What can you cook from carrots and onions. What to cook from carrots? How to cook carrots for the winter? How to cook carrot cutlets? Korean carrots with pig ears
Carrots stewed with rice and prunes
Ingredients for 5 servings: 300 g chopped carrots, 50 g chopped root
parsley, 150 g dried prunes and 400 ml water, 50 g margarine, 125 g rice, 30
g sugar, salt to taste, 150 g sour cream.
Peel the prepared carrots and parsley root, rinse and cut into small pieces
cubes, lightly fry. We wash the prunes, fill them with boiled water,
add sugar, cook until softened and remove from the broth. In a decoction of
prunes, add fried vegetables and raw, sorted and washed rice, lightly
mix everything, add salt, cover and simmer. Season the prepared vegetables
sugar, place on a plate or dish, garnish with boiled prunes, separately
serve sour cream.
Carrot casserole with cottage cheese
Products for 5 servings: 1000 g (1 kg) carrot mass, 300 g cottage cheese, 30 g
sugar, 30 g margarine, 30 g ground crackers, 30 g sour cream, 30 g butter
butter, parsley, 200 g sour cream.
Mix the carrot mass, prepared as for carrot cutlets, with
mashed cottage cheese and sugar. Place the mixture in a frying pan greased with margarine and
sprinkled with ground breadcrumbs, level the surface, apply a pattern with a spoon,
brush with sour cream and bake. Cut the finished casserole into portions and pour over
melted butter, sprinkle with chopped herbs, serve separately
sour cream.
Carrot casserole
Products:
1 - 1.2 kg of carrots, 2 raw eggs, 50-100 g of butter or margarine, 200 g of sour cream, sugar and salt to taste.
Wash the carrots well with a brush, put the whole carrots in a saucepan, add hot water, boil once, drain in a colander and remove the skin. Cut the peeled carrots into pieces or grate them on a coarse grater, pour in hot water until it barely covers, add half the oil and simmer under the lid until soft, stirring so as not to burn. Then finely chop the carrots, add the eggs, the rest of the melted butter, sour cream, salt and sugar to taste, stir everything. Place in a saucepan or greased frying pan, spread sour cream on top and place in a hot oven for baking (30 minutes before serving).
Fish appetizer
1kg fish
3 large onions
3 large carrots
1 glass of milk
1 jar of mayonnaise
salt, pepper to taste
Boil the fish in salted water, separate from the bones. Place in a bowl. While the fish is boiling and cooling, chop the onion and grate the carrots, fry in vegetable oil until a good golden color and simmer a little under the lid without water (watch to not burnt).Then pour in 1 glass of milk; when it boils, add mayonnaise, salt, season and bring to a boil. Pour everything hot into the fish, cool and put in the refrigerator for 12 hours (at least). Can be used as a second dish.
Carrot caviar
Products:
1 kg of carrots, 1 kg of fresh tomatoes or 1/2-3/4 cup of tomato paste, 1 kg of onions, 3/4 cup of vegetable oil, bay leaf, salt and ground pepper to taste.
Description:
Wash the ripe tomatoes, dry them, chop them finely, put them in a saucepan with a small amount of vegetable oil and simmer until a mass of creamy consistency forms; put finely chopped onions in it, pour in vegetable oil and put the pan on high heat until the mixture boils, and then simmer it over low heat while stirring until the excess liquid from the tomatoes evaporates and the onions become soft. Place washed, unpeeled carrots in boiling water and quickly cook in a tightly sealed container to preserve color and carotene. Moreover, the less water there is, the more nutrients will be preserved (vegetables should be covered with water no more than 1.5 cm). Carrots can also be steamed. Peel the cooled carrots and pass through a meat grinder along with the tomato and onion mixture. Add salt and pepper, mix well and simmer everything together with bay leaves (3 pieces) in a heated oven or on the stove over low heat, stirring constantly. Place the cooled caviar in a clean, preheated jar, cover with foil and a plastic lid. When there are no fresh tomatoes, they can be replaced with tomato paste. To do this, dilute the required amount of tomato paste with water to a creamy consistency, combine with finely chopped onion, pour in vegetable oil, and otherwise do everything as described above. If you put 3/4 cup of tomato paste in the caviar, it will be more spicy.
Since I love carrots in any form, I tried all the recipes, I like them 04/02/2003 21:23:19,
As you know, carrots are a very healthy root vegetable. The traditional carrot we are used to is orange, but there are also purple and white varieties. Carrots contain a lot of vitamin A and are part of many diets, although the way they are cooked can greatly reduce their nutritional content. We are accustomed to the fact that carrots are one of the ingredients of various first and vegetable dishes, but you can see that carrots can be an excellent independent side dish for meat or fish. To prepare carrot dishes, you can choose large or small carrots, fresh carrots from the garden or the previous harvest. I offer you several ways to prepare carrots that will help preserve their natural sweetness and flavor. You can choose your own option for preparing carrots depending on your food preferences.
A quick note: the amount of carrots listed in the description is not the exact amount for the recipe. The main purpose is to show you cooking options. Take the right amount of carrots for your specific case.
The first step is preparing the carrots.
Before cooking, carrots need to be prepared. Here are some recommendations:
Small carrots do not need to be peeled or cut. Cook it whole, after rubbing it well with a hard pastry brush or dishwashing sponge. You need to wash carrots with cold water.
Large carrots can also not be peeled, but wiped with a sponge. But if these are carrots from last season and they already have very pronounced skin, then it is better to peel them. To do this, it is best to use a special knife for peeling vegetables. And don't forget that essential nitrates and pesticides accumulate in the skin, so that's another reason to peel your carrots.
Cut clean carrots into circles, slices or grate, depending on the recipe.
Method 1 – blanched carrots.
Cut the carrots according to your wishes, for example into oval slices up to 5 mm thick, cutting them diagonally.
Place carrots in a saucepan of cold water and bring to a boil. The water should slightly cover the carrots. Cook for 5-6 minutes. If the carrots are cut into large pieces or whole, cook a little longer - 10-12 minutes.
Drain and use carrots as directed later in your recipe.
Method 2 – steamed carrots.
Steaming is a great way to cook any root vegetables. Steamed carrots retain the most vitamins and nutrients. For steaming, it is better to use young carrots.
Wash the carrots, cut off the ends, if necessary, cut into quarters.
Prepare a saucepan and steamer basket or use a steamer. Pour in the required amount of water. If you use a basket, the water should not touch the bottom.
Bring the water to a boil, add the carrots and cover with a lid. Cook until the carrots are soft. This will take approximately 10-15 minutes, depending on the size of the carrots. After about 8 minutes of cooking, check the carrots regularly to ensure they are not overcooked.
Serve the carrots hot. You can top it with your favorite sauce, cream or sour cream.
Method 3 – boiled carrots.
Boiling carrots is the most suitable way to prepare already ripe root vegetables. You can add chicken or vegetable broth to add flavor.
Peel and chop the carrots. Place in a saucepan and fill with water or broth 1-2 cm above the carrots. Add salt if necessary.
Bring the carrots to a boil, cover and cook over medium heat until tender. This will take approximately 10-15 minutes. The carrots should not become completely soft and fall apart.
Ready boiled carrots can be sprinkled with fresh herbs or finely chopped green onions.
Method 4 – carrots in the microwave.
Place 400g peeled and chopped carrots in a microwave-safe bowl. Add 2 tablespoons of water, cover with a lid. Cook the carrots until slightly soft and still have a little crunch. Depending on the power of the microwave and the size of the carrots, the approximate cooking time is as follows:
Thin slices are cooked for 6-9 minutes.
Cook carrots, cut into strips, for 5-7 minutes.
Cook whole small carrots for 7-9 minutes.
Method 5 – stewed carrots.
Preheat the oven to 140 degrees.
Prepare the carrots, cut them into strips or circles. Place the carrots in an oven safe dish. For 400g carrots, add 1/3 cup chopped onion or shallot, 2 teaspoons grated orange zest, 1 cup orange juice, 1/3 cup olive oil. Add pepper and salt to taste. You can also add a few sprigs of thyme.
Place the pan on the stove and bring to a boil. Then cover with a lid. If you don't have a suitable lid, cover the dish tightly with baking foil.
Place the carrots in the oven and bake for about an hour and a half until soft.
Remove the dish from the oven and serve the carrots hot, sprinkled with fresh parsley.
Method 6 – glazed carrots.
Medium-sized young carrots are best suited for this method.
First, steam the carrots for 5-8 minutes.
Melt 25g butter in a frying pan, add half a cup of brown sugar and 2 tablespoons of orange juice. When the sugar has melted, add the carrots and cook for 1 minute, then remove from the heat.
Serve the glazed carrots warm with finely chopped parsley or chopped nuts.
Method 7 – fried and baked carrots.
Cut the carrots lengthwise in half or into quarters. Melt the butter in a frying pan and quickly fry the carrots on all sides over high heat.
Place the carrots on a baking sheet lined with baking paper and place in an oven preheated to 200 degrees for 20-40 minutes, depending on the size of the carrots. The carrots should be soft and caramelized. It is advisable to turn the carrots several times during cooking.
These carrots can be served with other fried vegetables, such as zucchini.
Method 8 – fried carrots.
Cut the carrots into thin strips. You can use a special grater. Pour some vegetable oil into a hot frying pan.
Roast the carrots until they are softened but still crisp.
Remove from heat and serve hot, sprinkled with fresh mint.
Method 9 – carrots with raisins.
Cut the carrots into small pieces or circles. Fry in melted butter.
Sprinkle a little flour and add water just to cover the carrots. If desired, add a spoonful of cognac.
Cover the pan with a lid and cook over low heat for 15 minutes.
Add a handful of raisins and continue cooking until the carrots are soft.
Method 10 – BBQ Carrots.
Cut the carrots lengthwise into 4-6 pieces. Melt some butter and use a brush to coat the carrots with butter.
Place a grill rack on the stove and place the carrots on it. Cook until it caramelizes.
Method 11 – carrot puree.
Cut the carrots into slices and boil in salted water until softened. You can add a little granulated sugar.
Drain the cooked carrots, reserving some for later use.
Rub the carrots through a sieve or grind in a blender. If the puree is too thick, add a little drained water.
Add a spoonful of butter and mix well. You can also add a few tablespoons of cream.
Carrot puree is the perfect side dish for grilled meats and vegetables.
Method 12 – carrot soup.
There are many carrot soup recipes, some simple, others more complex. Here's one option.
Grate 4 carrots.
In a small amount of butter or vegetable oil, fry finely chopped onion with a small piece of grated ginger. Squeeze 2-3 cloves of garlic and fry them too.
Add grated carrots to the onion and simmer for 10 minutes over medium heat, stirring occasionally.
Add 1 liter of vegetable or chicken broth and simmer for 30 minutes.
If you want a puree soup, puree the carrot mixture in a blender. You can add a little cream. Serve sprinkled with parsley.
Method 13 – carrots with turnips or rutabaga.
The natural sweetness of carrots pairs perfectly with the flavor of turnips or rutabaga.
Wash the carrots. If the carrots are not young, peel them. Cut the carrots into thin slices. Also chop turnips or rutabaga.
Place the vegetables in boiling water or broth and cook until they are soft enough to puree.
Drain and mash the vegetables with a fork, discarding any liquid as needed.
Add ground black pepper and a knob of butter, serve hot as a side dish for meat.
Method 14 – sweets with carrots.
Carrots' natural sweetness makes them an ideal ingredient for many sweet dishes. You can prepare, for example, carrot halva, carrot cake or pie, carrot donuts.
Tip 15 – carrot juice.
And, of course, let’s not forget about the simplest and most vitamin-packed option for preparing carrots – carrot juice. It is best to use young, juicy carrots for this. The ideal option is to mix carrot and apple juice.
Finally, a few tips.
When choosing carrots, choose vegetables that are brightly colored and not wrinkled or too crooked.
The liquid used to cook carrots absorbs their sweetness. Therefore, try to use as little liquid as possible.
Carrots go especially well with foods such as onions, apples, oranges, raisins, cumin, mint and parsley.
Do not store carrots near apples, pears or potatoes. Their proximity can make carrots bitter.
Several recipes for carrot dishes.
Carrots of varying degrees of maturity are suitable for different dishes. It is easier and more correct to stew young small carrots in a small amount of water with the addition of butter and spices. You can cook carrots without any spices at all, but with a spoonful of honey. These carrots are quickly steamed, but remain juicy and do not lose vitamins. Large root vegetables are suitable for salads, baking fillings, soups, casseroles and purees (for example, mashed potatoes with the addition of boiled carrots). Fresh carrots are 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 104 recipes in the "Carrot Recipes" section
Carrot meatballs with semolina
Meatballs can be cooked without meat. We offer a proven recipe for carrot meatballs, which can be served for breakfast as a main dish, and for lunch as a side dish. Minced vegetables are prepared from grated raw carrots with the addition of eggs and semolina. To vegetable...
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 prepare cutlets from your favorite and sometimes unusual ingredients. For example, there are recipes for cutlets made from beets, carrots...
It’s a rare everyday dish on the family menu that doesn’t include carrots. This vegetable has long become commonplace and boring for us. But it can surprise even the most experienced chefs.
Dishes that you never thought of preparing from carrots will help you verify this.
Striped Joy
We usually put fried vegetables in soups. Although there is a more interesting use for the recipe for fried carrots and onions. Grate large carrots, cut 2 onions and 250 g of champignons into cubes. Fry them separately and salt to taste. Boil 2 medium potatoes and grate them on a coarse grater. We also need 4 boiled eggs, which need to be grated. Cover a deep bowl with film and lay out the ingredients in layers in this order: carrots, mushrooms, potatoes. Repeat layers 2-3 times, brushing with sour cream or sour cream and mayonnaise sauce. When the salad is soaked, you can turn it over onto a dish, put a layer of grated eggs on top and treat it to your family. This salad can also be made into portions using small round molds, in which case there will be fewer layers, one for each ingredient.
Orange crunch
Spicy baked carrots will reveal a new side to a familiar root vegetable. Using a vegetable cutter, remove the top layer from 3-4 carrots and cut into thick, long strips. Fill them in a baking dish with a mixture of 2 tbsp. l. vegetable and 2 tbsp. l. butter, mix well. Place the carrots in the oven at 200°C for 20 minutes. At this time, knead 1 tsp in a mortar. coriander seeds, ground cardamom, cumin, sweet paprika, ½ tsp. cinnamon and 6-8 black peppercorns. Sprinkle carrots with this mixture, shake and bake until done. It can be served as an intriguing appetizer or an interesting side dish.
Sending for the holidays
Have you ever cooked canned carrots? If not, it's time to try. Peel 2 carrots, immerse them in boiling salted water for 5 minutes, then cool and chop into thick slices. Bring 1 liter of water to a boil, dissolve 90 g of sugar, 50 g of salt and 1 tbsp. l. vinegar essence - the marinade for carrots is ready. Place carrot slices in a clean liter jar, pour hot marinade and set to sterilize for about 20 minutes. Now you can roll up the jar and wrap it in a warm blanket until it cools completely. Crispy pickled carrots are a great addition to New Year's vinaigrette or meat dishes.
Riddle in a jar
An original preparation for the winter will be a recipe for carrot jam. We will need 1 kg of carrots and lemons with thin peel. Place the whole citruses in boiling water and cook for 5 minutes. Then we cut them with the peel, select all the seeds and pass them through a meat grinder. Grind raw carrots in the same way. Combine the ingredients in a thick-walled saucepan, add 2 kg of sugar and cook over medium heat for 40 minutes. Do not forget to stir the boiling mass, and at the very end add a pinch of vanillin. All that remains is to put the jam into jars and roll up. You can arrange a family competition to see who can be the first to guess what this delicacy is made of.
Heart cutlets
Carrot cutlets can also surprise you if you prepare them with imagination. Soak 100 g of chickpeas in water overnight, cook until tender in salted water, let cool and pass through a meat grinder. Fry the chopped onion until transparent, add 400 g of grated carrots and simmer for 5 minutes. Add chickpea puree, raw egg, 50 ml of potato juice, 100 g of semolina and knead into a homogeneous mass. Now we make thick flat cakes, put a slice of butter in the center of each, and form cutlets. Roll them in ground breadcrumbs and fry them in oil until golden brown. Such cutlets will delight even those who cannot live without meat.
Sun beam
Another interesting culinary transformation is a recipe for carrot casserole. Grind 400 g of medium-fat cottage cheese with 3 eggs, 100 g of sugar and a pinch of vanillin. Add 5 tbsp. l. semolina, 4 tbsp. l. sour cream, soda on the tip of a knife. Beat the mixture with a mixer and leave to swell for 10 minutes. Then you can mix in 300 g of grated raw carrots, a large handful of light raisins and 1 tsp. poppy Grease a baking dish with butter, sprinkle with semolina, pour out the dough and level it out. After greasing it with sour cream, put it in the oven for 30 minutes at 200 °C. An elegant casserole will lift your spirits on a gloomy November day.
Candy for diet
The recipe for carrot rafaello will be a real surprise for your loved ones. Peel 3-4 carrots from the top layer and grate them on a fine grater. Fill them with 200 g of cane sugar, pour in 1 tsp. lemon juice and mix well. Place the mixture in a dry, heated frying pan and, stirring frequently with a spatula, simmer over low heat until all the liquid has evaporated. At the end, add 300 g of coconut flakes and knead the mass. We make neat balls the size of a walnut, roll them in coconut flakes and put them in the refrigerator for a couple of hours. Even those who are on a diet can afford such original sweets.
Stewed carrots as a side dish are a tasty, original and incredibly healthy dish.
Unfortunately, it is not as popular as, for example, potatoes.
Many people don’t even suspect that carrots can be used to make an easy and tasty side dish.
This article contains the best recipes for making stewed carrots.
This vegetable is mainly added to other dishes to enhance the taste. We will learn how to prepare an independent dish from carrots.
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 a complement, add onions, apples, green peas to carrots and other vegetables. 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.
Recipe 1. Stewed carrots and onions
Ingredients
250 g onions;
freshly ground pepper;
500 g carrots;
80 g butter;
150 g tomatoes;
5 g turmeric;
green onions - a bunch;
5 g ground coriander.
Cooking method
1. Cut the peeled and washed onion into half rings. Melt the butter in a saucepan. Place onion half rings in it and fry until golden brown.
2. Peel and wash the carrots well. Cut it into fairly large pieces.
3. Add the carrots to the fried onions and continue frying for another seven minutes. Then pour in drinking water so that it lightly covers the vegetables. Simmer covered for half an hour.
4. Rinse the onion greens, dry lightly 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 tomato puree. Transfer the tomato to the carrots. Salt, season with spices and stir. After a minute, turn off the heat, add finely chopped green onions, cover with a lid and leave for a few minutes. When serving, garnish with parsley leaves.
Recipe 2. Stewed carrots with apples
Ingredients
large carrots – 7 pcs.;
finely ground salt;
60 g butter;
80 g granulated sugar.
Cooking method
1. Peel the apples and carrots. Wash the carrots and cut into small cubes. Remove cores from apples and finely chop.
2. Melt the butter in a frying pan. Place carrots in it and fry over medium heat for 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 simmering for another 15 minutes. If there is not enough liquid in the pan, add water. Remove from heat, transfer to plates and serve as a separate dish.
Recipe 3. Stewed carrots with green peas
Ingredients
400 g carrots;
finely ground salt;
200 g frozen green peas;
vegetable oil;
250 ml milk;
50 g butter;
Cooking method
1. Peel, wash and cut the carrots into small pieces. Heat vegetable oil in a frying pan and add carrots. Fry the vegetable for five minutes.
2. Then add green peas to the carrots and continue frying for another three minutes.
3. Place the saucepan on the fire, melt the butter in it and fry the flour. Pour in the heated milk in a thin stream, stirring continuously. Reduce heat to low and cook until thickened. Salt the sauce. Constantly monitor so that lumps do not form.
4. Place fried vegetables in a thick sauce and stir. Keep on fire for about three minutes, then remove from heat and cool slightly. Serve sprinkled with finely chopped herbs.
Recipe 4. Stewed carrots in sour cream
Ingredients
kg carrots;
spices;
glasses of sour cream;
extra salt;
a bunch of parsley.
Cooking method
1. First of all, you need to prepare the carrots. Peel the vegetable and rinse well. Cut the carrots into thin slices.
2. Heat a frying pan with oil and place chopped carrots in 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, dry it slightly and finely chop it.
4. As soon as the carrots become soft, pour in sour cream, salt, pepper and add chopped parsley. Simmer the carrots in sour cream for another five minutes. Place the stewed carrots on plates and serve as a separate 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 place on low heat. Once the oil is hot, add the carrots and lightly fry. Then add chopped tomatoes, stir 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 it boils, reduce the heat to low. 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 circles five millimeters thick. Place the carrots in a thick-walled pan, pour in the milk. It should cover the carrot halfway, since during the stewing process the vegetable will give a sufficient amount of juice.
2. Sprinkle carrots with sugar and salt. Add a little citric acid and butter. Cover the pan with a lid and simmer the vegetable, stirring occasionally, until soft.
3. Heat a frying pan and fry the flour in it until golden brown. Dilute the sour cream with a small amount of water, add the fried flour and mix well to obtain a homogeneous mixture without lumps. It's better to do this using a blender.
4. Pour the resulting sauce over the carrots, mix carefully and simmer for about five more 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 finely chop. Place a thick-bottomed frying pan on the stove, pour in olive oil and heat. Place 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. Place the chopped pepper into the frying pan with the onions. Add olive oil and continue to simmer.
3. Peel the carrots and chop them into thin strips. Transfer the carrots to the onions and peppers, stir and simmer, covering with a lid.
4. Grate the washed tomatoes. You should get fresh tomato mass.
5. Salt the stewed carrots with vegetables, sprinkle with granulated sugar and curry. Mix. Add tomato mass and mix again. Simmer for about five minutes under the lid.
6. Wash the greens, dry and finely chop. Before finishing cooking, sprinkle the carrots with herbs, stir and 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 glass 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 it into medium cubes.
2. Rinse the rice several times. Rinse the prunes and add hot boiled water. Steam dried fruits for half an hour. Drain the liquid; if there are pits, remove them. Dry the prunes and cut into four parts.
3. Turn on the “Frying” program on the multicooker. Melt the butter in the unit's container. Add carrots and fry for a few minutes. Then add the washed rice cereal, add pieces of prunes and mix.
4. Set the program to “Rice”. Sprinkle the carrot-rice mixture with sugar and salt, pour in boiled water and stir. 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 pepper mixture;
onion – 140 g;
a quarter stick of butter;
meat broth - one and a half glasses.
Cooking method
1. Remove films and fat from the beef pulp. Place in a saucepan with water, add peppercorns, bay leaves and greenery branches. Boil the meat until soft. Then remove it from the broth and cool. Cut the meat into pieces and fry in butter. Strain the broth.
2. Peel the carrots, wash and cut them into small cubes. Place 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, add salt and pepper, stir and place in the oven for half an hour.
3. Before serving, sprinkle the dish with finely chopped parsley or dill.
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. Place 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 about 15 minutes. Remove the seeds from the steamed prunes, add them to the carrots, stir and simmer until the carrots are completely ready. Serve stewed carrots with sour cream.
Young carrots cook much faster than vegetables that have been 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 prepare the dish, take smooth, orange fruits without damage. It will be good if it has green tops, which means that the vegetable is fresh.