Carrot recipes

Carrots of varying degrees of maturity are suitable for different dishes. It is easier and more accurate to stew young small carrots in a small amount of water with the addition of butter and spices. You can cook carrots completely without spices, but with a spoonful of honey. Such carrots are quickly steamed, yet remain juicy and do not lose vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . Large root vegetables are suitable for salads, entrails in baked goods, soups, casseroles and purees (for example, mashed potatoes with the addition of boiled carrots). Fresh carrots are a good source of carotene and a whole group of other vitamins, minerals and trace elements. In its raw form, it contains a lot of potassium, calcium, iron and zinc.

Easiest Vegetable Stir Fry

Stir-fry is a method of quickly frying goods, which is often used in Asian cuisine. The main advantage of this method of preparing vegetables, meat or fish is the low heat treatment, which allows the taste to be preserved.

Korean radishes with carrots for the winter

If you like spicy vegetable snacks, then you should pay attention to this Korean radish recipe. One radish in an appetizer is a bit boring, so feel free to add grated carrots to it. For the set of goods listed in the recipe, 1 hour is enough.

Carrot cutlets in the oven

If you watch your figure and your health, you probably understand how important snacks are in our lives. How sometimes you want to eat something tasty, and not have to count calories. For this option you will need a simple recipe for oven-baked carrots.

Stewed carrots with beans in tomato

The usual recipe for a savory vegetable stew of stewed carrots and beans. It doesn’t matter what beans are suitable - dried or canned. If you plan to cook a stew with dried beans, then soak them overnight (that is, at night) in water in advance and cook until tender. .

Carrot roll with cheese and crab sticks

For the carrot roll, a real shortbread is baked, only without adding flour. Simply simmer the finely grated carrots in butter, and then mix the vegetable mixture with the yolk, beaten egg white and bake in the oven for no more than 15 minutes. And then – it’s up to you.

Carrot meatballs with semolina

Meatballs can be cooked without meat. We offer a proven recipe for carrot meatballs, which can be served for breakfast as a main course, and for lunch as a side dish. Minced vegetables are prepared from grated raw carrots with the addition of eggs and semolina. So that vegetables.

Carrot cutlets

Vegetable cutlets are a tasty and healthy dish that can be served as a side dish. A huge variety of recipes for vegetable cutlets allows you to prepare cutlets from your favorite and sometimes unusual ingredients. So, for example, there are recipes for beet cutlets, carrots.

Garnish of carrots with green peas

The usual recipe for a side dish of juicy carrots with frozen green peas, which goes well with both meat and fish. Well, what’s there, you can eat this colorful vegetable mixture with appetite without anything. Don't overdo it with heat treatment. Let the pestilence be better.

Carrots stewed with sour cream

A simple vegetable side dish recipe that can be prepared in about 20 minutes. For stewing, choose sweet, juicy carrots. Instead of sour cream, you can use cream. If desired, you can add crushed garlic cloves to the stewed carrots along with the herbs.

Stewed carrots with mushrooms

The recipe for stewed carrots with mushrooms is suitable for those who are looking for a side dish for meat or fish, or want to try a new vegetable dish. Naturally, the standard is to literally know that you are buying juicy sweet carrots, so in this case the side dish will be especially successful.

Stewed carrots with sour cream and olives

Recipe for an unusual side dish of carrots stewed with sour cream. If you have young, small carrots, then they will be perfect for this dish, and they will turn out delicious with usually carrots. In addition to carrots, capers, olives or pickled olives are added.

Carrot boys

Parenki is one of the types of sweets that replaced candy in old Rus'. The recipe for producing these delicacies has been passed down from generation to generation, from mother to daughter, etc. This is how it has survived to this day. In ancient times, parenki were prepared in Russian.

Stewed carrots (in a slow cooker)

If you don’t understand what side dish to create for fish or meat. If you are tired of cereals and pasta, then this is where you need this recipe. If someone doesn’t like soft or sweet carrots, then when stewing, you can add a tablespoon of apple cider vinegar - it will be crunchy.

Carrot casserole

If there is cake left after squeezing the carrot juice, you can make a casserole from it. It is quite juicy and sweet. At the end of production, the top of the casserole is brushed with glaze. The casserole came out moist, juicy, and fragrant. Fruity fudge contrast.

Spicy carrots

A hearty, lean dish that is easy to prepare. Mustard seeds impart the unusual taste of carrots.

section: Carrot recipes

Carrots with dry bread

carrots, dry grated bread, egg, granulated sugar, butter, raisins

section: Carrot recipes

Carrots stewed with prunes and honey

carrots, milk, honey, raisins, prunes

section: Carrot recipes

Stuffed carrots

carrots (large), veal, egg, butter, chopped dill, nutmeg, flour

section: Carrot recipes

Carrots stewed with bell peppers

carrots, bell pepper, onion, vegetable oil, tomato paste, herbs, salt.

section: Carrot recipes

Carrot zrazy with apples

carrots, semolina, sugar, milk, butter, egg, apple

section: Carrot recipes, Zrazy

Carrot puree with ginger

carrots (peeled), vegetable broth, nut oil, onion, garlic (crushed), ginger (freshly chopped), cumin powder 1 tsp, nutmeg, mint sprigs

section: Carrot recipes, Vegetable puree

Carrots with celery

carrots, celery (root), vegetable oil, herbs (chopped), water, salt.

section: Carrot recipes

Carrots fried with celery

carrots, celery (root), vodka, soy sauce, lard, salt

section: Carrot recipes

Fried carrots with tomato sauce

carrots, eggs, ground crackers, stale white bread, tomato sauce, salt

section: Carrot recipes

Carrots in oil

carrots, butter, sugar, flour

section: Carrot recipes

Carrots with zucchini

carrots, zucchini (young), onions, milk, celery (finely chopped greens), salt

Carrot side dish recipes

This vegetable is a storehouse of vitamins and helps strengthen the immune system. But you can experience the beneficial characteristics of carrots only if you constantly consume them in food in sufficient quantities. You can include carrots in your daily menu in the form of salads and side dishes. Here are 10 carrot dishes that will add color to your menu and replenish your body with essential vitamins.

Carrot and potato puree

Ingredients:

900 gr. baking potatoes, peeled and cut into pieces
900 gr. carrots, peeled and cut into pieces
2-4 tbsp. butter
A pinch of saffron, crumble
Grated zest of 1 lemon
1/4-1/2 cup milk or creme fraiche
Kosher salt

Manufacturing:

Boil the vegetables separately in salted water until tender. Mash the carrots with butter, saffron and lemon zest, then add the potatoes and puree the whole mass well. Pour milk in a narrow stream or add creme fraiche, add salt and stir.

Carrots with balsamic and peanut butter

Ingredients:

680 gr. carrots, cut into 5 cm diagonal pieces
1 tbsp. + 1 tsp. balsamic vinegar
1 tbsp. dry sherry
2 tsp soy sauce
3/4 tsp. Sahara
1/4 tsp. freshly ground pepper
2 tbsp. peanut butter
2 tbsp. minced ginger
2 tbsp. finely chopped chives
1+ 1/4 tsp. salt

Manufacturing:

Bring 1.5 liters of water to a boil in a saucepan over high heat. Add 1/2 teaspoon salt, carrots and bring to a boil again. From the moment of boiling, cook for 4-5 minutes.
Place carrots in a colander and shake off excess water. Mix vinegar, sherry and soy sauce in a cup. Combine sugar, pepper and remaining 3/4 teaspoon salt in a small bowl.
Heat the wok very hot over high heat. Add oil, add ginger and stir-fry for 10 seconds until fragrant. Add carrots and fry for 1 minute.
Pour in the vinegar and sauce mixture, sprinkle over the sweet mixture and cook for another 1-2 minutes until the carrots have a crisp-tender texture.
Immediately transfer the carrots to a plate, sprinkle with onions and serve.

Spicy carrot puree

Ingredients:

900 gr. carrots, peeled and cut into large pieces
6 tbsp. olive oil
2 tbsp. white wine vinegar
4 tsp harissa
1 tsp ground cumin
1/2 tsp. ground ginger
Salt and pepper to taste

Manufacturing:

Boil the carrots until they are very soft, about 20 minutes. Drain the water, wipe the pan and return to medium heat. Using a potato masher, mash the carrots into a puree.
Add remaining ingredients and set aside for 30 minutes. Season with salt and pepper, place in a bowl and drizzle with olive oil. Serve with crusty bread.

Carrot garnish is quick and delicious

The carrot side dish is quite ordinary, but in the end it turns out very tasty. It can be prepared quickly and easily.

This appetizer is perfect for a light dinner. Be sure to try to create it.

How to make a side dish of carrots

What you will need for cooking:

0.5 kg. carrots;
1 tsp. Sahara;
2 tablespoons olive oil;
1 tsp. paprika;
150 ml. water;
a little lemon juice;
clove of garlic;
salt, vegetable oil.

Manufacturing:

1. Cut the carrots diagonally into slices, approximately a centimeter wide.

2. Pour vegetable oil into a frying pan and heat it.

3. Then you need to put the carrots in a frying pan. Let's salt it right away.

4. Add sugar to carrots.

5. We also add garlic to it. It can be rubbed or passed through a press.

6. Mix everything and fry for a few minutes.

7. After this, pour the prepared water into the frying pan, cover with a lid and simmer until all the water has boiled down.

8. While the carrots are cooking, you can make the sauce. Add a pinch of salt to a glass with a teaspoon of lemon juice.

9. Add olive oil here

10. And then add paprika.

11. Mix well. The sauce should sit for a couple of minutes.

12. Finely chop the parsley and add it to the carrots later.

13. When all the liquid has evaporated from the carrots, it can be removed from the heat. Transfer the finished carrots to a plate.

14. Pour the prepared sauce over it.

The side dish or carrot appetizer is ready. It must be sprinkled with the freshest herbs on top and can be served.

7 carrot side dishes that we need to try in the winter

Thanks to its own vitamin composition, carrots help strengthen the immune system and prevent the development of colds. Tested: carrots can be used not only as an additive, but also as a base for various dishes. For example, side dishes.

SPICY CARROT PUREE

carrots – 900 g
olive oil – 6 tbsp. l.
white wine vinegar - 2 tbsp. l.
harissa – 4 tsp.
ground cumin – 1 tsp.
ground ginger – ½ tsp.
salt, pepper - to taste

Peel the carrots, cut into large pieces and boil in salted water until soft, about 25-30 minutes. Drain the water and puree the carrots with a potato masher. Add all other ingredients to the carrot puree one by one and stir thoroughly until smooth. Leave covered for 30 minutes. Before serving, sprinkle with olive oil and garnish with herbs.

CARROT IN COCONUT OIL

carrots – 680 g
jalapeno – 1 pc.
lime – 1 pc.
cilantro leaves – 1 tbsp.
mint leaves - 2 tbsp. l.
coconut oil – 2 tbsp. l.
salt, pepper - to taste

Preheat the oven to 200 degrees. Wash the carrots, peel and cut into small cubes. Salt, pepper, pour melted coconut oil and mix thoroughly. Place the carrots on a baking sheet with parchment and place in the oven for 20-25 minutes until golden brown.

Place the prepared carrots in a dish. Cut the jalapeno, remove the seeds, finely chop and mix with chopped carrots. Add the mixture to the baked carrots and stir. When serving, sprinkle with cilantro and sprinkle with lime juice.

CARROTS WITH PEANUTS BUTTER AND BALSAMIC

carrots – 680 g
ginger – 2 tbsp. l.
chives - 2 tbsp. l.
peanut butter – 2 tbsp. l.
balsamic vinegar – 4 tsp.
soy sauce – 2 tsp.
dry sherry – 1 tbsp.
sugar – ¾ tsp.
salt, pepper - to taste

Pour 1.5 liters of water into a saucepan and bring to a boil over high heat. Peel the carrots and cut them into 5 cm pieces. Add ½ tsp to boiling water. salt and carrots. Bring to a boil again and cook for another 4-5 minutes. Then we put the carrots in a colander.

CARROTS WITH PARSLEY AND THYME

carrots – 900 g
olive oil – 3 tbsp. l.
fresh parsley - 3 tbsp. l.
fresh thyme – 1 tsp.
oregano ½ tsp.
salt, pepper - to taste

Preheat the oven to 200 degrees. Grease a baking tray with oil. Peel the carrots and cut into 4 lengthwise pieces. In a large container, mix the carrots with olive oil, chopped thyme, oregano, salt and pepper.

Place the carrots on a baking sheet, cover with foil and place in the oven for 30 minutes. Remove the foil, check the carrots with a toothpick for softness and, if necessary, bake for another 10-15 minutes at 180 degrees.

Sprinkle the finished carrots with chopped parsley and serve.

CARROTS WITH CUMIN AND RED PEPPER

carrots – 1.3 kg
garlic – 6 cloves
olive oil – 4 tbsp. l.
cumin seeds – ½ tsp.
Marash or Aleppo pepper flakes – 2 tsp.
paprika – 2 tsp.
salt - to taste

Peel the carrots and cut them lengthwise into 4 pieces. In a large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the carrots and stir to coat the entire surface with oil. Cut the garlic into slices and add to the carrots along with a few pinches of salt. Pour in a glass of water, bring to a boil, then reduce the heat and cover with a lid. Cook for about 10 minutes.

Remove the lid and cook over medium heat until the water has completely boiled away.

Fry the cumin seeds in a dry frying pan, grind them in a coffee grinder or mortar and mix with pepper flakes and paprika. Sprinkle the carrots with a mixture of spices, mix and place on a dish.

EASY SIDE DISH OF RAW CARROTS

carrots – 450 g
reddish onion – 1 pc.
capers – 3 tbsp. l.
parsley – 1 bunch
olive oil – 6 tbsp. l.
low-fat cream (buttermilk) – 2-3 tbsp. l.
lemon juice – 3 tbsp. l.
sherry vinegar - 1 tbsp. l.
Dijon mustard – 1 tsp.
curry – 1 tsp.
cumin – ½ tsp.
salt, pepper - to taste

In a large bowl, mix 1 tbsp. l. lemon juice, vinegar, mustard, olive oil, salt and pepper. Peel the carrots and grate them on a Korean carrot grater. Combine the carrots with the marinade in a bowl, add chopped parsley, mix and put in the refrigerator for half an hour.

Chop the onion very finely and fill with cool water for 15 minutes. Strain, rinse and dry on cardboard towels. Wash the capers and chop them coarsely. Add chopped onion and capers to the carrots.

Roast the cumin seeds in a dry frying pan, then grind them in a coffee grinder. Combine cumin with curry, buttermilk and 2 tbsp. l. lemon juice. Pour the sauce over the carrot mixture and serve.

CARROT AND POTATO PUREE

carrots – 900 g
potatoes – 900 g
zest of 1 lemon
butter – 3-4 tbsp. l.
cream – 1/3 tbsp.
saffron - a pinch
salt, pepper - to taste

Peel the carrots and potatoes, cut into small pieces and boil separately in salted water until soft. Grind carrots with butter, saffron and grated lemon zest. Add potatoes, dark ground pepper and carefully puree the mass with a blender. Pour in warm cream, mix and serve.