Pre-washed and peeled carrots cut into small cubes. Throw the carrots into a heated pan and fry vegetable oil. Add green peas there and let the mixture warm up for 3-4 minutes.

Start preparing the milk sauce. To do this, spasser the flour in a saucepan in melted butter. Pour milk into a saucepan, which must be preheated, and boil. The sauce must be constantly stirred during cooking, otherwise lumps may form. Add salt to taste.

Combine fried peas and carrots with milk sauce. This dish is perfect as a side dish for meat or fish. You can also use it as a separate dish, if you add fried white bread croutons.

Tips from the chef

Milk sauce is able to perfectly complement and shade the taste of many dishes, giving them softness and tenderness. You can experiment with different vegetables to the taste and discretion of the chef. When preparing the sauce, do not pour very cold milk, because then the likelihood of unpleasant lumps increases. If, nevertheless, lumps in the sauce could not be avoided, after cooking it can be filtered through a sieve. Flour in the sauce can be replaced with starch, which does not need pre-cooking.

Carrots with green peas in Bechamel sauce

Recipe from Elena Lebed: I propose a variant of the second course - carrots with green peas in bechamel sauce. It turns out the most delicate delicious dish.

Ingredients:

250 g green peas (fresh or frozen)

200 g carrots

2 tbsp. tablespoons butter or ghee

4-6 art. spoons of milk

salt, sugar, ground black pepper

Sauce "Bechamel":

0.6 l milk,

4.5 art. butter spoons,

4.5 art. spoons of flour

1 teaspoon salt

spices: 1/2 tsp black pepper, 1/3 tsp. nutmeg

Cooking:

Prepare products: carrots, green peas, milk and butter

Boil green peas in salted water until tender.

Cut the carrot into small cubes and fry in oil in a frying pan.

Then add milk to the pan so that it completely covers the carrots. Simmer over low heat under a lid until cooked and the milk has evaporated. At the end of cooking, salt, add a pinch of sugar.

While the carrots are simmering, cook(via the link you will find detailed recipe its preparation).

Add peas to carrots.

Season with sauce, additional pepper and salt (if necessary). Warm up and leave on the switched off stove for 10 minutes.

That's all! Bon Appetit!

Salad "New Year's" with tongue

Recipe from Arizona: I love you very much boiled tongue. Beef is somewhat more expensive than pork, but any boiled tongue is suitable for making a salad. It turns out very tasty. I love these salads, they are delicious and bright.

According to my recipe, you will get a delicious, satisfying, fragrant and easy-to-prepare salad. The salad can be called complex only because of the many components, but everything is so well combined that it is simply magnificent. It is perfect for the New Year's table.

Ingredients:

Tongue - 1 piece (pork or beef, boiled),

Peas - 1 piece (canned in jars),

Carrots in Korean - 150 grams,

Fresh cucumber - 2 pieces,

Chicken egg - 4 pieces (boiled),

Mayonnaise - to taste.

Servings: 10

Cooking:

To prepare the New Year's salad with tongue, take a pre-boiled tongue. It can be purchased in this ready-made form in supermarket cooking. We cut the tongue into plates, and then cut each plate into strips.

Add lightly chopped Korean carrots. Cut it or not - decide for yourself, but too long pieces of carrots will break out of the salad and hang from the fork.

Finely chop chicken eggs.Add to salad bowl.

Salad of carrots and green peas with egg

Carrots, peeled and cut into small cubes, stew with fat until tender.

Quick-frozen peas are placed in boiling salted water, brought to a boil and boiled for 3-5 minutes, canned green peas are heated in a decoction and thrown into a colander.

The stewed carrots are combined with ready-made green peas, milk sauce, salt is added, mixed, brought to a boil.

On vacation, they are poured with fat. The dish can be served with croutons 50 g per serving, respectively increasing the yield of the dish.

Pumpkin porridge

The peeled pumpkin is passed through a vegetable cutter or finely diced, stewed with the addition of a small amount of liquid (30 ml) and fat, then poured in a thin stream semolina, add sugar, salt and cook until tender.

When you leave, put a piece of butter or pour melted fat.

Vegetables stewed in milk or sour cream sauce

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Carrot
Turnip	-	-
Or swede	-	-	-	-
Pumpkin					-	-
Or zucchini					-	-
Canned green peas	31	20	31	20	31	20
White cabbage	-	-	-	-
Cauliflower			-	-	-	-
table margarine
Weight of stewed vegetables	-	125	-	125	-	175
Sugar
Sauce Nos. 582, 586	-		-		-
Exit	-		-		-

Vegetables are cut into cubes or slices, white cabbage- checkers, cauliflower dismantled into pieces.

Separately stewed vegetables with fat, warmed canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. On vacation, you can add butter 5-10g per serving, adjusting output accordingly.

In the absence of one or another type of vegetables specified in the recipe, you can cook a dish from other vegetables, changing their bookmark accordingly.

Stewed cabbage

fresh cabbage
or pickled
Vinegar 3%
cooking oil
or lard
or smoked brisket
tomato puree
Carrot
Parsley (root)					-	-
Onion
Bay leaf	0,02	0,02	0,02	0,02	0,02	0,02
Pepper	0.05	0,05	0,05	0,05	0,05	0,05
Wheat flour
Sugar
Exit	-		-		-

Fresh cabbage cut into strips is placed in a cauldron with a layer of up to 30 cm, broth or water is added (20-30% by weight raw cabbage), vinegar, fat, browned tomato puree and simmer until half cooked with occasional stirring. Then add browned chopped carrots, roots and onions, bay leaves, peppers and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with flour sauteing, sugar, salt and brought to a boil again.

If fresh cabbage bitter, it is scalded for 3-5 minutes before stewing. When preparing food from sauerkraut vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage cooked with bacon or smoked brisket, then they are pre-fried and put in cabbage at the beginning of stewing. The fat melted when frying bacon or brisket is used for sautéing vegetables.

When you leave, you can sprinkle with finely chopped herbs.

Beets stewed in sour cream or sauce

* Mass of boiled peeled beets.

Boiled beets are peeled, cut into strips or cubes and heated with fat, browned onions, sour cream or milk or sour cream sauce are added and stewed for 10 minutes at low heat.

On vacation stewed beets you can sprinkle with herbs.

Carrots with green peas milk sauce

TECHNICAL AND TECHNOLOGICAL CARD № Carrots with green peas in milk sauce

1. APPLICATION AREA

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Carrots with green peas in milk sauce produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

							GROSS	NET
	Carrot						136	109
	table margarine						10	10
							-	100
	Weight of stewed carrots
	Canned green peas						77	50
	or fresh frozen green peas						54	54
	Mass of boiled peas						-	50
	Sauce						-	75
							5	5
	table margarine
	Exit						-	230

4. TECHNOLOGICAL PROCESS

Carrots, peeled and cut into small cubes, stew with fat until tender.

Quick-frozen peas are placed in boiling salted water, brought to a boil and boiled for 3-5 minutes, canned green peas are heated in a decoction and thrown into a colander.

The stewed carrots are combined with ready-made green peas, milk sauce, salt is added, mixed, brought to a boil.

On vacation, they are poured with fat. The dish can be served with croutons 50 g per serving, respectively increasing the yield of the dish.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.

Green peas and carrots .... mmm ... the dish turns out to be a little sweet,

at the same time spicy and very fragrant.

Milk sauce makes the dish surprisingly tender.

Ease of preparation is an important factor.

Worth a try!!!

Carrots with green peas: ingredients

3 avg. carrots; 200 g green peas (frozen);

1 onion; 50 g cream. butter (required for the sauce);

1 st. (about 200 ml) milk; 1 tablespoon flour;

1 table. lies. Sahara. Salt, also oil for frying/stewing

Carrots with green peas in milk sauce: recipe

1. Onions, carrots cut into neat small cubes.

2. Pour oil into a preheated pan.

Put our onion-carrots in it along with frozen peas. I do on the 3rd bar out of nine.

3. Then add a spoonful of sugar (necessary for caramelization).

Close everything with a lid and simmer for about 20 minutes (until the vegetables are soft). You can, of course, fry all the vegetables for 4 minutes, but I prefer to stew

4. Melt the cream in another saucepan. butter.

Add a table to it. a spoonful of flour (this time, alas, there was no flour at home, so I added semolina, it turned out to be a liquid sauce).

5. Then add warm, preliminary. warmed milk and, stirring, cook the sauce until thick (low fire).