What to cook from frozen carrots. Carrot dishes that will make you crazy

First, some dry facts, and then my lyrics. Carrots are very tasty, popular and healthy vegetable, which is used in the preparation of many dishes. Carrots are added to variety of salads, soups, stews, meat dishes and casseroles. Pies, pies and even cakes are baked from it.

Carrots are very good for health, they contain many useful substances, including vitamins PP, B, E, C and K.

Most known property of this vegetable - saturate the body with vitamin A, into which the carotene contained in carrots is converted. The main rule is to add a little vegetable or animal fat to carrot dishes so that the body fully absorbs provitamin A.

This versatile vegetable often used in cooking, both raw and boiled, stewed or baked.

Carrots are most often cooked with vegetables such as zucchini, potatoes and onions. It is added not only to vegetables, but also to fruit salads. The combination of carrots and apples, pears, dried apricots, lemon is different unique taste and high content of vitamins.

Carrot omelettes, cheesecakes with carrots, jam and candied carrots - each dish made from this vegetable is unique and tasty in its own way.

Carrots are a well-known and ancient root vegetable that should be present in the diet of any person. Carrot dishes help regulate carbohydrate metabolism, restore oxidative processes, increase lactation in nursing women, and help cope with post-heart attack conditions. Carrots are an excellent general tonic that will help you gain strength, strengthen hair and nails, rejuvenate tissues and stop aging.

	Sent to me by a reader. Actually, in my cookbook There are not many recipes for dishes that are prepared only from carrots. It is usually one of several ingredients in a dish. And these carrot cutlets Just the kind of dish where there is nothing else except carrots. So I started cooking them with great enthusiasm, I was very interested in what would happen. The cutlets turned out very tasty and the most interesting thing is that they became even tastier when cold.
	Marina made this one, I was surprised that carrots can even be added to baked goods. The cupcakes turned out very cute and, in my opinion, no less tasty. Includes: cereals, so it turned out not only tasty, but also healthy, the cupcakes are just right for children, with carrots and oatmeal, and no one will guess that these are the ingredients in the cupcakes.
	- oh, how simple it is, carrots, garlic, walnuts, mayonnaise, but how delicious!
	This one doesn’t have a lot of meat and a lot of carrots, but even from the photo you can see that it turned out very tasty! I really like carrots this way.
	And these days I was very surprised how different they became. The carrots gave the cutlets a very interesting taste not to mention beautiful view. It seems to me that it can be added to meatballs in the same way.

See below for more recipes for carrot dishes with step-by-step photos.

Nature has fully endowed carrots with taste, color and benefits. It is not without reason that not only culinary specialists and cooks, but scientists and doctors show close interest in it. In recent studies, they have found that heat-treated carrots, although they lose some of their nutrients, do not become a less valuable product. After all, the ease of absorption and bioavailability of the remaining beneficial components of the root crop increases so much that the losses become unnoticeable. Especially if you cook carrots with any oil. What healthy dishes can be prepared from raw and heat-treated carrots?

What to cook from raw carrots

Until recently raw carrots surpassed boiled carrots in popularity, and healthy carrot dishes were made exclusively from raw root vegetables. To this day, recipes with carrots from old Russian cuisine have retained their significance and relevance.

Carrots with honey. Peel and finely chop 2-3 small carrots, season with a tablespoon of liquid honey, and sprinkle a couple of tablespoons of chopped nuts on top.

Pink curd. Mix 100 g of cottage cheese with 50 g of sour cream and season to taste powdered sugar. Grate 2 peeled carrots yourself fine grater and mix into the cottage cheese, leave for a few minutes until the cottage cheese turns a delicate color.

Carrot and celery salad. Finely chop 100 g stalk celery and carrots and mix with 3 tbsp. l. crushed nuts. Season with 1.5 tsp. ready horseradish and to taste with salad sunflower oil. Salt as desired.

Vegetable salad with berries. Finely chop 100 g of cabbage and grate 100 g of turnips and carrots, mix, season with 3 tablespoons of honey, add 1.5–2 cups of cranberries/lingonberries. Do not add salt.

Raw carrot salad In the 70s and 80s of the last century, he often decorated home parties to which close friends were invited. Mix 3 finely grated carrots with a chopped egg and, if desired, with a grated apple. Season generously with garlic and mayonnaise.

Salad with orange sauce – perfect option from what can be prepared from carrots for vegetarians or during Lent. Thinly slice, add salt, sugar and grate 150 g of cabbage. Finely grate a large carrot sour apple cut into slices, coarsely chop 50 g walnuts. Beat the juice of one orange with 2 tbsp. l. olive oil, season with spices. Mix everything and season, leave the salad for 1 hour before serving.

Hot dishes with carrots on the daily and holiday menus

During the harvest season or in winter, for variety in nutrition, the question “what to cook from carrots” is especially relevant. Carrots are easy to incorporate and are the basis of many recipes. You can also use it to prepare many hot dishes, sometimes forgotten by many of us.

Carrot zrazy – healthy dish from carrots for children and diet menu. 8 large carrots finely grate, mix with 3 tbsp. l. semolina and 2 tbsp. l. sugar, salt. After 5 minutes, add 150 ml of milk and 2 scrambled eggs, mix. Grate 2 apples, season with sugar, thicken breadcrumbs. Make cakes from the carrot mixture, place a spoon in the center of each grated apple, make pies, roll in any breading and fry until crusty. Place the zrazy in a mold, close it, and finish cooking in the oven.

Cottage cheese with boiled carrots– this dish can be prepared from carrots on Sunday breakfast. Peel 400 g of carrots, add half a glass of water, add 1 tsp. butter and cook, being careful not to burn. Grind the cooked vegetables in a blender, mix with 300 g of mashed cottage cheese, add 0.5 cups of flour or semolina, 2 slightly beaten eggs, salt and 2 tbsp. l. Sahara. Make round curds and fry.

Pancakes with carrots. Finely grate 4 carrots and season with a pinch of salt and sugar to taste. Mix 2 cups of flour and warm milk, 2 slightly scrambled eggs, 2 tbsp. l. odorless oils and 1 tbsp. l. fresh yeast and sugar. Leave to ferment in a warm place. 10 minutes before the end of fermentation, pour carrots into the dough, mix, add salt and fry.

The bright color and dense structure allow you to prepare spectacular, “refined” hot dishes from carrots.

Festive carrot roll . Peel the carrots, 5–6 pieces, cut 3 carrots into thin slices, divide the rest into 2–3 parts and cook a little until softened. Place the leek stalk in boiling water for 8 minutes. Mix 700 g of combined minced meat with 2 chopped onions, 2 eggs, 2 tbsp. l. cottage cheese and 2 slices gray bread, soaked in red wine. Season the minced meat with oregano, paprika, salt and pepper. Line the pan with foil and grease generously. Place carrots tightly in circles on the bottom, overlapping, followed by half of the minced meat. Wrap long pieces of carrots in blanched leek leaves, place them on the minced meat in one direction, with the remaining circles around them. Place the rest of the minced meat evenly on top. Cook for an hour at 200 0C, after turning off the heat, do not remove the pan from the oven for 10 minutes.

Carrot garnish

It’s easy to prepare a side dish, main or additional, from carrots. In addition to the benefits, these dishes are quite practical due to the low price of the root vegetable. For cooking, it is important to use small containers to reduce the amount of air under the lid, this will preserve the nutrients.

Carrots in English. Chop a large onion and simmer in oil until half cooked. Add 3-4 carrots, cut into noodles, salt, pepper and be sure to add a little sugar. Simmer the carrots until soft, sprinkle with herbs, and season with butter.

Bulgarian carrots. Cut several carrots into strips and simmer in a closed saucepan in a small amount of water. Grind a couple of cloves of garlic with salt and chopped parsley, fry in butter, put stewed carrots and lightly fry together.

Carrot puree. Finely chop 700 g of carrots and 1 onion, fry in oil until the vegetables change color, add salt and sprinkle with 1 tbsp. l. Sahara. Pour 100 ml of vegetable broth, simmer for 10 minutes. Grind with a mixer.

Glazed carrots- a healthy summer dish made from carrots, for which you take small young vegetables, you can pull them from the garden. Trim 1 kg or leave 1 cm of tops, peel or wash thoroughly, put in boiling water and cook for 7 minutes. Melt 100–120 g of butter, simmer the boiled carrots. Pour 5 tbsp. l. sugar, simmer for 10 minutes. Sprinkle with white ground pepper and mint leaves.

Jam made from transparent bright pieces impresses with taste and appearance. For it, they take fairly large orange fruits, but slightly unripe ones with a tender central part, which are peeled with a vegetable peeler. If root vegetables for jam are cut into diamonds, stars and circles, they are suitable for decorating desserts.

Carrot jam. The old way. Cut 1 kg of peeled vegetables into 1.5 cm cubes, add water, boil for 5 minutes, drain, cool. Boil syrup from 1 kg of sugar and 2 glasses of water, pour in carrots, bring to a boil, cook for no more than 5 minutes, turn off, stand for 10-12 hours. Boil a second portion of syrup from 0.5 kg of sugar and a glass of water, pour into the jam, mix, heat and cook until the cubes are transparent. Finally, add citric acid at the tip of a knife.

Modern carrot jam. Boil 1 kg of peeled carrots until almost ready, drain, cut into cubes and add 1 kg of sugar. Scald the lemon, cut off the peel and boil it in sweet water, remove, chop finely. Remove as much white skin as possible from the lemon pulp, chop it and pour it into the carrots along with the peel, mix, add water if necessary. Cook, shaking, until thick syrup.

Carrot pies

Healthy carrot dishes include pies for children's party, New Year or Easter, because during the baking process it retains its properties, color and acquires amazing tenderness. Nuts, canned fruits and dried fruits perfectly complement this unique vegetable, emphasizing its special taste.

Simple carrot cake. Whisk 50 g flour, 30 g sugar and 1 tbsp. l. vegetable oil into confectionery crumbs, put in the refrigerator for an hour. Pour 100 g of flour, half a glass of sugar and a bag of baking powder into another container, pour a glass of water and 7 tbsp. l. oils, mix. Pour 150 g of coarsely grated carrots into the dough and stir. Place the dough in a mold, sprinkle 100 g of lightly roasted walnuts on it, and crumbles on top. Bake for about an hour at 180 0C.

Carrot and pineapple pie. Drain the syrup from a medium can of pineapple pieces and mix them with 4-5 chopped carrots, add 3 eggs and 1 tbsp. l. vegetable oil. Using spoons, stirring, add flour until you get a dough, like thick sour cream. At the end, throw in 1 tsp. slaked soda, mix. Transfer the dough into the prepared pan, bake for 40–50 minutes, 180 0C.

Sour cream pie . Pour a pinch of salt into 2 cups of flour, a couple of tablespoons of sugar, if desired - vanilla sugar, mix and chop with 200 g of margarine into crumbs, beat in the egg and knead the dough. Taking into account the height of the sides of the mold, roll out a sheet 7-8 mm thick, put it in the mold and put it in the refrigerator for 40-60 minutes. For the filling, peel 4 carrots, boil with 4 tbsp. l. sugar, cut into slices. Mix with a handful of steamed raisins or chopped dried apricots and 1-2 tsp. zest. Place the form with the dough in the oven, 180 0C, for 7 minutes. Remove and place the filling on the half-finished crust. Beat a glass of sour cream with 3 tbsp. l. sugar, 2 eggs, 2 tbsp. l. starch, pour over the pie. Bake for about 40 minutes, 180 0C.

Carrots settled in our country in the 16th century and became indispensable. It is not demanding in terms of growing conditions and is unpretentious in storage, and its properties have always been compared with universal apples. It is impossible to count all the recipes and dishes that can be prepared from carrots, because the root vegetable is placed in most salads and hot dishes and not only as an addition, but also as the main ingredient with unique taste, texture and color. By showing imagination and using existing experience, everyone can prepare their own “signature” original and healthy dish from carrots.

Carrots of varying degrees of maturity are suitable for different dishes. It is easier and more correct to stew young small carrots in small quantity water with added 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 suitable for salads, baking fillings, soups, casseroles and purees (for example, mashed potatoes with addition boiled carrots). Fresh carrots good source 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 103 recipes in the "Carrot Recipes" section

Carrot cutlets

Vegetable cutlets are a tasty and healthy dish that can be served as a side dish. Wide variety of recipes vegetable cutlets allows you to cook cutlets from your favorite and sometimes unusual ingredients. For example, there are recipes for cutlets made from beets, carrots...

Garnish of carrots with green peas

A simple recipe for a side dish of juicy carrots with frozen green peas, which is suitable for both meat and fish. What’s more, you can eat this bright vegetable mixture with appetite without anything. Don't overdo it heat treatment. Let the sea be better...

The Romans ate it for dessert, like we eat sweets today, the ancient Greeks used the orange root vegetable as a cure for all diseases and made it from love potion, and French women wore carrot tops as decoration. It’s hard to imagine the menu without her modern man. And all because carrots are a storehouse of vitamins PP, K, E, B, C, A and microelements iodine, zinc, phosphorus, iron, magnesium. By eating a bright root vegetable every day, you strengthen your gums, regulate your intestinal microflora, and improve your skin condition. Nutritionists advise adults and children to consume carrots raw, boiled and baked. And we offer you recipes that will help you prepare incredibly tasty dietary carrot dishes.

Salad with carrots, cheese and nuts

Ingredients:

carrots – 2 pcs.
cheese (any dietary) – 50-70 g
walnuts – 30 g
natural yogurt(or kefir) – 2 tbsp. l.

How to cook?

Peel the carrots, then grate them along with the cheese.
Finely chop the walnuts.
Mix all ingredients in a bowl, add salt and season with natural yogurt.

Your diet salad from carrots is ready to eat.

Dietary carrot dishes: carrot soup

©kleopatramavridi

Ingredients:

carrots – 1 kg
onions – 2 pcs.
garlic - 2 teeth.
ginger root – 1 pc.
olive oil
cinnamon
turmeric

How to cook?

Peel the carrots and cut into rings.
Grind the onion and garlic in a blender.
Sauté the onions, garlic and carrots by adding a few drops of olive oil.
Pour water over all ingredients and cook until tender.
Place the cooked foods and spices into a blender and blend until homogeneous mass.
Place carrots, onions, garlic, ginger in a blender and grind until smooth. Ready carrot soup puree Serve immediately.

On a note: dietary carrot dishes go well with any fresh herbs, as well as vegetables and grains, such as cabbage, radishes or boiled corn.

Carrot cutlets

©yoga_ksenia

Ingredients:

carrot cake– 500 g
pea flour – 150 g
olive oil – 30 g
spices
sunflower seeds (or any other)

How to cook?

Mix the carrot pulp in a bowl, pea flour, olive oil and spices. Mix all ingredients well to obtain a homogeneous consistency.
Form cutlets with the resulting mixture and place in a frying pan.
Garnish the finished dietary carrot cutlets with sunflower seeds and serve with any vegetable side dish.

carrot cake

©hudeem_vmeste_onlain

Ingredients:

carrots – 1 pc.
oat bran– 25 g
egg (chicken) – 1 pc.
sesame seeds – 10 g
baking powder – 0.5 tsp.
milk – 40 g
banana – 1 pc.
Ryazhenka (or natural yoghurt, kefir) – 70 g

How to cook?

Grind fresh carrots on a grater. If a lot of juice comes out, squeeze it out.
Grind oat bran (to flour) and sesame seeds in a blender or coffee grinder.
Beat the egg in a separate bowl, then add the carrots, all the dry ingredients and milk. Mix everything well to obtain a homogeneous, but not very thick mass.
Bake the cake layers in a dry frying pan on both sides.
At the end, prepare the cream for your healthy dessert: beat banana with fermented baked milk (or kefir) and assemble the cake.

When baking dietary carrot dishes of this kind, use sweet carrots. Then you won't even need natural sweeteners.

Carrot candies

Ingredients:

carrots – 200 g
raisins – 100 g
dried apricots – 50 g
coconut flakes – 50 g
lemon juice– 3 tbsp. l.
cinnamon – ½ tsp.
sesame (coconut flakes, dark chocolate)

How to cook?

Wash the carrots, peel and chop on a fine grater (squeeze out the juice).
Blend carrots, raisins, dried apricots, coconut, lemon juice and cinnamon in a blender until smooth.
With wet hands, form the resulting mixture into candies, decorating them coconut flakes or sesame seeds, or chocolate.
Place the finished healthy dish in the refrigerator for several hours.

Carrot pancakes

©alenka_pp_morozik

Ingredients:

carrots (boiled) – 100 g
egg – 1 pc.
milk – 130 ml.
corn flour – 100 g
baking powder ½ tsp.
sweetener (optional)

How to cook?

Peel the carrots and chop a little.
Whisk carrots, egg, milk, flour, baking powder and sweetener in a blender. You should get a uniform, not too thick consistency.
Bake carrot pancakes in a frying pan without oil.
If desired, you can decorate ready dessert fresh fruit, berries or black melted chocolate. We do not recommend using powdered sugar. Dietary carrot dishes should not only be tasty, but also as healthy as possible.

Carrot muffins

©supermom_superfood

Ingredients:

carrots – 300 g
oat flour – 100 g
eggs – 4 pcs.
milk – 250 ml
oat bran – 2 s. l.
sweetener – 3 tsp.
baking powder – 1 tsp.
grated nutmeg – 1 tsp.
cinnamon – 1 tsp.

How to cook?

Beat the eggs until foamy. Add milk, sweetener, oat bran to them and leave for 5 minutes.
Grind the carrots and add to the eggs.
Then add to the resulting mixture oatmeal, baking powder, nutmeg and cinnamon. Mix everything well.

Pour the dough into the molds. Bake diet muffins for 40 minutes at 170 degrees.

carrot cake

©katerina_kg

Ingredients:

oatmeal – 300 g (or one cup)
corn flour - 3 tbsp. l.
oat bran – 3 tbsp. l.
carrots (medium) – 1 pc.
lemon juice – 1 tbsp. l.
baking powder – 0.5 tsp.
milk – 350 ml
eggs – 2 pcs.
cinnamon
sweetener
ground nuts
cherries (dried or frozen)

How to cook?

Grind the oatmeal in a blender, chop the carrots on a fine grater.
Beat the eggs, then add the ground oatmeal, flour, bran, carrots, sweetener, cinnamon, baking powder and milk. Mix everything well.
Add the nuts and cherries to the resulting mixture and mix everything well again.
Bake carrot cake 45 minutes at 180 degrees.

Ready dietary dish Serve immediately.

Baked carrots

©yummybook_ru

Ingredients:

carrots – 2 pcs.
nutmeg – 0.5 tsp.
black pepper – 0.5 tsp.
cinnamon – 0.5 tsp.
rosemary – 0.5 tsp.
olive oil

How to cook?

Wash the carrots, peel and cut into strips.
Mix spices in a bowl: nutmeg, pepper, salt, cinnamon, rosemary.
Place the carrots in a baking dish and drizzle with olive oil.
Then sprinkle the carrot sticks with the spice mixture and stir.
Bake diet carrots 40-45 minutes at a temperature of 180 degrees. Serve hot!

Carrot smoothie

©damskie_zabavi

Ingredients:

carrots (medium) – 2 pcs.
apple – 1 pc.
orange (or Orange juice) - 2 pcs.
ginger – 2 tsp.
honey – 1 tsp.

How to cook?

Peel the carrots and chop on a coarse grater.
Squeeze the juice out of the oranges, but do not throw away the pulp. Grind it together with the peeled apple.
Combine all ingredients in a blender, adding ginger and copper, and beat well. Ready drink serve at the table glassware immediately after cooking.

Dietary carrot dishes may be sweet or not, but with our recipes they will be tasty and healthy in any case!

Save them so you don't lose them!

Delicious dishes and good mood!

Prepared by Tatiana Krysyuk

What can be cooked from carrots: TOP-10 delicious recipes from the magazine website

Carrots are very useful root vegetable, which humanity has been using for more than 4 thousand years. Today this orange vegetable grows almost everywhere. So, today you can find carrots not only in our latitudes, but even in the arid conditions of Africa and the Far North. Carrots contain a huge amount of vitamins (A, B, PP, C, E and K), as well as minerals (potassium, iron, iodine, copper, fluorine, phosphorus). This vegetable is very useful thanks to high content carotene, which has positive influence to the organs of vision. Carrots have negative calories, That is a real find for those who want to lose weight. So, light salad from carrots and other vegetables it will become excellent option dinner for people losing weight.

We can say with confidence that all people are divided into two parts regarding their love for carrots. So, there are some people who, since childhood, cannot tolerate this root vegetable in any form. The rest of the people love this vegetable for its taste properties, and tries to add it to almost every dish. It is important that from this juicy root vegetable you can prepare a huge number of amazing first and second courses, as well as salads and even desserts and pastries. It is for such carrot lovers that the following collection is offered best recipes from carrots.

Recipe 1.

You will need: 250 g of carrots, 170 g of green apples, 70 g of fried sunflower seeds, a quarter of a lemon, 3 tbsp. unrefined sunflower oil.

First, peel and then grate the carrots on a coarse grater. Carry out the same manipulation with apples, additionally clearing them of seeds. Wash the lemon under running water hot water, cut a quarter of it and squeeze the juice directly into the grated apple and carrot mixture. Mix everything well. Next, brown the sunflower seeds a little (if you have them raw) in a frying pan and add them to the grated apples and carrots. Dress the salad with sunflower or any other vegetable oil and mix everything well. This salad can be served as independent dish or with some fish or meat dish.

Recipe 2.

You will need: 400 g Korean carrots, 200 g pickled or fresh mushrooms, 200 g chicken breast, 5 eggs, 250 g hard cheese, 1 onion, 200 g mayonnaise (low fat), 5-6 olives and parsley for decoration.

The salad is prepared in three stages. The first step involves preparing the salad ingredients. If you have chosen raw mushrooms, then first you need to fry them in a small amount of vegetable oil. If you prefer pickled mushrooms, then you need to drain them and blot them a little with a paper towel. Next, the mushrooms are cut into small pieces. Chicken fillet should be boiled in salted water with the addition of spices to your taste, cool and cut into small pieces. Boil 3 eggs and grate them on a coarse grater, and the remaining 2 eggs will be used as decoration. Fry in a frying pan until golden color finely chopped onion, and also rub hard cheese on a coarse grater. Place all ingredients in different containers.

The second stage involves the formation of the salad. To do this, place all the ingredients in layers in the order that you like best. Each layer is carefully, but not too generously, coated with mayonnaise. We form the salad in the shape of an oval.

To decorate, arrange carrots in Korean style so that they resemble hedgehog needles. Sprinkle the front part, where the muzzle should be, with cheese. We make eyes and a nose from the olives, and also spread them a little over the entire surface to give volume to the carrot needles. We make a mushroom for decoration from an egg. The base for the mushroom will be half the egg white. The hat is also made from half a protein, which must first be placed in strong tea leaves to give it Brown. Parsley is placed around the improvised hedgehog as an additional decoration and to create an additional color accent.

Recipe 3.

You will need: 0.5 kg of carrots, 1 zucchini weighing up to 300 g, 1 liter of fish or chicken broth, 1 tbsp. ginger (fresh), 400 g salmon, pink salmon or trout, 200 ml cream, salt and pepper to taste.

Peel the carrots, cut them lengthwise into 4 pieces, and then chop them into small cubes. Peel the zucchini and also cut into small cubes. Remove the salmon meat from the bones, then cut into small slices. Peel the ginger and then grate it on a fine grater. Pour 1 tbsp into a small saucepan. olive or sunflower oil, place carrots and ginger there. Fry the vegetables until half cooked for about 6-7 minutes, remembering to stir constantly. Next, pour in the broth, salt and pepper. Bring the liquid to a boil and simmer, covered, for about another 10 minutes. Ready vegetable soup Using a blender, blend until smooth. Next, return the soup to the heat again, add the chopped zucchini and cook for another 4-5 minutes. Pour in the cream and add the fish. Cook for a couple more minutes until the fish is cooked through. Pour the finished carrot-fish soup into bowls and additionally garnish with herbs and sour cream.

Recipe 4.

You will need: 1.5 kg of carrots, 30 g of olive oil, 1.2 liters of vegetable broth, 2 tbsp. fresh chopped ginger, 1 sprig of thyme, half a red onion, 2 cloves of garlic, salt and pepper to taste.

Peel the carrots and cut into small circles. Place the chopped vegetables on a baking sheet, add salt, pour olive oil and place in the oven to bake for 20-25 minutes. A carrot can be considered ready when it is covered golden crust and will become soft when pierced. Vegetable broth(cook it from various vegetables according to your taste) bring to a boil, add ginger and thyme. Cook over low heat for 15 minutes. Fry the onion in a frying pan until transparent, then add the baked carrots and pressed garlic, mix everything well. Simmer it all for a couple of minutes, and then pour in the broth and cook for another 7-10 minutes. At the final stage, load all the ingredients from the frying pan into a blender and grind to a puree consistency. Be sure to serve the puree soup hot, adding a little herbs for decoration.

Recipe 5.

You will need: 2 large carrots, 0.5 kg of spinach, 1 medium zucchini, 1 potato, green onions, 3 cloves of garlic, 3 eggs, 3 tbsp. flour, a pinch of turmeric, dill, 5-6 tbsp. olive oil, salt and pepper to taste.

First, prepare everything necessary ingredients and a slow cooker. Rinse vegetables and herbs well under running water. Thoroughly peel the carrots, potatoes and zucchini and then grate them on a coarse grater. You can squeeze out excess liquid from vegetables if desired. Cut the spinach into strips, add it to the vegetable mixture, season it all with pepper and turmeric, salt and stir. TO vegetable mixture add flour, 3 tbsp. vegetable oil and eggs, mix everything thoroughly again. It should be quite thick vegetable dough. Grease the multicooker with the remaining vegetable oil and place the resulting mixture there. Cook the kugel in the “Bake” mode for 40-50 minutes.

Recipe 6.

You will need: 0.5 kg carrots, 200 g fresh or canned pineapples, 20-30 g butter, 2 tbsp. pineapple syrup, 1 tbsp. vegetable oil, 1 onion, 1 clove of garlic (optional), parsley and dill.

Wash and peel the carrots well, and then cut into small slices diagonally. Next, blanch the carrots for 2-3 minutes in a frying pan, then drain the water. Peel the ginger well and then grate it on a fine grater. Cut the onion and garlic into small cubes. Toast aromatic vegetables in a thick-bottomed frying pan with carrots for 5-6 minutes, remembering to mix everything thoroughly and often. Add pineapples cut into small pieces to the vegetables, pour in pineapple syrup, salt and pepper to taste. Pineapple syrup can be obtained by evaporating the juice for 20-25 minutes. Fry everything together for another 6-7 minutes until the carrots are golden brown. It is best to serve roasted carrots and pineapples hot with chopped parsley and dill.

Recipe 7.

You will need: 3 medium-sized carrots, 150 g sugar, 100 g vegetable oil, 1.5 cups flour, 1 packet of baking powder, vanilla optional.

Peel the carrots and then grate them on the finest grater. You should get about 1.5 cups of grated carrots. Pour sugar into a deep plate and pour in vegetable oil. Mix the butter and sugar well until the sugar grains dissolve. Add carrots to this mixture and mix again. Sift the flour together with the baking powder and add to the carrot mixture, mix well. The dough should have a consistency very thick sour cream. Grease the pan with vegetable oil and, if desired, sprinkle with breadcrumbs to create a crispy crust. Bake the pie at 180 degrees until done, that is, about 40-45 minutes. Check readiness with a toothpick or wooden skewer. Ready pie Cool, sprinkle with powdered sugar, and then serve in portions.

Recipe 8.

You will need: 175 g flour, 1 tsp. soda, pinch of salt, 1 tsp. cinnamon, 150 g walnuts, 2 eggs, 150 g sugar, 150 t ml refined vegetable oil, 3 medium carrots, 2 apples, vanillin to taste.

In a deep bowl, mix flour, soda, cinnamon and salt. Walnuts brown a little in a frying pan and cut into small pieces, add them to the flour. In another bowl, beat eggs with sugar, then add butter and vanilla. Whisk the mixture until it thickens. Peel the carrots and apples and then grate them on a fine grater. Add all this to the egg-sugar mixture, mix well. Next, add the mixture of flour and nuts here, mix everything thoroughly. Fill in the resulting test silicone molds for cupcakes by a third and bake until done in the oven. The cupcakes will be ready in about 20-25 minutes; check for doneness with a toothpick or skewer. If the toothpick used to pierce the cake remains dry, then the baked goods are ready. Ready-made cupcakes Cool, remove from molds and sprinkle with powdered sugar or frosting.

Recipe 9.

You will need: 0.5 kg carrots, 0.5 kg shortbread cookies, 150 g sugar, 150 walnuts and hazelnuts, 200 g butter, zest of 1 orange, 0.5 tsp. cinnamon, 0.5 tsp. ginger, nutmeg, vanilla to taste.

Peel the carrots and then grate them on a fine grater. Cover the carrots with sugar for 15 minutes so that they release their juice. Place the resulting mixture over low heat and cook for about 20-30 minutes. Grind half the cookies until crumbly and break the other half into small pieces. Do the same manipulation with nuts. Once the carrots are soft, remove them from the heat and add butter and cinnamon. Next, add the remaining spices and orange zest. Mix everything well. Gradually add crushed cookie crumbs and nuts. When the dough becomes sticky and wet, you can add large pieces cookies and nuts. Line the mold for the future cake with cling film and place the resulting carrot mixture there, level it well. Place the cake in the refrigerator overnight. Then turn it over onto a plate and remove cling film. Ready carrot cake sprinkle with powdered sugar.

Recipe 10.

You will need: 1 kg of carrots, 1.3 kg of sugar, 1.5 glasses of water.

To prepare candied carrots, it is recommended to use only young juicy carrots. Peel the root vegetables, cut into strips and blanch for 10 minutes. After this, quickly cool it in cold water. Mix sugar with water and place on low heat. Add carrots here too. Boil vegetables in syrup for about 15 minutes. Next, remove the saucepan from the heat for 10 hours. Repeat this manipulation 3 times, and at the end of cooking add a little (no more than 0.5 tsp) citric acid. Next, place the pieces on a baking sheet and dry in warm oven. Ready candied carrots it is recommended to store in glass jars in a dark place.

At first glance, it seems that carrots are very a simple product, from which a limited number of dishes can be prepared. However, if you enable culinary fantasy, then you can prepare it from huge amount There is such an abundance of recipes for salads, first and second courses, pastries and various desserts that even the most sought-after gourmet will be amazed.

Carrots will also work great casserole, omelet and even soufflé. It is also important that carrot dishes are very healthy and original in their execution. Moreover, to maintain good vision and mood, nutritionists recommend including carrots in your daily diet.