Roasted carrots for the winter. Braised onions with carrots

Carrots fried with onions are not taken seriously by many. But it can not only be used as a side dish for fish or meat, but also put on bread, resulting in delicious sandwich. Such an appetizer is stored in the refrigerator for several days, so that it can be prepared for future use, eat and add to different dishes.

Products that will be required:

• 4 large carrots;
• 3 medium sized onions;
• 1 sweet bell pepper (preferably fleshy varieties);
• vegetable oil for roasting;
• salt, pepper, laurel;
• sprig of parsley for decoration.

Vegetables are peeled. Coarsely rub the carrots and begin to fry. At this time, the onion is cut into thin half rings and also thrown into the pan. Vegetables should be stewed for a quarter of an hour.

Stirring the dish occasionally, you can remove the seeds from the pepper and chop finely. Pieces of pepper are added to vegetables and fried for another 8 minutes. fried carrots with onions ready to eat. Instead of bell pepper you can add mushrooms or eggplant, it will also turn out very tasty. Some housewives also add tomatoes

Roasted Carrots: A Winter Snack

You need to prepare the following products:

• carrots (about 2 kg);
• vegetable oil (150 ml);
• 4-5 large onions;
• garlic (100 g);
• vinegar (teaspoon);
• ground red pepper.

Carrots are peeled and finely chopped. Onion and garlic are cut into small squares.

Put the onion in a pan and fry until lightly browned. Then the carrots are fried separately and the ingredients are mixed, adding vinegar and pepper.

Snack "Fried Carrot" is ready to eat in 72 hours. Then it is laid out in pre-sterilized jars and sent for storage for the winter.

Carrot blanks can be used as a snack or condiment. Do you like carrots in tomato sauce?

• 0.6 kg of carrots are peeled, cut into thin sticks and fried.
• Then it is transferred to a saucepan, salted and tomato sauce (400 ml) is added.
• Bring the mass to a boil and boil for 8 minutes.
• Arrange in jars (half a liter) and sterilize for 30 minutes.

Carrots fried for the winter in tomato sauce are ready!

Fried carrots with onions: an unusual snack

Do you think that fried carrots with onions are only good for dressing borscht? You are mistaken, such a vegetable dish can be used anywhere.

Carrot blanks for the winter - the most delicious and healthy recipes

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Carrots are delicious and healthy vegetable. In addition, the preparation of soups, side dishes, salads and main dishes is practically indispensable without it. From carrots, you can prepare salads, snacks for the winter, make mashed potatoes, juice and even sweet jam.

pickled carrots

Pickled carrots can be served as independent garnish and add to salads or appetizers.

You will need 2 kg carrots, 1.5 liters of water, 1.5 tbsp. 9% vinegar, 1/4 tbsp. salt, for each half liter jar 1 clove of garlic, 1 tsp. dill seeds.

Cooking. Rinse the carrots well, peel and cut into sticks. Sterilize jars and lids. Pour 1 tsp into each jar. dill seeds, add a garlic clove each and pack the chopped carrots tightly. Prepare the marinade: mix water, vinegar and salt, bring to a boil and cook until the salt dissolves. Pour the carrots with hot marinade, not reaching 1 cm to the edge of the jar, close the lids and roll up.

Caviar from carrots and tomatoes

This appetizer can be prepared for the winter or immediately served at the table, letting it brew a little.

You will need 1 kg of carrots, 2 kg of tomatoes, 1 onion, 1 head of garlic, 1/2-1 tbsp. sugar, 1 tbsp. salt, 5 g ground cinnamon, 1 tbsp. vegetable oil.

Cooking. Wash the vegetables well, peel the carrots, remove the stalks from the tomatoes and remove the skin (optional) and pass through a meat grinder along with onions and garlic. Place everything in a deep saucepan, pour in the oil, salt, sugar (depending on the sweetness of the carrots) and cinnamon. Put the saucepan on slow fire and cook, stirring occasionally, for about 2 hours. Then ready-made caviar Arrange in sterilized jars and roll up.

Carrot in Korean

This very popular savory snack it's very easy to cook.

You will need 1/2 kg carrots, 1 onion, 2 garlic cloves, 3-4 tbsp. vegetable oil, 2 tbsp. 9% vinegar, 1/2 tsp. sugar, 1 tsp ground red pepper, salt and ground coriander to taste.

Cooking. Wash the carrots well and grate on a special grater for Korean carrots. Sprinkle with salt, mix well with your hands and leave for 10 minutes. Then add chopped garlic, sugar and pepper to the carrots. Cut the onion into half rings, fry until golden brown and remove (it can be used in another recipe). With the oil in which the onions were fried, pour over the carrots, add vinegar and mix well. Ready carrots Arrange in jars, close with lids and store in the refrigerator.

Carrot salad with onions

An interesting option for a simple and quick snack.

You will need 1 kg of carrots, 1/2 kg of onions, 1 liter of water, 2 tbsp. citric acid, 2 tbsp. salt, 4 tbsp. sugar, 1 tbsp. cumin or coriander seeds.

Cooking. Rinse the carrots, peel and cut into strips (or circles). Peel the onion and cut into rings (or half rings). Place vegetables in sterilized jars. Prepare the marinade: mix water, sugar, salt, citric acid and cumin (or coriander) seeds, bring to a boil and cook for a couple of minutes, stirring occasionally. Pour the prepared marinade over the vegetables and roll up immediately. You can simply close the boiled lids and store the salad in a cool dark place.

pickled carrots

You can ferment not only cabbage. For these purposes, carrots are perfect.

You will need 1 kg of root crops, half an onion, 1-2 tbsp. salt, 1 tbsp. sugar and small piece horseradish root.

Cooking. Peel and finely chop the carrots (you can use a grater for Korean carrots). Peel and grate horseradish fine grater. Mix everything, add salt and sugar. Vegetable mix put in a saucepan, tamp, and put oppression on top. Cover the pan with a cloth or gauze and leave for 6-8 days at room temperature. Then place the pot of carrots in a room with a temperature of 10-15°C for 5-6 weeks. During this time, the carrots will release juice and infuse in it. If this does not happen, you can add a little salted water (dilute 1 tablespoon of salt in 1 liter of water).

carrot juice

Carrot juice is very useful for digestion, it contains a lot of vitamins and minerals.

You will need 1 kg carrots and a little lemon juice.

Cooking. Wash the carrots thoroughly with a brush, peel upper layer and squeeze the juice in the juicer. Add lemon juice, pour the juice into jars, sterilize and roll up.

Carrot puree

Puree is absolutely natural and dietary. It can even be given to babies.

You will need only 1.5 kg of carrots.

Cooking. Wash the carrots thoroughly, peel, cut into small slices and boil until soft for 20-30 minutes. Then drain the water, cool the carrots and grind it with a blender or in a food processor to a puree state. Ready puree Arrange in prepared jars and roll up. Or just close the lids and store in the refrigerator.

Spicy carrot jam

Yes, you can even make jam from carrots!

You will need 1/2 kg of carrots, 1 orange, 300-500 g of sugar and your favorite spices to taste (cinnamon, ginger, cardamom, cloves).

Cooking. Wash, peel and chop the carrots in a food processor. Cut the zest from the orange into strips and add it to the carrot mass along with the squeezed juice. Pour sugar and spices, add water if necessary and, stirring, simmer over low heat for about an hour. Arrange the finished jam in sterilized jars and roll up.

Carrot jam

Another sweet recipe carrot blanks. Prepare this jam and surprise the household!

You will need 1 kg carrots, 1 kg sugar, 1/4 tsp. citric acid and 3-5 tbsp. water.

Cooking. Wash and peel the carrots well, cut into strips or cubes. Sprinkle with sugar, mix and leave for at least a day. Then add water and cook the jam over low heat, stirring until it thickens. At the end of cooking, add citric acid, mix, place in hot sterilized jars and roll up.

Candied carrots

Made from carrots healthy candied fruits, which can even be served for dessert with tea.

You will need 2 carrots, 2-3 tbsp. sugar and 1/4 tbsp. water.

Cooking. Peel the carrots and cut into circles. Combine water and sugar, add carrots, bring to a boil and cook over medium heat, stirring, until carrots are soft, 5 to 10 minutes. Then increase the heat to medium and cook, stirring, until the syrup thickens. Add more sugar, if desired, and cook until the carrots are translucent. Then take it out of the syrup, spread it on parchment paper and let it cool and dry. Roll each carrot slice in sugar and place in an airtight container. Store at room temperature.

Carrot blanks for the winter - the most delicious and healthy recipes, Country kitchen ()

Sometimes it can be difficult to keep fresh carrots tasty and crisp until spring. However, there is an alternative - to make blanks out of it for the winter. We offer you the most simple recipes tasty and healthy preparations.

8 easy ways to harvest carrots for future use

We love carrots bright color, pleasant taste and an abundance of vitamins. This vegetable grows quite quickly and has been pleasing summer residents with juicy root crops since mid-summer. Recipes for harvesting carrots for the winter are not so complicated, and even a novice in cooking will be able to cook dishes from it.

Frozen carrots

The easiest way to winter harvest is to freeze root crops. Of course, the carrots must first be thoroughly washed and peeled. Slicing vegetables is done differently. It all depends on how we plan to use it in winter. Circles - for soups, cubes for stews, straws - for pilaf. You can simply grate the carrots or run them through a food processor.

There are two things to keep in mind when freezing. Carrots are immediately packaged in portions. And it is better to pack a freeze to save space in rectangular containers. For example, put portions of carrots in plastic bags to Tetrapakovsky milk pack. So the product will take up less space in the freezer.

Dried carrots

Harvesting dried carrots allows you to store it in any convenient place without using a refrigerator. These vegetables are great for making soups and gravies. A lot of people, especially children, love to eat. dried carrots as snacks. It's beautiful vitamin replacement chips! In addition, dried carrots weigh very little and therefore are often used where "every gram counts" - in tourist travel.

To make it easier to dry the root crop, it must first be boiled. Carrot straws - about 10-15 minutes. And if we want to dry carrots, shabby on coarse grater, five minutes of cooking will be enough. After that, the roots are cut the right way, but not thicker than 5-7 mm, or tinder on a grater.

Then the carrots are dried for several hours at room temperature and only then they start drying in the oven. The temperature in it should not exceed + 75 ° C, and vegetables must always be dried in one layer. Then the product will save the maximum useful substances, and will not lose shape and color.

Dried carrots are best stored in glass jars with tight-fitting lids. Before use, such carrots are soaked in advance.

Canned carrots

This method of harvesting for the winter is used when you need to keep the root crop in in kind. Great for canning small varieties carrots - "Chantane" and "Parmex", and just medium-sized root crops that grew in the shaded areas of the summer cottage. Canned also early varieties carrots not intended for long-term storage. Such, for example, as "Tushon", "Alenka", "Vitaminnaya 6", "Karotel", "Nantes 4", "Samson" or "Losinoostrovskaya 13".

Canned carrots can be with spices and seasonings or without them. Everything depends on the desire. Such a product is used to prepare so many dishes, and it is indispensable in dietary nutrition.

To preserve carrots, they are pre-washed and peeled. Ready root crops are placed in a saucepan, 100-150 ml of water is poured to the bottom and carrots are kept on low heat with the lid closed for 15 minutes.

For the brine, which will be used for canning, put 1 heaping tablespoon of salt per 1 liter of water. While the brine is boiling, carrots are placed in pre-sterilized jars. Small root crops are put whole, and larger ones are cut into two parts.

Banks with carrots are filled with boiled brine to the very top and the sterilization process begins. Water is poured into a large saucepan, a sponge or cloth is placed on its bottom, and jars are placed on top. The water in the pan should reach the “shoulders” of the cans or even a little higher. From above, the jars are covered with lids and kept in boiling water: half-liter - for 35-40 minutes, and liter - 45-50 minutes. Then the jars are sealed with lids, turned over and, having previously covered with a blanket or warm cloth, allowed to cool at room temperature. After a day, jars of carrots can be placed in a permanent storage place.

carrot pickles

The advantage of salted vegetables over canned ones is a much greater preservation of nutrients, especially vitamins. The problem with pickles is always storage conditions. Salted carrots will need to be placed in cool place. Ideally - in the conditions of the cellar. And you need to take care of this in advance.

For salting choose bright, orange root crops with a small core. Good quality blanks are obtained from the varieties "Nantes", "Gribovskaya" and "Moscow Winter". For salting, root crops are washed. But to clean them or not - the hostess herself decides.

With a large volume of preparations for the winter, carrots are salted in tubs as a whole. To do this, the washed root crops are placed in a tub. For brine, 60-65 g of salt is added to 1 liter of water, and the water is boiled for 5 minutes. The brine is added to the tub already cooled down and so that its level is 10-15 cm higher than the carrots. After that, a wooden circle is placed on top and oppression is set. The tub should stand in the room for 4-5 days. And then it is taken out to a cool room for long-term storage.

You can also pickle carrots for future use by chopping it. To do this, washed root crops are rubbed on a coarse grater or cut into strips or slices. A little salt is poured onto the bottom of the container in which the workpiece will be stored, chopped carrots are placed there - three-quarters of the volume of the container and poured with cooled brine prepared according to the same recipe. Like whole carrots, cuts are kept in a room for 4-5 days and placed in a cellar.

To be able to store salted carrots in the room, it must be sterilized. In this case, the filling is done at the rate of 30 g of salt per 1 water. Carrots are washed, peeled and cut into circles up to 1 cm thick. Jars with stacked carrots are poured with hot, freshly boiled brine and, covered with lids, are sterilized over low heat in boiling water: 0.5 l - 40 minutes, and liter - 50 minutes.

Salted carrots in winter can be added to salads, vinaigrettes, soups, as well as hot dishes with meat, poultry or fish. If the carrot tastes too salty, it must be soaked in water in advance, and excess salt will leave.

Marinated carrots

Pickling - lovely way winter preparations. Marinades of different composition give the dishes a completely unique taste. And almost no one is left indifferent by the crispy texture and sweet and sour notes of pickled vegetables.

In order to prepare the marinade, for 1 liter of water take 1 tbsp. a spoonful of salt with a slide and 2 tbsp. spoons of granulated sugar. In addition, 100 g of apple or regular vinegar, or 1 tbsp. spoon vinegar essence. In a 1 liter jar add 6-7 pcs. peppercorns, 4 cloves each and allspice, 1-2 pcs. bay leaf, herbs and 2 cloves of garlic. Dill, parsley, cherry, horseradish or apple leaves are used as greens.

Carrots are thoroughly washed, peeled and placed in boiling water for 5 minutes before cutting. Root vegetables can be cut into cubes, circles or straws. Seasonings and greens are placed at the bottom of the jars, carrots are placed on top of them, and everything is poured with boiled marinade. After that, the jars are covered with lids and sterilized in a saucepan with water: half-liter - 12-15 minutes, and liter - 20-25 minutes.

Tips for marinating carrots:

• The greens that will be added to the jars are washed thoroughly under running water.
• Garlic is placed in jars with whole forelocks. Then the liquid in the jars does not become cloudy.
• The contents of the jars are filled with hot brine to the very top.
• After all work is completed, the jars are turned over and allowed to cool covered for about a day.

Pickled carrots go with a bang, like juicy, spicy snack. It's good to add it to winter salads, vinaigrettes, and also use when stewing meat dishes or as a side dish.

You can find a step-by-step recipe for making pickled carrots with apples on our Suseki website.

Vitamin winter snacks and salads

Compound dishes in which carrots are added are made from different vegetables- sweet peppers, tomatoes, eggplants, onions and garlic. The taste of such salads is also well set off sour apples. And if vitamin C is destroyed during heat treatment, carotene, for which we value carrots so much, remains intact.

Vegetables and spices for salads and appetizers can also be arranged in different ways. In addition, you can diversify dishes by changing the shape of the cut. Carrots with vegetables are usually stewed under the lid for about 20 minutes, then refined vegetable oil is added to them. Approximately 150 ml per 1 kg of vegetables. A minute before readiness add a little vinegar.

Jars with a hot carrot-vegetable mixture are covered with lids and sterilized. You can store them at room temperature. Before serving, this blank is usually placed in the refrigerator for an hour. Such salads and appetizers are a great independent dish. They are also used to make sandwiches and as an addition to borscht or soups.

orange jam

In this winter harvesting captivates everything - a bright festive color, a pleasant delicate texture and, of course, unusual taste. That's why carrot jam often becomes a favorite delicacy of all who try it. The recipe for such a jam is not much different from sweet preparations that are made from fruits or berries.

For 1 kg of root crops, take up to 1 kg of granulated sugar and 2 g of citric acid (or juice from half a lemon). First, the carrots are washed, peeled, cut into small slices or circles, sprinkled with sugar and left for a day at room temperature so that it gives juice.

The next day, a little water is added to the pot with candied carrots, put on a slow fire and boiled until tender. Usually - about 30-40 minutes. Then citric acid or freshly squeezed lemon juice is added to the jam and boiled for another 3-4 minutes. Hot jam must be decomposed into jars. Diversify the taste carrot treat you can add vanillin, cinnamon or mint leaves to it when cooking.

Candied carrots

Everyone loves candied fruit! It is a welcome treat and lovely decoration for baking and cakes. And do candied carrots not difficult at all.

First you need to wash the carrots, peel them and cut into circles or cubes. Then all this is placed in a saucepan and brought to a boil twice. After the first and after the second boil, the water is drained. Then granulated sugar is added to the carrots (1.5 cups per 1 kg of root crops) and the pan is put on a slow fire. Under influence high temperature carrots will begin to secrete juice, and the sugar will melt. In this case, do not forget to gently stir the contents of the pan so that the carrots and sugar do not burn.

Candied fruits are boiled for 20-25 minutes, thrown into a colander and allowed to drain excess liquid. The resulting syrup can be poured into a jar and used in everyday cooking. For example, such fragrant syrup – good supplement for morning coffee.

Then they start drying candied fruits on a baking sheet covered with parchment paper. If the room is sufficiently well ventilated, drying can be done in the room. However, this process will take some time. It is easy to speed up drying in the oven. It takes 45-50 minutes of blowing at a temperature of + 45 ° C, and the candied fruits are ready. While they are still soft enough, roll them in granulated sugar and removed for permanent storage.

Simple recipes for carrots for the winter

8 simple ways preparations of carrots for future use We love carrots for their bright color, pleasant taste and abundance of vitamins. This vegetable grows quite quickly and since the middle of summer pleases summer residents with juicy

Delicious recipes for the winter from carrots

The well-known carrot contains an impressive amount of vitamins and minerals. Only two pieces contain daily rate vitamin A, which has a beneficial effect on vision. If a person has a lack of this vitamin, then there is a danger of acquiring night blindness. And big influence carrots have:

• Cardiovascular system. Regular use carrots reduce the risk of stroke.
• Gastrointestinal tract. Effectively helps with constipation and hemorrhoids.
• Kidneys and liver. Carrots perfectly cleanse the body and remove excess fluid and bile.
• Skin. Prevents the appearance of wrinkles and rejuvenates, smoothes the face.

To be healthy and young all year round, it is necessary to consume this valuable vegetable. There are a huge number of recipes for winter preparations from carrots and other vegetables. If the summer harvest of carrots turned out to be a success, then you can certainly use one or more recipes and do canning with your own hands.

1. Chopped or grated frozen carrots.
2. Salted preparation with pepper.
3. Naturally preserved with pepper and salt.
4. Salted carrots with sterilized peppers.
5. Marinated with pepper.
6. Preparation in the form of salads from carrots and other vegetables.
7. Preservation in the form of juice or puree.
8. Carrot jam or jam.

frozen carrot very easy to prepare. To do this, you need to wash, peel and cut the root crop with any convenient way. Pack in containers and put away freezer. Carrots in this form will keep maximum amount vitamins. In winter, it can be consumed raw or added to various dishes. For example, soups or salads.

Salted carrots also retain a large number of useful substances. It is convenient to harvest and add to soups, salads, hot dishes. There are several ways to salt a root crop:

Salted whole carrots for the winter

Ingredients:

Wash and clean carrots well. Boil water and add salt. Stir until completely dissolved and boil for another five minutes. Turn off the fire and leave to cool completely.

Prepare a wooden container. It should be deep and wide so that you can lay the whole carrot in rows. Lay out and pour brine above the carrot ten to fifteen centimeters higher. Put the container under the press and leave at room temperature for four to five days. Then, move the carrots from the kitchen to a cool place and leave there until winter.

Do not be afraid that you can salt the carrots. If there was a lot of salt, then before serving or adding it to dishes, carrots should simply be held in a filtered liquid.

Salting chopped carrots for the winter

The quantity of products must be taken to your taste.

Peel, wash and chop the carrots into circles or any other shape. Take a container made of glass or wood, sterilize and pour a little salt and pepper on the bottom. Put the pieces in a container without reaching the edge about one quarter.

Prepare the brine. To do this, boil the liquid, add salt and wait another five minutes, turn off the fire. Leave the liquid to cool. Next, pour all the carrots in jars with this brine. Press down firmly in any convenient way and leave in this way for four to five days at room temperature to better fermentation. Then, move from the kitchen to a cool place.

Recipe for salting carrots with sterilization for the winter

Ingredients:

Wash the carrots, peel and immediately dip in boiling water. Let it cool down a bit and cut into small pieces. Prepare a glass container and place carrots there.

Boil the brine in the same way as described in the recipes above and pour over the vegetables with this juice. Cover the jars with a lid and lower them into a wide saucepan filled with water. Put on fire for sterilization. Boiling time depends on the volume of glass containers. If the jars are half-liter, then sterilize forty minutes, if liter, then fifty. To prevent the jars from bursting, it is best to lay any fabric on the bottom of the pan.

Very delicious carrot obtained in various marinades. If you already have enough experience in conservation, then you can safely experiment with ingredients and prepare at your own discretion. Add something new and spicy, or, conversely, remove an ingredient that is not suitable for household taste.

Pickled carrots for the winter. Recipes are delicious!

Take a carrot, peel and peel well and rinse. Boil water, add salt and lower the root crop there. It is advisable to cook for another three to five minutes and get it. Cool, cut into any shape you like. Do not pour out the water, but add all the seasonings and spices there. Stir and boil for five minutes.

Prepare a glass container and put vegetables there. Pour boiling juice over, cover with sterilized lids and lower the jars into a wide pot of water. Boil the workpiece for twenty to twenty-five minutes. Then, roll up the lids, turn over and leave to cool under the blanket. After about a day, remove the jars from the kitchen to a cool place.

Pickled carrots for the winter in Bulgarian

This is a very simple recipe that does not require specific skills and many years of experience in the kitchen.

• Salt - 30 grams.
• Sugar - 60 grams.
• Acetic acid - 100 milliliters.
• Vegetable oil - 200 milliliters.
• Garlic - 60 grams.
• Pepper - 1 pinch.
• Carrot.

Rinse the carrots, peel and cut across, about one centimeter thick. Boil water and lower the vegetable there for four to five minutes. Do not pour out the water, but add sugar and salt to it.

Prepare jars, pour to the bottom acetic acid, vegetable oil, put garlic and carrots on top. Pour the salad with brine and boil the container in a saucepan for about fifteen minutes. Roll up and put under a blanket.

Carrot salad recipe for the winter “Autumn”

Very tasty and tender salad from carrots for the winter. The recipe is simple but original.

Make a preparation. Peel and wash carrots. Grate with the largest cloves or cut into small strips. Rinse the tomatoes and chop very finely. Grind the garlic through a press.

First, overcook the carrots, after five minutes pour in the tomatoes and add the garlic, sugar and salt. Mix the salad well and add the rest of the seasonings. Extinguish at low power covered for twenty minutes. Keep an eye on it so that it does not burn and mix the salad. After twenty minutes, add acetic acid, mix well again and let the salad stew for another minute.

Prepare glass containers and put the workpiece in it. Cover the lids with boiling water and roll up the jars. Flip the lettuce jars over and cover with a blanket. After a day, put it in the pantry.

If everything is done correctly, then such a salad can be stored in a dark and ventilated room for about a year. But most often, such preparations cannot wait for winter, because they are quickly eaten by households and guests.

Korean carrot salad recipe for the winter

Many people love this delicious snack, but few people know that Korean-style carrots can be easily cooked on their own.

Take carrots, rinse well, peel and grate for Korean carrots. Chop the garlic or squeeze through a press.

Prepare a sterilized jar and put on the bottom hot peppers, carrots, garlic. Pour this whole salad boiling water and leave for fifteen minutes.

At this time, prepare the filling. Pour sugar, salt, vegetable oil and vinegar into the boiling liquid. Mix thoroughly and boil for five minutes. Drain the cooled water in the jar and immediately fill the container with the salad with hot marinade. Roll up and wrap with a blanket for about a day. Then take it to a cool dark place.

Very delicious recipes preparations from carrots and other vegetables for the winter

Delicious, varied and original recipes cooking various dishes from carrots and other vegetables in glass jars for the winter.

Fried carrots in tomato sauce

Ingredients

1 kg carrots, 100 ml vegetable oil, 500 ml tomato juice, onion, parsley, dill, sugar, bay leaf, black peppercorns, salt.

Cooking method

Cut the washed and dried carrots into small circles or grate on a coarse grater, and then fry in vegetable oil to soften. Remove excess oil. Tomato juice should be boiled for 20 minutes, add salt, sugar, fried onions, peppercorns, bay leaf and chopped dill and parsley. Mix prepared tomato sauce with carrots in a ratio of three parts carrots and two parts tomato sauce. Bring the mixture to a boil and pour into jars in a boiling state.

Pasteurize at 80 °C for 40 minutes and then seal tightly.

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Fried carrots with lemon Carrots - 500 g, powdered sugar - 1 tbsp. spoon, vegetable oil - 4 tbsp. spoons, lemon - 1 pc., cinnamon - 1 teaspoon, ground nutmeg, salt, ground allspice to taste. Peeled carrots are rubbed on a coarse grater and fried in 2 tbsp. spoons

From the book Canning, Smoking, Winemaking author Nesterova Alla Viktorovna

Fried carrots in tomato sauce Ingredients: 1 kg of carrots, 100 ml of vegetable oil, 500 ml of tomato juice, onions, parsley and dill, sugar, bay leaf, black peppercorns, salt to taste. Cut the washed and dried carrots into small circles or

From the book The Most Delicious Cooking Encyclopedia author Kostina Daria

Carrots with onions and brains stewed in tomato sauce 500 g of brains, ? carrots, 1 onion, 30 g butter or margarine, 1 teaspoon of vinegar, 1 bay leaf, 4-5 black peppercorns, salt. For tomato sauce: 1 cup broth, 25 g butter, 1 tbsp. flour spoon, 1 small

From the book of 1000 culinary recipes. author Astafiev V.I.

Carrots (turnips) in milk sauce Put peeled and sliced ​​carrots into a saucepan, pour in some water, put salt, sugar, butter and simmer, cover with a lid, for 20-30 minutes. Then pour the carrots with hot milk sauce and mix. Peel the turnips, cut into slices,

From book cookbook fisherman author Kashin Sergey Pavlovich

Catfish in tomato sauce Ingredients: 500 g catfish fillet, 200 g tomato paste, 3 onions, 2 tbsp. l. butter, 2 tomatoes, 2 cucumbers, 1 bunch of parsley, 1 bunch of dill, 1 lemon, pepper, salt. Cooking method: Peel, wash and chop the onion. Wash tomatoes and cut into slices. cucumbers

From book Vegetarian cuisine the author Borovskaya Elga

From the book 1000 most delicious meatless dishes author Kayanovich Lyudmila Leonidovna

Carrots in milk sauce Ingredients: 500 g carrots, 0.5 tbsp. l. flour, 0.7 cups of milk, sugar, salt - to taste. Preparation: Cut the peeled carrots into slices, put in a saucepan, add a little water, add salt and sugar, cover and simmer for 20-30 minutes. Prepared by such

From the book Beer and kvass. 1000 best recipes author Kashin Sergey Pavlovich

Baked carrots in honey sauce You will need: 3-4 pcs. small young carrots, a handful of basil leaves, 1 tsp. honey, 3 tsp olive oil, 2 tbsp. l. soy sauce, ground black pepper, saltPreheat the oven to 200 °C. Peel the carrots, wash and cut lengthwise into 4 parts.

From the book Canning. Vegetables author Kashin Sergey Pavlovich

Fried carrots You will need: 3-4 carrots, 2 tbsp. l. vegetable oil, tsp sugar, 1 tsp ground cilantro, 3 tbsp. l. chopped greens, salt, pepper For cooking, it is better to use young carrots, although not necessary. Cut carrots into slices 2-3 mm thick.

From book Quick breakfasts, hearty lunches, light dinners author Kashin Sergey Pavlovich

Catfish in tomato sauce Ingredients 500 g catfish fillet, 200 g tomato paste, 3 onions, 2 tablespoons of butter, 2 tomatoes, 2 cucumbers, 1 bunch of parsley and dill, 1 lemon, pepper, salt. Method of preparation Peel, wash and chop the onion. Wash tomatoes and cut into slices.

From the book Cooking in the oven author Kozhemyakin R. N.

Fried carrots in tomato sauce Ingredients 1 kg of carrots, 100 ml of vegetable oil, 500 ml of tomato juice, onions, parsley, dill, sugar, bay leaf, black peppercorns, salt.

From the book Chinese, Japanese, thai food author Perepelkina N. A.

Carrots baked in sour cream sauce Ingredients: 1 kg carrots, 2 onions, 2 tbsp. l. sugar, 6 tbsp. l. sour cream, 4 tbsp. l. flour, 1 1/2 cups water, black ground pepper, salt. Method of preparation: Wash vegetables. grate carrots

From book Big Encyclopedia canning author Semikova Nadezhda Alexandrovna

Lamb fried in tomato sauce ComponentsLamb fat - 1 kg Bulb onion - 2 pcs. Ripe tomatoes - 3 pcs. Vegetable oil - 0.3 cup Paprika - 1 tablespoon Marjoram - 1 teaspoon Basil - 1 teaspoon Salt and ground black pepper - to taste Method

From the book 150 dishes from herring, sprat, anchovy and sprat author Trofimova Valentina

Fried carrots with celery PRODUCTS 150 g carrots 50 g celery root. 10 g rice vodka 1 teaspoon soy sauce 30 g lard salt PREPARATION Peel the carrots and celery root, cut into strips and blanch. Then put the vegetables in a colander,

From the author's book

Carrots fried in tomato sauce A liter jar will require 600 g of carrots, 400 g of sauce. Cut the prepared carrots in the form of noodles with a knife from of stainless steel on a vegetable cutter (homemade) or grate on a coarse grater. Fry in vegetable oil until tender.

From the author's book

106. Fried herring in tomato sauce 500 g fresh herring, 2 tablespoons rye flour, fat for frying. For sauce: 1 teaspoon fat, 1 teaspoon wheat flour, a glass of water or fish broth, pepper, 1 tablespoon of tomato puree, 2 tablespoons of sour cream, salt. Salaku

Today we want to please our readers with a simple, but extremely interesting recipe, prepare pickled tomatoes with carrots and onions for the winter.

It has long been said among the people: "How much you stomp in the summer, so much in the winter you will burst." Zealous housewives are well aware of this simple truth and prepare ahead of time for a long winter: they salt and pickle vegetables, cook jams and compotes, prepare caviar and salads, so that in winter cold and make up for the lack of green vitamins, and diversify the menu with vegetable dishes.

Salty barrel tomatoes and cucumbers never left the table in Rus'. Now, of course, they are cooked in jars and they are trying to diversify the range of preparations for the winter. Tomatoes with vegetables according to our recipe are sweet and sour in taste, strong, elastic and fragrant. Even cope with the cooking process inexperienced hostess, you just need to strictly follow all the rules and not deviate from the given norm of products.

Tomatoes for harvesting need to be chosen strong, small in size, better slightly unripe and, of course, without black spots. It is better to look at each fruit several times than to throw away the result of labor later.

For more flavor, take sprigs of dill and parsley, currant, cherry and basil leaves. If you like garlic, you can add a few cloves to each jar.

Be sure to put black peppercorns and a few cloves inflorescences. If you do not like the taste of ordinary vinegar, then take wine or apple.

Because the this recipe provides double fill boiling water and marinade, you can not sterilize the jars, it will be enough just to rinse and rinse them thoroughly. As a last resort, if you are worried about the cleanliness of the dishes, then pour 100 ml of vodka into each jar and add water up to the shoulders. Then close each container with a lid and shake vigorously for a minute. The solution can be used until it becomes cloudy, and the jars are completely ready for use.

Taste Info Tomatoes for the winter

Ingredients

• Tomatoes - 1.5 kg;
• Bulb of medium size - 2 pcs.;
• Carrots - 2 pcs.;
• Sugar - 150 g (per 1.5 liter of water);
• Salt - 1.5 tbsp. (without slide);
• Bay leaf - 4 pieces;
• Spices - to taste;
• Vinegar 9% - 1 tbsp. l..

The amount of ingredients is calculated for 2 liter jars.

How to cook canned tomatoes with onions and carrots

Wash the tomatoes thoroughly, remove the stems and pat dry with paper towels.

Finely chop the peeled onion, and grate or cut the carrots into circles.

At the same time, start preparing the marinade. To do this, add sugar, salt, all the spices according to the list in 1 liter of water (water should be taken purified or filtered). Put a pot of water on the fire, and when the water boils, pour vinegar into it and boil the marinade for another 3 minutes.

At this time, prepare the jars: wash and sterilize them. Place one in a container bay leaf and a sprig of greens (dill or parsley)

Arrange the prepared carrots and onions in jars.

Carefully unfold the tomatoes so as not to crush them. Pour boiling water into the jars with vegetables, hold under the lid for about 5 minutes, then drain.

While the jar is still hot, pour the boiling marinade over and immediately roll up.

Put the blanks on the lids and wrap in something warm for gradual cooling.

After a day, you can put the salad in the pantry. The recipe is simple, but the result is always excellent. Tomatoes with carrots and onions for the winter always delight with their sweet and sour taste and fresh aroma.

As a side dish, we always cooked stewed onions with carrots and tomatoes, and in different types. Incredibly easy way to cook available products and less than an hour. An amazing feature of this vegetable dish- depending on the density, it can be a side dish, a main dish, a 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 family favorite a fish dish, reminiscent of the taste of sprats in tomato - with mashed potatoes.

Who doesn't know what a carrot is? We are so accustomed to beautiful orange roots that we don’t even think that this is just the root of the Umbrella plant with 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. Carrot cultivars, referred to as table garden carrots, are used in cooking, while fodder carrots are used as animal feed.

stewed onion with carrots and tomatoes is prepared from onions, one of the most popular vegetables in cooking. raw onion- a rather caustic and "aromatic" plant, during the heat treatment of which, the smell and pungent taste disappear, and when proper frying the onion becomes even sweeter. I read somewhere that the more spicy onion, the more sweet substances it contains. When frying, apparently, the sugar caramelizes, and provides fried onion that pleasant 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 - is used most often, and is a condensed pureed pulp of tomatoes. The content of solids in tomato paste can be up to 40%.

As a side dish, stewed onions with carrots goes well with fried or stewed 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 good lunch.

Braised onions with carrots. Step by step recipe

Ingredients

• large carrot 2 pcs
• Onion 3-4 pcs
• Vegetable oil 3 art. l.
• Tomato paste 2 tbsp. l.
• Salt, black pepper, ground coriander, sugar Spices

1. Stewed onions with carrots are best cooked from large and sweet-tasting carrots. Often, carrots come across, apparently, fodder 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 the carrots and grate on a coarse grater. You can also cut the carrots into large strips or use some kind of "fashionable" grater, fortunately - there are enough of them. Peel the onion and cut into large strips along the bulb. With this cutting, the onion is less prone to sprawl during heat treatment.
3. Heat vegetable oil in a saucepan. If the oil has a smell, it is better to let it boil a little over medium heat. Put the grated carrots into the heated oil and fry it.

   Put the grated carrots into the heated oil

4. Fry the carrots over medium heat, stirring and not covering the saucepan with a lid. The carrots should be soft and should start showing signs of browning.

   Roast carrots over medium heat

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

   Add chopped onion to fried carrots

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

   Add tomatoes and simmer covered

7. Stir vegetables and tomatoes, bring to a boil and cover the saucepan with a lid. Reduce the heat to a minimum, 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.