One of the most “tolerant” side dishes both to other foods and to your figure is stewed carrots. It is not for nothing that this vegetable, fried or stewed, is included in most first and second courses. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in many different ways, with a lot of other additions and with a variety of sauces.
Stewed carrots - basic cooking principles
The carrots are peeled, washed well and cut into rings, cubes, bars or coarsely grated.
Stew carrots in a frying pan, cauldron or slow cooker. The chopped vegetable is placed in a heated cauldron, a little drinking water or broth is added, covered with a lid and simmered for about half an hour. In general, the cooking time depends on how finely the carrots are chopped.
As an addition, onions, apples, green peas and other vegetables are added to carrots. Stewed carrots are prepared with poultry or lean pork and beef.
Carrots will turn out very tender if you stew them in sour cream, milk or cream.
Stewed carrots with onions - classic recipe
This cooking option is the original one. It is the basis for more advanced options.
Ingredients:
Preparation:
Chop the onion into cubes and grate or cut the carrots into cubes.
Pour oil into the bottom of the pan and fry the vegetables. Salt, add sugar.
When the vegetables become soft, add tomato paste and simmer for 10 minutes.
The dish can be served with a side dish, meat or fish.
Favorite combination: onions and carrots
Frying is attractive in itself, so children often steal it from the frying pan right during the cooking process. You can simply cook it in larger quantities as a side dish and season it a little extra. The only thing is that many people grate it, but for stewing it is more suitable when cut into cubes or strips. Otherwise, the process is almost identical: a large onion is cut into squares and simmered in sunflower oil until transparent. At this point, the onions are sprinkled with two tablespoons of sugar for caramelization and stirred vigorously. When the mass in the frying pan begins to thicken, so that the stewed carrots and onions become more spicy and acquire a dark shade, a quarter cup of soy sauce is poured into it at this stage. Next, a kilogram of chopped carrots is added, and the dish is stewed under the lid for about a third of an hour. Finally, it is seasoned with salt and seasonings, after which it is served with meat or fish.
Carrots stewed in sour cream
You can quickly and deliciously prepare an appetizing side dish from carrots. To do this, vegetables are stewed with sour cream and butter; they turn out very tender and soft.
Composition of ingredients
For the dish you need to take:
You can choose any sour cream, but it is best to use a high-fat dairy product.
Step-by-step cooking process
The cooking process includes several stages:
What to cook from carrots? It can be stewed in sour cream. When the mixture boils, you can add sour cream to it and cook for another 3-4 minutes over low heat, stirring frequently.
Carrot marinade - useful tips and tricks
• Carrot dishes turn out tastier if granulated sugar is added to them along with salt. But don’t overdo it; after all, the marinade is not an appetizer for a sweet table.
• Did you miscalculate the amount of ingredients and ended up with too much marinade? Add a little vinegar, boil for 5 minutes and roll the excess into a sterile jar. Or you can do it even simpler - put the snack in bags or plastic containers, close it tightly and put it in the freezer. And you will always have a ready-made dish at hand, which you just need to heat up.
• Marinade is not only a wonderful appetizer, but also an excellent filling for pies. If the dish already contains fish, then you don’t need to add anything. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.
• Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only intensifies over time. Therefore, these ingredients need to be added in small quantities, and after cooking it is better to remove them from the dish. This is especially true for winter preparations.
Description
The queen of vitamin A is in the diet!
Everyone knows about the usefulness of carrots in everyday nutrition, because the bright orange vegetable contains a lot of valuable microelements and vitamins. Most of all, it contains carotene, which is a prototype of vitamin A. Carrots are also useful for improving blood counts - it is recommended for those suffering from anemia. Therefore, for the growing body of children, it is very important to introduce it in moderation, but regularly in the menu.
Raw carrots in juices and salads
The best form in which carrots can be given to a child is raw. Moreover, according to some practitioners, it is better to give it whole, so that the child can chew it. This way, it preserves all the valuable substances, which partially evaporate when rubbed. In order for carotene to be better absorbed, carrots should be thermally treated with fat-containing products to extract it. Otherwise, its absorption will not exceed 5%.
Since vitamin A requires fat to be absorbed (it is a fat-soluble vitamin), carrot salads should be given with fat-containing substances. These include regular vegetable oils (sunflower or nut, hemp or olive), cream or sour cream.
It is very good to give your child a glass of freshly squeezed carrot juice, adding a spoonful of cream and a little honey. This will make an excellent multivitamin cocktail. It can even cure thrush in a baby's mouth. To make the fresh juice more original, it can be prepared from a combination of various fruits and vegetables: for example, carrots, pumpkin, apples, be sure to add a little sour cream or olive oil, sugar or, better yet, honey.
Main courses with orange beauty
For little ones, carrots should be chopped in a blender and served mixed with small amounts of vegetable oils or dairy products. For older children, it is enough to grate it and mix it with your favorite ingredients, which include fat-containing products of animal origin (this can be meat or finely chopped bacon). Carrot salads are a great start to breakfast or dessert. You can add fruits, vegetables, nuts, and seeds to grated carrots.
The original and beloved Korean carrots are a good addition to the chop. What’s especially good about it is that hot vegetable oil extracts valuable substances from carrots, garlic and spices and, blending them, provides an excellent vitamin and mineral complex for a young body.
Carrots make good dietary cutlets. And zrazy - carrots with boiled eggs go well with minced beef. And for a change, you can prepare an omelet with carrots for your child’s breakfast, finely grating them and simmering them a little. A good option for breakfast is cottage cheese casserole with carrots.
But they also make a casserole from the carrots themselves, lightly simmering them in milk and then mixing them with eggs and flour. They will be very useful for children who have stomach problems. Cheesecakes with carrots are great for all babies over a year old. Starting from the second year of life, the baby can eat a salad of carrots, nuts, garlic, seasoned with sour cream.
Carrot-zucchini mousse is an excellent solution for a baby. To do this, you need to simmer finely chopped zucchini and carrots together, and then beat them with a blender.
Sweets with carrots
Carrots are also good in rolls and various baked goods (see carrot roll). To do this, finely grated carrots are either introduced into the dough itself during the kneading process, or sprinkled on a layer of dough, then wrapping it. If mom doesn’t have time to prepare the dough, pudding will come to the rescue, which is made from bread, grated carrots and apples.
Another option for baking with carrots is a slow cooker. You can easily bake a carrot cake in it in a matter of minutes, using biscuit dough as the dough base. The second option is carrot cake, which comes out especially tender in the slow cooker. If you have a lot of carrots, you can try making carrot jam. To do this you will need some lemons, vanilla and sugar.
Cooking rice with carrots
First you need to prepare the products. To do this, rinse the rice several times and place in a sieve. Peel the onions and carrots. Peel the ginger root and grate it on a fine grater.
Next, take a deep saucepan and pour a little oil into it. Fry the cumin seeds, ginger, cardamom, and cloves until they crackle. Then add cinnamon and pepper there too. Next, pour in the young, dried rice. Salt the ingredients, add water so that it covers the cereal by one finger on top.
Next, close the lid of the saucepan and bring the dish to a boil. Reduce heat and simmer until liquid evaporates. Take a frying pan, fry the grated carrots and chopped onion until golden. Add roasted peanuts. Mix the ingredients and heat for about a minute. Then mix vegetables and peanuts with rice. Serve the dish with chopped cilantro.
Dietary carrot cutlets
Recipes for carrot cutlets were popular back in the Soviet years. But most often they used boiled carrots, which is not entirely good - double heat treatment destroyed almost all the beneficial substances and made the dish bland. We will use fresh carrots, and in order for them to bake well, we will chop them in a blender or grate them on the finest grater.
Add eggs and semolina to the chopped carrots and mix well. You can make the cutlets sweet by adding sweetener, cinnamon and vanillin to the minced meat. You don’t like synthetic sweeteners - just lightly drizzle the prepared cutlets with honey or jam. If you are not a fan of sweets, try adding garlic, red pepper, salt and nutmeg - the aroma and taste will be fantastic.
Leave the carrot mixture for 20-30 minutes so that the semolina is properly soaked and swollen. Then heat the frying pan and place the cutlets on it. Cook covered for 2-3 minutes on each side. You can also make these cutlets in the oven, slow cooker or double boiler - each method is convenient and good in its own way. If you fry them in oil, do not forget to adjust the KBJU.
Stewed carrots with white beans
This dish will be especially in demand during Lent. Stewed carrots with beans is a very satisfying dish, rich in protein. Beans can be used either white or red. There is no fundamental difference.
How to cook stewed carrots and beans step by step:
To quickly cook beans, you need to pre-soak them in cold water. Preferably for 12 hours. It is even more advisable to change the water 3-4 times during soaking.
Drain the water and add boiling water until the beans are completely covered. Add half a teaspoon of salt and cook for one and a half hours. A slow cooker or pressure cooker is ideal for cooking.
Peel the carrots and cut into cubes. Heat vegetable oil in a thick-bottomed frying pan and add chopped carrots. You shouldn’t grate it, the dish won’t turn out the same. Fry the carrots over medium heat for 5 minutes.
Peel and cut the onion into small cubes. Fry with carrots for 10 minutes.
Drain the water from the boiled beans and add them to the vegetables. Add salt, pepper, tomato paste and spices. Stir, pour 150 ml of water. Close the lid and simmer for 15 minutes. A couple of minutes before it’s ready, you can add chopped herbs and garlic.
What do the Germans offer?
They, too, cannot do without such a magnificent side dish, although they prepare it differently. About six medium carrots are chopped, poured with half a glass of broth, salted and sweetened with sugar. To prevent stewed carrots from “spreading,” in Germany, 0.5 teaspoon of vinegar is poured into the pan, after which it is simmered over low heat for about half an hour. About five minutes before the end of the process, put a teaspoon of butter into the carrots and add a large spoonful of white breadcrumbs. Naturally, everything is mixed and covered again. The result is a worthy alternative to sauerkraut for sausages!
Spicy carrots in mustard oil
Housewives can prepare carrots quickly and tasty as another option for a savory snack. In this case, the vegetables are not rubbed, but cut into cubes. The treat has a very interesting – sweet-salty, spicy, hot taste.
Composition of ingredients
For the dish you need to take:
An appetizer with this recipe keeps well in a cool place for a couple of months. To do this, you just need to choose suitable containers with lids. For example, you can take 2 0.75 liter jars, rinse them with soda, and then sterilize them over steam for 10-12 minutes.
Stewed carrots with chicken liver
Chicken liver is more tender and cooks faster. But it can be replaced with beef or pork liver by adjusting the cooking time.
How to make easy homemade liver gravy:
Peel the carrots and grate on a coarse grater. Peel the onion and cut into small cubes.
Heat vegetable oil in a cast iron frying pan and fry the onions and carrots for 5 minutes over medium heat.
Wash the cooled liver, remove films and ducts, cut into pieces. Add to the fried vegetables and fry for another 10 minutes.
Mix sour cream, spices, tomato paste with hot water and pour over the liver. Simmer covered for 7 minutes after boiling. Sprinkle the finished dish with fresh herbs.
The ideal side dish is boiled potatoes.
Stewed carrots with prunes and honey
The ingredients are for 7 servings.
Rinse the prunes and raisins thoroughly and soak in boiling water half an hour before cooking.
Peel the carrots and cut into cubes with a side of 5 millimeters. Can be cut into strips or circles.
Pour oil into a thick-bottomed pan and fry the carrots over high heat for 10 minutes. You need to stir constantly.
Add prunes, raisins, cinnamon and honey, stir. Add pepper and salt, add water until it just covers the ingredients.
As soon as the carrots boil, cover the pan with a lid and simmer for an hour.
Pour in the lemon juice, add a little gas and cook with the lid open for another 15 minutes.
Serve warm.
Preparing the “right” side dish
As already mentioned, carrots are such a popular vegetable that they are used to prepare all kinds of dishes. In cooking, you can even find carrot desserts: puddings, casseroles, pies, and muffins. The vegetable is enriched with vitamins.
Stewed, boiled, or fried carrots are in perfect harmony with other vegetables, meat products, smoked meats, fish fillets and even sweets. We invite you to take note of a simple recipe for preparing a delicious side dish. We only need three ingredients - cauliflower, salad onions and carrots.
Ingredients:
- cauliflower – 800 g;
- salt, seasonings;
- refined vegetable oil;
- Russian cheese – 100 g;
- sour cream – 100 ml;
- red onions - two heads;
- carrots - one or two root vegetables.
Preparation:
- Cauliflower can be taken either fresh or frozen. If you have a frozen product, you do not need to defrost it before cooking.
- Let's immediately prepare everything we need to prepare this dish.
- If necessary, separate the cauliflower into inflorescences. Fresh vegetables must also be thoroughly rinsed to remove all uninvited “guests”.
- Boil some water, add some salt and add the cauliflower florets. Boil for 10 minutes.
- Transfer the blanched vegetable to a colander and cool.
- Chop the peeled red onions into thin half rings. There is no need to sauté the vegetable.
- Grate carrot roots on a medium grater.
- Lightly grease the refractory pan, bottom and sides with refined vegetable oil. For convenience, use a silicone pastry brush.
- Place cauliflower inflorescences in a dense layer on the bottom.
- Top the cabbage layer with chopped onion.
- Finally, add the grated carrots.
- On a grater with medium or large perforation, three Russian cheeses.
- Combine the cheese mass with sour cream and stir well. Fermented milk product can be used at any fat content.
- Let's also add some spices to the sauce.
- Top our vegetable dish with sour cream and cheese sauce.
- Place in the oven for half an hour. Set the temperature at 180°. The vegetables will be well baked, and the top of the treat will take on a golden hue.
- All that remains is to sprinkle the casserole with fresh or frozen herbs before eating.
