Recipes with Carrots

• Rich and nutritious cooking ideas

Published: 05/06/2014 - Updated: 01/15/2016

• Author: Nayeli Reyes

Waffles with grated carrot

Ingredients

Dough:

• 300g of flour

• 2 eggs

•  1 ½ cup of milk

• 3 tsp. of baking powder

• ½ tsp. of salt

• 50g of butter

• Waffle Maker

Covering (Amount to cover 1 waffle):

• ½ cup of shredded carrots

• 2 tbsp. of Cream Cheese

• 1 tbsp. of blueberry

• 1 tbsp. of chopped almonds

• Maple syrup or honey to taste

Preparation

Dough:

1. Sift flour and mix with baking powder.

2. Whisk eggs until they foam.

3. Combine flour with milk and eggs until blended.

4. Melt some butter and brush over the waffle iron so the dough does not stick.

5. Pour the dough on the waffle maker and close it, depending on the instructional cooking apparatus to acquire a golden color, crisp casing and soft interior.

Cover:

1. Spread cream cheese over waffle surface.

2. Add the grated carrot on the area covered by the cream cheese.

3. Sprinkle cranberries and almonds.

4. Pour some maple syrup or honey over your waffle, as you wish.

Fish with Carrot Sauce

Ingredients

• 100g of sliced carrot

• 4 fillets of fish of your choice

• 1 clove of garlic

• 10g of finely chopped onion

• 1 chopped tomato

• 4 tbsp. of olive oil

• 100ml of water

• 50ml of white wine

• 1 tbsp. of paprika

• 1 tbsp. of organic cornmeal

• 3 bay leaves

• Salt and pepper to taste

Preparation

1. Heat skillet and add olive oil.

2. Sauté the chopped garlic and onion.

3. Next add tomato and carrots and let simmer.

4. Add the wine, water, paprika and bay leaves. You can add a tablespoon of cornstarch to thicken the sauce.

5. Add fish fillets seasoned with salt and pepper to taste and cook.

6. Serve fish steaks with plenty of sauce.

Cream of Carrot Soup

Ingredients

• 700g of sliced carrots

• 20g of sliced onion

• 20g of butter

• 300ml of evaporated milk

• 100ml of milk

• 200ml of chicken broth

• Salt to taste

Preparation

1. Cover carrots with water in a saucepan, add salt and onion, cook until carrots are smooth.

2. Remove carrots and blend them with evaporated milk.

3. Melt butter in the pan where the cream is prepared.

4. Pour carrots and add both the milk and chicken broth gradually until you achieve the desired consistency of soup. Warm slowly to integrate the flavors. Try the flavor of the broth and add salt to taste.

5. Add 100 grams of sweetcorn if desired.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.