Carrot
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500 creative works found
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The B/W ink drawing was scanned and then coloured in Photoshop.
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Carrots on display at a local market.
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Pulled these out of the canner and thought, “Aren’t veggies beautiful?”
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Just getting ready for Spring!
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Colourful close up
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Carrot
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Carrotsaurus
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Inseparable. :-)
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HEY – don’t ask me, what, you want me to explain? / Yeah OK let me just remove this camel from my nose!!!
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Queen Anne’s Lace….the almost painful looking necklace under the bloom. / One of the few edible plants of this family…related to our common carrots….She’s identified from her look-a-likes by the central purple/black spot that can be found in the full white-flowered bloom. The roots are very high in vitamins but if the wrong plant is harvested it can mean death. / KNOW YOU’RE FLOWERS!
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... of carrots that is!!!
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this is a big kettle of soup cooked over and open camp fire when we were camping Fathers Day wkend 2009- its called hobo soup because you put what you have in it,, this one was ground beef, onions, carrots, potatoes with the skin on them, peas, parsley. we had it with slices of potato bread on the side, and a cup of hot chocolate,, it was a cold damp night,, but this sure warmed us and filled out bellies,, yummmmmmy
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Carrots, Potatoes, Tomatoes, Zucchinis, Corn Cobs, Lettuces and Green Beans
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Appetite for Colour is a collection of photographs of mainly fruit and veg. Bon Appétit!
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Carrots..and lots of ‘em…fields and fields of them and onions too. Another one of a series from Holland Marsh, Canada, the salad bowl capital of Ontario. / Just don’t sit there and veg, make a comment.
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3 fruits (3) / Canon 40D
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Visit my other recipes Ingredients: / 500g poultry / 150-200g rice / 1 red paprika / 150g snow peas / 1 bunch of green onions / 1 carrot / 200g sprouts (mixed or plainly soy) / 300g peanut butter / 150ml cream / 250ml chicken stock / soy sauce, salt, pepper, honey, garlic, oil as marinate for the poultry How to cook it: 1 day before preparing: Marinate the poultry. / Therefore cut the poultry into slices. Mix oil, garlic, honey, salt, pepper and soy sauce. Put the poultry into this mixture and put it into the fridge for ~ 24 hours. The sauce: / Prepare the chicken stock in a small pot and let it boil. Then add the peanut butter, stir until you have a smooth sauce. Add the cream and some soy sauce. Don’t let it boil anymore, only keep it warm. Season to taste it with some pepper or chili flakes. The vegetable: / Clean all the vegetables and cut them into small slices. / Heat some oil in a pan or wok. / First add the carrot with some dashes of sugar. Sauté the carrots, then add the paprika. Sauté both for a short while. Add the sprouts, snow peas and green onions. Mix everything and season to taste with some soy sauce. The rice: / Cook the rice in salty water. The poultry: / Remove the sauce you used to marinate the poultry, then sear the poultry in a pan. Be careful: You’ll have to do all those steps at nearly the same moment. You should have cut everything into slices before starting to cook. / Start with preparing the rice, then the sauce, the next step should be searing the poultry and the vegetables. Serve and enjoy!
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I was fascinated by a young man at the Leicester Food Fayre who was literally transforming carrots into delicate roses. And not just carrots – radishes, beetroots and all manner of vegetables were becoming beautiful flowers in his skilled hands. bubble, card, moneypenny, rb, red, redbubble, flower, carrot, veg, art, garnish
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digital photograph / of temporary assemblage by moi /
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