Recipes with carrots

286 recipes. Page 6 of 12

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Pasta alla Genovese (Neapolitan Slow-Braised Onion and Beef Ragu)

Despite the name, this Neapolitan ragu has nothing to do with Genoese basil pesto, and it contains no tomato. One story credits cooks or merchants from Genoa for the name. A large amount of onion cooks down with beef chuck for at least 90 minutes until it nearly dissolves into the sauce, with white wine adding acidity. Even on low heat the onion likes to catch on the bottom of the pot and needs a stir now and then. The beef is then pulled into strands, and ziti hold the thick, sweet onion sauce well under a generous grating of Parmigiano.

Prep 25min Cook 120min 4 servings

Salads Easy

Kimbap Salad Bowl (Without the rice)

All the fillings of a kimbap roll, yellow pickled radish, spinach, carrot and thin egg ribbons, are spread over shredded cabbage instead of rice and mixed together to eat. The dressing is just soy sauce and sesame oil, so the salty-tangy pickled radish does much of the seasoning.

🥗 Lighter Meals

Prep 18min Cook 8min 2 servings

Western Hard

Schweinshaxe (German Crispy Roasted Pork Knuckle)

Pork knuckle with the skin on gets simmered first with onion, carrot, garlic, bay leaf, and peppercorns, then roasted with brushings of dark beer until the skin puffs and crackles. The simmer softens the tough connective tissue around the joint and seasons the meat before the oven takes over. A low oven warms it through; the final blast of high heat blisters the skin. Inside, the meat pulls apart along the grain, and the dark beer leaves a slightly bitter, roasted edge.

Prep 30min Cook 150min 4 servings

Asian Medium

Hyoboshi no Nimono (Simmered Dried Purslane)

Purslane is blanched and dried in summer, then soaked in winter and stir-fried with shirataki, carrot and fried tofu before simmering in soy-based seasoning. In the snowy Murayama and Okitama areas of Yamagata, wild greens and vegetables were dried this way to eat through the winter. The soaked stems are soft but still have a little give when you bite. The purslane here is commercially made hyoboshi sold for eating, not something picked from a field.

Prep 35min Cook 35min 5 servings

Rice Medium

Korean Dolsot Bulgogi Bibimbap

Rice pressed into a hot stone pot keeps sizzling at the table, turning crisp and toasty at the bottom, which is what sets dolsot bibimbap apart from the regular bowl. Scraping up the crust while mixing is part of the meal.

Prep 25min Cook 20min 2 servings

Stir-fry Easy

Korean Stir-Fried Bamboo Shoots

Fresh bamboo shoots are only around for a short season in spring, so most of the year this banchan is made with canned or vacuum-packed shoots. Fresh ones need at least 30 minutes of simmering in rice-rinsing water to remove their acrid bite; canned ones need a thorough rinse to lose their tinny smell. Soy sauce and garlic keep the seasoning light, and the point is crunch: cooked too long, the shoots dry out and toughen.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 4 servings

Soups Medium

Dabu Chicken and Root Vegetable Soup

Every solid in this pot, from chicken and lotus root to taro, konnyaku and fish cake, is cut to the same 1cm dice, so each spoonful carries a little of everything. Dabu comes from the Karatsu area of Saga, and its name is said to echo zabu-zabu, the sound of plenty of broth sloshing around the ingredients. Neighbors once gathered to cook it in large pots for weddings, funerals and invited guests. The cut changed with the occasion: squares for celebrations, triangular konnyaku for Buddhist memorial meals.

🏠 Everyday

Prep 35min Cook 35min 4 servings

Steamed Hard

Korean Braised Oxtail (Soy Collagen Radish Braise)

Collagen from the oxtail joints melts into the pot over a long simmer, thickening the sauce to a glossy, sticky finish while the meat slips off the bone. The tails first simmer for 90 minutes with just green onion and ginger, so the meat is tender before the soy sauce and sugar are added. Radish and carrot join for the last stretch, sweetening the sauce and soaking it up. Chilled, the sauce sets like jelly and melts again on reheating, and lifting off the fat that hardens on top makes the braise taste cleaner. The dish is a fixture of Korean holiday tables.

Prep 30min Cook 150min 4 servings

Noodles Medium

Korean Chicken Japchae (Glass Noodles with Chicken Breast and Vegetables)

Strips of chicken breast take the place of beef, giving a leaner japchae where the noodles, spinach, carrot, shiitake and onion come through more clearly. Tossing the drained noodles with a little soy sauce and sesame oil right away and spreading them out keeps them from gluing together while everything else cooks.

Prep 20min Cook 20min 4 servings

Pasta Medium

Pasta Bolognese

Beef and pork are browned until a dark crust forms on the pan, then red wine lifts that crust into the sauce; most of the depth in this Bologna-style ragu starts there. With tomatoes and milk added, the pot simmers uncovered for at least an hour until meat and vegetables melt into one sauce.

Prep 20min Cook 90min 4 servings

Salads Medium

Kishizu (Kuzukiri and Vegetables with Sesame Miso)

Kuzukiri starch noodles, wakame, sudare-fu, konjac, carrot, udo and cucumber are cut long and thin and arranged by color around a bowl of thick sesame and white miso sauce for dipping. Around Kaga in Ishikawa it was served at funerals and memorial services in place of sashimi, and the konjac is still sliced thin like raw fish. Each component is prepared its own way, so slippery noodles, springy konjac and crisp vegetables stay distinct on the plate.

🥗 Lighter Meals

Prep 40min Cook 20min 2 servings

Asian Medium

Surimi-age (Fried Fish Cakes)

Grated mountain yam and egg go into the finely ground sardine, so these fish cakes puff up soft inside when they hit the oil. In Toyama they are eaten as they are, with rice or with drinks, and also dropped into oden or hot pot.

🍺 Bar Snacks

Prep 30min Cook 15min 4 servings

Rice Easy

Korean Fish Cake Fried Rice

Chopped fish cake crisps slightly at the edges in hot oil, and its salty, savory flavor spreads through every grain of rice. Because the fish cake is already seasoned, the soy sauce stays modest and any extra salt waits until after tasting.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Keichan (Miso Chicken and Cabbage Stir-Fry)

Garlic and mixed miso are rubbed into the chicken breast, cut across the grain into 2 cm pieces, and it rests in the fridge for 15 minutes before cooking. Carrot goes in first because it needs longer, then cabbage and green pepper, and the pan comes off the heat once the cabbage edges turn translucent and have picked up the miso left in the pan.

🏠 Everyday

Prep 20min Cook 15min 4 servings

Soups Medium

Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)

Pacific saury is pounded in a mortar until sticky, mixed with miso, egg and sake, and shaped into balls that go into plain water first. The miso and fish in the balls turn that water into broth, and daikon, carrot and tofu follow.

🏠 Everyday

Prep 30min Cook 35min 6 servings

Steamed Medium

New England Boiled Dinner

A whole cured brisket simmers for hours in plain water, and potatoes, carrots, turnips and cabbage join only for the last stretch. Buy raw corned beef meant for cooking, not canned meat or deli slices. Because curing keeps the meat pink even when done, color tells you nothing, and reaching the safe temperature does not mean the connective tissue has softened. The brisket is ready when a fork slides in easily. No salt or stock goes into the pot, because the beef seasons its own water, and brands differ enough that the broth needs tasting before it reaches the table.

Prep 25min Cook 255min 6 servings

Noodles Medium

Korean Spicy Bellflower Root Chewy Noodles

Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles. Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.

Prep 18min Cook 8min 2 servings

Pasta Easy

Pasta e Fagioli (Italian Rustic Bean and Pasta Soup)

Mashed beans and pasta starch do the thickening that cream would do elsewhere. About a third of the cannellini get crushed with a fork and stirred back, turning the broth cloudy and smooth, and the ditalini then cooks in the same pot, releasing more starch as it swells. The aroma comes from garlic and a sprig of fresh rosemary; the crushed tomatoes are poured in before the garlic browns, and scraping the pot then lifts the cooked-on bits into the soup. Because the pasta keeps drinking broth, the soup tightens quickly; small splashes of water bring it back to something you eat with a spoon rather than a fork.

Prep 15min Cook 40min 4 servings

Salads Medium

Bean Sprout Bulgur Seaweed Salad

Cooked bulgur is mixed into a Korean bean sprout side dish, so the crunch of the sprouts comes between plump grains. The dressing is the usual namul one of soy, sesame oil and garlic with a little apple vinegar added, and seaweed flakes go on just before eating.

🥗 Lighter Meals

Prep 15min Cook 12min 2 servings

Asian Easy

Gonza (Daikon Simmered with Flattened Soybeans)

Uchimame are soybeans softened, flattened with a wooden mallet, and dried, and because they are already thin and split they cook alongside daikon in the same pot. This simmer from eastern Fukui City, also called gonji namasu, was once tied to Hoonko gatherings and ceremonies and is now everyday home food all year.

Prep 15min Cook 30min 4 servings

Rice Easy

Korean Fried Rice (Simple Leftover Rice Stir-Fry)

The pan goes on until it smokes, and scallions fry for 30 seconds to make a scallion oil. The eggs come last: once the rice is fried, it is pushed to the edges and the eggs are scrambled in the cleared center before everything is mixed. Leftover ham, kimchi, shrimp or canned tuna can go in too.

Prep 5min Cook 10min 2 servings

Stir-fry Easy

Kinpira Gobo

Most of burdock's aroma is near the skin, so it is scrubbed clean with a brush rather than peeled. A dried red chili in the pan leaves a little heat trailing behind the sweet soy flavor.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Soups Medium

Iwashi Dango Jiru (Sardine Dumpling Soup)

The sardines are ground in a mortar until no grain is left, then mixed with grated mountain yam, egg and miso into a sticky paste for the dumplings. The miso seasons the dumplings themselves, so the broth needs only a little soy sauce.

🏠 Everyday

Prep 25min Cook 25min 4 servings

Steamed Medium

Korean Stuffed Steamed Cucumber

Hollowed cucumber sections are packed with a filling of ground chicken, tofu, and carrot, then steamed upright so each piece has a crisp green shell around a soft, juicy center. Seasoning stays minimal, just soy sauce, garlic, and sesame oil, and steaming without oil keeps much of the cucumber's fresh aroma. Seon is a style of stuffed, steamed dish from Korean court cooking, and a little mustard sauce or vinegared soy alongside adds a sharp note.

Prep 30min Cook 15min 4 servings