Decided to add
a grated carrot into the mix also.
Put the finely
grated carrot into a fine mesh strainer.
Add extra onions and
grate a carrot into your pasta sauce.
Put
the grated carrots into a medium - size heatproof bowl.
Using the large side of a box grater,
grate the carrots into the bowl and sprinkle with salt and pepper.
Using Veggie Strip Maker,
grate carrot into short pieces over mixing bowl.
Not exact matches
For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that
into a tupperwear with some raw veg — things like avocado,
grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.
While the kale cooks peel and
grate the
carrot and chop both the red pepper and the avocado
into small cubes, discarding their respective stones and seeds.
Once the buckwheat has finished cooking drain the beans, then stir them
into the pan with the
grated ginger,
carrot, miso and turmeric before adding any of your extras.
Pour the wet ingredients
into the dry ingredients, stir a few times, add
carrots and
grated apple.
FOR THE FILLING 4 cups chicken broth 3
carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly
grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Salad: 1 medium cabbage, cored and thinly sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut
into matchsticks 3 medium
carrots, peeled and coarsely
grated (about 2 1/2 cups) 2 celery stalks, cut
into matchsticks 4 ounces Cabot Extra Sharp Cheddar,
grated (about 1 cup) 1/2 cup chopped toasted walnuts
I mean, just when I thought I'd done everything worth doing with
carrots — shredding them
into my favorite
carrot salad, pickling them, roasting them for an avocado salad, grinding them
into a ginger dressing,
grating them
into Indian vegetable pancakes — a reader (Hi, Sasa!)
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and
grated 1
carrot, peeled and
grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
Stir in the
grated carrots and pour
into the tin.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced
carrots (2
carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly
grated parmesan cheese
Then
grate two small
carrots into it, mix it up using a fork / spoon, add some extra cinnamon on top and BOOOOOOM — > cooked - > done.
Scoop 1/4 to 1/3 cup of chicken
into each lettuce wrap, top with
grated carrots and diced celery if desired.
Add the wet ingredients
into the bowl with the dry ingredients along with the
grated zucchini and
carrots and stir just until combined.
Stir the seasoned oil
into the
grated carrots until all the ingredients are well combined.
Grate or cut the
carrot into thin matchsticks and add them to the bowl.
Ingredients: 2 large
carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly sliced
into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly
grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne
carrots and broccoli stems, keeping in separate piles.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (
grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Add walnut / date paste
into bowl with the
grated carrots, stir and mash in together.
1.5 pounds lamb stew meat, cut
into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly
grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut
into bite - size pieces (substitute with
carrots for GAPS)
Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (opt
Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Make them a little healthier by
grating zucchini, onion and
carrots and mixing them
into the burger mix.
Stir dried fruit,
grated apple and
carrot into the oil mixture.
For salad 2 medium zucchini, cut lengthwise
into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn
into pieces 1 handful fresh mint leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium
carrots, peeled and
grated
1 small cucumber, cut
into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut
into 1/4 ″ squares 2
carrots,
grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut
into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut
into long chunks for baby 1
carrot,
grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
The
carrot cake part comes
into play with some classic
carrot cake ingredients — chopped pecans, raisins, cinnamon and
grated carrots.
Instead of just slicing the
carrots, I think the salad is nicer if the
carrots are finely sliced and chopped
into small match sticks, or coarsely
grated.
Add walnut / date paste
into bowl with the
grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spice.
Grate the
carrots and zucchini and place
into a large mixing bowl.
«Pare off some of the crust of the manchet - bread, and
grate off half as much of the rest as there is of the root, which must also be
grated: then take half a pint of fresh cream or new milk, half a pound of fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the
grated bread and
carrot with near half a pound of sugar, and a little salt, some
grated nutmeg and beaten spice; and pour all
into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»
You see, if we were to
grate a whole
carrot, the orange - colored juice would bleed
into the base of our clean white salad, and that wouldn't be pretty.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down
into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced
into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced
into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced
into strips) 3
carrots (peeled,
grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut
into 1 - inch cubes * 3/4 inch piece peeled ginger,
grated (easiest to
grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound
carrots, peeled and cut
into 3 / 4 - inch cubes (can also use half
carrots, half parsnips) * 1 pound potatoes, peeled and cut
into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper
4 cups mixed veggies cut
into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large
carrot,
grated 1/2 cup chopped green onions 1 bunch of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste
grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped
carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut
into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
ingredients MUSHROOM STOCK: 1
carrot (peeled, cut
into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut
into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly
grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly
grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
sweetened condensed milk 1/4 cup
carrot,
grated 3 green onions, thinly sliced Salt and freshly ground black pepper, to taste 2 ripe, Fresh California Avocados, seeded, peeled, and chopped
into cubes
I'm thinking of adding some
grated carrot and zucchini to the mix (trying to get as many vegies
into my kids as possible hehe)..
I
grated the
carrot instead of peeling it
into ribbons (so perhaps mine is more of a slaw than a salad) and I found I only need half the quantity of dressing.
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large
carrot,
grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
Add the
grated carrot, chopped cilantro and red onion
into a bowl.
3/4 cup all purpose flour 1/4 cup corn starch 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 3/4 cup dashi (see notes) 1/4 tsp soy sauce 1/2 tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam),
grated (see notes) 1 pack bacon 4 cups thinly shredded white cabbage 2 green onions, finely sliced 2 small
carrots, cut
into thin matchsticks
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise
into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large
carrots (peeled, cut
into 1 - inch pieces) 3 stalks celery (cut
into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled,
grated) 1 teaspoon fresh ginger (peeled,
grated) 1 teaspoon lime zest
For Donuts: 2 cup all - purpose flour 1/2 cup cake flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1/4 teaspoon ground ginger 1/2 stick butter, cold and cut
into cubes 2 eggs 1 cup plain Greek yogurt 2 teaspoon vanilla extract 2 cups
grated carrot 1/4 cup chopped walnuts
Ingredients • 3 large
carrots, roughly
grated or cut
into matchsticks • 3 celery stalks cut
into matchsticks • 1/4 red onion, thinly sliced • 2 tablespoons cilantro, chopped • 3 tablespoons vinegar (I used rice vinegar but other types should work too, but not balsamic) • 2 teaspoons honey • Salt and pepper to taste Directions: Combine vinegar and honey.