Grate the carrots on a coarse grater. Heat a frying pan, pour oil, add carrots. Fry over time over medium heat.
How to fry carrots as a side dish
Products
Carrots - half a kilo
Sugar - 2 tablespoons
How to fry boiled carrots
Boil carrots, peel and cut into slices. Place the carrots in a heated frying pan, sprinkled with vegetable oil, add sugar (for half a kilo 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 - tablespoon
Salt - to taste
How to stew carrots with soy sauce
Peel raw carrots, cut into slices, place in a hot frying pan, poured with oil, pour in soy sauce (for half a kilo of carrots - a mixture of a third of a glass soy sauce, two-thirds glass of water and a tablespoon of sugar). Peel the olives and cut them in half. Simmer the carrots in a frying pan for 20 minutes, add salt to taste at the end of frying. When frying, you can add chopped green onions 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 a salad with fried carrots and crab sticks
1. Crab sticks cut.
2. Grate the carrots on a coarse grater.
3. Fry the carrots.
4. Peel and chop the onion, add to the carrots.
5. Chop the eggs.
6. Pickle cut.
7. Mix the salad, season with sour cream or mayonnaise.
To stew carrots the most in a simple way, you need to do this.
Grate it on a coarse grater. Dilute by hot frying pan butter. Fry the carrots. If it does not release much juice, add a spoonful of boiling water. Cover with a lid and simmer until tender over low heat. The same can be done in a slow cooker using a special mode. Or in a double boiler with the appropriate function.
The five most commonly used ingredients in stewed carrot recipes are:
On different stages To prepare this easiest dish, you can add various products. Starting with vegetables and ending with meat. What you shouldn't do without is onions. It will be delicious. Carrots stewed in cream are also very good.
If you marinate vegetables in any suitable marinade, cut them into cubes or circles. And then fry it in oil, we get perfect side dish for almost all meat and fish dishes. It looks beautiful on a plate. It can be sprinkled with chopped herbs and dry spices. And you can also eat it as an independent dish. Especially if you're on a diet.
Stewed with green peas carrots may appeal to younger members of the family. In principle, in this way you can even force them to eat carrots (by adding peas or sweet corn).
With garlic and hot pepper she will become great snack for strong drinks.
And when grated, it is used as a filling for pies and pies of all sizes and shapes.
Five of the fastest stewed carrot recipes:
Is it worth mentioning that when stewed, carrots have low calorie content. And also has special properties, preventing irritation of the mucous membranes. She maintains strength during illness. And for a short time heat treatment retains all its vitamins. In addition to any types of fat (butter, sour cream, cream), it is better absorbed by the body. Indeed, in their naked and raw form, carrots are practically not perceived by our body.
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 are simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in plenty different ways, with a lot of other additions and with a variety of sauces.
Dairy recipe
To begin with, you can try preparing this dish this way: take a quarter kilogram of carrots, cut them into equal cubes or thin slices, pour half a glass of milk in a small saucepan. Immediately add salt (a little) and sugar into the container; the amount depends on the type of carrot (it can be both sweet and not so sweet), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. A small slice is also added at the same time butter. The vessel is closed with a lid and placed on low heat for about half an hour (until the stewed carrots become soft). Separately, whisk flour and milk in a cup - a tablespoon at a time. When the dish is almost ready, the mixture is poured into a saucepan. After adding, you need to simmer for no longer than a minute, just until the sauce thickens. Try it - the side dish turns out great.
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 more as a side dish and season 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 until transparent. sunflower oil. 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.
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. Result - worthy alternative sauerkraut to the sausages!
Honey carrots with prunes and raisins
By the way, it can also be a dessert for children - they even agree to give up other sweets for its sake. Moreover, if the dish is intended for the younger generation of the family, you can grate the carrots - this will make it more homogeneous mass. First, two large chopped root vegetables are fried for about four minutes, then two tablespoons of milk are poured into the saucepan. When it is half-ready, add about seven steamed and chopped prunes, as well as a tablespoon of raisins, washed and softened in the same way. At the same moment a spoon is poured in natural honey, and stewing continues until the main component is ready. It turns out sweet and delicious carrots stewed The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case it turns out very tasty, and is also useful for growing organisms.
Carrots with apples
This is also a recipe, the implementation of which can be offered to children. You can also serve it as a side dish or instead of a salad. Preparation is elementary: a large root vegetable is finely crumbled, stewed in a quarter glass of water with the addition of a spoonful of butter. Shortly before readiness, the stewed carrots are “enriched” with small apple slices and sugar; if it is to serve as a traditional garnish, salt is added. Juicy and tasty!
With sour cream
Still easy to prepare. Carrots (a large root vegetable) are randomly chopped, simmered in a couple of tablespoons of water until soft, after which 0.5 cups of rich sour cream is poured into the frying pan, and the dish is stewed until it is completely cooked. Stewed carrots in sour cream are seasoned according to personal preferences. In principle, you can do without spices at all, even without salt - a bright combination carrot juice and the sour cream flavor is quite self-sufficient.
So if you are in doubt about what to make as a side dish (or how to distract children from eating lollipops), feel free to take note of stewed carrot recipes.
The dish may differ in the way the carrots are chopped. To do this, you can take a Korean or regular grater, a meat grinder, a blender, or a regular knife. Cut into cubes, strips, cubes, circles or wheels (when square cuts are made on carrot circles). Usually the onion is fried in the pan first - this happens in most recipes. Then chopped carrots are added to it, and everything is stewed until done under the lid with periodic stirring. Salt and spices are added almost at the very end. You can put garlic Bay leaf, fresh herbs.
The five most commonly used ingredients in carrot stew recipes are:
Besides serving as independent dish or a snack (which can be applied to pieces of bread), such carrots are good to use as a fur coat or pillow for fish baked in the oven. Also as a filling for pies, sandwiches, pies.
It turns out original 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 for fried fish or meat. It looks beautiful and appetizing on the plate.
Five of the 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 sauce: sour cream, cream, tomato, milk. Can be mixed with boiled rice, millet, pasta.
As a side dish stewed onions We always cooked with carrots and tomatoes, and in different types. Incredibly easy way to cook available products and less than an hour. Amazing feature such vegetable dish- depending on the thickness, it can be a side dish, a main course, a sauce, or 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. Using this principle, we prepare sauce for and minced pork, as well as a family favorite a fish dish, reminiscent of sprat in tomato taste - with mashed potatoes.
Who doesn't know what a carrot is? We are so accustomed to beautiful orange root vegetables that we don’t even think that this is just the root of an Umbrella plant with incomparably beautiful tops. Carrots grow all over the world, they say even in Antarctica, in greenhouses, of course, and in space at the station. Cultivated varieties of carrots, called table carrots, are used in cooking, while fodder 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- a rather pungent and “fragrant” plant, when heat treated, the smell and pungent taste disappear, and when properly fried, the onion even becomes sweet. I read somewhere that the more spicy onion, the more sweet substances it contains. When frying, the sugar appears to caramelize and provide fried onions he's nice golden color.
Stewed onions with carrots are very tasty thanks to the tomato. Used in cooking fresh tomatoes or canned pulp, natural tomato juice or tomato paste. Paste - used most often, and is condensed pureed tomato pulp. The dry matter content of tomato paste can be up to 40%.
As a side dish, stewed onions and carrots go well with fried or stewed in large pieces meat. The advantage of this side dish is that it can be prepared in advance and reheated as needed. In addition, for vegetarians - stewed onions with carrots and mashed potatoes - great option have a nice lunch.
Stewed onions with carrots. Step by step recipe
Ingredients
- Large carrots 2 pcs
- Onions 3-4 pcs
- Vegetable oil 3 tbsp. l.
- Tomato paste 2 tbsp. l.
- Salt, black pepper, ground coriander, sugar Spices
- Stewed onions with carrots are best prepared from large and sweet-tasting carrots. Often you come across carrots that are apparently fodder carrots with a rather unpleasant and bitter taste. It is better not to use such carrots. It is better to take onions that are large enough and not sprouted.
Selected carrots and onions
- Peel the carrots and grate them on a coarse grater. You can also cut the carrots into large strips or use some kind of “fashionable” grater, fortunately there are plenty of them. Peel the onion and cut into large strips along the onion. With this type of cutting, the onion is less susceptible to spreading during heat treatment.
- Heat in a saucepan vegetable oil. If the oil has a smell, it is better to let it boil a little over medium heat. Place grated carrots in heated oil and fry them.
Place grated carrots in hot oil
- Fry the carrots over medium heat, stirring and without covering the saucepan with a lid. The carrots should be soft and starting to show signs of browning.
Fry carrots over medium heat
- Add chopped onion to the fried carrots, stir and add a little salt. Continue frying the onions and carrots, stirring. The onions and carrots should be completely soft and the onions should be golden.
Add chopped onion to fried carrots
- Pepper the onions and carrots to taste, add 1-2 pinches ground coriander and 1 tsp. Sahara. Dilute 2 tbsp in half a glass of water. l. tomato paste and add to fried vegetables. Instead of tomato paste, if desired, you can add natural tomato juice.
Add tomato and simmer covered
- Stir the vegetables and tomatoes, bring to a boil and cover the saucepan with a lid. Reduce heat to low and let the stewed onions and carrots cook for 10-15 minutes. If there is liquid left in the vegetables, you can remove the lid from the saucepan and let the moisture boil away.
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