Mix with onions and carrots. Stewed carrots are a bright and healthy side dish and a participant in many dishes.

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

How to stew carrots

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

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

Stewed Carrot Recipe

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

in milk

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

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

Ingredients:

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

Cooking method:

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

With onion

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

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

Ingredients:

• carrots of the Karotel variety - 500 g;
• onion - 220 g;
• tomatoes - 300 g;
• sunflower oil - 100 g;
• salt, pepper, herbs - to taste.

Cooking method:

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

In a slow cooker

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

An alternative to cereals and potatoes as side dishes will be hastily cooked, stewed carrots in a slow cooker. It retains a maximum of nutrients and turns out to be unusually tender. If you are not a fan of soft, sweet carrots, you can add 1 tablespoon of apple cider vinegar when stewing - this will help maintain firmness and add sourness.

Ingredients:

• carrots - 400 g;
• cream - 100 g;
• tomato paste - 2 tbsp. l.;
• dill, salt, pepper - to taste.

Cooking method:

1. Wash the vegetables, peel and cut into slices.
2. Pour the ingredients into the slow cooker, salt, add freshly ground pepper, dill.
3. Close the lid, set the baking mode, the timer for 30 minutes. Open and stir occasionally.

With tomato paste

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

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

Ingredients:

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

Cooking method:

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

with apples

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

Try to cook an unusual dessert with a light creamy flavor. A few grams of honey and a handful of raisins can be added to the chilled stewed dessert, served with whipped cream or sour cream. Apples are better to choose a dense structure, sour or sweet and sour. For example, the Simirenko variety is great for stewing, it does not puree during long cooking.

Ingredients:

• carrots - 450 g;
• apple - 4 pcs.;
• sugar - 3 tbsp. l.;
• butter - 50 g.

Cooking method:

• Fry peeled, diced carrots in hot butter.
• Add half a glass of water, simmer covered for 15 minutes.
• Combine peeled, diced apples with carrots and simmer for another 15 minutes, making sure that the mixture does not burn, adding water if necessary.
• Remove from heat, serve.

With prunes

• Time: 100 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

The combination of stewed carrots with prunes creates an unexpected and slightly spicy combination of flavors, and the consistency resembles jam or marmalade. Prunes are taken pitted, moderately hard. Too dried plums must first be soaked for a couple of hours in warm water. It is worth avoiding too juicy and shiny dried fruit, as it is likely that it was processed with glycerin.

Ingredients:

• carrots - 320 g;
• prunes - 100 g;
• sugar - 3 tbsp. l.;
• honey - 3 tbsp. l.;
• raisins - 100 g;
• vegetable oil - 40 g;
• ground cinnamon - 0.5 tsp;
• lemon juice - to taste.

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

Stewed carrots (classic recipe)

Ingredients:

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

Cooking method stewed carrots:

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

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

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

Carrots stewed in milk

Ingredients:

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

Cooking method carrots stewed in milk:

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

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

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

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

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

Recipe for stewed carrots with vegetables

Ingredients:

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

Cooking method stewed carrots with vegetables:

Peel the carrots, rinse well, cut into circles.

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

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

Serve sprinkled with herbs.

The best chef Anvar Mahmudov - the best recipes

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, onions, apples, green peas and other vegetables are added to carrots. 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;

Pepper freshly ground;

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;

4 apples;

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;

30 g flour.

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;

Salt extra;

A 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;

A 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;

Salt extra;

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;

Salt extra;

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 pits from the steamed prunes, add it to the carrots, mix and simmer until the carrots are completely cooked. Serve stewed carrots with sour cream.

Stewed Carrots - Chef's Tips and Tricks

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.

Today our site turns its attention to the section of healthy food. We will learn how to prepare stewed carrots in soy sauce glaze. So it will not be just a banal side dish or a hot salad, as you like, but a completely gourmet dish with elements of oriental cuisine. Of course, boiled, fried or stewed carrots are quite familiar food for us, but, as a rule, this is not a separate dish, but an addition to the main dishes prepared for lunch or dinner. We came up with this review specifically to prove to you that stewed carrots with onions, peppers or even zucchini can be quite independent and at the same time tasty and fragrant food. I just really want our culinary preferences to go beyond the usual pasta and potatoes puree.

Of course, such food is also useful, but there is nothing good in consuming it constantly, hence the attempts to offer you new side dishes and snacks. And the recipe for stewed carrots is only the first step on this difficult path. As you understand, today's dish does not have a special story - this is not a Napoleon cake or a fricassee for you, but we will certainly talk about the origin of the vegetable itself and, of course, dwell on the benefits of the products used to prepare this dish. The history of stewed carrots

What is a carrot and where did it come from in Europe - this is the first question that we have to answer. Carrots are a biennial plant in the Apiaceae family. Modern varieties of this root crop come from wild-growing carrots, common in Central Asia. This plant and its fruits were known to the ancient Greeks and Romans as early as 2000 BC. The first mention of carrots in Europe can be attributed to the period of 3000-4000 years ago, its traces were found during excavations in Bern (Switzerland). Later, this vegetable was mentioned in documents of the 9th century dating back to the reign of Charlemagne. But these were only single references, but we can talk about the real mass distribution of carrots in Europe since the 14th century, and only then carrots were brought to America, Australia and New Zealand. In general, carrots in those days, in addition to the usual consumer functions, were also endowed with ritual ones: in Rus' they were brought as a gift to the dead, in Germany it was considered the favorite food of domestic gnomes, but over time, superstitions faded into oblivion and we just had to enjoy the excellent taste and aroma of this unique and , by the way, a very useful vegetable. As for the traditions of cooking carrots, there is no equal in France. Everyone knows that France is the capital of world fashion, including culinary. So, for example, the recipe for stewed carrots with onions, mashed to a state of puree, which was invented many centuries ago, is still popular and, as before, it is served with veal and poultry. And carrots stewed in caramel, the recipe of which we will offer you, is a side dish that is no less relevant today, and in the best restaurants in the world. But first, a few words about the benefits of the products used in cooking. The benefits of stewed carrots What is useful carrots?

We note right away that the beneficial properties of carrots are dictated by its diverse composition. There are a lot of vitamins in this root crop. It should also be noted the high content of carotene, which in the human body turns into vitamin A. Thanks to this vitamin, carrots have a positive effect on vision, skin condition and mucous membranes. In addition, carrots are rich in B vitamins, vitamin E, PP and K. There are no less micro and macro elements in it. Here you will find zinc, and potassium, and iron, and cobalt, and phosphorus, as well as zinc, chromium, fluorine and nickel. Naturally, each of these elements enriches our body with important and necessary substances. If we turn specifically to the benefits, it should also be said that raw carrots are extremely beneficial for gum health, and carrot juice is indispensable for liver diseases, cardiovascular diseases, vitamin deficiencies, kidney and stomach diseases. The only thing to remember when consuming carrots is that it is better absorbed with a small amount of animal or vegetable fat, so a few drops of cream or vegetable oil are added to the juice, and any fat is certainly used during heat treatment. In our case, vegetable oil will be used in cooking, so we will get all the possible benefits, especially since carrots are almost the only vegetable that becomes even healthier when cooked. How useful is onion?

Onion is an excellent tool for maintaining beauty and health. It boasts a high content of vitamins, as well as proteins, fats, carbohydrates, mineral salts and organic acids. Of the vitamins, I especially want to note group B, and almost all representatives, as well as vitamin C. Based on the specific smell of this product, the presence of rare essential oils is clearly traced, which, in addition to the smell, have their own role and have an antimicrobial and antibacterial effect. Onions have a great effect on the functioning of the cardiovascular system and remove the so-called “bad” cholesterol from the body, and it also normalizes blood pressure and strengthens the heart muscle. Due to its diuretic properties, onions relieve us of toxins and toxins, thereby cleansing the body of everything superfluous and unnecessary. So, as you understand, eating onions is useful and necessary, but if you have inflammation of the stomach or various forms of intolerance, then raw onions will not suit you for sure, you can try to use it after heat treatment, as in our dish. What are the benefits of soy sauce?

Soybeans are one of the oldest foods known to the world. We find the first mention of them in Ancient China as early as 3000 BC. At the same time, the first information appeared that a special sauce was made from soybeans and the technology for its production was based on fermentation. That is why it takes so long to prepare, from several months to several years, and this is why it is so expensive. There are several types of soy sauce: dark and light. The first, as a rule, is thick and dark, as in our case, it is used for marinating meat and making sauces and caramel. The second, more liquid and light, is intended for dressing salads. As for the benefits of the product, soy sauce has almost 10 times more antioxidants than even red wine and at the same time great amount vitamins, minerals and, most importantly, essential amino acids. This product is useful in cardiovascular diseases and prevents cancer.

Now that we know all the properties and useful information, let's say a few words about how to cook dishes like the one we are posting today. In our case, the dish is cooked on the stove, but you can experiment and get stewed carrots in a slow cooker or baked in the oven, or maybe you boil it first and only then put it out - everything is in your hands. The only thing that is important to remember is that the presence of any fat is mandatory, otherwise the carrots will not be digested properly. Otherwise, caramel stewed carrots are very useful and safe even for the figure, because its calorie content is minimal. Well, we figured that out, now let's move on to the recipe. Ingredients for Stewed Carrots

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

How to cook stewed carrots

Now we clean, cut the onion into cubes and put it in a heated stewpan with vegetable oil;

Pour the diced onion into a saucepan with heated vegetable oil

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

Fry the onion until transparent and add sugar. Cook until the sugar turns into caramel.

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

Now add soy sauce and wait for the formation of dark caramel

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

It's time to roast the carrots until the "raw spirit" comes out of it

Then cover the saucepan with a lid and simmer the carrots over low heat until tender, about 20 minutes. Carrots will be ready when they stop crunching;

Cover and simmer the carrots for about 20 minutes. Carrots will be ready when they stop crunching.

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

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

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

The dish that we are going to talk about today can hardly be called a classic recipe, if only because meat is always used for sauté, as well as for real stew. In our case, meat is not added. The idea to cook exactly sauté did not come by chance, because when there are young vegetables, it's time to enjoy them. To make this process not complicated and crowned with an excellent result, we will offer you a way to prepare an excellent dish using only young vegetables. Today we are preparing something similar to ratatouille, but not only with pepper, eggplant and zucchini, but with completely different young vegetables ...
Before proceeding to the recipe, it is necessary to understand what exactly we are going to cook today and why we considered this cooking method to be the most suitable for the proposed ingredients.
Saute is a dish of fast-cooking varieties of meat and fish, and according to the technology, it is first necessary to prepare all the products, and then quickly fry them in a certain sequence. The benefits of the dish

The benefit of this culinary creation lies precisely in the speed of heat treatment, thanks to which the vegetables retain maximum benefits and taste.
The essence of the dish is confirmed even by the etymology of the word itself, because sauté comes from the French “saute”, which means jump or leap, and this speaks for itself.
Intentionally, for this set of products, we did not choose a cooking method called stew, because in this case we would have to deal with long-term stewing of the dish at a low temperature and as a result, all the vegetables would probably turn into a porridge pan, which we would not allow in any way. could not.
Now you are convinced of the correctness of the heat treatment we have chosen, and it's time to determine a few important rules that should be observed when cooking sauté:

Now that you know the basic subtleties of our culinary masterpiece, it's time to start preparing it directly. Ingredients:

Now let's prepare the carrots. To do this, carefully scrape off the young skin from it and cut into half rings.

We remove the young skin from carrots and cut into half rings

Then put the tomatoes in a bowl and pour boiling water over them. After they must be left for about 10 minutes, so that the skin moves away.

Place the tomatoes in a bowl and pour boiling water over them.

After we pull in turn for the petals resulting from the incision and remove the skin.

We remove the skin

Now cut the tomatoes into cubes.

Cut tomatoes into cubes

Now we clean the young potatoes of a small size and cut each tuber into 4 parts.

We cut potatoes

Wash and cut mushrooms.

Wash and cut mushrooms

Wash and cut the zucchini into large cubes.

Cut zucchini into large cubes

After that, it is necessary to cut off half the head of cabbage and also cut it into large, square-like pieces.

Cut half a head of cabbage

We take a pan in which we plan to cook and pour vegetable oil into it.

Pour vegetable oil into a saucepan

When the oil is hot, add the chopped onion to the pan and fry until translucent.

Fry the onion

Now we put the carrots in the pan and fry it until it starts to give off color.

Fry carrots

Naturally, this recipe is by no means final and leaves room for experimentation with ingredients and seasonings. We are sure that for you this culinary masterpiece will be a real help both for a regular dinner and for a snack in the country. Moreover, sauté tastes great both cold and hot, so it can be a main dish, a salad, and a side dish. Moreover, you just need to change the composition of the ingredients and add a new vegetable and the taste will change almost beyond recognition. We wish you successful culinary experiments and excellent mood. We are always happy to help you in any matter. Bon appetit wishes you a friend and assistant our site.

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

The history of stewed carrots

What is a carrot and where did it come from in Europe - this is the first question that we have to answer. Carrot is a biennial plant of the Umbelliferae family. Modern varieties of this root crop come from wild-growing carrots, common in Central Asia. This plant and its fruits were known to the ancient Greeks and Romans as early as 2000 BC. The first mention of carrots in Europe can be attributed to the period of 3000-4000 years ago, its traces were found during excavations in Bern (Switzerland). Later, this vegetable was mentioned in documents of the 9th century dating back to the reign of Charlemagne. But these were only single references, but we can talk about the real mass distribution of carrots in Europe since the 14th century, and only then carrots were brought to America, Australia and New Zealand.

In general, carrots in those days, in addition to the usual consumer functions, were also endowed with ritual ones: in Rus' they were brought as a gift to the dead, in Germany it was considered the favorite food of domestic gnomes, but over time, superstitions faded into oblivion and we just had to enjoy the excellent taste and aroma of this unique and , by the way, a very useful vegetable. As for the traditions of cooking carrots, there is no equal in France. Everyone knows that France is the capital of world fashion, including culinary. So, for example, the recipe for stewed carrots with onions, mashed to a state of puree, which was invented many centuries ago, is still popular and, as before, it is served with veal and poultry. And carrots stewed in caramel, the recipe of which we will offer you, is a side dish that is no less relevant today, and in the best restaurants in the world. But first, a few words about the benefits of the products used in cooking.

The benefits of stewed carrots

How useful are carrots?

We note right away that the beneficial properties of carrots are dictated by its diverse composition. There are a lot of vitamins in this root crop. It should also be noted the high content of carotene, which in the human body turns into vitamin A. Thanks to this vitamin, carrots have a positive effect on vision, skin condition and mucous membranes. In addition, carrots are rich in B vitamins, vitamin E, PP and K. There are no less micro and macro elements in it. Here you will find zinc, and potassium, and iron, and cobalt, and phosphorus, as well as zinc, chromium, fluorine and nickel. Naturally, each of these elements enriches our body with important and necessary substances. If we turn specifically to the benefits, it should also be said that raw carrots are extremely beneficial for gum health, and carrot juice is indispensable for liver diseases, cardiovascular diseases, vitamin deficiencies, kidney and stomach diseases. The only thing to remember when consuming carrots is that it is better absorbed with a small amount of animal or vegetable fat, so a few drops of cream or vegetable oil are added to the juice, and any fat is certainly used during heat treatment. In our case, vegetable oil will be used in cooking, so we will get all the possible benefits, especially since carrots are almost the only vegetable that becomes even healthier when cooked.

How useful is onion?

Onion is an excellent tool for maintaining beauty and health. It boasts a high content of vitamins, as well as proteins, fats, carbohydrates, mineral salts and organic acids. Of the vitamins, I especially want to note group B, and almost all representatives, as well as vitamin C. Based on the specific smell of this product, the presence of rare essential oils is clearly traced, which, in addition to the smell, have their own role and have an antimicrobial and antibacterial effect. Onion has a great effect on the functioning of the cardiovascular system and removes the so-called "bad" cholesterol from the body, and it also normalizes blood pressure and strengthens the heart muscle. Due to its diuretic properties, onions relieve us of toxins and toxins, thereby cleansing the body of everything superfluous and unnecessary. So, as you understand, eating onions is useful and necessary, but if you have inflammation of the stomach or various forms of intolerance, then raw onions will not suit you for sure, you can try to use it after heat treatment, as in our dish.

What are the benefits of soy sauce?

Soybeans are one of the oldest foods known to the world. We find the first mention of them in Ancient China as early as 3000 BC. At the same time, the first information appeared that a special sauce was made from soybeans and the technology for its production was based on fermentation. That is why it takes so long to prepare, from several months to several years, and this is why it is so expensive. There are several types of soy sauce: dark and light. The first, as a rule, is thick and dark, as in our case, it is used for marinating meat and making sauces and caramel. The second, more liquid and light, is intended for dressing salads. As for the benefits of the product, soy sauce contains almost 10 times more antioxidants than even red wine and at the same time a huge amount of vitamins, minerals and, most importantly, essential amino acids. This product is useful in cardiovascular diseases and prevents cancer.

Now that we know all the properties and useful information, let's say a few words about how to cook dishes like the one we are posting today. In our case, the dish is cooked on the stove, but you can experiment and get stewed carrots in a slow cooker or baked in the oven, or maybe you boil it first and only then put it out - everything is in your hands. The only thing that is important to remember is that the presence of any fat is mandatory, otherwise the carrots will not be digested properly. Otherwise, caramel stewed carrots are very useful and safe even for the figure, because its calorie content is minimal. Well, we figured that out, now let's move on to the recipe.

Ingredients for Stewed Carrots

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

How to cook stewed carrots

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

   

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

   

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

   

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

   

   It's time to roast the carrots until the "raw spirit" comes out of it

6. Then cover the saucepan with a lid and simmer the carrots over low heat until tender, about 20 minutes. Carrots will be ready when they stop crunching;

   

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

   

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

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