

10. Remove the pot from heat and allow the soup to cool slightly.

11. Use either a blender or immersion blender to puree the soup until smooth and creamy.

12. Return the soup to the pot and reheat over low heat if necessary.

13. Season the soup with salt and pepper according to taste.

14. Ladle the hot soup into soup bowls or plates.

15. Serve immediately with soup spoons. Enjoy your Carrot and Ginger Soup!

ENJOY

Enjoy Carrot and Ginger Soup with a glass of chilled Chardonnay.

Carrot 2:

Honey Glazed Carrots

INGREDIENTS

- 1 pound of carrots

- 3 tablespoons of honey

- 2 tablespoons of butter

- Salt and pepper to taste

- Fresh parsley, chopped for garnish (optional)

COOKING TOOLS

- Cutting board

- Chef's knife

- Vegetable peeler

- Saucepan

- Wooden spoon

- Measuring spoons

- Basting brush (for brushing honey glaze)

- Serving platter or dish (for presentation)

- Salt shaker (to season carrots)

- Pepper grinder (to freshly grind black pepper)

- Optional: kitchen shears (for snipping fresh parsley)

STEPS

1. Peel the carrots and chop off the ends. Slice them into thin rounds or your desired size.

2. In a saucepan, melt the butter over medium heat.

3. Add the carrot slices to the melted butter and sauté for about 5 minutes, stirring occasionally.

4. Drizzle the honey over the carrots and stir to coat them evenly.

5. Reduce the heat to low and cover the saucepan. Let the carrots simmer for about 10-15 minutes or until they are tender but still slightly crisp.

6. Remove the lid from the saucepan and increase the heat to medium. Cook for another couple of minutes to allow the excess moisture to evaporate and the glaze to thicken.

7. Season with salt and pepper to taste. Adjust the flavors if needed.

8. Use a basting brush to brush the honey glaze over the carrots and cook for another minute to caramelize the glaze slightly.

9. Remove from heat and transfer the honey-glazed carrots to a serving platter or dish.

10. Garnish with freshly chopped parsley, if desired.

11. Serve immediately and enjoy!

ENJOY

Suggested drink: Sweet and aromatic white wine, such as Riesling or Moscato.

Carrot 3:

Roasted Carrot Salad with Feta and Pistachios

INGREDIENTS

- 4 large carrots

- 2 tablespoons olive oil

- Salt and pepper to taste

- 1 cup crumbled feta cheese

- 1/2 cup chopped pistachios

- Freshly chopped parsley for garnish

COOKING TOOLS

- Baking sheet

- Vegetable peeler

- Knife

- Mixing bowl

- Whisk or fork

- Basting brush or spoon

- Measuring spoons

- Measuring cup

- Serving dish

STEPS

1. Preheat the oven to 400°F (200°C).

2. Wash and peel the carrots. Cut them into thin, even slices.

3. In a mixing bowl, toss the carrot slices with olive oil, salt, and pepper until well coated.

4. Spread the seasoned carrot slices onto a baking sheet in a single layer.

5. Roast the carrots in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.

6. Meanwhile, in a separate mixing bowl, combine the crumbled feta cheese and chopped pistachios.

7. In a small bowl, whisk together 2 tablespoons of olive oil, salt, and pepper to make the dressing.

8. Once the carrots are done, remove them from the oven and let them cool slightly.

9. Transfer the roasted carrot slices to the bowl with feta cheese and pistachios.

10.