Carrot recipes

Sweet white miso and carrot juice form a sticky, savoury glaze that caramelises beautifully over salmon fillets. Thin pickled carrot ribbons cut through the richness with sharpness and crunch. This is a dish where carrots earn their place twice — in the glaze and on the plate.

Whole small carrots are gently braised in orange juice and stock, then the liquid is reduced to a glossy glaze right in the pan. A finish of brown butter and toasted hazelnuts turns this into something genuinely special — it takes about 25 minutes and the results taste far more impressive than the effort involved.

Chunky carrots become silky and sweet when braised low and slow with warm spices, preserved lemon and a tin of tomatoes. This is a deeply satisfying Moroccan-inspired main that works beautifully over couscous or with flatbreads to mop up the fragrant sauce. It is vegan without any compromise, and tastes even better the next day.

This is a deeply comforting weeknight dal where carrots are cooked down until they almost dissolve into the red lentils, giving the finished dish a natural sweetness and an almost orange hue. Coconut milk makes it creamy without any dairy, and a tarka of mustard seeds and curry leaves poured over at the end transforms everything. Ready in under 30 minutes from scratch.