Carrot dishes

sweet cake that contains grated carrots as an ingredient

thumb|upright=1.15|Vegetables (with the addition of leeks) prepared for mirepoix, on a cutting board A '''''' ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without colouring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelise them. Historically including various meats before settling at its current meaning as a vegetable base, is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces

juice produced from carrots

soup

South Asian sweet

thumb|Hutspot with karbonade (pork chop) thumb|Flanders|Flemish [[hutsepot]]

thumb|250x250px|Tzimmes Tzimmes, or tsimmes (, ), 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).

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

sweet dessert made with carrots

Cezerye is a semi-gelatinous traditional Turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. Cut into matchbox-sized rectangular chips, it is traditionally served on special occasions. It originates from the Turkish province of Mersin. The preparation involves boiling and then roasting grated carrots with sugar before adding coconut and nuts.

Salad made with carrots

thumb|Porkkanalaatikko Porkkanalaatikko (or, in Swedish, morotslåda, both meaning 'carrot casserole') is a traditional Finnish dish mostly eaten during Christmas.

Bread featuring carrots

carrots that have been fried or dehydrated

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

Tunisian dish

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Koottukari or Koottu curry is a prominent dish in the sadhya of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.

balkan Jewish braised celery root and carrot dish

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

traditional dish