What can be done with carrots. Stewed carrots are a bright and healthy side dish and a participant in many dishes. The best recipes for stewed carrots and dishes with her participation. Hearty dish with potatoes

Stewed carrots as a side dish - delicious, original and incredible healthy dish.

Unfortunately, it is not as popular as, for example, potatoes.

Many do not even suspect that carrots can be made light and delicious side dish.

The article contains the best cooking recipes stewed carrots.

Basically, this vegetable is added to other dishes to enhance the taste. We will learn how to cook an independent dish from carrots.

Stewed carrots - the basic principles of cooking

Carrots are peeled, washed well and cut into rings, cubes, sticks or rubbed coarsely.

Stew carrots in a pan, cauldron or slow cooker. The chopped vegetable is laid out in a heated cauldron, a little drinking water or broth is added, covered with a lid and stewed for about half an hour. In general, the cooking time depends on how finely chopped the carrots are.

As an addition, carrots add onions, apples, green peas and other vegetables. Stewed carrots are cooked with poultry or lean pork and beef.

Carrots will turn out very tender if stewed in sour cream, milk or cream.

Recipe 1. Stewed carrots with onions

Ingredients

250 g of onion;

freshly ground pepper;

500 g carrots;

80 g butter;

150 g of tomatoes;

5 g turmeric;

green onion- bundle;

5 g ground coriander.

Cooking method

1. Cut the peeled and washed onion into half rings. Melt in a saucepan butter. Put onion half rings in it and fry until golden brown.

2. Peel and wash the carrots well. Cut it into fairly large pieces.

3. Put the carrots to the fried onions and continue to fry for another seven minutes. Then pour in drinking water so that it slightly covers the vegetables. Simmer covered for half an hour.

4. Rinse the onion greens, pat dry and finely chop.

5. Wash the tomatoes, scald them with boiling water and peel them. Place the vegetable in a blender and grind it into a tomato puree. Transfer the tomato to the carrots. Salt, season with spices and mix. After a minute, turn off the heat, add finely chopped green onions, cover with a lid and leave for several minutes. Garnish with parsley leaves when serving.

Recipe 2. Stewed carrots with apples

Ingredients

large carrots - 7 pcs.;

finely ground salt;

60 g butter;

80 g of granulated sugar.

Cooking method

1. Peel apples and carrots. Wash the carrots and cut into small cubes. Remove cores from apples and chop finely.

2. Melt the butter in a frying pan. Put the carrots in it and fry over medium heat for about two minutes.

3. Pour in a ladle of boiled water and simmer for a quarter of an hour over moderate heat. Add water little by little as it evaporates.

4. After the allotted time, add chopped apples. Sprinkle with salt and sugar. Stir and continue to simmer for another 15 minutes. If there is not enough liquid in the pan, add water. Remove from heat, transfer to bowls and serve on its own.

Recipe 3. Stewed carrots with green peas

Ingredients

400 g carrots;

finely ground salt;

200 g frozen green peas;

vegetable oil;

250 ml of milk;

50 g butter;

Cooking method

1. Peel the carrots, wash and cut into small pieces. Heat vegetable oil in a frying pan and add carrots. Fry vegetables for five minutes.

2. Then add green peas to the carrots and continue to fry for another three minutes.

3. Put the saucepan on the fire, melt the butter in it and fry the flour. Pour in warmed milk in a thin stream, stirring constantly. Reduce heat to low and simmer until thickened. Salt the sauce. Constantly check that no lumps form.

4. In thick sauce add fried vegetables and mix. Keep on fire for about three minutes, then remove from the stove and cool slightly. Serve sprinkled with finely chopped herbs.

Recipe 4. Stewed carrots in sour cream

Ingredients

kg of carrots;

spices;

a glass of sour cream;

extra salt;

bunch of parsley.

Cooking method

1. The first step is to prepare the carrots. Clean the vegetables and wash well. Cut carrots into thin circles.

2. Heat up a frying pan with oil and put chopped carrots into it. Pour boiled water so that it barely covers the carrots. Cover with a lid and leave to simmer.

3. While the carrots are stewing, prepare the parsley. Wash it, pat dry and chop finely.

4. As soon as the carrots become soft, pour in the sour cream, salt, pepper and add the chopped parsley. Stew carrots in sour cream for another five minutes. Arrange the stewed carrots on plates and serve as an independent dish, or as a side dish.

Recipe 5. Stewed carrots in tomato sauce

Ingredients

600 g carrots;

finely ground salt;

250 ml tomato puree;

freshly ground pepper;

60 ml olive oil;

4 tomatoes.

Cooking method

1. Peel the carrots, wash and cut each carrot crosswise into five pieces. Wash the tomatoes, wipe with a napkin and scald with boiling water. Remove the skin from the tomatoes. Chop the pulp into small cubes.

2. Pour oil into a saucepan and put on a small fire. As soon as the oil is hot, put the carrots in it and fry lightly. Then add chopped tomatoes, mix and simmer for ten minutes.

3. After the specified time, add tomato puree, salt and pepper to taste. Cover the saucepan with a lid and bring to a boil. From the moment of boiling, twist the fire to a minimum. Simmer until carrots are soft.

Recipe 6. Stewed carrots in milk

Ingredients

100 ml sour cream;

citric acid;

finely ground salt;

Art. l. butter;

granulated sugar;

half a glass of milk;

kilogram of carrots;

Art. l. flour.

Cooking method

1. Rinse the peeled carrots under the tap. Cut into slices five millimeters thick. Put the carrots in a thick-walled pan, pour in the milk. It should cover half of the carrot, as in the process of stewing the vegetable will give a sufficient amount of juice.

2. Sprinkle carrots with sugar and salt. Add some citric acid and butter. Cover the pan with a lid and simmer the vegetable, stirring occasionally, until soft.

3. Heat the pan and fry the flour in it until golden brown. Dilute the sour cream with a little water, add the fried flour and mix well to get a homogeneous mixture without lumps. It is better to do this with a blender.

4. Pour the carrots with the resulting sauce, mix gently and simmer for about another five minutes. Before serving, carrots can be garnished with fried onions.

Recipe 7. Stewed carrots with bell peppers

Ingredients

six carrots;

four red bell peppers;

granulated sugar;

four ripe tomatoes;

extra salt;

bulb;

olive oil;

parsley and cilantro.

Cooking method

1. Peel the onion, rinse and chop finely. Place a heavy bottomed pan on the stove, add olive oil and heat. Put chopped onion in it and fry until soft.

2. Rinse the bell peppers, wipe with a napkin, remove the tails and seeds. Cut the vegetable into thin strips. Send chopped peppers to a pan with onions. Pour in olive oil and continue to simmer.

3. Remove the peel from the carrots and crumble it into thin strips. Transfer the carrot to the onion with pepper, mix and simmer, covered with a lid.

4. Grate the washed tomatoes. You should get a fresh tomato mass.

5. Salt the stewed carrots with vegetables, sprinkle with sugar and curry. Mix. Add tomato paste and mix again. Simmer for five minutes under the lid.

6. Wash the greens, dry and finely chop. Before the end of cooking, sprinkle the carrots with herbs, mix and then simmer for a couple of minutes.

Recipe 8. Stewed carrots with rice in a slow cooker

Ingredients

four carrots;

a little sour cream;

half a cup of round rice;

a pinch of fine salt;

half a glass of prunes;

sugar - 80 g;

butter - 90 g.

Cooking method

1. Peel the carrots with a sharp knife. Wash it under the tap and chop into medium cubes.

2. Wash the rice several times. Rinse prunes and fill with hot boiled water. Steam dried fruits for half an hour. Drain the liquid, if there are bones, remove them. Dry the prunes and cut into quarters.

3. Turn on the "Frying" program on the multicooker. Melt the butter in the capacity of the unit. Put in the carrots and fry for a few minutes. Then pour in the washed rice grits, add the pieces of prunes and mix.

4. Set the program "Rice". Sprinkle the carrot-rice mixture with sugar and salt, pour in boiled water and mix. Cook until the beep sounds. Serve stewed carrots with sour cream.

Recipe 9. Stewed carrots with beef

Ingredients

ten carrots;

extra salt;

beef pulp - 300 g;

freshly ground mixture of peppers;

onion - 140 g;

a quarter of a pack of butter;

meat broth - one and a half glasses.

Cooking method

1. Clean the beef pulp from films and fat. Put in a saucepan with water, add peppercorns, bay leaves and greenery branches. Boil the meat until soft. Then take it out of the broth and let it cool. Cut the meat into pieces and fry in butter. Strain the broth.

2. Peel the carrots, wash and cut them into small cubes. Put the chopped vegetable in a saucepan, pour in the broth and cook for a quarter of an hour.

Drain liquid from carrots. Mix carrots with meat, salt, pepper, mix and send for half an hour in the oven.

3. Sprinkle the dish with finely chopped parsley or dill before serving.

Recipe 10. Stewed carrots with prunes

Ingredients

half a kilogram of carrots;

butter - 15 g;

half a glass of prunes;

50 g sour cream;

25 ml milk.

Cooking method

1. Chop the peeled and washed carrots into small strips. Put the chopped vegetable in a saucepan and add butter. Pour in the milk and simmer, stirring occasionally, until half cooked.

2. Rinse the prunes several times, pour warm boiled water over them and leave for 15 minutes. Remove the pits from the steamed prunes, add it to the carrots, mix and simmer until the carrots are completely cooked. Serve stewed carrots with sour cream.

A young carrot cooks much faster than a vegetable that was in storage.

Add a little sugar to the stewed carrots, this will make the dish tender and juicy.

To make carrots stewed in sour cream spicy, add a mixture of peppers and ground coriander to it.

For cooking, take smooth, orange fruits without damage. It will be good if it is with green tops, which means that the vegetable is fresh.

Vegetables are a storehouse of vitamins and valuable fiber for the body. They are best consumed, of course, fresh. But for a change, they can also be stewed, steamed, baked and fried. Although the last method is the least useful of all possible.

Benefit

One of the vegetables that are beneficial for beauty and, of course, health is carrots. Plus, it's delicious too. You can crunch on fresh peeled carrots instead of a snack. It perfectly satisfies hunger and helps to saturate the body with vitamins and minerals. beneficial substances. Also, regular consumption of fresh carrots improves complexion, gives vigor, and tan in the summer makes it more intense. That is why carrot dishes, recipes with photos of which you see in our article, must be included in the diet of every person.

From it turns out delicious juice to which you need to add a few drops vegetable oil, preferably unrefined olive. This must be done because carrots contain fat-soluble vitamins that can only be absorbed in this way. Here is the first and simplest carrot dish ready. If you add freshly squeezed apple and beet juice to it, then there will be no limit to enjoyment. Even children are happy to try such a drink. Fructose and glucose, which are rich in all components of the juice, make it pleasant and sweet in taste.

"Health"

First let's look at simple meals from carrots. Their preparation does not require much time and money. Salads are among them. The most famous, which includes carrots, is called "Health". It, as a rule, is often served in public catering establishments that are located at children's educational institutions, but all kinds of health complexes also cannot do without including this dish on the menu. For one serving of salad, you will need a quarter of a small cabbage head, medium carrots, a teaspoon of vegetable oil, green onions, salt, ground black pepper to taste.

There are at least two options for dressing the Health salad. For example, low-fat sour cream with finely chopped herbs. And also - oil with the addition of a teaspoon of lemon juice. The acid softens cabbage well, so vinegar is often used for this purpose. But it is much more useful to sprinkle the salad with lemon juice. Cabbage, preferably a young crop, must be chopped, carrots grated, green onions finely chopped. The entire vegetable mass should be slightly mashed with your hands. Then add dressing and spices.

Carrot and apple salad

Also, most of us know from childhood dessert dishes from carrots. simple recipes still help young mothers diversify the diet of their babies, who often and unjustifiably dislike this vegetable. Carrot and apple salad is easy to prepare. You will need honey and vegetable oil or low-fat sour cream. Carrots and apple should be grated or chopped until pureed.

Next, add a teaspoon of honey and dressing. Mix everything thoroughly - and serve immediately so that the apple does not have time to darken. To avoid this, it is sometimes sprinkled with lemon juice, which gives the dish a pleasant sourness. You can also add raisins and nuts. Walnuts, almonds, cashews and cedar go well with salad. However, this version of the carrot dish is more suitable for adults (due to the presence of nuts in the composition).

Fruit and vegetable soufflé

The second version of such a fruit and vegetable duet is suitable for making soufflé. For him, you will need carrots - 200 g, 1 apple, semolina and sugar - 1 tbsp each. l., butter - 5 g, half a glass of milk, 1 egg white. The fruits must be peeled, chopped with a blender. Next, add sugar and milk, putting on a small fire, gradually bring to a boil.

Then pour semolina little by little, stirring constantly, simmer until thickened. While the mass is cooling, you should beat the egg white into a steep foam, adding quite a bit of salt and a teaspoon (without a slide) of sugar. Then add to cool puree. The resulting mass must be decomposed into molds and put on water bath or in the oven at 180 degrees for 20 minutes. Time may differ from the indicated, so you should be guided by the consistency of the dish. If the mass is frozen, it's time to remove from the fire.

Carrot dishes: photo and description

You can also make pancakes or pancakes. To do this, carrots must first be boiled or stewed. In the first case, it should be crushed after cooling. The preparation should have the consistency of mashed potatoes. 1 glass of milk and a pre-beaten egg are added to it. After thorough mixing, it is necessary to very carefully pour in the flour, constantly stirring, so that no lumps form.

To make the products lush, you can add yeast. For a glass of milk, you will need about 2 grams of the dry mixture, which will need to be completely dissolved, and then added to the bulk. After mixing all the ingredients, sugar and butter (1 tbsp each) are added, as well as a pinch of salt. Then the mass must be put in a warm place for about 10 minutes.

If it is supposed to cook pancakes, then the consistency of the dough should resemble sour cream - not flow, but stretch. In the case of pancakes, the mass should be made denser by adding more flour. Then heat the pan well - first dry, then with the addition of vegetable oil. Fry the mass, like pancakes or pancakes, on both sides. There are many options for preparing such a carrot dish. For example, pumpkin or apple puree is added. For lovers of vegetable pancakes, beets, cabbage, and zucchini are suitable. The dish can be served with sour cream, homemade mayonnaise, and for sweet options - jams and marmalades.

cutlets

What dishes can be prepared from carrots and onions? For example, meatballs. To prepare them, you need to boil 2 medium carrots whole, then peel, chop or mash with a fork. Pre-fry the onion until golden brown. Mix vegetables and add 1 egg, then add a little flour. Knead the mass and form cutlets. Fry on both sides in a pan with hot oil. At the end, add bay leaf, ground pepper and cover for a few minutes, then turn off the heat. Best served with butter mushroom sauce or mayonnaise.

Soup

There are also dietary carrot dishes. These include soup with the addition of celery root. For cooking, you will also need 1 onion, 2 medium carrots and parsley. You can add potatoes to this soup, although you can do without it. Chopped onions, grated carrots and diced celery root should be stewed a little in heated vegetable oil.

When the vegetables acquire a golden hue, slowly add half a tablespoon of flour and also fry. Add some salt. Then pour water into the pot meat broth to cover the vegetables. After 10 minutes, you can turn off the stove, add finely chopped greens, cover the pan with a lid and let it brew for about half an hour.

The degree of roasting can be adjusted. If the dish claims to be completely dietary, then the vegetables should only be slightly simmered, and a minimum of salt should be added. From identical ingredients, only without the use of heat treatment, you can prepare a tasty and healthy salad. Dietary carrot dishes are great for helping out during strict fasting.

Salad with celery

You can prepare a salad with the addition of fresh celery and an apple. Note that there are two variations of its creation - strictly vegetable and with fruits. To prepare the first option, you will need one medium carrot, celery root and herbs, preferably dill or young onions. Rinse vegetables thoroughly, peel, pour boiling water over and cut or cut into strips. Also chop the greens. Put everything in a salad bowl, salt, pepper and season with vegetable oil. For spice, you can add a teaspoon of sesame seeds.

Dessert

What dessert dishes can be prepared from carrots? Now we'll tell you. Let's take a simple dessert as an example. First you need to cut the apple into thin slices. The Simirenko variety is best suited. Then cut the carrots into slices, it is better to finely grate the celery. Put all the ingredients in a bowl, sprinkle with vegetable oil, sprinkle with honey or sprinkle with sugar. Sweetness can also be added with dried fruits. For example, add raisins, finely chopped dried apricots, etc. This salad will be even tastier if seasoned with sour cream.

beetroot salad

Now we will tell you how to cook dishes from beets and carrots. For example, let's take the Fantasia salad. For cooking, you will need vegetables - potatoes, beets, cabbage (100 g each). They can be raw, boiled or stewed. You will also need a medium carrot. It's better to boil it. Fresh onions will add spice to the dish, and fried - a richer taste.

Raw it should be added in the form of a thin straw, and only in that part of the salad that is served immediately. Otherwise, the onion may give off an unpleasant odor. Next, 50 g of hard cheese or cheese is useful - for an amateur. Also have to boil 2 chicken eggs. Everything should be cut into cubes, add a tablespoon canned peas or beans and season with vegetable oil or sour cream to taste. Salt and season the dish too. ground pepper peas. It would be useful to add finely chopped dill. You can also diversify the taste with all sorts of natural seasonings.

Vegetarian food

There is also a purely vegetarian carrot dish. Its recipe is quite simple. For cooking, you will need mainly root vegetables. Carrots, beets, onions, you can potatoes. Celery and parsley roots should be pre-soaked.

Next, peel all the vegetables and pour over with boiling water. Then cut them into cubes or thin strips. Put in a saucepan, add a little oil and salt, simmer over low heat. Then add water and cook until done. When serving, season with finely chopped parsley, dill, celery, basil, etc.

Pickled

Dishes from cabbage and carrots can most often be seen on the table in the winter. There are many cooking options, for example, fresh, pickled, stewed, fried. Cabbage can be prepared on your own and for the holidays you can enjoy delicious and healthy salad. To do this, you need 2-3 medium heads and about 3 medium carrots, black peppercorns, bay leaf, salt. Cabbage must be finely chopped and put into a saucepan with a volume of about 5 liters. You should also grate the carrots.

Then the cabbage is abundantly salted, about dessert spoon for each layer of 3 cm. When the juice stands out, the straws need to be mashed properly. Then grated carrots, peppercorns are added - and everything is thoroughly mixed. A few bay leaves should be evenly added to the salad.

From above you need to put a plate or a lid of a smaller diameter than the pan, and press it down with a load. The container should be placed in a dark place. After a day, the juice will rise to the level of the plate. Lettuce should be opened, mixed and pressed again. Leave it like that for 2 days. Then try. When the salad is ready, serve with green onions seasoned with vegetable oil.

Stewed

Delicious carrot dishes can be stewed vegetables. Now we will tell you how to make such a dish. For example, onions can be fried, then 200-300 grams of cabbage, chopped into strips, and one grated carrot should be added. Salt and pepper a little. Stirring, simmer until tender. Sometimes for a rich taste add a tablespoon of tomato paste.

Garnish

What other dishes should be prepared from carrots? You can stew this vegetable and serve as a side dish. To do this, you need one onion, which should be fried. Then add thinly sliced ​​medium-sized carrots and simmer. Add salt and pepper to taste. You can also add a teaspoon of tomato paste. Serve as an appetizer or side dish with sour cream or on its own.

Carrot dish. Recipe with onions, peppers and tomatoes

You can also cook another delicious side dish called lecho. For cooking, you will need, in addition to the main ingredient, bell pepper- 500 g, onion - 200 g, tomato paste- 100 g, garlic 3 cloves, bay leaf, salt, black pepper. Carrots need 400 g. Vegetables should be cut into strips and fried. Salt, add tomato paste. If the mass does not give juice and looks too dry, you can add about 100 grams vegetable broth. Then put bay leaf and pepper. When the vegetables become soft, add the garlic, chopped into strips. Simmer for another minute and remove from heat.

Casserole

Now we will tell you how to cook another dish of boiled carrots. Fans of casseroles will love the dish, which can be prepared quite easily. It will take 200 g of carrots, pre-cooked and grated, 1 egg, 1 tbsp. a spoonful of semolina or flour, 50 ml of heavy cream, 3-4 tsp. sugar, citrus peel, raisins, vanilla. While you cook vegetables, the oven should be heated to a temperature of 180 degrees. The egg should be divided into protein and yolk, beat each separately into a steep foam, adding a little sugar and half a pinch of salt. Then combine both masses together and add cream. Stir gently so that the foam does not fall. Mix carrot pulp with semolina, sugar and other ingredients. Then combine the egg foam and the main mass. Vanilla should be added at the tip of a knife. Zest and raisins - to taste.

When the mass is ready, it should be placed in a baking dish, which should first be coated with butter and sprinkled with semolina. Carefully move the mass there and put in the oven for about 20-30 minutes. At first, the product can rise a lot, but then most often the top falls, but this does not affect the quality of the dessert. The readiness of the casserole must be checked with a long wooden skewer. If, after dipping into the dough, the stick comes out dry, then the product can be considered ready.

Conclusion

Now you know how to cook carrot dishes. We have provided recipes with photos. We hope that you will be able to cook such dishes for the whole family.

Carrot is a valuable vegetable in all respects, nutritious and has a healing effect on the human body, increases immunity and removes toxins, and it has no equal in terms of carotene content. This is a godsend for connoisseurs of healthy and diet food. But despite all these advantages, there are people who do not like the specific taste of this root crop, they simply do not know how to cook it properly. Well cooked carrots are very tasty.

What to cook from carrots so that not only lovers of this root crop, but also its opponents enjoy the served dish? There are many dishes, the recipe of which is extremely simple, and the result is stunning. You can not bother yourself much and make a salad, this is available to novice cooks and even teenagers.

Carrot salad - simple and delicious

How to cook a carrot salad quickly, but so that it is both tasty and unusual? Vegetable salad may include various ingredients and have sweet, spicy, sour or spicy taste. Housewives most often stop at generally accepted combinations: carrots with beets, cabbage, celery, or sweet fruit options with the addition of apples, pears, prunes or berries. However, if you want something unusual, you can use the recipe below. What to cook from carrots if there are exotic products?

Carrot salad with avocado and salmon

It will take no more than twenty minutes to prepare the dish, but even a novice cook is guaranteed to get into the TOP of the best, and all friends will ask how to cook carrots deliciously.

Ingredients: canned salmon, carrots, avocados, lettuce leaves, juice of one lemon, black pepper and salt to taste.

Cooking: rub the carrots, preferably larger ones, you can just cut them into thin slices, then peel and cut the avocado, wash and dry the lettuce leaves. We combine all the vegetables with salmon, cut into small pieces, and season.

Seasoning preparation: mix olive oil lemon juice, salt and pepper. This mixture is not used sunflower oil having a specific taste and smell.

The most delicious carrot salad recipe for kids

How to cook a carrot salad for little whims so that they ask for supplements? Children love sweets, but it is not always good, but vegetable salad with honey is useful and very tasty.

Carrot salad for little gourmets

Ingredients: dried cranberries, carrots, orange, lemon, honey.

Cooking. For this dish, juicy sweet carrot preferably young. Peeled and grated on a coarse grater, mix the vegetable with cranberries.

Separately, we prepare the dressing: Mix freshly squeezed orange and lemon juice with liquid honey and add to the salad.

Guaranteed - kids will ask for more.

Many adults cannot live without spicy, and then the question arises of what to cook so spicy. The answer arises immediately: carrots in Korean. How to cook Korean Carrot Salad no worse than in your favorite restaurant? Cooking a dish in Korean with the addition of boiled pig ears.

Korean-style carrots with pig ears

Ingredients: kilogram of carrots, hot vegetable oil, two heads of garlic, three tablespoons of vinegar, salt and black pepper to taste, red sweet paprika - one teaspoon, a teaspoon of sugar, bay leaf, cloves, pig ears.

Cooking. We clean, wash and boil, cut into strips. When they are ready, we rub the carrots on a special grater with long thin slices, chop the garlic into the grated mixture, add one clove and grated bay leaf. At the end, fill with vegetable oil. For improvement palatability We put the finished dish in the refrigerator and forget about it for twelve hours. Enjoy your culinary masterpiece.

Each hostess turns out this dish in different ways, and what’s a shame, it’s not always as tasty as we would like. How to cook at home Korean carrot to make it look like in your favorite restaurant? Experienced chefs use special techniques for saturating vegetable oil with spices to obtain excellent taste and aroma.

Korean carrot. Culinary Secrets

• Add garlic and pepper to the heated vegetable oil, then remove the garlic and pour over the salad with fragrant hot dressing. Garlic should not be fried in oil, it will acquire an unpleasant taste and smell.
• Fry the onion in oil, then discard and add the spices: sesame, red pepper, mustard seeds, coriander. Warm up the fragrant mixture and pour over the not abundantly peppered carrots.
• We lay on the chopped carrots: a layer of onion rings, sprinkle with black pepper, then red, then a layer of garlic, we sprinkle it with coriander. Without stirring, pour everything with heated vegetable oil. Mix just before use.
• Most main secret mass cooking of carrots in Korean - the addition of monosodium glutamate in large quantities. This additive is harmful, so using a flavor enhancer at home is not recommended. How to cook Korean carrots at home without but fragrant? Experts recommend dressing the finished salad with sesame oil or roasted sesame seeds.
• If you do not like the taste of sunflower oil, you can replace it with corn or melted butter.
• Fresh herbs, such as cilantro, flavor well.
• Vegetable oil infused with spices in advance is an excellent aromatic addition to a salad. To make fragrant oil, you need to pour it hot into a jar of Korean carrot spices. After a few days, it can be added to the salad.

Small carrots: how to use them

You still have in the garden small carrots? What to cook from it? Many recipes for the preparation of early vegetables can be found in old books, especially in English. The English of the last century were served carrots stewed in a small amount of water, oil and spices were added to it. Everything is very simple here, you can do without a recipe by including creative thinking and imagination in the selection of spices.

But not only for a dish for every day, small carrots are suitable. What to cook to surprise guests? From a small early vegetable, an excellent sauce with spices for meat is obtained.

Carrot sauce for meat

Ingredients: young carrots, garlic, coriander, nutmeg, turmeric, butter.

Cooking. Fry the spices in butter, then add the grated garlic. Stew the pre-peeled carrots until soft, chop and mix with fried spices, at the end - a couple of drops of lemon juice. The sauce is consumed cold.

Carrots in a slow cooker

How to cook carrots in a slow cooker? For lovers of baking, there is a recipe for an excellent carrot cake.

Carrot cake

Ingredients: raw grated carrots - 200 grams, sugar - 200 grams, two eggs, flour - 200 grams, soda, vinegar or loosening powder, vanillin, salt, melted butter.

Cooking. We make dough from carrots, flour, salt, vanillin and baking powder, add eggs beaten with sugar. Then knead the resulting mass in melted butter. We cook in the "Baking" mode for one hour, greasing the bottom of the baking dish with oil.

Canned carrots

What to cook from carrots for the winter to preserve the vitamin composition and unique taste?

Carrots are an inexpensive vegetable in any season, and it is advisable to eat them fresh. However, having grown root crops in the country in sufficient quantities, I also want to roll some special dish into jars, intended for the winter holiday table.

How to cook carrots for the winter for feasts? Perfect fit spicy snack from carrots, apples and horseradish.

Spicy carrot snack

Ingredients for a half-liter jar: carrots - 120 grams, horseradish - 10 grams, apples - 200 grams, vinegar. For brine we take: a liter of water, about 80 grams of salt and the same amount of sugar, vinegar - 10 grams.

We rub carrots and horseradish on a coarse grater, cut apples. We put the salad in jars and pour boiled brine. Sterilize the appetizer for 10 minutes over low heat.

For future use, you can prepare a Korean version of the dish. How to cook carrots for the winter in Korean? Below is the recipe tasty snack from carrots for the winter.

Snack for the winter in Korean

Ingredients: one and a half kilograms of carrots, two heads of garlic, spices intended for Korean-style carrots (ready-made set), 4 glasses of water, sugar - 9 tablespoons, salt - one and a half tablespoons, sunflower oil - 300 milliliters, 5 tablespoons of vinegar.

Cooking. We rub the peeled carrots on a special grater, then finely chop the garlic, it is better to dose it to taste. Mix carrots with garlic and spices and leave for twenty minutes, so that the grated vegetable starts juice. In washed and sterilized jars, we lay out the finished snack, but not to the top, but so that you can add the brine. Prepare the brine: add vinegar, salt, sugar and vegetable oil to the water, bring to a boil. The snack can not be sterilized.

Carrots are a great choice for a vegetarian

What to cook from carrots for those who adhere to the idea of ​​non-violence and do not eat meat? Options vegetarian dishes there are many, but still the championship among them is held by salads, cutlets, casseroles, carrot soups, sometimes with the addition of other vegetables, sometimes without them. In any case, it will turn out tasty and healthy. For example, how to cook carrot cutlets?

Carrot cutlets

Ingredients: grated carrots - 500 or 600 grams, flour - 10 grams, vegetable oil for frying, two eggs, salt, sugar.

Cooking. Add eggs, flour, sugar, salt to the grated carrots, mix well. Fry in hot oil.

How to cook exotic? Very simple - add a component with an interesting taste to them.

Carrot cutlets with almonds

Ingredients: half a kilo of carrots, two buns, grated almonds, one onion, vegetable oil for frying, breadcrumbs, four eggs, butter, a bunch of green onions, cottage cheese - three hundred grams, curry, salt, pepper.

Cooking. We clean and rub the carrots on a fine grater, soak the buns in water. While the oven heats up, fry very finely chopped onion, which is then mixed with grated carrots and eggs. Add buns to the prepared mass, salt, pepper, sprinkle crackers and almonds. Formed cutlets are baked on a baking sheet covered with special paper. Cooking time - 20 minutes. Serve finished products with sauce.

Sauce preparation: mix cottage cheese with melted butter, add ground onion, curry and salt.

There is another delicious dish for vegetable lovers. How to cook stewed carrots with apples? This dish is an excellent vitamin breakfast for children.

Carrots stewed with apples

Ingredients: carrots - 3 pieces, two apples, sugar, butter, sour cream, milk.

Cooking. We cut the washed and peeled carrots into cubes, pour milk in a pan, simmer until tender, then add the apples and sugar cut into pieces, simmer until the apples soften. Ready meal seasoned with butter and sour cream.

How to cook stewed carrots for lovers of experimenting with products, new tastes and new sensations?

Young carrots in red wine

Ingredients: a kilogram of carrots, a head of garlic, a glass of red wine, olive oil, rosemary, black pepper and salt.

Cooking. To prepare this dish, carrots are cut into long thin strips, which are then fried in heated olive oil. In the fried carrots, add garlic, cut into large pieces, a few sprigs of rosemary, wine, black pepper and salt. Cooking for five minutes. served with fresh herbs.

Carrots as a snack for meat

From this root vegetable you can make an excellent snack for meat dishes. How to cook carrots in the oven to emphasize the taste and aroma of meat on the festive table?

Carrots baked with honey

Roasting an orange root vegetable in itself increases its sweetness, but for those who like sweet, additional honey is added.

Ingredients: carrots, cut lengthwise into long pieces, olive oil, salt, black pepper, honey.

Cooking. We put the chopped carrots on baking paper, pour over with olive oil, salt, add spices and honey. The dish is served as hot snack Or as a side dish for meat dishes.

Caviar is considered an excellent appetizer for meat and fish dishes. How to cook carrot caviar so that guests lick their fingers and ask for the recipe?

Carrot caviar with onion and tomato

Ingredients: carrots - 1 kg, onions - 300 g, tomato paste (200 g) or a few fresh tomatoes without skins, half a glass of vegetable oil, sugar, salt and vinegar to taste, bay leaf.

Cooking. Fry the grated carrots in vegetable oil, add a tomato or fresh tomatoes skinless, vinegar, spices. We simmer on a small fire. At the end, season the appetizer with pre-fried onions. If there is a lot of vegetable oil, the excess can be drained.

The finished dish is perfect as a "fur coat" to fried fish or just like cold appetizer for everyday and festive table. If desired, the resulting caviar can be rolled up for the winter.

This appetizer can be prepared not only with vegetables. How to cook caviar from carrots with cottage cheese? Nothing complicated even for a teenager mastering culinary wisdom.

Carrot caviar with cottage cheese

Ingredients: carrots, cottage cheese, fresh herbs, garlic, salt.

Cooking. Cut the carrots into cubes or circles and simmer in a small amount of water until tender. Leave to cool completely, then grind with cottage cheese through a sieve or with a blender. Salt the finished mass, add greens and garlic. The more garlic, the sharper the caviar.

How to make carrot juice at home

Freshly squeezed vegetable juice is an excellent vitamin addition to the daily family diet, especially if it is a healthy and tasty carrot juice that adults and children love. How to make carrot juice at home?

carrot juice

It can be prepared in three ways: using a juicer, squeezing the grated vegetable through cheesecloth, or using a pressure cooker. The modern busy hostess, rather, is most comfortable using a time-saving juicer.

Since freshly squeezed juice does not undergo heat treatment, carrots must be thoroughly washed and then peeled. It is best to drink the resulting drink immediately; for better absorption of carotene, cream or a little olive oil is added to it. For children, the juice can be slightly sweetened or mixed with apple juice, as kids do not always like pure juices, especially vegetable ones.

Carrots in any form - useful and delicious vegetable. Using the above recipes and tips, even a novice cook will cook a lot delicious dishes for family and festive dinners, as well as snacks for the winter, caviar, salads, juices and much more, having managed to feed even small whims and people who do not like this vegetable. Believe me, they will appreciate, and from those who cannot stand carrots, they will move into the category of connoisseurs of the sweet orange root crop.

Carrots of varying degrees of maturity are suitable for different dishes. Young small carrots are easier and more correct to stew in a small amount of water with the addition of butter and spices. You can cook carrots without spices at all, but with a spoonful of honey. Such carrots are quickly steamed, while remaining juicy and do not lose vitamins. Large root vegetables are suitable for salads, pastry fillings, soups, casseroles and mashed potatoes (for example, mashed potatoes with the addition of boiled carrots). fresh carrot a good source of carotene and a whole group of other vitamins, minerals and trace elements. In its raw form, it contains a lot of potassium, calcium, iron and zinc.

There are 103 recipes in the "Carrot Recipes" section

carrot cutlets

Vegetable cutlets are a tasty and healthy dish that can be served as a side dish. A wide variety of recipes for vegetable cutlets allows you to cook cutlets from your favorite and sometimes unusual ingredients. So, for example, there are recipes for beet cutlets, carrots ...

Carrot garnish with green peas

A simple recipe for a side dish of juicy carrots with frozen green peas Suitable for both meat and fish. Yes, what is there, you can eat this bright vegetable mix. Don't overdo it with heat treatment. Better sea...

• 1 piece of ginger root (approx. 3 cm)
• 1/2 red sweet pepper
• 2 tbsp. l. olive oil
• 800 g carrots
• 2 potato tubers
• 750 ml chicken broth
• 2 oranges
• 4 tbsp. l. sour cream
• cilantro greens for garnish
• ground red pepper
• salt to taste

Cooking:

1. Peel the onion and chop finely. Peel the ginger and grate it on a fine grater. Cut the pulp of sweet pepper into strips. Heat the olive oil in a saucepan and fry the onion until golden brown. Add Bell pepper and ginger, mix and lightly fry everything together.
2. Peel carrots and potatoes, wash and cut into small pieces. Add to the saucepan with vegetables, salt, pour in a little hot water and simmer covered for 5 minutes. Then pour in the broth, bring to a boil and simmer for 15 minutes over low heat. Remove from heat and puree with a blender.
3. Wash the oranges, pat dry and remove the rind layer. Squeeze the juice from the fruit and add it along with the zest to the resulting puree. Salt and pepper to taste. Ready soup Pour into portioned plates, add sour cream to each and garnish with cilantro sprigs.

2. Carrot soup with milk and rice

You will need:

• 250 ml milk

• 600 g carrots
• 150 g rice
• 50 g butter
• ground black pepper
• 1 bunch dill

Cooking:

1. Peel the carrots, wash and cut into slices. Heat the butter in a heavy saucepan and sauté the carrots. Add rice and lightly brown. Pour a small amount of water, salt and cook for 15 minutes.
2. Pour off half of the soup, mash the rest with a blender, pour in the cream and bring to a boil, salt and pepper. Add carrot slices with rice to the puree and heat again.
3. Wash the dill, dry it and chop coarsely. Pour the soup into bowls and sprinkle with dill.

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 800 g carrots
• 2 onions

• 4 garlic cloves
• 800 ml chicken broth
• 1 bunch cilantro
• 1 tsp ground red pepper
• 2 tbsp. l. vegetable oil
• salt to taste

Cooking:

1. Wash the carrots, dry, peel and cut into cubes. Peel onion and garlic and finely chop.
2. Melt the vegetable oil in a saucepan, put the chopped onions, garlic, carrots. Cover the saucepan with a lid. Simmer vegetables over low heat for 10 minutes, stirring occasionally.
3. Add 800 ml of chicken broth, cream, salt, pepper to vegetables. Cover the pan with a lid and cook over low heat for 25-30 minutes until the carrots are soft.
4. Blend the soup in a blender until smooth. Pour into bowls and sprinkle with cilantro leaves. Serve with croutons.

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 8 pcs. carrots
• 1 bulb

• 1 l vegetable broth
• 1 st. l. olive oil
• 1 st. l. apple cider vinegar
• 50 g butter
• salt to taste
• 10 black peppercorns
• 2 garlic cloves
• sprig of thyme
• parsley
• croutons for garnish

Cooking:

1. Wash the carrots, peel and then cut into small cubes. Put them in a bowl, salt, add olive oil and salt to taste, mix. Preheat the oven to 200 ° C, put the carrots on a baking sheet and bake for 25-30 minutes until it starts to brown slightly.
2. Peel the onion, cut into half rings. Melt the butter in a saucepan and put the onion, cook it until golden brown. Then add the baked carrots and pour in the broth.
3. Peel the garlic cloves. In a special gauze bag put peppercorns, bay leaf, thyme sprigs, garlic cloves. Bring the soup to a boil and cook for 30 minutes until the carrots are soft. Then remove the bag of spices from the pan, and chop the soup with a blender. Add salt and vinegar to taste, mix.
4. Let the soup cool, then refrigerate. Wash parsley, dry and finely chop. Pour the soup into serving bowls and sprinkle with herbs and croutons.

Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 100 g green onions with bulbs
• 1 garlic clove
• 500 g carrots
• small piece of ginger root
• 4 tbsp. l. butter
• ground black pepper
• 2 tbsp. l. flour
• 375 ml stock
• 250 g dumplings
• 80 g sour cream
• 1 bunch of parsley

Cooking:

1. Cut the green onions into rings, chop the garlic, cut the carrots into thin strips, grate the ginger root on a fine grater.
2. V large saucepan with thick walls, heat the butter and fry the onion. After 1 minute, add garlic and carrots. Salt, pepper, sprinkle with ginger root and flour. Lightly brown and pour over the broth.
3. When the broth boils, put the dumplings and cook until they are fully cooked. Pour the soup into bowls, add sour cream and sprinkle with chopped herbs.

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 1 kg carrots

• 2 tbsp. l. semolina
• 1 egg
• 1 st. l. granulated sugar
• 100 ml milk
• 100 g breadcrumbs
• 100 g grated cheese
• deep frying oil

Cooking:

1. Wash the carrots, peel and grate on a coarse grater. Pour in milk and simmer over low heat for 20 minutes. Add semolina and cook for 5 min.
2. Remove from heat and let cool. Add egg, cheese and sugar. Mix thoroughly, make small cutlets from the mass and roll them in breadcrumbs.
3. Heat the oil for deep frying to 180 ° C and fry the patties in batches until golden brown. Can be served with sour cream, garnished with basil leaves.

Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 green apple
• 2 carrots
• 1.5 st. l. liquid honey
• 2 tbsp. l. olive oil
• 50 g chopped walnuts
• 0.5 st. l. grated lemon peel
• parsley

Cooking:

1. Wash the carrots, peel and grate on a medium grater. Wash the apple, remove seeds and peel. Grate the pulp on a medium grater. Wash parsley, dry and chop.
2. Grated carrots and apples salt a little, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again.
3. Warm honey a little, combine lemons with grated zest and mix. Add to salad, mix and leave for 30 minutes.
4. Mix the salad again, garnish with herbs and serve.

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 1 kg carrots

• 100 ml fat-free yogurt
• 2 tbsp. l. butter
• 1 st. l. Sahara
• 1 st. vegetable broth
• salt to taste
• greenery

Cooking:

1. Wash the carrots, peel and cut into 1 cm thick cubes.
2. Melt butter in a saucepan, add sugar. Put in the carrots and mix well.
3. Pour hot broth over, cover and simmer for 15 minutes.
4. Remove cover. Pour in the yogurt, salt, mix gently and simmer until the liquid has evaporated. Sprinkle with chopped herbs before serving.

The highlight of the appetizer is white wine jelly

Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 bunch soup greens with roots
• 2 small carrots
• 500 ml beef broth
• 500 ml dry white wine
• 10 white peppercorns
• 1 bay leaf
• 250 g boiled ham
• 2 bunches of parsley
• 24 g gelatin

Cooking:

1. Prepare soup greens with roots and finely chop. Wash and peel carrots. Pour the broth into a saucepan and add 250 ml of wine. Put the soup greens, carrots, peppercorns, bay leaf and bring to a boil. Boil 15 min.
2. Cut the ham into cubes. Finely chop the parsley and mix with the ham. Spread out in an even layer. Soak gelatin. Remove the carrots from the broth, cut into circles and put on the ham.
3. Strain the broth. Take 750 ml of broth and add the remaining wine. Lightly heat and dissolve the squeezed gelatin. Season the broth with salt and pepper. Pour into a mold with ham and refrigerate.