How much to fry carrots. Stewed onions with carrots Carrots are not sweet when stewed

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

Stewed carrots (classic recipe)

Ingredients:

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

Cooking method stewed carrots:

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

Mix the flour with the remaining butter, fill the carrots with the resulting mixture.

Stewed carrots can also be cooked with dried fruits. In this case, the carrots must first be boiled until half cooked, combined with prepared and washed dried fruits, seasoned with butter and flour (or sour cream) and simmered until tender.

Carrots stewed in milk

Ingredients:

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

Cooking method carrots stewed in milk:

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

Add a little sugar to the carrots (to taste), salt, add a little citric acid and butter. Close the pot or pan with a lid, simmer the carrots until soft for about half an hour, not forgetting to stir.

Heat a frying pan over a fire, add flour and fry until golden brown. Dilute sour cream in a small amount of water, add the fried flour and stir everything quickly so that lumps do not form. You can use a blender.

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

When serving, you can decorate with finely chopped and fried until golden onion.

Recipe for stewed carrots with vegetables

Ingredients:

• Sour cream - 3 tbsp. spoons
• Seasoning Khmeli-suneli - 2 teaspoons
• Premium wheat flour - 2 teaspoons
• Carrots - 5-6 pcs.
• Vegetable oil
• Mayonnaise - 3 tbsp. spoons
• Onion - 2 pcs.
• Dill greens - 0.5 bunch
• Water.

Cooking method stewed carrots with vegetables:

Peel the carrots, rinse well, cut into circles.

In a deep frying pan, heat the oil well, transfer the carrots there and fry it until the oil is golden brown. Add some water and leave on low heat to simmer
To prepare the sauce, mix sour cream and mayonnaise in a deep bowl. Add flour and salt, seasoning for vegetables, pepper. Mix all ingredients well, add water. The density of the sauce should be like a pancake.

When water evaporates from the carrots, fry it a little, pour over the prepared sauce. Leave the pan on the same heat until the sauce is reduced by half.

Serve sprinkled with herbs.

The best chef Anvar Mahmudov - the best recipes

Of course, such food is also useful, but there is nothing good in consuming it constantly, hence the attempts to offer you new side dishes and snacks. And the recipe for stewed carrots is only the first step on this difficult path. As you understand, today's dish does not have a special story - this is not a Napoleon cake or a fricassee for you, 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 stewed carrots

What is a carrot and where did it come from in Europe - this is the first question that we have to answer. Carrot is a biennial plant of the Umbelliferae 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 of 3000-4000 years ago, its traces were found during excavations in Bern (Switzerland). Later, this vegetable was mentioned in documents of the 9th century dating back to the reign of Charlemagne. But these were only single references, but we can talk about the real mass distribution of carrots in Europe since the 14th century, and only then carrots were brought to America, Australia and New Zealand.

In general, in those days, in addition to the usual consumer functions, carrots were also endowed with ritual ones: in Rus' they were brought as a gift to the dead, in Germany it was considered the favorite food of domestic gnomes, but over time, superstitions have gone into oblivion and we just have to enjoy the excellent taste and aroma of this unique and by the way, very healthy vegetable. As for the traditions of cooking carrots, there is no equal in France. 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, it is served with veal and poultry. And carrots stewed in caramel, the recipe of which we will offer you, is a side dish 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 cooking.

The benefits of stewed carrots

How useful are carrots?

Let us immediately note that beneficial features carrots are dictated by its diverse composition. There are a lot of vitamins in this root vegetable. It should also be noted the high content of carotene, which in the human body turns into vitamin A. Thanks to this vitamin, carrots have a positive effect on vision, skin condition 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 carrot exceptionally useful for gum health, and carrot juice is indispensable for liver diseases, cardiovascular diseases, vitamin deficiencies, 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 any fat is certainly used during heat treatment. In our case, when cooking, we will use vegetable oil, so we will get all the possible benefits, especially since carrots are almost the only vegetable that becomes even healthier when cooked.

How useful is onion?

Onion is an excellent tool 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 the smell, have their own role and have an antimicrobial and antibacterial effect. Onion has a great effect on the functioning of the cardiovascular system and removes 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 everything superfluous and unnecessary. So, as you understand, eating onions is useful and necessary, but if you have inflammation of the stomach or various forms of intolerance, then raw onions will not suit you for sure, you can try to use it after heat treatment, as in our dish.

What are the benefits of soy sauce?

Soybeans are one of the oldest foods known to the world. We find the first mention of them in Ancient China as early as 3000 BC. At the same time, the first information appeared that a special sauce was made from soybeans and the technology for its production was based on fermentation. That is why it takes so long to prepare, from several months to several years, and this is why it is so expensive. There are several types of soy sauce: dark and light. The first, as a rule, is thick and dark, as in our case, it is used for marinating meat and making sauces and caramel. The second, more liquid and light, is intended for dressing salads. As for the benefits of the product, soy sauce contains 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 useful in cardiovascular diseases and prevents cancer.

Now that we know all the properties and useful information, let's say a few words about how to cook dishes like the one we are posting today. In our case, the dish is cooked on the stove, but you can experiment and get stewed carrots 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 that the presence of any fat is mandatory, otherwise the carrots will not be digested properly. Otherwise, caramel stewed carrots are very useful and safe even for the figure, because its calorie content is minimal. Well, we figured that out, now let's move on to the recipe.

Ingredients for Stewed Carrots

• Carrot - 1 kg
• Onion - 1 pc. (large)
• Sugar - 2 tbsp
• Soy sauce - 4 tbsp
• Salt - to taste
• Seasonings - to taste

How to cook stewed carrots

1. Peel the carrots and cut into strips;
2. Now clean, cut into cubes onion and put it in a heated saucepan with vegetable oil;

   

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

   

4. As soon as this happens, add soy sauce and wait for the formation of dark caramel;

   

5. Now we pour carrots into a saucepan and fry it well so that the “raw spirit” comes out;

   

   It's time to roast 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 tender, about 20 minutes. Carrots will be ready when they stop crunching;

   

7. Ready-made carrots stewed with soy sauce in caramel can be an excellent side dish or preparation for the winter. In the latter case, sterile jars must be used.

   

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

That's the whole easy recipe. But take our word for it - the taste of this carrot is simply unique - it is worth it to try it. If you know no less interesting options, we are happy and looking forward to your letters. We wish everyone a great mood and new culinary achievements. Always your reliable ally in the kitchen HozOboz.

Grate carrots on a coarse grater. Heat up a frying pan, add oil, add 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 sprinkled with vegetable oil, add sugar (2 tablespoons of sugar per pound of carrots), mix 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 - tablespoon
Salt - to taste

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

Salad with fried carrots

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

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

One of the most common vegetables often remains underestimated by housewives. Few people know that you can make an independent side dish or dessert from carrots. Such recipes are simple, clear, do not require complex actions and do not need step by step photos. Dishes from stewed carrots are categorized healthy food, so it's time to reveal new flavor facets of a familiar vegetable.

How to stew carrots

There are some nuances in the preparation and cooking of carrots:

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

Stewed Carrot Recipe

The root crop is common in soups, pilaf, sauces. Few people thought that an independent vegetable side dish was prepared from it. Stew vegetables in advance, store in the refrigerator and reheat as needed. Light and budget recipes combine a variety of but affordable ingredients, are prepared very quickly, are healthy and nutritious, which is especially valuable during a period of deficiency of natural vitamins.

in milk

• Time: 25 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 80 kcal.
• Cuisine: Russian.

The sweetish taste of a young vegetable cooked in a milk sauce will accompany meat or fish dishes. Can be served hot or cold. It is proposed to cut the root crop according to the recipe in the usual circles, but you can show your imagination and cut out flowers or stars. The main thing is to cut large, so that in the process of extinguishing the figures do not fall apart.

Ingredients:

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

Cooking method:

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

With onion

• Time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

The benefits and taste of stewed root crops are difficult to overestimate. Thanks to the onions, the side dish acquires a piquant taste, and the tomatoes give a slight sourness. The stewed side dish looks so appetizing that you want to eat it without shifting it from the pan. In winter, a full-fledged replacement for tomatoes will be tomato paste or tomatoes canned in their own juice.

Ingredients:

• carrots of the Karotel variety - 500 g;
• onion - 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 dousing them with boiling water.
2. Cut the onion into cubes, fry until transparent, add Carotele, fry for 10 minutes.
3. Chop greens.
4. Make a well in the middle of the vegetable mixture, put in the chopped tomatoes, fry again.
5. Add salt, spices. If the mixture burns, add a little water, reduce the heat, simmer for 15-20 minutes.
6. Stewed carrots with onions are ready, you can serve them on the table, decorating with chopped herbs on top.

In a slow cooker

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

An alternative to cereals and potatoes as side dishes will be, on hastily cooked, stewed carrots in a slow cooker. It retains a maximum of nutrients and turns out to be unusually tender. If you are not a fan of soft, sweet carrots, you can add 1 tablespoon of apple cider vinegar when stewing - this will help maintain 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 vegetables, peel and cut into slices.
2. Pour the ingredients into the slow cooker, salt, add freshly ground pepper, dill.
3. Close the lid, set the baking mode, the timer for 30 minutes. Open and stir occasionally.

With tomato paste

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 70 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

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

Ingredients:

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

Cooking method:

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

with apples

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

Try to cook an unusual dessert with a light creamy flavor. A few grams of honey and a handful of raisins can be added to the chilled stewed dessert, served with whipped cream or sour cream. Apples are better to choose a dense structure, sour or sweet and sour. For example, the Simirenko variety is great for stewing, it does not puree 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 hot 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: 4 persons.
• Calorie content of the dish: 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 plums must first be soaked for a couple of hours in warm water. It is worth avoiding too juicy and shiny dried fruit, as it is 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 crop, cut into small cubes.
2. In a heavy bottomed saucepan, sauté the carrots over high heat for 7 minutes.
3. Add washed prunes, raisins, add cinnamon, sugar, honey.
4. Pour in water to lightly cover 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: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

An independent, tasty, stew dish worthy of trying it. For cooking, choose medium-sized carrots, without wormholes and mold. The young vegetable must be washed well; it is advisable to cut off the top layer of the winter root crop. Seasonings can be added to the appetizer and spices, for example, curry, basil, sage or cumin.

Ingredients:

• carrots - 400 g;
• bell pepper - 200 g;
• onion - 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 pepper, peel the onion and carrot.
2. Chop the vegetables into small strips, fry for 10 minutes.
3. Add tomato paste, salt, parsley and seasonings.
4. Pour in some water so that the vegetables are lightly covered.
5. Simmer under a covered lid for half an hour over moderate heat.

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