{"id":828,"date":"2019-08-01T00:00:47","date_gmt":"2019-08-01T00:00:47","guid":{"rendered":"http:\/\/motherearthproductsblog.com\/?p=828"},"modified":"2019-07-30T12:19:20","modified_gmt":"2019-07-30T12:19:20","slug":"best-carrot-recipes","status":"publish","type":"post","link":"http:\/\/motherearthproductsblog.com\/index.php\/2019\/08\/01\/best-carrot-recipes\/","title":{"rendered":"5 Best Carrot Recipes to Root For"},"content":{"rendered":"\n
\"best<\/figure>\n\n\n\n

If you’re anything like most people out there, you probably eat carrots in the raw. You may occasionally plunge them into a bowlful of tzatziki or ranch dip, but more often than not, you munch on them as is, no? Well, if you do, we’ve got some news for you: Cooked carrots are where the money’s at. From crisping up your stir-fries to sweetening just about any soup or stew, the bright orange root can be any cook’s secret weapon. Plus, research<\/a>(1)<\/sup> shows that the veggie retains its nutrients more in cooked form. So, if you want to reap all the health benefits without having to resort to those bland, tasteless sticks, these 5 best carrot recipes will put the root front and center. <\/p>\n\n\n\n

1. Carrot Cake Oatmeal<\/strong><\/h3>\n\n\n\n

Between\nthe warm spices, the rich-flavored nuts, and the oh-so-yummy carrots, we’re all\nfamiliar with the culinary masterpiece that is the carrot cake. However, if you\ndon’t have the time to bake the thing (who does, actually?), you can still get\nall the feels by whipping up this version instead. The best part? This twist of\na dish is actually healthier than the real deal, because it skips the butter\nand sugar and sneaks in lots of fiber – thanks to the oats.  <\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

1 cup\nrolled oats<\/p>\n\n\n\n

1\/2 cup\ndehydrated\ncarrots<\/a><\/p>\n\n\n\n

2 1\/2\ncups almond milk (or any nut milk of your choice)<\/p>\n\n\n\n

1\/3 cup\nwalnuts, crushed<\/p>\n\n\n\n

2 tbsp\nmaple syrup<\/p>\n\n\n\n

1\/2\ntbsp flaxseed<\/p>\n\n\n\n

1\/4 tsp\nvanilla extract<\/p>\n\n\n\n

1\/2 tsp\ncinnamon<\/p>\n\n\n\n

1\/8 tsp\nnutmeg<\/p>\n\n\n\n

1\/8 tsp\nground cloves<\/p>\n\n\n\n

1\/2\ntbsp almond butter<\/p>\n\n\n\n

Directions:<\/strong><\/p>\n\n\n\n

  1. In a bowl, add the carrots along with one\ncup of lukewarm water. Let them sit until they hydrate for about 10-15 minutes.<\/li>
  2. Then, remove the carrots from the bowl and\nget rid of all excess water by squeezing them as hard as you can.<\/li>
  3. Add all the ingredients (except for the\nwalnuts) to a saucepan over low to medium heat and stir well.<\/li>
  4. Let them simmer for about 10 minutes,\nstirring occasionally.<\/li>
  5. Transfer to a bowl and top with the\nwalnuts. Enjoy!<\/li><\/ol>\n\n\n\n

    2. Spicy Carrot Frittata<\/strong><\/h3>\n\n\n\n

    If you\nthought frittatas are all about eggs, think again. This take on the breakfast\nstaple puts more emphasis on the veggies than the eggs. So, now you can start\nyour day on an uber-nutritious note. And since carrot and harissa go hand in\nhand, you can always add a tablespoon of the thing to spice up the dish (if\nyour stomach is up for it, of course!). <\/p>\n\n\n\n

    Ingredients:<\/strong><\/p>\n\n\n\n

    1 1\/2\ncups dehydrated\ncarrots<\/a><\/p>\n\n\n\n

    1 dry\nonion, peeled and diced<\/p>\n\n\n\n

    2 eggs<\/p>\n\n\n\n

    3 tbsp\nalmond milk<\/p>\n\n\n\n

    2 tbsp\nolive oil<\/p>\n\n\n\n

    1 tbsp\nharissa sauce (optional)<\/p>\n\n\n\n

    1\/4 tsp\ncumin<\/p>\n\n\n\n

    Salt\nand pepper, to taste<\/p>\n\n\n\n

    A handful\nof fresh parsley, chopped<\/p>\n\n\n\n

    Directions:<\/strong><\/p>\n\n\n\n

    1. Add the carrots to a bowl along with 3 cups\nof warm water. Let them sit for 15 minutes or until they hydrate.<\/li>
    2. Once they are ready, remove them from the\nwater and squeeze away any excess liquid.<\/li>
    3. Place them into a bowl along with the milk,\neggs, harissa, salt, and spices. Mix well to combine.<\/li>
    4. Pour the olive oil in a saucepan and heat\nover medium heat.<\/li>
    5. Then, add the onion and saut\u00e9 until it’s\ntranslucent.<\/li>
    6. Pour the carrot mixture in the pan and stir\nuntil all ingredients are coated.<\/li>
    7. Cover with a lid and cook for 15-20\nminutes, shaking the pan occasionally to prevent the frittata from burning and\nsticking.<\/li>
    8. Once done, remove from and serve with the\nfresh chopped parsley.<\/li><\/ol>\n\n\n\n

      3. Carrot Mango Smoothie<\/strong><\/h3>\n\n\n\n

      From\npancakes and ice cream to salsa and jam, mango<\/a> is one of those fruits that tastes great, no matter how you eat\nit. However, this colorful smoothie goes above and beyond in the flavor\ndepartment as it combines the fruit’s natural sweetness with carrot’s earthy\nzing. Plus, the hint of orange in this bad boy turns it in an antioxidant\npowerhouse, so what’s not to like?<\/p>\n\n\n\n

      Ingredients:<\/strong><\/p>\n\n\n\n

      1\/2 cup\ndehydrated\ncarrots<\/a><\/p>\n\n\n\n

      1\/2 cup\nfreeze\ndried mangos<\/a><\/p>\n\n\n\n

      2 tbsp\norange juice<\/p>\n\n\n\n

      1\/2 tsp\ncoconut sugar (optional)<\/p>\n\n\n\n

      2 cups\ncold water<\/p>\n\n\n\n

      A\nhandful of ice<\/p>\n\n\n\n

      Directions:<\/strong><\/p>\n\n\n\n

      1. Add all the ingredients (except for the\nice) to a food processor and blend until they’re all juiced up.<\/li>
      2. Then, add the ice and continue to pulse\nuntil the cubes are crushed.<\/li>
      3. Serve and enjoy!<\/li><\/ol>\n\n\n\n

        4. Carrot Gnocchi<\/strong><\/h3>\n\n\n\n

        When\nyou hear the words “carrot gnocchi,” chances are your mind roams to\nsome fancy Italian restaurant that serves only the finest of dishes. But, what\nif we told you that making carrot gnocchi at home is as easy as ABC? The\nsecret? You need to add a few potatoes to the mix to make the dough more\nflavorful and less sticky. Fun fact: They pair great with pretty much anything,\nfrom pesto to red pasta sauce.<\/p>\n\n\n\n

        Ingredients:<\/strong><\/p>\n\n\n\n

        2 large\npotatoes<\/p>\n\n\n\n

        1 cup dehydrated\ncarrots<\/a><\/p>\n\n\n\n

        1 1\/2 cups\nall-purpose flour<\/p>\n\n\n\n

        1 tsp\nnutritional yeast<\/p>\n\n\n\n

        3\/4 cup\nwater<\/p>\n\n\n\n

        Salt\nand pepper, to taste<\/p>\n\n\n\n

        Directions:<\/strong><\/p>\n\n\n\n

        1. In a bowl, add two cups of lukewarm water\nand the carrots, and let them sit there for about 15 minutes. Once done, remove\nfrom the bowl, squeeze away any excess fluid, and set them aside.<\/li>
        2. Meanwhile, preheat the oven at 400o<\/sup>F.<\/li>
        3. Rinse the potatoes, and bake them until\nfork-tender (that’s about 1 hour).<\/li>
        4. Once they’re cooked through, cut them in\nhalf and rice the flesh.<\/li>
        5. Then, put the carrots, riced potatoes and\n1\/4 of water in a food processor and puree.<\/li>
        6. Transfer the mixture to a bowl and stir in\nthe remaining ingredients until you form a semi-sticky dough.<\/li>
        7. Now, flour a surface, shape the dough into\na disc and slice it into four pieces.<\/li>
        8. Knead each one, forming a rope and using a\nknife, slice it into small 1-inch pieces.<\/li>
        9. Cook the gnocchi in boiling water and once\nthey’re cooked, top them with your favorite pasta sauce.<\/li><\/ol>\n\n\n\n

          5. Cheesy Carrot Bites<\/strong><\/h3>\n\n\n\n

          Even\nthough cheese and carrots aren’t the most common of food pairings, these delicious\nballs prove that it’s high time we gave this combo a shot. In fact, between\nFeta’s tangy flavor and carrot’s earthiness, these bites are going to be a hit,\nno matter when or to whom you serve them. The best part? They’re oven-baked, so\nyou can easily avoid all that frying grease. <\/p>\n\n\n\n

          Ingredients:<\/strong><\/p>\n\n\n\n

          1 cup dehydrated carrots<\/a><\/p>\n\n\n\n

          3\/4 cup oats<\/p>\n\n\n\n

          1\/3 cup\nFeta cheese, crumbled<\/p>\n\n\n\n

          2-3\ntbsp breadcrumbs<\/p>\n\n\n\n

          1 small\negg<\/p>\n\n\n\n

          1 clove\ngarlic, minced<\/p>\n\n\n\n

          1\/2\ntbsp BBQ sauce<\/p>\n\n\n\n

          1\/2 tsp\ncurry powder<\/p>\n\n\n\n

          1\/2 tsp\nsmoked paprika<\/p>\n\n\n\n

          Salt\nand pepper, to taste<\/p>\n\n\n\n

          Directions:<\/strong><\/p>\n\n\n\n

          1. In a bowl, pour 2 cups of water.<\/li>
          2. Then, toss the carrots and let them hydrate\nfor about 15 minutes.<\/li>
          3. Now, preheat the oven to 400o<\/sup>F\nand line a baking sheet with parchment paper.<\/li>
          4. Once they do, take them out of the water\nand remove all excess liquid.<\/li>
          5. Then, add them to the food processor along\nwith the rest of the ingredients.<\/li>
          6. Pulse for a couple of minutes or until all\nof them are combined.<\/li>
          7. Adjust the seasoning, if needed.<\/li>
          8. Now, using your hands, form small balls of\nthe “dough” and place them onto the baking sheet.<\/li>
          9. Bake for about 20 minutes on each side or\nuntil golden brown.<\/li>
          10. Serve with your\nfavorite sauce or condiment. Enjoy!<\/li><\/ol>\n\n\n\n

            Do you often cook\nwith carrots? We’ love to hear your answers in the comments down below!<\/em><\/strong><\/p>\n\n\n\n

            References:<\/strong><\/p>\n\n\n\n

            1. https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1750-3841.2009.01091.x<\/a><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

              If you’re anything like most people out there, you probably eat carrots in the raw.…<\/p>\n","protected":false},"author":2,"featured_media":829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[212,209],"tags":[93,20],"class_list":["post-828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured-products","category-recipes","tag-carrots","tag-recipes","has-excerpt"],"yoast_head":"\n5 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