Stewed onions with carrots. How much to fry carrots How much to stew carrots in a pan

One of the most "tolerant" to other foods and to your figure side dishes is stewed carrots. No wonder this vegetable, fried or stewed, is included in most of the 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 under a variety of sauces.

Milk recipe

To begin with, you can try to cook this dish in this way: take a quarter of a kilogram of carrots, cut them into equal cubes or thin circles, pour half a glass of milk in a small saucepan. Pour salt (a little) and sugar into the container immediately; the amount depends on the type of carrot (it can be sweet and not very sweet), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. At the same time, a small slice of butter is laid. The container is closed with a lid and put on a small fire for about half an hour (until the stewed carrots become soft). Separately, flour and milk are whipped in a cup - a tablespoon each. When the dish is almost ready, pour the mixture into a saucepan. Simmer after adding no longer than a minute, only for the sauce to thicken. Try it - the side dish turns out great.

Favorite combination - onions and carrots

Frying is attractive in and of itself, which is why children often drag it out of the pan while cooking. You can simply cook more of it as a side dish and season a little extra. The only thing that many rub, and for stewing is more suitable cut in the form of cubes or straws. The rest of the process is almost identical: a large onion is cut into squares and allowed to become transparent in sunflower oil. At this point, the onion is sprinkled with two tablespoons full of sugar for caramelization and mixed intensively. When the mass in the pan begins to thicken, so that the stewed carrots with onions turn out to be 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 spices, and then served with meat or fish.

What do the Germans offer

They, too, cannot do without such a great side dish, although they prepare it differently. Six pieces of medium carrots are chopped, poured into half a glass of broth, salted and sweetened with sugar. To prevent stewed carrots from "creeping", in Germany, pour 0.5 teaspoon of vinegar into a saucepan, after which they simmer on minimal heat for about half an hour. About five minutes before the end of the process, a teaspoon of butter is placed in the carrots and a large spoonful of white breadcrumbs are added. Naturally, everything is mixed, covered with a lid again. The result is a worthy alternative to sauerkraut for sausages!

Honey carrot with prunes and raisins

By the way, maybe a dessert for children - they even agree to give up other sweets for the sake of it. Moreover, if the dish is designed for the younger generation of the family, you can rub the carrots - this way you get a more homogeneous mass. First, two large chopped root vegetables are fried for about four minutes, then two tablespoons of milk are poured into a saucepan. When it comes to half-readiness, about seven steamed and chopped prunes are poured, as well as a tablespoon of raisins washed and softened in the same way. At the same moment, a spoonful of natural honey is poured in, and the stewing continues until the main component is ready. It turns out sweet and tasty stewed carrots. The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case, it comes out very tasty, and even useful for growing organisms.

Carrots with apples

This is also a recipe, the embodiment of which can be offered to children. Or you can serve it as a side dish or instead of a salad. Cooking is elementary: a large root vegetable is finely crumbled, stewed in a quarter of a glass of water with the addition of a spoonful of butter. Shortly before readiness, stewed carrots are "enriched" with small apple slices and sugar; if it is to serve as a traditional side dish, salt is added. Juicy and tasty!

With sour cream

Preparing is still easy. Carrots (a large root vegetable) are randomly chopped, stewed in a couple of tablespoons of water until soft, after which 0.5 cups of fat sour cream is poured into the pan, and the dish is stewed until ready. Stewed carrots in sour cream are seasoned according to personal preference. In principle, you can do without spices at all, even without salt - a bright combination of carrot juice and sour cream flavor is quite self-sufficient.

So if you are in doubt about what to build as a side dish (or how to distract children from eating lollipops), feel free to take note of stewed carrot recipes.

Everyone knows that stewed vegetables are much healthier than boiled vegetables. Stewing in your own juice or in a small amount of water allows you to save more of the nutrients included in the composition. Stewed carrots, the recipes of which you will find on the website, has a pleasant specific aroma and taste, and the spices added during stewing will give the finished dish a piquant shade.

Stewed carrots (classic recipe)

Ingredients:

• Dried fruits - 250 g
• Sour cream - 2 tbsp. spoons
• Wheat flour - 2 tsp
• Carrots - 1 kg
• Vegetable oil - 2 tbsp. spoons.

Cooking method stewed carrots:

Peel and rinse carrots. Cut into slices or slices, transfer to a saucepan and pour cold water over so that the water covers the carrots up to half. Add 1 tbsp. a spoonful of vegetable oil. Simmer the carrots for 30 minutes with the lid closed.

Mix the flour with the remaining oil, season the carrots with the resulting mixture.

Stewed carrots can also be cooked with dried fruits. In this case, first boil the carrots until half cooked, combine with prepared and washed dried fruits, season with butter and flour (or sour cream) and simmer until tender.

Carrots stewed in milk

Ingredients:

• Salt to taste
• Sour cream - 100 g
• Granulated sugar - to taste
• Wheat flour - 1 tbsp. spoon
• Carrots - 1 kg
• Milk - 0.5 cups
• Butter - 1 tbsp. spoon
• Citric acid.

Cooking method carrots stewed in milk:

Peel the carrots, rinse under running water. Cut into circles about 5 mm thick. Place the carrots in a heavy-bottomed saucepan or deep skillet. Add milk to the carrots. Milk should not be visible on the surface of carrots, which, when stewed, produce a significant amount of juice.

Add a little sugar to the carrots (to taste), salt, add a little citric acid and butter. Close the saucepan or pan with a lid, simmer the carrots until soft for about half an hour, remembering to stir.

Heat a frying pan over a fire, add flour and fry until golden brown. Dissolve the sour cream in a little water, add the fried flour and stir everything quickly so that no lumps form. You can use a blender.

Pour the resulting sauce into the carrots, mix gently and simmer for about 5 minutes.

When serving, garnish with finely chopped and fried onions until golden brown.

Stewed carrot recipe with vegetables

Ingredients:

• Sour cream - 3 tbsp. spoons
• Hmeli-suneli seasoning - 2 tsp
• Wheat flour, premium grade - 2 tsp
• Carrots - 5-6 pcs.
• Vegetable oil
• Mayonnaise - 3 tbsp. spoons
• Bulb onions - 2 pcs.
• Dill greens - 0.5 bunch
• Water.

Cooking method stewed carrots with vegetables:

Peel the carrots, rinse well, cut into circles.

Heat the oil well in a deep frying pan, put the carrots there and fry them until the oil is golden brown. Add a little water and leave to simmer
To prepare the sauce, mix sour cream and mayonnaise in a deep bowl. Add flour and salt, seasoning for vegetables, and pepper. Mix all ingredients well, add water. The thickness of the sauce should be like a pancake.

When the water has evaporated from the carrots, fry it a little, pour over the prepared sauce. Leave the pan over the same heat until the sauce has boiled out by half.

Serve sprinkled with herbs.

The best chef Anvar Makhmudov - the best recipes

As a side dish, we have always cooked stewed onions with carrots and tomatoes, and in different forms. Incredibly easy cooking method, affordable food and less than an hour. An amazing feature of such a vegetable dish - depending on the thickness, it can be a side dish, main course, sauce and even tomato soup.

Simple and affordable vegetables: onions, fresh juicy carrots, a little tomato paste or natural tomato juice - stewed onions with carrots will be incomparable. According to this principle, we prepare sauce for and minced pork, as well as a favorite family fish dish that tastes like sprat in tomato sauce - with mashed potatoes.

Who doesn't know what a carrot is? We are so accustomed to beautiful orange root crops that we don’t even think that this is just the root of the Umbrella plant with an incomparably beautiful tops. Carrots grow all over the world, they say that even in Antarctica, in greenhouses, of course, and in space at the station. Cultivated carrots called table carrots are used in cooking, while feed carrots are used as animal feed.

Stewed onions with carrots and tomatoes are made from onions, one of the most popular vegetables in cooking. Raw onion is a rather caustic and "aromatic" plant, when heat treated, the smell and acrid taste disappears, and when properly fried, the onion becomes even sweet. I read somewhere that the spicier the onion, the more sweet substances it contains. When fried, the sugar appears to caramelize and give the fried onions that pleasant golden color.

Stewed onions with carrots are delicious thanks to the tomato. In cooking, fresh tomatoes or canned pulp, natural tomato juice or tomato paste are used. Pasta - used most often, and is a thickened mashed tomato pulp. The dry matter content of tomato paste can be up to 40%.

As a side dish, stewed onions with carrots go well with fried or stewed large pieces of meat. The advantage of this side dish is that it can be prepared in advance and reheated as needed. Also, for vegetarians, stewed onions with carrots and mashed potatoes are a great option for a good lunch.

Stewed onions with carrots. Step by step recipe

Ingredients (2 servings)

• Large carrots 2 pcs
• 3-4 onions
• Vegetable oil 3 tbsp. l.
• Tomato paste 2 tbsp l.
• Salt, black pepper, ground coriander, sugar Spices

1. The dish is best prepared from large and sweet-tasting carrots. Often, carrots come across, apparently, feed with a rather unpleasant and bitter taste. It is better not to use such carrots. It is better to take onions large enough and not sprouted.

   Selected carrots and onions

2. Peel and grate the carrots. You can also cut the carrots into large strips or use some "fashionable" grater, fortunately - there are enough of them. Peel the onion and cut into large strips along the onion. With this cut, the onion is less prone to spilling during heat treatment.
3. Heat vegetable oil in a saucepan. If the oil is odorless, it is best to let it simmer over medium heat. Put the grated carrots in the heated oil and fry them.

   Put the grated carrots in the heated oil

4. Fry the carrots over medium heat, stirring occasionally and without covering the saucepan. The carrots should soften and signs of browning should begin to appear.

   Fry carrots over medium heat

5. Add chopped onions to the fried carrots, mix and salt a little. Continue to fry the onions and carrots, stirring occasionally. The onions and carrots should be completely soft and the onions golden.

   Add chopped onions to the fried carrots

6. To taste, pepper the onions with carrots, add 1-2 pinches of ground coriander and 1 tsp. Sahara. Dilute 2 tbsp in half a glass of water. l. tomato paste and add to the sautéed vegetables. Instead of tomato paste, if desired, you can add natural tomato juice.

   Add the tomato and simmer under the lid

7. Stir vegetables and tomato, bring to a boil and cover the saucepan. Reduce heat to low, let it cook for 10-15 minutes. If there is still liquid in the vegetables, you can remove the lid from the saucepan and let the moisture boil away.

   Onions and carrots should be completely soft.

8. Put the finished dish on a plate and add fried or stewed meat to it, perhaps fish or ordinary boiled potatoes.

To stew carrots in the easiest way, you need to do this.

Grate it on a coarse grater. Dissolve the butter in a hot frying pan. Fry the carrots. If it does not emit a lot of juice, add a spoonful of boiling water. Cover and simmer until tender over low heat. The same can be done in a multicooker in a special mode. Or in a steamer with the appropriate function.

The five most commonly used ingredients in stew carrot recipes are:

Various foods can be added at different stages in the preparation of this lightest dish. Starting with vegetables and ending with meat. What you shouldn't do without is onions. It will be delicious with him. And stewed carrots in cream are also very good.

If vegetables are marinated in any suitable marinade, cut them into cubes or slices. And then fry in oil, we get the perfect side dish for almost all meat and fish dishes. It looks nice on a plate. It can be sprinkled with chopped herbs, dry spices. And you can also eat as an independent dish. Especially if you are on a diet.

Carrots stewed with green peas may please the younger members of the family. In principle, in this way you can generally make them eat carrots (by adding peas or sweet corn).

With garlic and hot pepper, it will be an excellent snack for strong drinks.

And in grated form - filling for pies and pies of all sizes and shapes.

Five quickest stew carrot recipes:

Is it worth mentioning that stewed carrots are low in calories. And also has special properties that do not allow irritation of the mucous membranes. She maintains strength during illness. And with a short heat treatment it retains all its vitamins. In addition to any type of fat (butter, sour cream, cream), it is better absorbed by the body. Indeed, in a naked and raw form, carrots are practically not perceived by our body.

Grate the carrots on a coarse grater. Preheat a frying pan, pour oil, put carrots. Fry for a while over medium heat.

How to fry carrots for a side dish

Products
Carrots - half a kilo

Sugar - 2 tablespoons

How to fry boiled carrots
Boil carrots, peel, cut into slices. Put the carrots in a heated frying pan poured with vegetable oil, add sugar (for a pound of carrots - 2 tablespoons of sugar), stir and fry for 5-7 minutes. Serve as a side dish, with sour cream or soy sauce.

How to stew carrots

Products
Carrots - half a kilo
Olives - 1 jar
Vegetable oil - 1 tablespoon
Soy sauce - a third of a glass
Sugar - a tablespoon
Salt to taste

How to stew carrots with soy sauce
Peel the raw carrots, cut into slices, put on a hot skillet, drizzled with oil, pour soy sauce (for a pound of carrots - a mixture of a third of a glass of soy sauce, two-thirds of a glass of water and a tablespoon of sugar). Peel the olives and cut in half. Simmer the carrots in a skillet for 20 minutes, salt to taste at the end of frying. When frying, you can add chopped green onions and dill.

Fried carrot salad

Products
carrots - 200 grams
bell pepper - 100 grams
pickled cucumber - 2 small cucumbers
corn - 1 small can
boiled rice - 150 grams
onions - 1 head
dill - to taste
sour cream or mayonnaise - 50 grams
boiled chicken eggs - 2 pieces

How to make a salad with fried carrots and crab sticks
1. Cut the crab sticks.
2. Grate carrots on a coarse grater.
3. Fry the carrots.
4. Peel and chop the onion, add to the carrots.
5. Cut the eggs.
6. Cut the pickled cucumber.
7. Stir the salad, season with sour cream or mayonnaise.