this recipe for Carrot Raisin Salad combines freshly grated carrots with plump raisins and sweet and juicy pineapple tidbits.

Add carrots to pot, return to a boil, and cook until carrots can be pierced ... and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside. Meanwhile, place celery root, carrots, shallots, apple and cabbage on a baking sheet. Toss with oil and ...

This scallop salad has a touch of finesse about it ... Gently fry the carrot slices in the olive oil until soft. Put cooked carrots and xanthan gum into a blender then blitz to a purée.

Beta-Carotene Bonus: Carrots are loaded with beta-carotene, a precursor to vitamin A. Cooking (especially steaming or boiling ...

3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the parsley and toss it around until nicely mixed. 5. Pack the salad in a box and ...

Cooked alongside onions and celery stalks, carrots are the foundational flavors ... for apples and turnips or parsnips in an autumn salad, or finely sliced and blended with cabbage for a robust ...