Getting a head start on meal planning can be overwhelming, especially when it comes to deciding what ingredients to use. But fear not! With these 20 hearty recipes that feature carrots, celery, and onions as their stars, you’ll have a treasure trove of delicious meals to enjoy throughout the year.
From classic comfort foods like beef stew and chicken noodle soup, to roasted vegetable medleys and savory stir-fries, there’s something for every season and taste. And the best part? These recipes showcase the humble trio of carrots, celery, and onions in all their glory, highlighting their sweet, crunchy, and savory flavors.
Whether you’re a busy professional looking for quick weeknight meals or a family cook seeking inspiration for special occasions, these recipes are sure to become new favorites. So grab your apron and let’s get cooking with these 20 mouthwatering carrot, celery, and onion creations!
Classic Beef Stew with Carrots, Celery, and Onions
A hearty and comforting stew that’s perfect for a chilly evening, made with tender beef, flavorful vegetables, and a rich broth. This classic recipe is easy to make and sure to please even the pickiest of eaters.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 large onion, chopped
– 3 stalks celery, sliced
– 4 medium carrots, peeled and chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef on all sides, then set aside.
3. Add more oil if needed, then sauté the onion, celery, and carrots until tender, about 5 minutes.
4. Add garlic, broth, tomato paste, and thyme. Stir to combine.
5. Return the browned beef to the pot, season with salt and pepper, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 2-3 hours or until the beef is tender.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-3 hours
Homemade Chicken Noodle Soup with Fresh Veggies
This classic comfort food recipe combines the warmth of chicken broth with the freshness of sautéed vegetables, making it a perfect meal for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth (homemade or store-bought)
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are tender, about 8 minutes.
3. Add the chicken to the pot and cook for an additional 5-6 minutes or until cooked through.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and let simmer for 10-15 minutes.
6. Cook egg noodles according to package instructions and add to the soup.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh parsley, if desired.
Cooking Time: 30-40 minutes
Roasted Carrot, Celery, and Onion Medley
This colorful medley of roasted carrots, celery, and onions is a simple yet flavorful side dish that pairs well with many meals. With just a few ingredients and some basic roasting techniques, you can create a delicious and healthy accompaniment to your favorite main courses.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 stalks celery, chopped into 1-inch pieces
– 1 large onion, chopped into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss together the carrots, celery, and onions.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Spread the mixture out in a single layer on a baking sheet.
5. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
Cooking Time: 25-30 minutes
Vegetable Stir-Fry with Carrots, Celery, and Onions
This recipe is a simple and flavorful way to enjoy a medley of colorful vegetables, perfect for a weeknight dinner or lunch. With just a few ingredients and some quick stir-frying, you’ll have a nutritious and delicious meal in no time.
Ingredients:
– 2 medium carrots, peeled and sliced
– 3 stalks celery, sliced
– 1 large onion, sliced
– 2 tablespoons vegetable oil
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the carrots, celery, and onions, and cook for 5 minutes, stirring occasionally.
3. Add soy sauce (if using) and stir-fry for an additional 2-3 minutes, until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Serve hot over rice or noodles.
Cooking Time: 8-10 minutes
Creamy Carrot and Celery Soup with Caramelized Onions
This sweet and savory soup combines the natural sweetness of carrots and celery with the deep flavor of caramelized onions, all wrapped up in a creamy broth. Perfect for a cozy dinner or as a starter for your next gathering.
Ingredients:
– 2 tablespoons butter
– 1 large onion, thinly sliced
– 3 medium carrots, chopped
– 2 stalks celery, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onions and cook for 20-25 minutes or until caramelized.
2. Add the carrots and celery to the pot. Cook for an additional 5 minutes.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Braised Chicken Thighs with Root Vegetables
Braised Chicken Thighs with Root Vegetables: A hearty, comforting dish perfect for a chilly evening.
Ingredients:
– 4-6 bone-in chicken thighs
– 2 medium carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– Salt and black pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from pot.
4. Reduce heat to medium and add chopped vegetables, garlic, chicken broth, and white wine (if using). Stir to combine.
5. Return the chicken to the pot, cover with a lid, and transfer to preheated oven.
6. Braise for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Cooking Time: Approximately 45 minutes
Carrot, Celery, and Onion Stuffed Bell Peppers
Sweet bell peppers filled with a flavorful mixture of sautéed carrots, celery, and onions make for a delicious and healthy meal. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/4 cup cooked white rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté the carrots, celery, onion, and garlic in olive oil until tender.
3. Add cooked rice to the vegetable mixture and stir to combine.
4. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
5. Fill each bell pepper with the vegetable-rice mixture.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, until bell peppers are tender.
Cooking Time: 35-40 minutes
Savory Lentil Stew with Carrots, Celery, and Onions
This hearty stew is a perfect blend of comforting flavors and nutritious ingredients. It’s a great option for a weeknight dinner that’s easy to make and packed with protein, fiber, and vitamins.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, carrots, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 35-45 minutes
Slow Cooker Pot Roast with Veggies
Experience the comfort of a classic pot roast dish with this simple and delicious slow cooker recipe. This hearty meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 3-4 pound beef pot roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Season the pot roast with salt and pepper.
2. Place the sliced onion at the bottom of a 6-quart slow cooker.
3. Add the garlic, carrots, potatoes, beef broth, tomato paste, and thyme on top of the onion.
4. Place the pot roast on top of the vegetables.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot with the juices spooned over the top.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Caramelized Onion and Celery Quiche with Shredded Carrots
A savory quiche filled with sweet caramelized onions, crunchy celery, and shredded carrots, perfect for a brunch or dinner.
Ingredients:
– 1 large onion, thinly sliced
– 2 stalks of celery, diced
– 3 medium-sized carrots, peeled and shredded
– 1 pie crust (homemade or store-bought)
– 3 large eggs
– 1 cup heavy cream
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
3. Add the diced celery and cook for an additional 5 minutes.
4. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
5. Arrange the caramelized onion and celery mixture evenly on the pie crust.
6. Top with shredded carrots and sprinkle with grated cheddar cheese (if using).
7. In a separate bowl, whisk together eggs and heavy cream. Season with salt and pepper to taste.
8. Pour the egg mixture over the filling and smooth out the top.
9. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 40 minutes
Vegetable-Packed Shepherd’s Pie
A hearty, plant-based twist on a classic comfort food dish, this Vegetable-Packed Shepherd’s Pie is perfect for a cozy night in. By layering a mix of sautéed vegetables and mashed potatoes, you’ll create a satisfying, meat-free meal that’s sure to please.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and mushrooms)
– 1 cup mashed potatoes
– 1/4 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the mixed vegetables and cook until tender, about 5 minutes.
4. Transfer the vegetable mixture to a 9×13-inch baking dish.
5. Top with mashed potatoes and brush with vegetable broth.
6. Sprinkle thyme and season with salt and pepper.
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 30-40 minutes
Carrot, Celery, and Onion Fried Rice
A classic Chinese-inspired dish, this recipe combines the natural sweetness of carrots and celery with the savory flavor of sautéed onions, all wrapped up in a fluffy bed of cooked rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 medium carrot, diced
– 2 stalks celery, diced
– 1 small onion, diced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced carrot and celery; cook until they start to soften, about 3 minutes.
3. Push the vegetables to one side of the pan. Crack an egg into the empty side and scramble it until cooked through. Mix the egg with the vegetables.
4. Add the diced onion to the pan and cook until translucent, about 2-3 minutes.
5. Stir in cooked rice, soy sauce, and salt. Cook for 2-3 minutes, breaking up any clumps with a spatula.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Balsamic Glazed Roasted Vegetables
Elevate your roasted vegetables with a sweet and tangy balsamic glaze, perfect for a quick weeknight dinner or a special occasion. This recipe is versatile and can be used on a variety of vegetables, from Brussels sprouts to carrots.
Ingredients:
– 2-3 cups mixed vegetables (such as broccoli, cauliflower, Brussels sprouts, carrots, sweet potatoes)
– 1/4 cup balsamic glaze
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, dried thyme
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together balsamic glaze and garlic powder (if using).
5. Remove the vegetables from the oven and brush with the balsamic glaze mixture.
6. Return to the oven for an additional 2-3 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 25-30 minutes
Minestrone Soup with Carrots, Celery, and Onions
This classic Italian soup is a staple of comfort food, packed with tender vegetables and aromatic flavors. In this recipe, we add carrots, celery, and onions to the traditional mix for added depth and sweetness.
Ingredients:
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 stalks celery, chopped
– 2 medium carrots, peeled and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 small zucchini, sliced
– 1 cup cooked kidney beans, drained and rinsed
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, celery, and carrots; cook until tender, about 10 minutes.
3. Add broth, tomatoes, zucchini, kidney beans, and basil. Bring to a boil, then simmer for 20-25 minutes or until vegetables are very tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Herb-Roasted Turkey with Vegetable Stuffing
A delicious and savory roasted turkey recipe, infused with the flavors of fresh herbs and paired with a nutritious vegetable stuffing.
Ingredients:
For the turkey:
– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 tablespoon salt
– 1/2 teaspoon black pepper
For the vegetable stuffing:
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (carrots, zucchini, bell peppers)
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together rosemary, thyme, salt, and pepper. Rub the mixture all over the turkey.
4. Place the turkey in a roasting pan and drizzle with olive oil.
5. Roast the turkey for about 2-1/2 to 3 hours, or until internal temperature reaches 165°F.
6. Meanwhile, prepare the vegetable stuffing by sautéing the onion, garlic, and mixed vegetables in olive oil until tender. Season with salt and pepper to taste.
7. Stuff the turkey with the prepared vegetable mixture during the last hour of cooking.
Cooking Time: approximately 2-1/2 to 3 hours
Carrot and Celery Slaw with Red Onions
This refreshing slaw is perfect as a side dish or added crunch to your favorite sandwiches, wraps, and salads. With its sweet and tangy flavors, it’s sure to become a new favorite!
Ingredients:
– 2 large carrots, peeled and grated
– 4 stalks of celery, thinly sliced
– 1/2 cup of red onion, thinly sliced
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the grated carrots, sliced celery, and red onion.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the slaw mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This slaw is ready to serve straight from the fridge.
One-Pan Garlic Butter Chicken with Veggies
Simplify your weeknight dinner routine with this flavorful and aromatic one-pan recipe. Tender chicken, crispy vegetables, and a rich garlic butter sauce come together in just 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 large onion, sliced
– 2 bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and cook until browned, about 5-6 minutes.
4. Add sliced onions, bell peppers, and zucchinis to the skillet. Cook until vegetables are tender-crisp, about 8-10 minutes.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
6. Serve hot, enjoying the harmonious balance of flavors!
Cooking Time: 25-30 minutes
Vegetable Beef Barley Soup
This comforting soup is a perfect blend of tender beef, vegetables, and creamy barley, making it a warm and satisfying meal for any occasion.
Ingredients:
– 1 pound beef stew meat, cut into bite-sized pieces
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add the chopped carrots, celery, and garlic; cook until tender.
3. Add the barley, chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Carrot, Celery, and Onion Frittata
A flavorful and versatile breakfast or brunch option, this frittata is packed with sautéed carrots, celery, and onions. It’s perfect for a quick and easy meal that’s also healthy and delicious.
Ingredients:
– 6 eggs
– 1 large onion, diced
– 2 medium carrots, peeled and grated
– 2 stalks of celery, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion, grated carrots, and sliced celery. Cook until vegetables are tender, about 5 minutes.
4. Crack in the eggs and cook until the edges start to set, about 2-3 minutes.
5. Transfer the skillet to the oven and bake for 12-15 minutes or until the eggs are set.
6. Remove from the oven and let it cool for a minute or two.
7. Slice and serve hot, garnished with fresh herbs if desired.
Cooking Time: 17-20 minutes
Spicy Thai Carrot and Celery Salad with Pickled Onions
This vibrant salad combines the crunch of carrots and celery with the tanginess of pickled onions, all tied together with a spicy Thai dressing. Perfect for a quick lunch or as a side dish.
Ingredients:
– 4 large carrots, peeled and grated
– 2 stalks celery, thinly sliced
– 1/2 cup pickled onions (see below for recipe)
– 1/4 cup Thai red curry paste
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Pickled Onions:
– 1 large onion, thinly sliced
– 1/2 cup vinegar (apple cider or white wine)
– 1/4 cup sugar
– 1/4 cup water
– Salt to taste
Instructions:
1. In a large bowl, combine grated carrots and sliced celery.
2. In a blender or food processor, blend curry paste, fish sauce, lime juice, and brown sugar until smooth.
3. Pour the dressing over the carrot mixture and toss to coat.
4. Stir in chopped cilantro, salt, and pepper to taste.
5. Top with pickled onions just before serving.
Cooking Time: 15 minutes (including time for pickling onions)
Summary
Get ready to warm up your kitchen with these 20 hearty recipes featuring carrots, celery, and onions as the stars. From classic beef stew to roasted medleys, creamy soups to savory stews, and even sweet quiches and salads, there’s something for every season and occasion. Whether you’re a busy parent looking for quick weeknight meals or a home cook eager to impress your dinner guests, these recipes are sure to satisfy your cravings and fill your belly with comforting goodness.
