Starters Pepper pâté
Uses: CarrotsYou’re missing: Shallots, Peppers, Capers, Garlic, Vinegar, Oregano
Home What can I cook?
What can I cook with what I have?
Tick what you have in the fridge or the cupboard: the recipes that use it appear below, starting with those you are missing the least for. We take salt, pepper, oil and water for granted.
9 recipes with Carrots
Starters 
Cakes and desserts Carrot cake
Uses: CarrotsYou’re missing: Eggs, Baking powder, Sugar, Lemons, Flour, Hazelnuts, Almonds
First courses Pasta with vegetables
Uses: CarrotsYou’re missing: Basil, Peppers, Courgettes, Garlic, Garlic powder, Cherry tomatoes, Oregano
Preserves Vegetables in salt
Uses: CarrotsYou’re missing: Onions, Celery, Parsley, Cherry tomatoes, Garlic, Basil, Sage
First courses Pisarei e fasò (little dumplings with beans)
Uses: CarrotsYou’re missing: Flour, Breadcrumbs, Milk, Beans, Bay leaves, Shallots, Celery, Passata
First courses Vegetable risotto
Uses: CarrotsYou’re missing: Onions, Courgettes, Peppers, Rice, Garlic, Garlic powder, Curry powder, Paprika, Parmesan
Starters Antipasto piemontese (preserved vegetable starter from Piedmont)
Uses: CarrotsYou’re missing: Tomatoes, Green beans, Pearl onions, Celery, Peppers, Tuna in oil, Artichokes in oil, Olives, Cauliflower, Vinegar, Sugar
Preserves Giardiniera
Uses: CarrotsYou’re missing: Green beans, Mangetout, Pearl onions, Celery, Peppers, Cauliflower, Vinegar, White wine, Sugar, Cloves, Bay leaves
Preserves Giardiniera to eat straight away (pickled vegetables)
Uses: CarrotsYou’re missing: White wine, Vinegar, Sugar, Cinnamon, Coriander, Garlic, Juniper berries, Cloves, Thyme, Parsley, Cauliflower, Peppers, Spring onions, Celery