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"Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!"

Ingredients: dried parsley, granulated sugar...

"One of the most requested vegetable accompaniments that I serve in the Auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. If you are not fond of garlic, don't add it......the same with basil, it's just that I find the two work very well together with the sweetnes of the carrots!"

Ingredients: creme fraiche, dried basil...

"Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines."

Ingredients: orange flower water, sugar...

"I found this delicious recipe on another site, and unfortunately cannot remember which one. I made this to have with our Christmas lunch and was impressed with the ease of making a dish that tasted so yummy!"

Ingredients: pepper, olive oil, parsley...

"Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook."

Ingredients: fresh mint, granulated sugar...

Ingredients: cabernet sauvignon wine, fresh flat-leaf parsley...

"Very popular in France- you'll find it on any bistro menu. A simple salad of grated carrots and parsley, with a few other ingredients. The most important thing is the size of the carrots- they must be grated very thin. This salad is best with carrots alone.
I would recommend storing the dressing and the salad separately until time to eat...."

Ingredients: fresh ground pepper, Dijon mustard...

"Puréed carrots with butter, eggs, and cream. A delicious side dish or brunch."

Ingredients: eggs, heavy cream, salt...

"An excellent way to serve carrots. Very fresh taste ! Originally from "French Cooking - Eileen Reece"."

Ingredients: chives, green onions, lettuce...

"from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes."

Ingredients: extra virgin olive oil, fresh flat-leaf parsley...

"Cook carrots in cream long enough and they caramelized into this surprising and wonderfullly easy side dish. It's rich, so serve small portions. The dish originated in Normandy and is ideal with roast meats"

Ingredients: creme fraiche, salt & freshly ground black pepper...

"This is a Favorite of mine. My wife and kids love It can be served before an entree or be a entree itself with a nice piece of garlic bread or french roll. You will need a regular blender or hand blender (recomended). I know you will enjoy this recipe. Enjoy from Chef Travis W Holland."

Ingredients: cilantro, extra virgin olive oil...

"this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine"

Ingredients: coconut milk, dark molasses...

"Delicious glazed carrots with the taste of coriander. We love these!"

Ingredients: coriander seeds, fresh coriander...