12 original, healthy and delicious carrot recipes

These recipes with carrot, in addition to surprising everyone, are rich in beta-carotene or provitamin A, essential for sight, skin and defenses.

When a carrot is fresh it is a pleasure to sink your teeth into it and is an ideal snack: tasty, light and satiating. But the carrot is also an ingredient that gives a lot of play in the kitchen. Not only is it an easy basic to find all year round, but it adapts to all kinds of preparations.

You can make recipes with sweet or salty carrots, with raw or cooked carrots, and above all you can make countless original, fun and healthy recipes in which it will provide us with all its beta-carotene, an antioxidant pigment that once in the body is transformed into vitamin A.

If in your carrot recipes you use it cooked you will take advantage of that beta-carotene even better, especially if the recipe also includes some fat, such as a little oil or avocado. A small amount is enough to better assimilate this antioxidant.

If you use the raw carrot, although somewhat less, it will provide you with abundant beta-carotene but you will also take special advantage of its vitamins C and E, both antioxidants as well.

EASY AND ORIGINAL CARROT RECIPES

Here we propose a selection of original and fun carrot recipes, but above all recipes with carrot very nutritious and that feel very good. They are recipes from chefs such as Santi Avalos, Prabhu Suhk, Javier Medvedovsky, Anay Bueno or ¡Vamos allá!

CARROT AND CELERY TONIC FOR LIVER

In this selection of recipes with carrot could not miss a juice. Thanks to its sweetness, the carrot is a very good option to include in green juices and, when the weather is good, this way of taking it allows us to obtain very good doses of beta-carotene to take care of the skin.

However, the carrot is also ideal to include in green juices made with bitter leaves, as its sweetness helps balance the flavor.

INGREDIENTS FOR 1 PERSON:

• 2 large carrots, washed and with the skin
• 2 large celery stalks
• 2 endives
• 1 sour green apple, washed and with the skin

PREPARATION (5′):

1. Extract the juice from all ingredients, preferably with a slow juice extractor.
2. Mix well with a teaspoon and consume instantly.

CLEANSE THE LIVER

The liver acts as a great filter: it removes toxins from the blood so that they do not interfere with the functions of the heart, nervous system, digestive and circulatory. Its malfunction is associated with anger, nervous tension, depression, gallbladder and skin problems, menstrual disorders, premature menopause and candidiasis.

The best foods for the liver are those that generate fewer toxins, lighter to digest, and with few fats and sugars, such as vegetables and infusions with a bitter taste: chicory, endive, endive, celery, milk thistle, boldo…

Taking light juices like this and bitter infusions in the morning on an empty stomach is of great help for liver health. In the first hour the body is in the elimination phase. The carrot is a great companion to improve the flavor and enrich the juice with more vitamins.

A recipe by Consol Rodríguez, expert in raw cooking.

CARROT AND AVOCADO CREAM RAW

Among recipes with carrot, carrot creams are a classic. But this cream has nothing classic and faster to make impossible.

Here all the ingredients are raw: you crush them and you have your cream. The presence of healthy avocado fats helps you assimilate the beta-carotene from raw carrots.

You can also get creaminess (and good fats) by replacing the avocado with 150 g of cashews. Soak them four hours before so they soften and activate.

Ingredients for 4 people

• 1 ripe avocado
• 4 carrots
• 2 celery sticks
• half onion
• 1 garlic clove
• 375 ml water
• 2 tablespoons olive oil
• A pinch of salt to taste

Preparation (10 minutes)

1. Cut all vegetables into tacos.
2. Introduce them together with the rest of the ingredients in the glass of the blender and crush them well, until you see that you have a cream without lumps.

A recipe by Carla Zaplana.

KALE, RED CABBAGE AND CARROT COLESLAW

This version of coleslaw we use surprising cabbages, but we maintain the essence with the carrot, an indispensable of this fresh salad ideal for summer. Instead of mayonnaise, we will serve it with a dressing of herbs, sunflower seeds and mustard that will surprise you.

INGREDIENTS FOR 4 PEOPLE

• 100 g cabbage
• 80 g red cabbage
• 1 kale leaf
• 1 shallot
• 60 g carrot
• 1/2 apple

FOR THE DRESSING:

• 50 g sunflower seeds (soaked for 3 to 8 hours)
• 1 handful of fresh herbs (oregano, thyme, parsley…)
• 2 tbsp. of olive oil
• Juice of 1/2 lemon
• 1 tsp. mustard
• 1/2 tsp. sea salt
• 100 ml water

PREPARATION (20 MINUTES + COOKING):

1. Cut the cabbages and kale very thinly. Chop the shallot, grate the carrot and apple.
2. For the dressing, strain and wash the sunflower seeds and crush them with the rest of the ingredients until you achieve a creamy consistency.
3. Mix the dressing with all the cut ingredients and serve next.
4. Recommendations: you can serve it with lemon slices to squeeze at the time of eating. To decorate, you can put leaves of herbs on it.
5. This recipe goes very well with a little spicy. Put the one you like the most.

A recipe by Javier Medvedovsky, raw chef.

APPLE-PEAR COMPOTE WITH CARAMELIZED CARROT

Sweet carrot recipes go far beyond the popular (and delicious) carrot cake. In this fruit compote the caramelized carrot will give a touch of originality that will be difficult to resist.

Ingredients for 4 people

• 1 kg of golden apples
• 250 g winter pears
• 100 ml water
• 30 g agave syrup
• 1 lemon (the peel)
• cinnamon stick
• virgin olive oil
• 200 g baby carrots

Preparation (45′)

1. Peel and remove the hearts of apples and pears.
2. Chop the fruit and toss it into a saucepan. Add the water, half the syrup, lemon peel and cinnamon.
3. Put the lid on and soften the fruit over low heat. Remove the skin of the lemon, cinnamon and chop the fruit more. Let it cook until it has the consistency you want.
4. Peel the carrots and cut them into thin slices. Sauté them for a few minutes in a saucepan with a bottom of oil.
5. Add a little water, cook until softened and add the rest of the syrup. Carefully stir for a few more minutes.
6. Serve the compote in a bowl or a cup, topped with carrots glazed with the syrup.

A recipe by Santiago Avalos.

CARROT AND TEFF CREAM

In this recipe the carrot is the protagonist along with teff, a gluten-free cereal that is the traditional sustenance in Ethiopia. It contains most of the essential nutrients and stands out for its contribution in iron, zinc and manganese. In addition, its glycemic index is very low.

Ingredients for 2 people

• 500 g carrots
• 100 g teff
• 1 large onion
• 700 ml water
• 20 g of assorted sprouts
• 5 g raw sesame
• oregano
• extra virgin olive oil
• pepper
• salt

Preparation (35′)

1. Peel the onion and cut it into thin julienne. Caramelize it in a pot with a good splash of olive oil. When it’s ready, room to taste.
2. Meanwhile, peel the carrots and cut them into small pieces.
3. Add the carrots to the pot with the onion, lightly sauté and add the teff. Add the water and cook until the cereal has completely swollen.
4. At this time, remove the pot from the heat.
5. Then add oregano to taste and pepper, and rectify salt. Finally, drizzle it with a splash of olive oil.
6. With the help of a blender, crush the mixture.
7. Serve the cream in individual bowls and garnish with the sprouts and raw sesame on top.

A recipe by Anay Bueno.

CARROT, ALMOND AND PISTACHIO TIMBALE

The almond is, among plant foods, one of the main sources of calcium and in this recipe undisputed protagonist along with carrot and pistachios.

It is a carrot recipe inspired by Indian cuisine, which has a delicious traditional dessert based on carrot and nuts. Cardamom gives it an exquisite aromatic touch and the timpani-shaped presentation will surprise everyone.

Ingredients for 4 servings

• 500 g carrots
• 250 ml almond milk
• 70 g agave
• 1 teaspoon cardamom powder
• 1 level teaspoon agar-agar powder
• 15 g unsalted roasted pistachios
• 30 g toasted almonds
• virgin olive oil

Preparation (35′ cooking)

1. Peel, grate and fry the carrots in a saucepan with olive oil for about 20 minutes.
2. Add 125 ml of almond milk, agave and cardamom powder, and continue cooking, over medium heat, for 15 more minutes. Reservation.
3. In a saucepan pour the rest of the almond milk and the agar-agar. Bring to a boil until it dissolves and boil again for 2 minutes.
4. Pour over the carrot mixture and arrange in cylindrical molds.
5. Let cool in the refrigerator until curdled.
6. Unmold and garnish with almonds and pistachios.

A recipe by Santiago Avalos.

GARDEN SOUP WITH ALMONDS

In this garden soup the carrot provides a pleasant point of sweetness. The almond adds a crunchy counterpoint to the texture and enriches the recipe with its healthy fats, protein and fiber. Almonds are also one of the main sources of calcium among plant foods and are rich in phosphorus and magnesium.

INGREDIENTS FOR 4 PEOPLE

• 100 g toasted and peeled almonds
• 1 medium onion
• 200 g turnip
• 300 g carrots
• 1 liter of broth or water
• 150 g peas
• 1 sprig thyme
• 1 tablespoon olive oil
• 1 tablespoon curry
• Pepper and salt

PREPARATION (15 MINUTES + 25 MINUTES COOKING):

1. The almonds are crushed into thick pieces and a few are reserved for decoration.
2. Heat the oil in a saucepan and add the onion cut into thick strips. It is sautéed over a live fire.
3. When the onion is already transparent, add the turnip, carrots to tacos and a tablespoon of curry. Stir for a few minutes.
4. Pour the broth and cook over medium heat for 15 minutes.
5. Add the peas, thyme and crushed almonds.
6. It is seasoned to taste and served hot, garnished with reserved almonds.

WHAT DOES A SERVING BRING YOU?

221 kcal, 11 g carbohydrates, 8 g protein and 16 g fat.

A recipe by Santi Avalos, vegetarian chef.

CARROT AND SWEET POTATO CREAM WITH YOGI-STYLE SEAWEED AND AVOCADO TARTARE

The vegan cook and yogi Sonia Mengual prepared this recipe in the show cooking of Cuerpomente in Biocultural Madrid 2017.

This cold carrot and sweet potato cream with ‘yogic trinity’ background and sea spaghetti and avocado tartar is easy to prepare, delicious and strengthens the immune system’s response against cold and flu viruses.

Ingredients for the fund for 4 people

• 1 onion in brunoise
• 1 garlic clove, chopped
• 2 cm fresh ginger
• 4 carrots
• 1/2 sweet potato
• 4 tablespoons coconut milk
• Extra virgin olive oil and salt

Preparation (30′)

1. Sauté the ingredients of the “trinity”, except ginger, with a little oil until the onion is soft.
2. Add the carrots and sweet potato, cover them with water to cook them for ten minutes or until the carrots are al darte.
3. Let them temper and crush them along with the coconut milk, the piece of fresh ginger and a pinch of salt.
4. This cream can be taken hot or cold.

Ingredients for tartar

• 1 avocado on point
• 20 g sea spaghetti, hydrated and chopped
• Extra virgin olive oil, lemon and salt

Preparation

1. Crush the pulp of the avocado with a fork and drizzle them with a few drops of lemon and olive oil.
2. When the spaghetti seaweed is well hydrated, chop it and incorporate it into the avocado. Mix well until you get a consistency to form a quenelle (give oval shape to the mixture with the help of two spoons for presentation) and rectify salt.
3. You can decorate this tartar with fried parsley leaves and red fruit jelly.

GLAZED CARROTS WITH CUMIN SAUCE

In this recipe carrots are the absolute protagonists. We will bake the carrots and accompany them with an exotic broth made with chickpeas and a cumin sauce.

Ingredients for 4 people

For the main course:

• 4 carrots with leaves
• coconut oil

For cumin sauce:

• 1 glass of vegetable oil
• 2 glasses of soy drink
• juice of 1 lemon
• salt and pepper
• cumin

For the chickpea broth:

• 100 g soaking chickpeas
• 3 onions
• 1 turnip
• 2 tupinambo
• 1 leek, the green part
• 2 medium potatoes
• 1 carrot
• 150 g shiitakes
• 100 g grated tomato
• 2 garlic with skin
• Tamari
• 1 g harissa or spicy paste
• olive oil
• salt and pepper

Preparation time (20 minutes + 2h cooking)

For cumin sauce:

1. Emulsify with the fixed mixer adding the lemon juice at the end.

For the broth:

1. Anchor the onion and vegetables in mirepoix (one at a time, with skin).
2. Add the tomato, tamari, harissa and, finally, the chickpeas.
3. Add 3 liters of hot water and cook 2 hours, defoaming.

For the main course:

1. Peel the carrots, without removing the stems, and blanch 2 minutes.
2. Cover the stems of carrots with baking paper (sulfurized) and grill them with coconut oil.
3. Serve the carrots with the broth and cumin sauce.

Tricks to cook chickpeas at their point

To avoid the discomfort flatulence that can cause people of more sensitive digestion it is very important to know how to cook legumes properly. For chickpeas and as a general rule:

1. We will leave the legumes to soak for a minimum of 12 hours.
2. In every 5 liters of water, we can 5 g of baking soda for each kilo of dry legume.
3. Then you have to drain them (get rid of the soaking water) and wash them well.
4. To cook chickpeas the water has to be hot at the beginning of cooking, unlike when we cook other legumes, for which it is important to start from cold water.
5. During cooking you have to defoam and add the salt only at the end.
6. The cooking times of legumes vary depending on which one is being used. In the case of chickpeas, about an hour and a half is required.
7. In this recipe we will use the broth, but you can take advantage of chickpeas in other recipes, of course. In general, it is advisable to accompany legumes with fermented or germinated products, cook them with kombu seaweed or use carminative herbs and spices such as cumin, fennel, rosemary or star anise to improve their digestibility.

A recipe by Chef Prabh

CARROT AND LEEK LASAGNA

In this vegetable lasagna, layers of a tomato sauce alternate with the filling of carrots and leeks.

INGREDIENTS (SERVES 6):

• 450 g fresh pasta for lasagna
• 300 g carrots
• 4 or 5 medium-sized leeks
• 2 garlic cloves
• 2 medium onions
• 2 beaten eggs
• freshly grated nutmeg
• 1 tablespoon chopped parsley
• 60 gr grated Emmental cheese

For the tomato sauce:

• 750 g ripe tomatoes
• 1 onion
• oregano
• oil
• salt

For béchamel:

• 30 g butter
• 1 tablespoon flour
• 300 ml milk
• oil
• salt

PREPARATION (35′ + 40′ COOKING):

1. Prepare the tomato sauce and béchamel sauce.
2. For the filling of the lasagna, sauté the chopped onion in two casseroles. Add the grated carrot in one of the casseroles and the julienned leek in the other. Add both salt and minced garlic, and let simmer, adding a little water occasionally. Once cooked, drain separately, let cool and add the egg.
3. Cook the pasta in plenty of boiling water and dry it on tea towels.
4. Preheat the oven to 180 ºC. Spread béchamel on a tray, arrange a layer of pasta and then another of tomato, then the carrot filling and again another layer of pasta. Do the same thing again but with leek, and again with carrot, until you get several floors. Coat the last layer of pasta with béchamel, parsley and cheese, and gratin.

NUTRITIONAL INFORMATION

• Calories: 538
• Carbohydrates: 57 g
• Protein: 19 g
• Fat: 26 g
• Cholesterol: 186 mg.

EASY WHOLEMEAL CARROT CAKE

A selection of carrot recipes would not be complete without a carrot cake. This version of the carrot cake is integral. Brown sugar and a light fresh cheese glaze are also used.

INGREDIENTS (SERVES 6):

• 2 carrots
• 2 eggs
• 50 g brown sugar
• 50 ml sunflower oil
• 120 g wholemeal flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon powder

For the glaze:

• 125 g fresh cheese
• 25 g brown sugar
• 2 teaspoons lemon juice

PREPARATION (15′ + 40′):

1. Preheat the oven to 180 ºC and paint a rectangular mold with oil. Beat the eggs together with the sugar until you get a fine cream. Add the oil and beat again for a few more minutes. Reservation.
2. In a bowl sift the flour with the yeast and cinnamon. Add the peeled and grated carrots. Add the sweet egg cream and oil, and mix with a spatula.
3. Pour this dough into the greased pan and bake for about 40 minutes. Remove the cake from the oven and, when it has cooled, unmold on a rack so that it loses the excess moisture.
4. To prepare the glaze, beat the fresh cheese together with the sugar and lemon until you get a mixture of creamy consistency. Spread the cake with this frosting and cut it into serving portions.

NUTRITIONAL INFORMATION

• Calories: 230
• Carbohydrates: 27 g
• Protein: 6 g
• Fat: 11 g
• Cholesterol: 20 mg

CARROT RIBBONS

INGREDIENTS (SERVES 4 PEOPLE:)

• 200 g tender carrots
• 100 g very tender spinach leaves
• 100 g endive
• 100 g feta cheese or similar vegan cheese
• 2 yellow pears
• 2 tablespoons currants
• violet flowers
• olive oil
• salt

PREPARATION (8′):

1. Soak the currants in warm water for at least 20 minutes. Meanwhile, wash away the spinach and endive. Chop the latter.
2. Cut the cheese into small cubes. Wash the pears well and cut them into eighths, without peeling. Remove the seeds.
3. Peel the carrots are peeled and, with the help of a potato chipper, cut into thin strips.
4. Drain the raisins drain and mix with the rest of the ingredients in a salad bowl.
5. Finally, they spread the violet flowers on top. Serve the salad seasoned with a simple drizzle of olive oil and a pinch of salt.

NUTRITIONAL INFORMATION

• Calories: 230
• Carbohydrates: 27 g
• Protein: 6 g
• Fat: 11 g
• Cholesterol: 20 mg

A recipe by Santi Avalos