Carrots and prunes are not only healthy products, but also delicious. Especially if you combine them. On the basis of these ingredients you can make a lot of delicious salads, casseroles, main dishes and even desserts. And if you add dairy products, nuts, sauces and dressings to them, then the flight of fantasy is limitless. At the same time products are available and they can be purchased at the nearest store.
What would such a cook of carrots with prunes?
Carrots with Prunes - General Cooking Principles
Carrots Before use, rinse well, peel, then grate or chop well. The shape and size of the pieces depends on the dish. In general, carrots are quite hard and if you plan to eat fresh vegetables, it is better to chop small pieces. If you need to boil the root vegetable, it is better to peel. It will prevent the loss of taste, juiciness and vitamins.
Prunes for dishes used without pits. If the dried fruits are dried, they are pre-soaked with warm water, then crushed. The cutting form is picked up under the carrot, most often chopped into strips.
Prunes can be different: sour, sweet, there is generally tasteless. Also, the product varies in degree of shrinkage. Sometimes it is dried prunes, quite solid and light. And there is a juicy, beautiful, brilliant and heavy product. In the second variant, plums could be processed with glycerin in order to preserve moisture and weight, which is not very good for dried fruits.
Recipe 1: Carrot Salad with Prunes and Garlic
Wonderful salad, which is also very quickly prepared. Decorate both everyday and festive table. Carrots are used raw, but similarly, you can cook with a boiled root, also turns out delicious.
Ingredients
• 3 carrots;
• 80 grams of prunes; • 150 grams of sour cream (mayonnaise or thick yogurt);
• garlic to taste;
• salt;
• 100 grams of cheese.
Cooking
1. Grate raw carrots, pre-cleaned. It is best to use a regular large grater.
2. Soak the prunes for 15 minutes in warm water, then cut them into random pieces.
3. Peel the garlic, then chop and mix with sour cream, salt.
4. Three cheese on a fine grater.
5. You can just mix everything, but the most delicious is a layered salad. The sequence of layers: carrots, prunes, carrots, cheese. Each time we smear with cream sauce, you can repeat the layers 2 or 3 times, the thinner they are, the tastier the salad.
Recipe 2: Stewed Carrots with Prunes
Very healthy and tasty dish, which children will be especially happy about. At the same time it is quite low-calorie and does not hurt the figure.
Ingredients
• 500 grams of carrots;
• 100 grams of prunes;
• 15 grams of oil;
• 50 grams of milk;
• 30 grams of nuts;
• 50 grams of sour cream.
Sugar in this dish is added at will, but carrots with prunes themselves are quite tasty and sweet.
Cooking
1. Clean and three carrots. Prune wash and cut into strips. If the dried fruits are hard enough, they can be soaked in warm water to soften, but not for long, so as not to limp.
2. Put the oil in a saucepan. You can use absolutely any. We put on the stove.
3. Put the whole carrot, add milk, cover and simmer for about 15 minutes.
4. Add prunes and simmer another 10 minutes, then stir and turn off. If you want to add sugar, you can at this stage.
5. Grind nuts, you can take peanuts, walnuts or hazelnuts. Mix with sour cream and the sauce is ready!
6. Serve stewed carrots with sour cream sauce and enjoy the taste!
Recipe 3: A carrot casserole with prunes and curd cheese in the oven
Carrot casserole with prunes, which is perfect for breakfast, snack or as a light dinner. The amount of sugar is adjusted at its discretion. Ingredients
• 200 grams of carrots;
• 50 grams of prunes;
• 300 grams of cottage cheese;
• 3 eggs; 2 spoons of semolina;
• 2 tablespoons sour cream;
• sugar.
Cooking
1. Grind cottage cheese until smooth, add eggs, to taste sugar.
2. Peel the carrots, grate them finely and add to the curd, put the chopped prunes in the same place, add the semolina. Mix well. If necessary, add sugar.
3. Grease the form, sprinkle with breadcrumbs, flour or semolina.
4. We spread the mass prepared for the casserole, level it with a spoon, grease it with sour cream and send it to the oven.
5. Cooking from 30 to 50 minutes, the time depends on the diameter of the mold and the layer thickness. Temperature 170 degrees.
Recipe 4: Sweet carrot salad with prunes and apples
Recipe for carrot-based dessert with prunes. Special flavor gives it a mixture of nuts and ground cinnamon. You will need thick yogurt to make the sauce, but you can also take sour cream, cream or ryazhenka. Eat salad should be immediately after cooking.
Ingredients
• 2 carrots;
• 2 apples;
• 100 grams of prunes;
• 50 grams of nuts;
• 0.5 lemon;
• 0.5 tsp. cinnamon;
• sugar;
• 150 grams of yogurt.
Cooking
1. Peel the apples, cut into cubes and sprinkle with juice from half a lemon. We set aside for the time being.
2. Clean the carrots and cut into small cubes, but you can just grate.
3. Wash the prunes, dry them and cut them into cubes, mix with the other ingredients.
4. Add sugar to the yogurt, mix until dissolved. You can use powder. If yogurt is already added with sugar, then you can not put anything, use in its pure form.
5. Dry the nuts in a pan, then lightly roll with a rolling pin to make smaller pieces. Mix with ground cinnamon.
6. Dress the salad with yogurt, mix, top with a mixture of nuts and cinnamon.
Recipe 5: Carrot salad with prunes and dried apricots
Spicy salad with oil dressing. Light, fragrant, with a pleasant sweetish and spicy taste. A real storehouse of vitamins. You can use it immediately, but it tastes better if you let the snack brew for at least a couple of hours.
Ingredients
• 500 grams of carrots;
• 100 grams of prunes;
• 100 grams of dried apricots;
• 3 spoons of butter;
• 0.5 lemon;
• salt;
• dried dill;
• red pepper (ground).
Cooking
1. Fill dried apricots with prunes with warm water, let stand 10 minutes, then squeeze and cut into strips.
2. We clear carrots, we rub straw, we add the cut dried fruits.
3. Dried fennel hands are rubbed into small chips, add juice from half a lemon, salt, hot pepper and mix well. Pour into the fragrant mixture of oil, mix again.
4. Fill the carrot salad with the resulting sauce, mix, compact with our hands, cover and marinate for 2 hours, preferably in the fridge. When serving, mix well again.
Recipe 6: Carrots with Prunes and Chicken
The recipe for a wonderful second dish of carrots with prunes and chicken. It is perfect for dinner. In addition to the main ingredients, you also need hard cheese. Cooked in the oven.
Ingredients
• 500 grams of chicken fillet;
• 300 grams of carrots;
• 150 grams of prunes;
• 5 spoons of mayonnaise;
• spices;
• 150 grams of cheese;
• 2 bulbs.
Cooking
1. Cut the chicken in arbitrary pieces, sprinkle with salt, any spices and remove to the side.
2. Onion cut into rings and put on the bottom of a greased form in which we plan to bake the dish.
3. Lay the chicken on top of the onion, but not close to each other.
4. Mix mayonnaise with chopped garlic.
5. Carrot three large, mix with mayonnaise and season with salt, add pepper. Spread the mass with a new layer on the chicken.
6. Fall asleep with grated cheese, send to bake in the oven for about 35-40 minutes. The optimum temperature is 170-180 degrees.
Recipe 7: Carrot Salad with Prunes and Mushrooms
The recipe is very nourishing carrot salad with prunes, which are added roasted mushrooms. We will use raw champignons, as they can be purchased at any store, regardless of the season. Dressing is prepared on the basis of mayonnaise.
Ingredients
• 2 carrots;
• 100 grams of prunes;
• 250 grams of champignons;
• 30 grams of oil;
• onion;
• 200 grams of mayonnaise;
• 1 tsp. Korean spices;
• 1 clove garlic;
• 2 potatoes;
• salt to taste.
Cooking
1. Boil the potatoes, then cool, peel and three grated.
2. We rub the peeled carrots, mix them with Korean spices, leave to marinate while the mushrooms are cooked.
3. Pour the oil into the pan, put on the stove.
4. Dice champignons, pre-washing and removing damage. Sent to the pan, fry for 5 minutes.
5. Shred the onion, send it to the mushrooms and fry together until ready.
6. Cut the prunes into strips, mix the mayonnaise with garlic.
7. Lay a layer of boiled potatoes on the bottom of the salad bowl, season with a little salt and grease with mayonnaise.
8. Put a layer of fried mushrooms on the potatoes, the filling should be cooled. Lightly grease with mayonnaise, quite a bit, since the champignons are already roasted in oil.
9. On the mushrooms lay out prunes, no need to lubricate.
10. Put carrots with fragrant spices on top, grease the salad with a final layer of mayonnaise and it's done! Decorate at your discretion.
Recipe 8: Carrots with Prunes in a Pumpkin
Recipe stuffed pumpkin, baked in the oven. A mixture of carrots with prunes and nuts is used as a filling. The dish turns out very fragrant, juicy.
Ingredients
• 1 small pumpkin;
• 2-3 carrots;
• a handful of nuts;
• lemon peel;
• 100 grams of prunes;
• 2 tablespoons sour cream;
• sugar.
Cooking
1. Prepare the filling. To do this, cut the prunes into strips, peel the carrots in three, add the nuts, lemon zest and just mix everything. Sugar to taste, cinnamon can be added. 2. At the pumpkin we cut off the top to make a cap. Take out the insides.
3. Fill the resulting hole with carrot filling, lubricate the top with sour cream, cover with a lid of pumpkin.
4. Put the billet in the baking dish and send it to the oven, preheated to 170 degrees. Baking time depends on the size of the pumpkin and the thickness of the walls, but not less than 40 minutes. Orient on softness, the walls of the vegetable should be pressed through when pressed.
Carrots with Prunes - Tips and Tricks
• Even if the prunes are dry and very hard, you can return to its former softness. To do this, pour dried fruit with cold water for 5-6 hours.
• Cleaned up extra carrots? Rub on a grater, put into bags and freeze. And at any time at hand will be the necessary preparation. Grated carrots can be added to the first and second courses, without defrosting. The same technique can be used if there is no cellar and there is no place to store root vegetables.
• For fresh carrot dishes, it is better not to use thick roots with a large core. They will not be juicy and sweet. It is also believed that all nitrate accumulates in the core. Therefore, do not be lazy and give preference to small root crops.
