Simple carrot. Stewed carrots are a bright and healthy side dish and a participant in many dishes.

It is high time we forget about vitamin A tablets, because you can get the right dose by eating carrots regularly. Recipes for dishes from this vegetable are quite diverse and healthy. Let's not waste time in vain and find out with you what can be cooked from carrots.

What to cook from boiled carrots?

Ingredients:

• millet - 200 g;
• milk - 400 ml;
• water - 200 ml;
• carrots - 150 g;
• egg - 2 pcs.;
• ground crackers - 50 g;
• vegetable oil - 50 g.

Cooking

Pour millet into a saucepan, pour a glass of milk and cook porridge over low heat. We clean the carrots, finely chop and simmer with the remaining milk until tender. Then we combine both masses, add eggs and mix well. From the resulting dough we form sicheniki, roll them in breadcrumbs and fry in oil on both sides until cooked.

How to cook carrots for a side dish?

Ingredients:

• carrots - 3 pcs.;
• butter - 2 tbsp. spoons;
• honey - 1 teaspoon;
• water - 1 teaspoon;
• chopped ginger - 1 teaspoon;
• nutmeg - a pinch.

Cooking

Melt the butter, put honey, nutmeg in it and add a little water. We clean the carrots, chop them into strips and put them in a cup with the prepared sauce. While the vegetable is soaking, fry grated ginger in butter, and then add carrots to it along with the sauce. Stew the side dish for 10-15 minutes and decorate with greens before serving.

How to make carrot salad?

Ingredients:

• chicken egg - 2 pcs.;
• garlic - 1 clove;
• carrots - 2 pcs.;
• cheese - 70 g;
• mayonnaise - for dressing.

Cooking

Boil the eggs until tender, peel and cut into small cubes. Grind carrots and cheese on a coarse grater and lay out all the components of the salad in layers: first carrots, then eggs and cheese. Top with garlic squeezed through the press, mayonnaise and mix before serving.

How to cook carrot cutlets?

Ingredients:

• carrots - 600 g;
• semolina - 3 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• milk - 125 ml;
• spices;
• egg - 1 pc.;
• butter - 30 g;
• breadcrumbs - 3 tbsp. spoons.

Cooking

We clean the carrots, wash and rub on a large grater. Then put it in a saucepan, pour milk and simmer over low heat for 15 minutes, adding salt, sugar and butter to taste. Then pour the semolina, mix and cook for another 5 minutes. Cool the finished mass, break the egg and form small cutlets. We roll them in breadcrumbs, put them on the grate of a double boiler and cook for 20 minutes.

How to cook carrot casserole?

Ingredients:

• carrots - 1 kg;
• flour - 50 g;
• salt - 0.5 tsp;
• sour cream - 150 ml;
• cottage cheese - 500 g;
• vanillin - to taste;
• butter - 125 g;
• granulated sugar - to taste.

Cooking

We clean the carrots, grate them and put them in a saucepan. Then fill it with water so that it slightly covers the carrots and cook over low heat. As soon as the liquid begins to boil, add butter, throw in salt and a little sugar. We continue to cook everything over low heat until cooked through for 30 minutes. Next, carefully drain the water and cool the mass. Separate the whites from the yolks, beat with a mixer until a strong white foam and put in the refrigerator.

Mix the yolks and spread grated cottage cheese to them. After that, add the egg-curd mixture to the carrots, pour in the flour gradually and carefully introduce the chilled proteins. We put parchment in a baking dish and spread the cooked dough, leveling it with a spoon and sprinkling on top. We send for 40 minutes in a hot oven and set the temperature to 180 degrees.

Stewed carrots as a side dish is a tasty, original and incredibly healthy dish.

Unfortunately, it is not as popular as, for example, potatoes.

Many do not even suspect that a light and tasty side dish can be prepared from carrots.

The article contains the best recipes for stewed carrots.

Basically, this vegetable is added to other dishes to enhance the taste. We will learn how to cook an independent dish from carrots.

Stewed carrots - the basic principles of cooking

Carrots are peeled, washed well and cut into rings, cubes, sticks or rubbed coarsely.

Stew carrots in a pan, cauldron or slow cooker. The chopped vegetable is laid out in a heated cauldron, a little drinking water or broth is added, covered with a lid and stewed for about half an hour. In general, the cooking time depends on how finely chopped the carrots are.

As an addition, carrots add onions, apples, green peas and other vegetables. Stewed carrots are cooked with poultry or lean pork and beef.

Carrots will turn out very tender if stewed in sour cream, milk or cream.

Recipe 1. Stewed carrots with onions

Ingredients

250 g of onion;

freshly ground pepper;

500 g carrots;

80 g butter;

150 g of tomatoes;

5 g turmeric;

green onions - a bunch;

5 g ground coriander.

Cooking method

1. Cut the peeled and washed onion into half rings. Melt the butter in a saucepan. Put onion half rings in it and fry until golden brown.

2. Peel and wash the carrots well. Cut it into fairly large pieces.

3. Put the carrots to the fried onions and continue to fry for another seven minutes. Then pour in drinking water so that it slightly covers the vegetables. Simmer covered for half an hour.

4. Rinse the onion greens, pat dry and finely chop.

5. Wash the tomatoes, scald them with boiling water and peel them. Place the vegetable in a blender and grind it into a tomato puree. Transfer the tomato to the carrots. Salt, season with spices and mix. After a minute, turn off the heat, add finely chopped green onions, cover with a lid and leave for several minutes. Garnish with parsley leaves when serving.

Recipe 2. Stewed carrots with apples

Ingredients

large carrots - 7 pcs.;

finely ground salt;

60 g butter;

80 g of granulated sugar.

Cooking method

1. Peel apples and carrots. Wash the carrots and cut into small cubes. Remove cores from apples and chop finely.

2. Melt the butter in a frying pan. Put the carrots in it and fry over medium heat for about two minutes.

3. Pour in a ladle of boiled water and simmer for a quarter of an hour over moderate heat. Add water little by little as it evaporates.

4. After the allotted time, add chopped apples. Sprinkle with salt and sugar. Stir and continue to simmer for another 15 minutes. If there is not enough liquid in the pan, add water. Remove from heat, transfer to bowls and serve on its own.

Recipe 3. Stewed carrots with green peas

Ingredients

400 g carrots;

finely ground salt;

200 g frozen green peas;

vegetable oil;

250 ml of milk;

50 g butter;

Cooking method

1. Peel the carrots, wash and cut into small pieces. Heat vegetable oil in a frying pan and add carrots. Fry vegetables for five minutes.

2. Then add green peas to the carrots and continue to fry for another three minutes.

3. Put the saucepan on the fire, melt the butter in it and fry the flour. Pour in warmed milk in a thin stream, stirring constantly. Reduce heat to low and simmer until thickened. Salt the sauce. Constantly check that no lumps form.

4. Put the fried vegetables in a thick sauce and mix. Keep on fire for about three minutes, then remove from the stove and cool slightly. Serve sprinkled with finely chopped herbs.

Recipe 4. Stewed carrots in sour cream

Ingredients

kg of carrots;

spices;

a glass of sour cream;

extra salt;

bunch of parsley.

Cooking method

1. The first step is to prepare the carrots. Clean the vegetables and wash well. Cut carrots into thin circles.

2. Heat up a frying pan with oil and put chopped carrots into it. Pour boiled water so that it barely covers the carrots. Cover with a lid and leave to simmer.

3. While the carrots are stewing, prepare the parsley. Wash it, pat dry and chop finely.

4. As soon as the carrots become soft, pour in the sour cream, salt, pepper and add the chopped parsley. Stew carrots in sour cream for another five minutes. Arrange the stewed carrots on plates and serve as an independent dish, or as a side dish.

Recipe 5. Stewed carrots in tomato sauce

Ingredients

600 g carrots;

finely ground salt;

250 ml of tomato puree;

freshly ground pepper;

60 ml olive oil;

4 tomatoes.

Cooking method

1. Peel the carrots, wash and cut each carrot crosswise into five pieces. Wash the tomatoes, wipe with a napkin and scald with boiling water. Remove the skin from the tomatoes. Chop the pulp into small cubes.

2. Pour oil into a saucepan and put on a small fire. As soon as the oil is hot, put the carrots in it and fry lightly. Then add chopped tomatoes, mix and simmer for ten minutes.

3. After the specified time, add tomato puree, salt and pepper to taste. Cover the saucepan with a lid and bring to a boil. From the moment of boiling, twist the fire to a minimum. Simmer until carrots are soft.

Recipe 6. Stewed carrots in milk

Ingredients

100 ml sour cream;

citric acid;

finely ground salt;

Art. l. butter;

granulated sugar;

half a glass of milk;

kilogram of carrots;

Art. l. flour.

Cooking method

1. Rinse the peeled carrots under the tap. Cut into slices five millimeters thick. Put the carrots in a thick-walled pan, pour in the milk. It should cover half of the carrot, as in the process of stewing the vegetable will give a sufficient amount of juice.

2. Sprinkle carrots with sugar and salt. Add some citric acid and butter. Cover the pan with a lid and simmer the vegetable, stirring occasionally, until soft.

3. Heat the pan and fry the flour in it until golden brown. Dilute the sour cream with a little water, add the fried flour and mix well to get a homogeneous mixture without lumps. It is better to do this with a blender.

4. Pour the carrots with the resulting sauce, mix gently and simmer for about another five minutes. Before serving, carrots can be garnished with fried onions.

Recipe 7. Stewed carrots with bell peppers

Ingredients

six carrots;

four red bell peppers;

granulated sugar;

four ripe tomatoes;

extra salt;

bulb;

olive oil;

parsley and cilantro.

Cooking method

1. Peel the onion, rinse and chop finely. Place a heavy bottomed pan on the stove, add olive oil and heat. Put chopped onion in it and fry until soft.

2. Rinse the bell peppers, wipe with a napkin, remove the tails and seeds. Cut the vegetable into thin strips. Send chopped peppers to a pan with onions. Pour in olive oil and continue to simmer.

3. Remove the peel from the carrots and crumble it into thin strips. Transfer the carrot to the onion with pepper, mix and simmer, covered with a lid.

4. Grate the washed tomatoes. You should get a fresh tomato mass.

5. Salt the stewed carrots with vegetables, sprinkle with sugar and curry. Mix. Add tomato paste and mix again. Simmer for five minutes under the lid.

6. Wash the greens, dry and finely chop. Before the end of cooking, sprinkle the carrots with herbs, mix and then simmer for a couple of minutes.

Recipe 8. Stewed carrots with rice in a slow cooker

Ingredients

four carrots;

a little sour cream;

half a cup of round rice;

a pinch of fine salt;

half a glass of prunes;

sugar - 80 g;

butter - 90 g.

Cooking method

1. Peel the carrots with a sharp knife. Wash it under the tap and chop into medium cubes.

2. Wash the rice several times. Rinse prunes and fill with hot boiled water. Steam dried fruits for half an hour. Drain the liquid, if there are bones, remove them. Dry the prunes and cut into quarters.

3. Turn on the "Frying" program on the multicooker. Melt the butter in the capacity of the unit. Put in the carrots and fry for a few minutes. Then pour in the washed rice grits, add the pieces of prunes and mix.

4. Set the program "Rice". Sprinkle the carrot-rice mixture with sugar and salt, pour in boiled water and mix. Cook until the beep sounds. Serve stewed carrots with sour cream.

Recipe 9. Stewed carrots with beef

Ingredients

ten carrots;

extra salt;

beef pulp - 300 g;

freshly ground mixture of peppers;

onion - 140 g;

a quarter of a pack of butter;

meat broth - one and a half glasses.

Cooking method

1. Clean the beef pulp from films and fat. Put in a saucepan with water, add peppercorns, bay leaves and greenery branches. Boil the meat until soft. Then take it out of the broth and let it cool. Cut the meat into pieces and fry in butter. Strain the broth.

2. Peel the carrots, wash and cut them into small cubes. Put the chopped vegetable in a saucepan, pour in the broth and cook for a quarter of an hour.

Drain liquid from carrots. Mix carrots with meat, salt, pepper, mix and send for half an hour in the oven.

3. Sprinkle the dish with finely chopped parsley or dill before serving.

Recipe 10. Stewed carrots with prunes

Ingredients

half a kilogram of carrots;

butter - 15 g;

half a glass of prunes;

50 g sour cream;

25 ml milk.

Cooking method

1. Chop the peeled and washed carrots into small strips. Put the chopped vegetable in a saucepan and add butter. Pour in the milk and simmer, stirring occasionally, until half cooked.

2. Rinse the prunes several times, pour warm boiled water over it and leave for 15 minutes. Remove the bones from the steamed prunes, add it to the carrots, mix and simmer until the carrots are completely cooked. Serve stewed carrots with sour cream.

A young carrot cooks much faster than a vegetable that was in storage.

Add a little sugar to the stewed carrots, this will make the dish tender and juicy.

To make carrots stewed in sour cream spicy, add a mixture of peppers and ground coriander to it.

For cooking, take smooth, orange fruits without damage. It will be good if it is with green tops, which means that the vegetable is fresh.

Nature has fully endowed carrots with taste, color and benefits. It is not for nothing that not only culinary specialists and cooks, but also scientists and doctors show close interest in it. In recent studies, they found that heat-treated carrots, although they lose some of their nutrients, do not become a less valuable product. After all, the ease of assimilation and bioavailability of the remaining useful components of the root crop grows so much that the losses become not noticeable. Especially if you cook carrots with any oil. What healthy dishes can be prepared from raw and heat-treated carrots?

What to cook with raw carrots

Until recently, raw carrots overtook boiled carrots in popularity, and healthy carrot dishes were made exclusively from raw root vegetables. To this day, recipes with carrots from the 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, sprinkle with a couple of tablespoons of chopped nuts on top.

pink cottage cheese. Mix 100 g of cottage cheese with 50 g of sour cream and season with powdered sugar to taste. Grate 2 peeled carrots with the smallest grater and knead into cottage cheese, let stand for several minutes so that the cottage cheese turns into a delicate color.

Carrot salad with celery. Finely chop 100 g of stalk celery and carrots and mix with 3 tbsp. l. crushed nuts. Flavor 1.5 tsp. prepared 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, pour 1.5–2 cups of cranberries / lingonberries. Do not salt.

raw carrot salad often decorated in the 70s-80s of the last century, home holidays, 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- An ideal option from what can be prepared from carrots for vegetarians or fasting. Finely chop, salt, sugar and grind 150 g of cabbage. Finely grate a large carrot, cut the sour apple into slices, coarsely chop 50 g of walnuts. Whisk the juice of one orange with 2 tbsp. l. olive oil, season with spices. Mix everything and season, stand the salad before serving for 1 hour.

Hot dishes with carrots in the daily and festive menu

In the harvest season or in winter, for a variety in nutrition, the question “what to cook from carrots” is especially relevant. Carrots are easy to embed and are the basis of many recipes. Including from it you can cook a lot of hot dishes, sometimes forgotten by many of us.

Carrot zrazy- a healthy carrot dish for children's and diet menus. 8 large carrots finely grated, mixed with 3 tbsp. l. semolina and 2 tbsp. l. sugar, salt. After 5 minutes, add 150 ml of milk and 2 loose eggs, mix. Grate 2 apples, season with sugar, thicken with breadcrumbs. Make cakes from the carrot mass, put a spoonful of grated apple in the center of each, make pies, roll in any breading and fry to a crust. Fold the zrazy into a mold, close, bring to readiness in the oven.

Curds with boiled carrots- This dish can be prepared from carrots for Sunday breakfast. Peel 400 g of carrots, pour in an incomplete glass of water, put 1 tsp. butter and cook, being careful not to burn. Grind the cooked vegetables with 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. Blind round curds and fry.

Fritters 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 loose eggs, 2 tbsp. l. odorless oils and 1 tbsp. l. fresh yeast and sugar. Put to wander in a warm place. 10 minutes before the end of fermentation, pour into the dough in carrots, mix, salt and fry.

Bright color and dense structure allow you to cook spectacular, “refined”, hot dishes from carrots.

Festive carrot roll. Peel carrots, 5-6 pcs., Cut 3 carrots into thin circles, divide the rest into 2-3 parts and cook a little until softening. Dip the stem of the leek for 8 minutes in boiling water. Mix 700 g of combined minced meat with 2 chopped onions, 2 eggs, 2 tbsp. l. cottage cheese and 2 slices of gray bread soaked in red wine. Season the minced meat with oregano, paprika, salt and pepper. Cover the form with foil and generously grease. At the bottom overlap tightly put the carrots in circles, followed by half the minced meat. Wrap long pieces of carrots in blanched leek leaves, spread on minced meat in one direction, around - the remaining circles. Spread the rest of the mince evenly on top. Cook for an hour at 200 0C, after turning off the fire, do not remove the mold from the oven for 10 minutes.

Carrot garnish

It’s easy to make a side dish from carrots, main or additional. In addition to the benefits, these dishes are quite practical due to the low price of the root crop. For cooking, it is important to use dishes of small volume in order to reduce the amount of air under the lid, this will retain useful substances.

Carrot in English. Grind a large onion and simmer in oil until half cooked. Add to it 3-4 carrots, chopped noodles, salt, pepper and be sure to sugar a little. Stew carrots until soft, sprinkle with herbs, season with butter.

Bulgarian carrots. Cut a few carrots into strips and stew 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 carrots and 1 onion, fry in oil until the vegetables change color, 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 of carrots, for which they take small young vegetables, which can be pulled from the garden. Cut off 1 kg or leave 1 cm of tops, clean or wash thoroughly, put in boiling water and cook for 7 minutes. Melt 100–120 g of butter, stew boiled carrots. Pour 5 tbsp. l. sugar, simmer for 10 minutes. Sprinkle with white ground pepper and mint leaves.

Jam from transparent bright pieces impresses with taste and appearance. For him, they take quite large orange, but slightly unripe fruits with a delicate central part, which are peeled with a vegetable peeler. If the roots for jam are cut into rhombuses, stars and circles, they are suitable for decorating desserts.

Carrot jam. 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 over carrots, bring to a boil, cook for no more than 5 minutes, turn off, stand for 10-12 hours. Boil the second portion of the syrup from 0.5 kg of sugar and a glass of water, pour into jam, mix, heat and cook until the cubes are transparent. At the end, add citric acid to the tip of the 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, take it out, finely chop. Remove the white skin from the pulp of the lemon to the maximum, cut it and pour it into the carrots together with the peel, mix, add water if necessary. Cook, shaking, until thick syrup.

Pies with carrots

Healthy carrot dishes also include pies for a children's holiday, 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. Mix with a whisk 50 g flour, 30 g sugar and 1 tbsp. l. vegetable oil in confectionery crumbs, refrigerate for an hour. In another container, pour 100 g of flour, an incomplete glass of sugar and a bag of baking powder, pour a glass of water and 7 tbsp. l. oils, mix. Pour 150 g of coarsely grated carrots into the dough, stir. Put the dough into a mold, pour 100 g of slightly fried walnuts on it, crumble on top. Bake for about an hour at 180 0C.

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

sour cream pie. Pour a pinch of salt, a couple of tablespoons of sugar into 2 cups of flour, vanilla sugar if desired, mix and chop with 200 g of margarine into crumbs, beat in an egg and knead the dough. Taking into account the height of the sides of the mold, roll out a sheet with a thickness of 7–8 mm, put it in a mold and refrigerate 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. Put the form with the dough in the oven, 180 0C, for 7 minutes. Take out and put the filling on the half-finished cake. Beat a glass of sour cream with 3 tbsp. l. sugar, 2 eggs, 2 tbsp. l. starch, pour over the cake. Bake for about 40 minutes, 180 0C.

Carrots settled in our country in the 16th century and became indispensable. It is not demanding on 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 put in most salads and hot dishes, and not only as an addition, but also as the main ingredient with a unique taste, texture and color. Having shown imagination and using the existing experience, everyone will be able to cook their own "signature" original and healthy dish from carrots.

boiled carrots- This is one of the most common ingredients for preparing a large number of different dishes. This root crop can not only be boiled, but also fried, stewed, marinated, etc.

An interesting fact is that boiled carrots are much healthier than raw ones! This conclusion was made by American scientists at the Linus Pauling Scientific Institute. When boiled, all the useful components of carrots are better absorbed by the body, which has a positive effect on the functioning of the immune system and internal organs.

Eating boiled carrots is recommended by nutritionists around the world, referring to the fact that it not only contains a large number of various trace elements, but also contributes to weight loss! But in order for the root crop to bring as much benefit as possible, it should be properly cooked. There are several recommendations to help you with this:

• Before cooking, carrots only need to be washed. It is not necessary to remove the peel from it, as well as cut the root crop into pieces.
• You need to put the vegetable only in cold water, which then needs to be put on fire and brought to a boil.
• Boil carrots until they are soft enough to be easily pierced with a toothpick or knife.

It is carrots boiled in water that can bring more benefits to the body than a root vegetable steamed, fried or baked in the oven.

You can learn more about the beneficial properties and contraindications of boiled carrots from our article.

The use of boiled carrots in cooking

You can use boiled carrots in cooking in a huge number of ways: add to salads, bake with meat, put in jelly, use as a decoration, etc. Everything that your imagination is enough for can be improved with the help of this root crop.

Boiled carrots and beets make delicious vegetable salads such as mimosa and herring under a fur coat, which usually also includes boiled eggs and boiled potatoes. No less popular are salads with boiled liver, chicken breast, mushrooms, crab sticks, shrimp, sausage, onion, green peas, apple, beef, nuts, caviar and squid. Cheese, boiled fish and garlic also go well with boiled carrots. There are a large number of recipes for making delicious and satisfying salads using this root vegetable, which are usually seasoned with mayonnaise, butter, sour cream or various sauces.

Boiled carrots are often canned. It is suitable for making marinade, and when preserved, it is cut into pieces or grated.

Delicious casseroles and dietary puff salads are made from boiled carrots. And another original way to include the product in your diet is to cook cutlets from it. This carrot dish is great for those who are on a diet, or for people who just love healthy food. At the same time, boiled rice and greens are also added to the cutlets if desired.

Boiled carrots can be used as a decoration for salads or vegetable, meat or fish pies and cakes. To do this, it is cut into thin slices and beautiful roses are made.

Benefit and harm

Any food consumed by a person can bring benefits and harms, and carrots are no exception. There is an opinion that the smaller the root crop, the more useful properties it contains. But large vegetables should not be ignored either! Let's find out why boiled carrots are so useful?

• The composition of the root crop includes a large amount of pectin and fiber, which help to stabilize the metabolism and improve the digestion process. However, if this microelement is in excess in the child's body, problems with the pancreas may arise.
• Boiled carrots contain a large amount of vitamins, so this vegetable can be used to treat beriberi. In addition, root vegetables contain many antioxidants that prevent the appearance of cancer cells and their spread. e. I would especially like to note that it is in boiled carrots that the content of antioxidants is much higher than in raw ones!
• This root crop can also benefit those who are on a diet, as boiled carrots not only contain many useful trace elements, but also have a fairly low calorie content. There are also few carbohydrates in its composition, so you can use the product without worrying about your weight.
• For people with heart and circulatory diseases, as well as hypertension, most doctors recommend including boiled carrots in their diet. It lowers blood pressure and strengthens the walls of blood vessels..

As for the harm, then, oddly enough, the use of boiled carrots is not forbidden to anyone. The only exception is people who are allergic to this product, and everyone else, including diabetics, children, pregnant women and nursing mothers, can always eat carrots. With gastritis and pancreatitis, the daily rate of boiled root vegetables should not exceed 150 grams, and these people need to use it only in the form of mashed potatoes.

The disadvantage of such a product is that boiled carrots, consumed in large quantities, often weaken people who have a weak intestine.

cooking boiled carrots

Cooking boiled carrots must be done correctly so that it brings as much benefit as possible. To do this, you need to take note of our simple recommendations.:

• Wash the root crop in cold water as thoroughly as possible so that no dirt remains on it.
• Never remove the peel and do not cut the vegetable into pieces before cooking, as all the useful components will be in the water and will not bring the proper benefit to the body.
• Putting carrots should be in cold water, which should completely cover the root crop.
• The cooking time of the vegetable is twenty minutes. If the carrot is large, you can cook it for about half an hour, until it becomes soft.
• Leave the root to cool. After this happens, you can carefully remove the peel of the carrot in a thin layer and cut the vegetable into pieces or grate.

In order to cool boiled carrots faster, you can dip them in cold water for a while, and after that start peeling them.

How to clean?

You can peel boiled carrots in several different ways. To begin with, I would like to note that boiled vegetables will be easier to peel if you pour cold water over them immediately after cooking. And then you can use any method of cleaning products.

The most common method is a vegetable peeler. With its help, you can easily peel not only boiled carrots, but also potatoes, beetroot and any other vegetables. You need to peel the root crop in this way: hold the carrot with your thumb and forefinger, with your free hand, attach the peeler with the blade to the peel and start peeling from top to bottom.

You can also peel boiled carrots with a regular knife, trying to cut off as thin a layer of peel as possible.

In a pinch, you can leave the peel intact if the carrots were grown in your own garden, as the peel contains the most vitamins. You should only clean the root crop from dirt with a special brush.

How to store?

Ready boiled carrots can be stored in the refrigerator for no more than two months. If you want to extend the shelf life, you can grate it and send it to the freezer, where you can leave the carrots for four to five months.

How to make rose decoration?

From boiled carrots, you can make a lovely decoration in the form of a rose, which can be used to decorate salads or vegetable pies. To do this, you will need a simple set of tools, as well as our recommendations. In order to make it clearer to you how to make a boiled carrot rose, we suggest watching a tutorial video, as well as taking note of our master class.

1. First, boil the required amount of carrots, while not removing the peel from it until the root crop is ready. Then peel the carrots and cut into thin slices. One vegetable should make about 20 rings.
2. Dip the carrot rings in saline for half an hour, then lay them on pre-prepared napkins to get rid of moisture.
3. After the carrot pieces are almost dry, arrange them on the table as shown in the photo. The distance between the rings should be no more than one centimeter.
4. Now begin to twist the entire strip into a roll. Do this slowly and carefully, moving from large rings to smaller ones.
5. After making sure that you have twisted the roll as tightly as possible, fasten the bottom of the roll horizontally and vertically with a toothpick.
6. After securing the bud with toothpicks, begin to carefully unfold it. The result should be a beautiful boiled carrot rose, which can be used to decorate salads and snacks.

Below you will find a video with which you can easily learn how to make roses from boiled carrots. Such an original decoration will make your dishes brighter and more appetizing!

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

Carrots are very healthy, they contain many useful substances, including vitamins of the PP, B, E, C and K groups.

The most famous property of this vegetable is to saturate the body with vitamin A, into which the carotene contained in the carrot 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 is often used in cooking, either raw or boiled, stewed or baked.

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

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

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

	Sent to me by a reader. In general, 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 are just such a dish, where there is nothing else besides carrots. Therefore, I set about cooking them with great enthusiasm, well, it was very interesting what would happen. The cutlets came out very tasty and what is most interesting is that they became even tastier when cold.
	This one was made by Marina, I was surprised that carrots can even be added to pastries. The cupcakes turned out very cute and, in my opinion, no less tasty. The composition includes oatmeal, so it turned out not only tasty, but also healthy, cupcakes for children are just right and carrots and oatmeal, and no one will guess that there are such ingredients in cupcakes.
	- oh, how simple, carrots, garlic, walnuts, mayonnaise, but how delicious!
	In this, there is not a lot of meat and a lot of carrots, but even from the photo you can see that it turned out very tasty! I love carrots this way.
	And in these, I was very surprised at how different they became. Carrots gave the cutlets a very interesting taste, not to mention a beautiful look. It seems to me that it can be added to meatballs in the same way.

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