Stewed carrots: how to cook and what to add

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the most “tolerant” side dishes to other products and to your figure is stewed carrots. No wonder this vegetable, fried or stewed, is included in most first and second courses. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in many different ways, with a lot of other additions and with a variety of sauces.

Dairy recipe

To begin with, you can try to cook this dish this way: take a quarter kilogram of carrots, cut them into identical cubes or thin circles, pour half a glass of milk in a small saucepan. Immediately pour s alt (slightly) and sugar into the container; the amount of it depends on the type of carrot (it can be both sweet and not very sweet), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. At the same time, a small slice of butter is also laid. The vessel is closed with a lid and put on a small fire for about half an hour (untilstewed carrots will not become soft). Separately, flour with milk is beaten in a cup - a tablespoon each. When the dish is almost ready, the mixture is poured into a saucepan. After adding, you need to simmer for no longer than a minute, only to thicken the sauce. Try it - the garnish is excellent.

Favorite combination is onion and carrot

Roasting is attractive in itself, so children often drag it from the pan right in the process of cooking. You can simply cook it in larger quantities as a side dish and season it a little extra. The only thing is that many people rub carrots into the soup, and chopped carrots in the form of cubes or straws are more suitable for stewing. Otherwise, the process is almost identical: a large onion is cut into squares and stewed until transparent in sunflower oil. At this point, the onion is sprinkled for caramelization with two full tablespoons of sugar and mixed intensively. When the mass in the pan begins to thicken, so that the stewed carrots and onions turn out to be more spicy and acquire a dark shade, a quarter cup of soy sauce is poured into it at this stage. Next, a kilogram of chopped carrots is added, and the dish is stewed under the lid for about a third of an hour. At the end, it is seasoned with s alt and spices, after which it is served with meat or fish.

What the Germans offer

They also cannot do without such a great side dish, although they cook it differently. Pieces of six medium carrots are chopped, poured with half a glass of broth, s alted andsweetened with sugar. To prevent the stewed carrots from “spreading”, in Germany, 0.5 teaspoon of vinegar is poured into the pan, after which they are simmered on a minimum heat for about half an hour. About five minutes before the end of the process, a teaspoon of butter is placed in the carrot and a large spoonful of white breadcrumbs is poured. Naturally, everything is mixed, again covered with a lid. The result is a worthy alternative to sauerkraut with sausages!

Honey carrot with prunes and raisins

By the way, it can be a side dish for meat, and a dessert for children - they even agree to give up other sweets for her sake. Moreover, if the dish is designed for the younger generation of the family, you can rub the carrots - this will turn out to be a more homogeneous mass. First, two large chopped root vegetables are fried for about four minutes, then two tablespoons of milk are poured into the saucepan. When it comes to half-ready, about seven steamed and chopped prunes are poured, as well as a tablespoon of washed and softened raisins in the same way. At the same moment, a spoonful of natural honey is poured in, and the stewing continues until the main component is ready. It turns out sweet and tasty stewed carrots. The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case, it turns out very tasty, and even useful for growing organisms.

Carrots with apples

Also a recipe, the embodiment of which can be offered to children. You can also serve it as a side dish or instead of a salad. Preparation is elementary: a large root cropfinely crumbled, stewed in a quarter cup of water with the addition of a spoonful of butter. Shortly before readiness, stewed carrots are “enriched” with small apple slices and sugar; if it is to serve as a traditional garnish, s alt is added. Juicy and delicious!

With sour cream

Preparing is still easy. A carrot (a large root vegetable) is arbitrarily cut, stewed in a couple of tablespoons of water until soft, after which 0.5 cups of fat sour cream is poured into the pan, and the dish is stewed until final readiness. Stewed carrots in sour cream are seasoned according to personal preferences. In principle, you can do without spices at all, even without s alt - a bright combination of carrot juice and sour cream flavor is quite self-sufficient.

So if you are in doubt what to build as a side dish (or how to distract children from eating lollipops), feel free to take note of the stewed carrot recipes.