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List Of Carrot Dishes
This is a list of carrot dishes and foods, which use carrot as a primary ingredient. The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. Carrot dishes * * Carrot bread – a bread or quick bread that uses carrot as a primary ingredient * Carrot cake * Carrot cake cookie * Carrot chips – sliced carrots that have been fried or dehydrated * Carrot hot dog - carrot cured in hot dog spices and grilled * Carrot juice – has a uniquely sweet flavor of concentrated carrots, and is often consumed as a health drink * Carrot pudding – can be served as either a savory pudding or as a sweet dessert * Carrot salad – recipes vary widely by regional cuisine, and shredded carrot is often used. Shredded carrot salads are also sometimes used as a topping for other dishes. ** Morkovcha * Carrot soup – may be prepared as a cream-style soup and as a broth-style soup. * Cezerye – gelat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Soup Spoon
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Seed Oil
Carrot seed oil is the essential oil extract of the seed from the carrot plant '' Daucus carota''. The oil has a woody, earthy sweet smell and is yellow or amber-coloured to pale orange-brown in appearance. The pharmocologically active constituents of carrot seed extract are three flavones: luteolin Luteolin is a flavone, a type of flavonoid, with a yellow crystalline appearance. Luteolin is the principal yellow dye compound that is obtained from the plant '' Reseda luteola'', which has been used as a source of the dye since at least the f ..., luteolin 3'-O-beta-D-glucopyranoside, and luteolin 4'-O-beta-D-glucopyranoside. Rather than the extract the distilled (ethereal) oil is used in perfumery and food aromatization. The main constituent of this oil is carotol. Pressed carrot seed oil is extracted by cold-pressing the seeds of the carrot plant. The properties of pressed carrot seed oil are quite different from those of the essential oil. It has been used in cosmetics for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Salad
Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes. By country Carrot raisin salad is a List of foods of the Southern United States, traditional dish in the Southern United States. Grated salad is mixed with raisins, mayonnaise, granulated sugar, salt and black pepper. The Koryo-saram, ethnic Koreans in the post-Soviet Union states, popularized spicy pickled carrot salad, known throughout the Soviet Union as Morkovcha, Korean-style carrots. It is said to have been unknown in South Korea until recently, but has gained an international following and is served in many cafeterias throughout the Commonwealth of Independent States, CIS where it is also sold in supermarkets, and featured regularly as a side dish on dinner tables and at holiday feasts set by many ethnicities of the former Soviet Union. In India, carrot salads are often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Cake
Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. Fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness. History The origins of carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret root" that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener ( dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzimmes
''Tzimmes'', or ''tsimmes'' ( yi, צימעס, ), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes. Some cooks add chunks of meat (usually beef flank or brisket).Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 228. The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices. The name is a Yiddish word that, according to the Oxford English Dictionary, may come from Middle High German word ."tzimmes, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/208475. Accessed 17 April 2022. "To make a big ''tzimmes'' over something" is a Yinglish expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the prepara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porkkanalaatikko
Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas. The main ingredients are mashed carrots, mixed with boiled rice or barley, and liquid (usually milk or cream). Butter and eggs may be mixed into the mash, which may also be flavoured with sugar, salt, white pepper and grated nutmeg. The mash is put in a casserole dish and baked in the oven. The carrots need not necessarily be boiled before baking: they can be grated and mixed raw with the other ingredients. Readymade ''porkkanalaatikko'' is also sold in Finnish food stores around the Christmas season, as well as in parts of Sweden with a large ethnically Finnish population. The dish seems to have originated in the nineteenth century. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Carrots
Mashed carrot is a dish prepared by cooking and then mashing carrots. Milk, butter, salt and pepper are commonly mixed in after the carrots are mashed. Carrots can also be roasted in the oven before mashing. Other mashed vegetables may be added to the mashed carrots. These include onions, parsnips, turnips, squash, and rutabaga. Mashed potatoes may be mashed along with mashed carrots. Ingredients The main ingredients are: *cooked carrots *butter * salt * pepper Herbs, spices and other ingredients are often added: *chili powder *curry powder *onion powder *dried thyme *dried sage *chicken stock *lemon juice * parsley *cilantro *garlic *sugar *cream *lemon juice *honey *cinnamon *ginger * orange zest *orange liqueur *nutmeg Preparation To create mashed carrots, the carrots are prepared and cut into a uniform size and boiled, steamed or roasted. The cooked carrots then can be mashed in a food processor or by hand with a potato masher. In addition, canned carrots can be used to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctium
''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal, led to the invention of the hook and loop fastener. Description Plants of the genus ''Arctium'' have dark green leaves that can grow up to long. They are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. ''Arctium'' species generally flower from July through to October. Burdock flowers provide essential pollen and nectar for honeybees around August when clover is on the wane and before the goldenrod starts to bloom. Burdock's clinging properties provides it an excellent mechanism for seed dispersal. Taxonomy A large number of species have been placed in genus ''Arctium'' at one time or another, but most of them are now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimpira
is a Japanese cooking style that can be summarized as a technique of sauté and simmer. The most common dish made with this technique is Kinpira Gobo, braised burdock root. Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root; skins of squash such as Kabocha; vegetables such as mushrooms or broccoli; seaweeds such as arame and hijiki; other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef. The base sauce is made up of soy sauce, mirin, sugar, and chili peppers. Kinpira is named after the son of Kintarō, a Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ... folk hero. References Japanese cuisine Cooking techniques {{Cooking techniques ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glazed Carrots
Glazed carrots or candied carrots are a vegetable side dish in Europe and the United States made with carrots caramelized in butter and brown sugar, sometimes with the addition of an acidic ingredient like orange juice. It is considered a traditional food, similar to scalloped potatoes or dinner rolls. Some families in the United States serve it as a side for baked ham on Easter. There are many ways to make glazed carrots. Most recipes for glazed carrots will begin by gently pre-cooking the carrots, either by steaming or some other method. For the classic recipe, the carrots are cooked in a thin butter and sugar syrup. In Europe this version is one of the popular vegetable sides for roasted poultry and game meats. In the United States, glazed carrots are often served with roast meats of any kind, especially Thanksgiving turkey. Substitutions in the classic recipe can be made to reduce the saturated fat content, or trying different types of sugars, and additional flavors like c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka."Indian subcontinent". ''Oxford Dictionary of English, New Oxford Dictionary of English'' () New York: Oxford University Press, 2001; p. 929: "the part of Asia south of the Himalayas which forms a peninsula extending into the Indian Ocean, between the Arabian Sea and the Bay of Bengal. Historically forming the whole territory of Greater India, the region is now divided into three countries named Bangladesh, India and Pakistan." The terms ''Indian subcontinent'' and ''South Asia'' are often used interchangeably to denote the region, although the geopolitical term of South Asia frequently includes Afghanist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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