Are you looking for a simple way to add more nutrients and flavor to your meals? Canned carrots are a great starting point! With their sweet, slightly tangy taste and tender texture, they can be used in a variety of dishes, from soups and stews to salads and baked goods. And the best part? They’re incredibly easy to work with – just drain and rinse them, then use them as you would fresh carrots.
In this article, we’ll explore 20 delicious recipes that feature canned carrots as the star ingredient. From comforting casseroles and hearty stews to quick and easy salads and savory sautés, there’s something for everyone in this collection of tasty treats. So let’s get started and discover just how versatile these humble little cans can be!
Creamy Canned Carrot Soup
This creamy soup is a delicious twist on traditional carrot soup, perfect for a comforting and satisfying meal. Made with just a few simple ingredients, it’s ready to enjoy in under 30 minutes.
Ingredients:
– 1 (14.5 oz) can of carrots
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Open the can of carrots and pour the contents into a medium saucepan.
2. Add the heavy cream, butter, salt, and pepper. Whisk until the butter has melted and the mixture is smooth.
3. Bring the mixture to a simmer over medium heat.
4. Reduce the heat to low and let cook for 10-15 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Spicy Canned Carrot Curry
This spicy canned carrot curry recipe is a twist on traditional Indian-inspired dishes, using convenient canned carrots as the base. With just a few added spices and herbs, you’ll have a flavorful and warming meal in no time.
Ingredients:
– 1 can (14 oz) of carrots
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of ground coriander
– 1/4 teaspoon of cayenne pepper
– 1 can (14 oz) of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, coriander, and cayenne pepper; cook for 1 minute.
5. Pour in the canned carrots, coconut milk, salt, and pepper. Stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until heated through.
Cooking Time: 20-25 minutes
Canned Carrot and Potato Mash
This comforting side dish is perfect for busy weeknights or special occasions. With just a few simple ingredients, you can whip up a delicious mash that’s sure to please.
Ingredients:
– 1 (14 oz) can carrots, drained
– 1 (14 oz) can potatoes, drained
– 2 tablespoons butter
– 1/2 cup milk or heavy cream
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, combine the canned carrots and potatoes.
2. Add the butter and stir until melted.
3. Pour in the milk or heavy cream and stir until well combined.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-15 minutes
Sweet Canned Carrot Casserole
Sweet Canned Carrot Casserole Recipe
A sweet and comforting casserole that’s perfect for any occasion. This recipe is a delightful twist on traditional carrot cake, using canned carrots for added convenience.
Ingredients:
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup crushed pineapple
– 1/2 cup chopped pecans
– 1 teaspoon vanilla extract
– 9×13-inch baking dish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sweetened condensed milk, granulated sugar, and brown sugar.
3. Add crushed pineapple and chopped pecans; stir until well combined.
4. Pour mixture into prepared baking dish.
5. Bake for 35-40 minutes or until lightly golden.
6. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Canned Carrot and Lentil Stew
This comforting stew is a perfect solution for a quick and nutritious meal. Using canned carrots and lentils makes it easy to prepare, and the flavors come together in a delightful combination.
Ingredients:
– 1 can (14.5 oz) diced carrots
– 1 can (15 oz) red or green lentils, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the canned carrots, lentils, vegetable broth, and thyme. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25 minutes
Garlic Butter Canned Carrot Sauté
This recipe transforms canned carrots into a savory and aromatic side dish, perfect for busy weeknights or special occasions. With just a few simple ingredients and minimal cooking time, you’ll be enjoying this tasty treat in no time!
Ingredients:
– 1 (14.5 oz) can of carrots, drained
– 2 cloves of garlic, minced
– 2 tablespoons of unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the canned carrots and stir to combine with the garlic butter mixture.
4. Season with salt and pepper to taste.
5. Simmer for 5-7 minutes, stirring occasionally, until the carrots are coated in the garlic butter sauce and heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Canned Carrot and Chickpea Salad
This simple salad recipe combines canned carrots, chickpeas, and a tangy dressing for a healthy and satisfying snack or light lunch. Perfect for busy days when you need a quick fix!
Ingredients:
– 1 (14.5 oz) can chickpeas, drained and rinsed
– 1 (10 oz) can carrots, drained and chopped
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar or white wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine chickpeas and chopped carrots.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the carrot-chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 5 minutes
Roasted Canned Carrot Medley
Roasted Canned Carrot Medley Recipe
A simple and delicious way to elevate canned carrots into a tasty side dish or snack. With this recipe, you can enjoy the natural sweetness of carrots with a caramelized twist.
Ingredients:
– 1 (14 oz) can carrot medley
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Drain the canned carrots and place them in a baking dish.
3. Drizzle the olive oil over the carrots and sprinkle with salt and pepper.
4. Add any desired seasonings (e.g., garlic powder, paprika) to taste.
5. Roast the carrots in the preheated oven for 20-25 minutes, or until caramelized and tender.
6. Remove from the oven and serve hot.
Cooking Time: 20-25 minutes
Canned Carrot and Rice Pilaf
This comforting pilaf recipe is a great way to use up canned carrots and rice, perfect for a weeknight dinner or lunchbox addition. With just a few simple ingredients and no cooking skills required, you can have a delicious and nutritious meal in no time.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup canned carrot chunks (drained)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked rice and canned carrot chunks.
5. Cook for 2-3 minutes, or until the mixture is heated through and the carrots are well coated with the rice and onion mixture.
6. Season with salt to taste.
Cooking Time: 10-12 minutes
Canned Carrot and Ginger Stir-Fry
A quick and easy recipe that combines the convenience of canned carrots with the warmth of ginger, perfect for a weeknight meal or as a side dish. This stir-fry is ready in under 15 minutes and packed with flavor.
Ingredients:
– 1 can (14 oz) carrot slices
– 2 tablespoons vegetable oil
– 1 tablespoon grated fresh ginger
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped green onions or sesame seeds for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the grated ginger and cook for 30 seconds, until fragrant.
3. Pour in the canned carrot slices and stir-fry for 5-7 minutes, until heated through.
4. Add the minced garlic and season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions or sesame seeds if desired.
Cooking Time: 10-15 minutes
Canned Carrot and Cheese Frittata
This recipe is a perfect solution for a busy morning or a quick lunch, using canned carrots and cheese to create a delicious and satisfying frittata. With just a few ingredients and simple steps, you’ll have a tasty breakfast or snack ready in no time.
Ingredients:
– 1 cup canned carrots (drained)
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and a pinch of salt.
3. In a 9-inch (23cm) pie dish or skillet, melt the butter over medium heat.
4. Add the canned carrots and cook for about 2 minutes, until they’re tender.
5. Pour in the egg mixture and sprinkle with shredded cheese.
6. Cook for an additional 2-3 minutes, until the eggs start to set.
7. Transfer the dish to the preheated oven and bake for 15-20 minutes, or until the frittata is golden brown and set.
Cooking Time: 17-22 minutes
Canned Carrot and Coconut Curry
This recipe is a flavorful and comforting twist on traditional curry, using canned carrots to simplify the cooking process. It’s perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 can (14 oz) of carrots in juice
– 1 cup of coconut milk
– 2 tablespoons of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Drain the liquid from the canned carrots and set them aside.
2. In a medium saucepan, combine the curry powder, cumin, and turmeric. Cook over medium heat, stirring constantly, for 1 minute.
3. Add the coconut milk and bring to a simmer. Reduce heat to low and let cook for 5 minutes, stirring occasionally.
4. Stir in the drained carrots and season with salt and pepper to taste.
5. Simmer the curry for an additional 2-3 minutes, or until heated through.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Canned Carrot and Sweet Potato Soup
This recipe is a simple and delicious way to enjoy the flavors of carrot and sweet potato in a warm and comforting soup. With just a few ingredients, you can have a tasty and satisfying meal ready in no time.
Ingredients:
– 1 (14.5 oz) can carrots, drained and chopped
– 1 (15 oz) can sweet potatoes, drained and chopped
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, combine the chopped carrots and sweet potatoes.
2. Pour in the chicken broth and bring the mixture to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 15-20 minutes or until the vegetables are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. If desired, stir in the heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Canned Carrot and Spinach Quiche
This recipe is a perfect solution for a busy day when you need a delicious and satisfying meal in no time. By using canned carrots and spinach, you’ll save time on prep work while still enjoying the flavors of a homemade quiche.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups mixed grated cheese (Cheddar, Swiss, Parmesan)
– 1 can (14.5 oz) carrots, drained and chopped
– 1/2 cup frozen spinach, thawed and drained
– 2 large eggs
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Add chopped carrots and spinach; mix well.
4. Pour the egg mixture into the pie crust.
5. Sprinkle grated cheese evenly over the filling.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
7. Let it cool before serving.
Cooking Time: 35-40 minutes
Canned Carrot and Apple Muffins
These delicious muffins are perfect for a quick breakfast or snack, using canned carrots and apples to simplify the process. The result is a tasty treat with a lovely balance of sweet and savory flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned carrots, drained and chopped
– 1/2 cup canned apples, diced
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine carrots, apples, milk, eggs, melted butter, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Canned Carrot and Herb Bread
This simple bread recipe is perfect for a quick snack or as a side dish for your favorite meals. With the convenience of canned carrots and a blend of fresh herbs, you can enjoy a delicious homemade bread without much fuss.
Ingredients:
– 1 (15 oz) can crushed carrots
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
– 1 cup milk
– 1 large egg
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, baking powder, and salt.
3. Add melted butter, milk, egg, crushed carrots, parsley, chives, and cheese (if using). Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool on a wire rack before slicing.
Cooking Time: 45-50 minutes
Canned Carrot and Pea Risotto
A comforting and flavorful risotto made with canned carrots and peas, perfect for a weeknight dinner or a quick lunch. This recipe skips the arduous process of cooking Arborio rice from scratch, instead using store-bought risotto as a base.
Ingredients:
– 1 cup store-bought risotto
– 1 can (14 oz) carrots in water, drained and chopped
– 1/2 cup canned peas, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped carrots and cook for 3-4 minutes, or until they start to caramelize.
3. Add the garlic and cook for an additional minute.
4. Stir in the store-bought risotto and cook according to package instructions (usually 5-7 minutes).
5. Add the canned peas and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Canned Carrot and Beef Stew
This comforting stew is a great way to warm up on a chilly day. With the convenience of canned carrots and beef, this recipe is quick and easy to prepare.
Ingredients:
– 1 can (14.5 oz) diced beef in gravy
– 1 can (16 oz) sliced carrots
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, combine the canned beef, carrots, onion, and garlic.
2. Pour in the beef broth, tomato paste, and thyme. Stir until well combined.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together and the stew has thickened slightly.
4. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Canned Carrot and Parsnip Puree
This recipe is a delicious and convenient way to enjoy the natural sweetness of carrots and parsnips, perfect for side dishes or as an ingredient in various recipes. With just a few simple steps, you can create a creamy and flavorful puree that’s sure to please.
Ingredients:
– 1 (14 oz) can carrot and parsnip puree
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Drain the liquid from the canned puree and transfer it to a medium saucepan.
2. Add the butter and stir until melted.
3. Pour in the heavy cream or half-and-half, whisking constantly.
4. Season with salt, pepper, and any additional desired seasonings.
5. Cook over low heat, stirring occasionally, for 5-7 minutes or until heated through.
Cooking Time: 5-7 minutes
Canned Carrot and Pumpkin Pie
This unique pie combines the comfort of pumpkin with the sweetness of carrots, all in one convenient can. Perfect for a quick dessert or snack, this recipe is easy to make and requires minimal effort.
Ingredients:
– 1 (14.5 oz) can of condensed cream of carrot soup
– 1 (15 oz) can of pure pumpkin puree
– 1 cup heavy cream
– 1/2 cup sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, combine can of condensed cream of carrot soup, pumpkin puree, heavy cream, sugar, eggs, cinnamon, and nutmeg. Mix until smooth.
3. Roll out pie crust and place in a 9-inch pie dish. Fill with the carrot-pumpkin mixture.
4. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
5. Let cool before serving.
Cooking Time: 40-45 minutes
Summary
Discover the versatility of canned carrots with these 20 quick and delicious recipes! From soups to casseroles, stir-fries to breads, there’s something for everyone. Make a creamy carrot soup, spicy curry, or flavorful sauté. Try mashing carrots with potatoes, lentils, or rice for a hearty side dish. Or, use them in sweet treats like muffins and pie. Get creative with canned carrots and explore the endless possibilities. Whether you’re a busy cook or a culinary newbie, these recipes are sure to please even the pickiest eaters.
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