Stewed carrots: how it is prepared and how it is supplemented. Stewed carrots with onions: how to cook deliciously and quickly Stewed carrots with onions

Grate the carrots on a coarse grater. Preheat a frying pan, add 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 the 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.

One of the most common vegetables is often underestimated by housewives. Few people know that carrots can be used as an independent side dish or dessert. Such recipes are simple, straightforward, do not require complex actions and do not need step-by-step photos. Stewed carrot dishes are classified as healthy food, so it's time to discover new flavors of a familiar vegetable.

How to stew carrots

The preparation and cooking of carrots has its own nuances:

• A new kitchen sponge with a hard abrasive side will help clear the root crop from the soil.
• For stewing, it is better to use a frying pan with a high side, a cauldron or a multicooker and be sure to add oil.
• The coarser the carrots are cut, the longer the stew is. The process takes about 30-40 minutes.
• Carrots stewed in milk, sour cream or cream will turn out to be much softer than using water.

Stewed carrot recipe

The root vegetable is common in soups, pilaf, sauces. Few thought that it was used as an independent vegetable side dish. You can stew vegetables in advance, store in the refrigerator and reheat as needed. Easy and budget recipes combine a variety of yet affordable ingredients, prepare very quickly, are healthy and nutritious, which is especially valuable in times of natural vitamin deficiency.

In milk

• Time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 80 kcal.
• Cuisine: Russian.

The sweet taste of a young vegetable cooked in milk sauce will accompany meat or fish dishes. Serve hot or cold. It is suggested to cut the root vegetable according to the recipe with the usual circles, but you can show your imagination and cut flowers or stars. The main thing is to cut it coarsely so that the figures do not disintegrate during the extinguishing process.

Ingredients:

• carrots - 400 g;
• butter - 25 g;
• milk - 200 ml;
• water - 100 ml;
• flour - 20 g;
• salt to taste.

Cooking method:

1. Root vegetable, wash, peel, cut into slices of the same thickness.
2. Melt butter in a frying pan, add flour, stir, add carrots and fry over medium heat.
3. Mix milk with water, pour over carrots. Simmer for 15-20 minutes, until the vegetable is tender.

With onion

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 105 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

The benefits and taste of stewed root vegetables can hardly be overestimated. Thanks to the onion, the garnish acquires a piquant taste, and the tomatoes add a slight sourness. The stewed side dish looks so appetizing that you want to eat it without moving it out of the pan. In winter, tomato paste or tomatoes canned in their own juice will be a full substitute for tomatoes.

Ingredients:

• carrots of the "Karotel" variety - 500 g;
• onions - 220 g;
• tomatoes - 300 g;
• sunflower oil - 100 g;
• salt, pepper, herbs - to taste.

Cooking method:

1. It is necessary to remove the skin from the tomato, after pouring boiling water over them.
2. Dice the onion, fry until transparent, add Karotel, fry for 10 minutes.
3. Chop the greens.
4. Make a depression in the middle of the vegetable mixture, lay out the chopped tomatoes, fry again.
5. Add salt and spices. If the mixture burns, add some water, reduce heat, simmer for 15-20 minutes.
6. Stewed carrots with onions are ready, can be served, garnished with chopped herbs on top.

In a multicooker

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

An alternative to cereals and potatoes as side dishes will be, hastily cooked, stewed carrots in a slow cooker. It retains a maximum of nutrients and turns out to be extremely delicate. If you are not a fan of soft, sweet carrots, you can add 1 tablespoon of apple cider vinegar when stewing - this will keep the firmness and add sourness.

Ingredients:

• carrots - 400 g;
• cream - 100 g;
• tomato paste - 2 tbsp l .;
• dill, salt, pepper - to taste.

Cooking method:

1. Wash the vegetable, peel, cut into circles.
2. Pour the ingredients into a slow cooker, salt, add freshly ground pepper, dill.
3. Close the lid, set the baking mode, timer for 30 minutes. Open and stir periodically.

With tomato paste

• Time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 70 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

Stewed carrots with tomato paste are a versatile dish. It is used as a frying for soup, as an independent hot or cold appetizer, gravy for meat or fish, sauce for potatoes or pasta. The combination of ingredients provides a harmonious, soft, slightly spicy taste and aroma. A stewed vegetable with tomatoes is prepared, like all similar recipes, quickly.

Ingredients:

• carrots - 300 g;
• onions - 300 g;
• tomato paste - 3 tbsp. l .;
• frying oil - 3 tbsp. l .;
• ground coriander, salt to taste.

Cooking method:

1. Peel the onion, cut into small cubes, fry until golden brown.
2. Grate the peeled carrots, attach to the onion, stir, leave to simmer under the lid for a quarter of an hour.
3. Dilute the tomato paste to the consistency of liquid sour cream, gradually adding water and stirring.
4. Pour the diluted tomato into the vegetable mixture, keep it on fire for another 7 minutes.
5. Salt the finished appetizer, add spices.

With apples

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Try to make an unusual dessert with a light creamy flavor. Add a few grams of honey and a handful of raisins to the chilled stew, and serve with whipped cream or sour cream. It is better to choose apples with a dense structure, sour or sweet and sour. For example, the variety "Simirenko" is excellent for stewing, it is not mashed during long cooking.

Ingredients:

• carrots - 450 g;
• apple - 4 pcs.;
• sugar - 3 tbsp. l .;
• butter - 50 g.

Cooking method:

• Fry the peeled, diced carrots in heated butter.
• Add half a glass of water, simmer covered for 15 minutes.
• Combine peeled, diced apples with carrots and simmer for another 15 minutes, making sure that the mixture does not burn, adding water if necessary.
• Remove from heat, serve.

With prunes

• Time: 100 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 120 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

The combination of stewed carrots with prunes creates an unexpected and slightly spicy combination of flavors, and the consistency resembles jam or marmalade. Prunes are taken pitted, moderately hard. Too dried plum must first be soaked in warm water for a couple of hours. It is worth avoiding too juicy and shiny dried fruit, since it is highly likely that it was processed with glycerin.

Ingredients:

• carrots - 320 g;
• prunes - 100 g;
• sugar - 3 tbsp. l .;
• honey - 3 tbsp. l .;
• raisins - 100 g;
• vegetable oil - 40 g;
• ground cinnamon - 0.5 tsp;
• lemon juice to taste.

Cooking method:

1. Peel the root vegetable, cut into small cubes.
2. In a saucepan with a thick bottom, fry the carrots over high heat for 7 minutes.
3. Add washed prunes, raisins, add cinnamon, sugar, honey.
4. Pour water to lightly coat the food. Bring to a boil, simmer over low heat, covered with a lid for an hour.
5. Sprinkle with lemon juice, turn off, let it brew.

With bell pepper

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

A stand-alone, delicious, stew worth trying. For cooking, choose medium-sized carrots that are free of wormholes and mold. A young vegetable must be washed well; it is advisable to cut off the top layer of a winter root crop. Seasonings and herbs such as curry, basil, sage, or cumin can be added to the snack.

Ingredients:

• carrots - 400 g;
• Bulgarian pepper - 200 g;
• onions - 1 pc.;
• vegetable oil - 40 g;
• tomato paste - 2 tbsp. l .;
• fresh parsley - 50 g;
• salt, seasonings - to taste.

Cooking method:

1. Remove the core and seeds of the pepper, peel the onions and carrots.
2. Chop vegetables into small strips, fry for 10 minutes.
3. Add tomato paste, salt, parsley and seasonings.
4. Pour in a little water so that the vegetables are lightly coated.
5. Simmer for half an hour under a covered lid over moderate heat.

Video

The dish may differ in the way carrots are shredded. To do this, you can take a Korean or ordinary grater, meat grinder, blender, ordinary knife. Cut into cubes, strips, cubes, circles or wheels (when square cuts are made on carrot circles). Usually, the onions are fried in the pan first - this happens in most recipes. Then shredded carrots are added to it, and everything is stewed until cooked under a lid with periodic stirring. Salt and spices are added almost at the very end. You can put garlic, bay leaves, fresh herbs.

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

In addition to serving as an independent dish or snack (which can be applied to slices of bread), such carrots are good for using as a fur coat or pillow for fish baked in the oven. As well as filling for pies, sandwiches, pies.

Originally obtained when carrot sticks are pre-marinated in soy or vinegar marinade. And at the time of stewing with onions, rosemary is added. This version of the dish is served with fried fish or meat. Looks nice and appetizing on the plate.

The five fastest recipes for stewed carrots with onions:

In addition to the main products, you can add to the dish: corn, peas, beans, zucchini, bell peppers, tomatoes, beets. Can be cooked in sour cream, creamy, tomato, milk sauce. Can be mixed with boiled rice, millet, pasta.

Of course, such food is healthy, but there is nothing good in consuming it all the time, hence the attempts to offer you new side dishes and snacks. And the stewed carrot recipe is only the first step on this difficult path. As you understand, today's dish has no special history - this is not a Napoleon cake or fricassee, but we will certainly talk about the origin of the vegetable itself and, of course, dwell on the benefits of the products used to prepare this dish.

The history of stew carrots

What is a carrot and where did it come from in Europe - this is the first question we have to answer. Carrots are a biennial plant in the Umbrella family. Modern varieties of this root crop come from wild-growing carrots, common in Central Asia. This plant and its fruits were known to the ancient Greeks and Romans as early as 2000 BC. The first mention of carrots in Europe can be attributed to the period 3000-4000 years ago, traces of it were found during excavations in Bern (Switzerland). Later, this vegetable was mentioned in documents of the 9th century, relating to the period of the reign of Charlemagne. But these were only isolated links, but we can talk about the real mass distribution of carrots in Europe since the XIV century, and only then the carrots were brought to America, Australia and New Zealand.

In general, carrots in those days, in addition to the usual consumer functions, were also endowed with ritual: In Russia, they were brought as a gift to the dead, in Germany, they were considered the favorite food of domestic gnomes, but over time, superstitions disappeared into oblivion and we only had to enjoy the excellent taste and aroma of this unique and , by the way, a very useful vegetable. As for the traditions of making carrots, France has no equal. Everyone knows that France is the capital of world fashion, including culinary. So, for example, the recipe for stewed carrots with onions, mashed to a state of puree, which was invented many centuries ago, is still popular and, as before, is served with veal and poultry. And carrots stewed in caramel, the recipe of which we will offer you, is a garnish that is no less relevant today, and in the best restaurants in the world. But first, a few words about the benefits of the products used in the preparation.

The benefits of stewed carrots

What are the benefits of carrots?

Immediately, we note that the beneficial properties of carrots are dictated by its varied composition. This root vegetable contains many vitamins. Also worth noting is the high content of carotene, which is converted into vitamin A in the human body. Thanks to this vitamin, carrots have a positive effect on vision, skin and mucous membranes. In addition, carrots are rich in B vitamins, vitamin E, PP and K. There are no less micro and macro elements in it. Here you will find zinc, and potassium, and iron, and cobalt, and phosphorus, as well as zinc, chromium, fluorine and nickel. Naturally, each of these elements enriches our body with important and necessary substances. If we turn specifically to the benefits, it should also be said that raw carrots are extremely useful for gum health, and carrot juice is indispensable for liver diseases, cardiovascular diseases, vitamins, kidney and stomach diseases. The only thing to remember when consuming carrots is that it is better absorbed with a small amount of animal or vegetable fat, so a few drops of cream or vegetable oil are added to the juice, and during heat treatment we will certainly use any fat. In our case, vegetable oil will be used in cooking, so we will get all the possible benefits, especially since carrots are almost the only vegetable that becomes even healthier during heat treatment.

What are the benefits of onions?

Onions are an excellent remedy for maintaining beauty and health. It boasts a high content of vitamins as well as proteins, fats, carbohydrates, mineral salts and organic acids. Of the vitamins, I especially want to note group B, and almost all representatives, as well as vitamin C. Based on the specific smell of this product, the presence of rare essential oils is clearly traced, which, in addition to smell, have their own role and have antimicrobial and antibacterial effects. Onions have an excellent effect on the work of the cardiovascular system and remove the so-called "bad" cholesterol from the body, and it also normalizes blood pressure and strengthens the heart muscle. Due to its diuretic properties, onions relieve us of toxins and toxins, thereby cleansing the body of all that is superfluous and unnecessary. So, as you know, onions are useful and necessary, but if you have stomach inflammations or various forms of intolerance, then raw onions will not suit you for sure, you can try to use them after heat treatment, as in our dish.

How is soy sauce good for you?

Soybeans are one of the most ancient foods known to the world. We find the first mentions of them in Ancient China as far back as 3000 BC. At the same time, the first information appeared that a special sauce was made from soybeans and the technology of its production was based on fermentation. That is why it takes so long to prepare, from several months to several years, and it costs so much. There are several types of soy sauce: dark and light. The first, as a rule, thick and dark, as in our case, is used for marinating meat and making sauces and caramel. The second, more liquid and light, is intended for salad dressing. As for the benefits of the product, soy sauce has almost 10 times more antioxidants than even red wine and at the same time a huge amount of vitamins, minerals and, most importantly, essential amino acids. This product is beneficial for cardiovascular diseases and prevents cancer.

Now that we know all the properties and useful information, let's say a few words about the methods of preparing dishes similar to the one we are posting today. In our case, the dish is cooked on the stove, but you can experiment and you will get carrots smoked in a slow cooker or baked in the oven, or maybe you boil it first and only then put it out - everything is in your hands. The only thing that is important to remember is the presence of any fat, otherwise the carrots will not be absorbed properly. Otherwise, carrots stewed in caramel are very useful and safe even for the figure, because its calorie content is minimal. Well, we figured it out with this, now we turn to the recipe.

Ingredients for Stewed Carrots

• Carrots - 1 kg
• Onions - 1 pc. (large)
• Sugar - 2 tablespoons
• Soy sauce - 4 tablespoons
• Salt to taste
• Seasonings to taste

How to cook stew carrots

1. Peel the carrots and cut into strips;
2. Now we clean, cut the onions into cubes and put them in a preheated stewpan with vegetable oil;

   

3. Let the onion be fried until transparent, then add sugar and wait until the onion begins to thicken from the formation of caramel;

   

4. Once this happens, add the soy sauce and wait for the dark caramel to form;

   

5. Now pour the carrots into the stewpan and fry them well so that the "raw spirit" comes out;

   

   It's time to fry the carrots until the "raw spirit" comes out of it

6. Then cover the saucepan with a lid and simmer the carrots over low heat until cooked for about 20 minutes. The carrots will be ready when they stop crunching;

   

7. Cooked carrots stewed with soy sauce in caramel can be an excellent side dish or preparation for the winter. In the latter case, it is necessary to use sterile jars.

   

   Mix everything thoroughly and get the finished dish "stewed carrots in caramel sauce"

That's all not a complicated recipe. But take our word for it - the taste of this carrot is simply unique - it is worth trying it. If you know no less interesting options, we look forward to your letters with pleasure and impatience. We wish everyone a great mood and new culinary achievements. Always your reliable ally in the HozOboz kitchen.