What to make with carrot

Ingredients

• beef mince — 400g
• rice — 2 cups
• carrot — 1
• spinach — 1 bunch
• eggs — 4
• gochujang — 2 tbsp
• sesame oil — 1 tbsp

Method

1. Cook rice.
2. Fry beef mince with a little soy sauce until browned.
3. Blanch spinach, julienne and quickly sauté carrot.
4. Fry eggs sunny-side up.
5. Arrange rice in bowls topped with beef, carrot, spinach and a fried egg.
6. Serve with gochujang and a drizzle of sesame oil, mix at the table.

Ingredients

• pork mince — 500g
• rice vermicelli — 250g
• fish sauce — 3 tbsp
• lime — 1
• carrot — 1
• lettuce — 1
• mint — 1/2 bunch

Method

1. Mix pork mince with a splash of fish sauce, form into small patties.
2. Pan-fry or grill patties until charred and cooked through.
3. Cook vermicelli, rinse under cold water.
4. Whisk remaining fish sauce with lime juice and a little water for dipping sauce.
5. Julienne carrot, shred lettuce.
6. Serve patties over noodles with herbs and dipping sauce.

Ingredients

• chicken thighs — 400g
• carrot — 2
• celery — 2 stalks
• onion — 1
• chicken stock — 1.5L
• risoni — 1 cup

Method

1. Sauté onion, carrot, celery.
2. Add stock and chicken, simmer 20 min.
3. Shred chicken, add risoni, cook 10 min.

Ingredients

• corned silverside — 1.5kg
• potatoes — 800g
• carrot — 3
• milk — 2 cups
• plain flour — 2 tbsp
• butter — 40g

Method

1. Simmer silverside 2.5 hours.
2. Boil veg.
3. Make white sauce with butter, flour, milk.

Ingredients

• beef mince — 600g
• potatoes — 800g
• carrot — 2
• onion — 1
• beef stock — 300ml
• frozen peas — 1 cup
• butter — 40g

Method

1. Brown mince with onion and carrot.
2. Add stock, simmer 15 min until thickened.
3. Boil and mash potatoes with butter.
4. Layer mince in a dish, top with mash.
5. Bake 200°C 20 min until golden on top.
6. Boil peas, serve alongside.

Ingredients

• sweet potato noodles — 250g
• beef mince — 300g
• spinach — 1 bunch
• carrot — 1
• soy sauce — 4 tbsp
• sesame oil — 2 tbsp

Method

1. Soak noodles until soft, drain.
2. Blanch spinach briefly, squeeze dry.
3. Fry beef mince until browned, set aside.
4. Stir-fry carrot until just tender.
5. Toss noodles, beef, spinach and carrot with soy sauce and sesame oil.

Ingredients

• veal shanks — 4
• plain flour — 2 tbsp
• white wine — 1 cup
• diced tomatoes — 400g tin
• carrot — 2
• celery — 2 stalks
• onion — 1
• beef stock — 500ml
• parsley — 1/4 bunch

Method

1. Dust veal shanks in flour, brown well on all sides in a heavy pot, set aside.
2. Soften onion, carrot and celery in the same pot.
3. Add wine, scrape up browned bits, simmer 2 min.
4. Return shanks, add tomatoes and enough stock to almost cover.
5. Cover and simmer low 2-2.5 hours until meat is falling off the bone, turning occasionally.
6. Uncover for the last 20 min to thicken the sauce.
7. Scatter with chopped parsley to serve.

Ingredients

• rice noodles — 250g
• chicken breast — 300g
• carrot — 1
• cabbage — 1/4 head
• soy sauce — 3 tbsp
• lemon — 1

Method

1. Soak noodles until soft.
2. Stir-fry chicken until cooked, add carrot and cabbage.
3. Add noodles and soy sauce, toss through.
4. Serve with a squeeze of lemon.

Ingredients

• whole chicken — 1.6kg
• potatoes — 800g
• carrot — 3
• pumpkin — 400g
• olive oil — 2 tbsp
• rosemary — 2 sprigs

Method

1. Roast chicken 190°C ~75 min.
2. Roast veg in oil last 45 min.
3. Rest chicken 10 min, carve.

Ingredients

• lamb mince — 500g
• potatoes — 1kg
• carrot — 2
• onion — 1
• frozen peas — 1 cup
• beef stock — 300ml
• butter — 50g

Method

1. Brown mince with veg, add stock, simmer.
2. Top with buttery mash.
3. Bake 200°C 25 min.

Ingredients

• chuck steak — 800g
• potatoes — 600g
• carrot — 3
• onion — 1
• beef stock — 500ml
• tomato paste — 2 tbsp
• plain flour — 2 tbsp

Method

1. Toss beef in flour, brown.
2. Everything in slow cooker, low 7 hours.
3. Season and serve with bread.

Ingredients

• lamb shoulder — 1.5kg
• garlic — 4 cloves
• rosemary — 3 sprigs
• potatoes — 800g
• carrot — 3
• olive oil — 2 tbsp

Method

1. Cut small slits in the lamb, push in garlic slivers and rosemary.
2. Rub with olive oil and season well.
3. Roast 160°C covered, 3 hours, until very tender.
4. Add potatoes and carrot around the lamb for the last 1 hour, uncovered, to roast and crisp.
5. Rest lamb 15 min before shredding or carving.
6. Serve with the roasted vegetables and pan juices.

Ingredients

• beef mince — 500g
• spaghetti — 400g
• passata — 700ml
• onion — 1
• carrot — 1
• garlic — 2 cloves
• parmesan — 50g

Method

1. Soften onion, carrot, garlic.
2. Brown mince, add passata, simmer 20 min.
3. Cook spaghetti.
4. Serve with parmesan.

Ingredients

• chicken thighs — 600g
• teriyaki sauce — 1/2 cup
• rice — 2 cups
• cucumber — 1
• carrot — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Pan-fry chicken, glaze with teriyaki.
3. Serve over rice with ribboned cucumber and carrot, sprinkle sesame.

Ingredients

• red lentils — 1.5 cups
• onion — 1
• carrot — 1
• cumin — 1 tsp
• chicken stock — 1L
• lemon — 1
• bread — 1 loaf

Method

1. Sauté onion and carrot with cumin.
2. Add lentils and stock, simmer 20 min until soft.
3. Blend until smooth, add a squeeze of lemon.
4. Serve with bread.

Ingredients

• rice — 3 cups cooked
• eggs — 3
• frozen peas and corn — 1.5 cups
• carrot — 1
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Scramble eggs, set aside.
2. Stir-fry carrot and frozen veg.
3. Add rice and soy sauce, fry until heated through.
4. Fold through egg and spring onion.

Ingredients

• rice paper — 12 sheets
• prawns — 300g cooked
• rice vermicelli — 100g
• carrot — 1
• cucumber — 1
• mint — 1/2 bunch
• hoisin sauce — 1/2 cup

Method

1. Cook vermicelli, julienne carrot and cucumber.
2. Dip rice paper briefly in warm water to soften.
3. Layer prawns, noodles, veg and mint, roll tightly.
4. Serve with hoisin dipping sauce.

Ingredients

• yakisoba noodles — 400g
• pork belly — 300g sliced
• cabbage — 1/4 head
• carrot — 1
• yakisoba sauce — 1/3 cup

Method

1. Stir-fry pork until browned.
2. Add cabbage and carrot, stir-fry 3 min.
3. Add noodles and sauce, toss to combine and heat through.