Carrot stew 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 you can make an easy and tasty side dish from carrots.
The article contains the best recipes for cooking carrot stew.
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 cleaned, well washed and cut into rings, cubes, cubes, or coarsely rubbed.
Stew carrots in a pan, cauldron or a slow cooker. Chopped vegetable spread in a heated cauldron, add a little drinking water or broth, cover and stew for about half an hour. In general, the cooking time depends on how finely chopped carrots are.
As an addition, onions, apples, green peas and other vegetables are added to the carrots. Braised carrots are cooked with poultry meat or lean pork and beef.
Carrots will be very tender if you put them out in sour cream, milk or cream.
Recipe 1. Stewed carrots with onions
Ingredients
250 g onions;
freshly ground pepper;
500 g carrots;
80 g butter;
6 g of salt;
150 grams of tomatoes;
5 g of turmeric;
green onions - bunch;
5 g ground coriander.
Method of preparation
1. Cut the cleaned and washed onions into half rings. Melt butter in a saucepan. Put the onion half rings in it and fry until golden.
2. Clean and wash the carrot well. Cut it into large enough blocks.
3. Arrange the carrots to sautéed onions and continue roasting for another seven minutes. Then pour in the drinking water so that it lightly covers the vegetables. Simmer under the lid for half an hour.
4. Rinse the greens of the onion, lightly dry and chop finely. 5. Wash the tomatoes, scald them with boiling water and peel them off. Place the vegetable in a blender and chop it into tomato puree. Transfer the tomato to the carrot. 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 a few minutes. When serving, garnish with parsley leaves.
Recipe 2. Stewed carrots with apples
Ingredients
large carrots - 7 pcs .;
finely ground salt;
4 apples;
60 g butter;
80 grams of sugar.
Method of preparation
1. Peel apples and carrots. Wash carrots and cut into small cubes. Remove cores from apples and finely crumble.
2. Melt butter in a frying pan. Put the carrot into it and fry on 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. Gradually pour in the water as it evaporates.
4. After the allotted time, add the 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 plates and serve as a separate dish.
Recipe 3. Stewed carrots with green peas
Ingredients
400 g carrots;
finely ground salt;
200 g of frozen green peas;
vegetable oil;
250 ml of milk;
50 g butter;
30 grams of flour.
Method of preparation
1. Peel carrots, wash and cut into small pieces. In a pan, heat the vegetable oil and put the carrots. Fry the vegetable for five minutes.
2. Then add the green peas to the carrot and continue frying for another three minutes.
3. Put the saucepan on the fire, melt the butter in it and fry the flour. Pour warm milk into a thin stream without stirring. Twist the fire to a minimum and cook until thick. Salt sauce. Constantly monitor so as not to form lumps. 4. Put fried vegetables in a thick sauce and mix. Keep on fire for about three minutes, then remove from heat and cool slightly. Serve, sprinkle with finely chopped greens.
Recipe 4. Stewed carrots in sour cream
Ingredients
kg carrot;
spices;
glasses of sour cream;
extra salt;
bunch of parsley.
Method of preparation
1. The first step is to prepare carrots. Peel the vegetable and rinse well. Cut carrot into thin slices.
2. Heat the pan with the butter and put the carrots into it. Pour boiled water so that it barely covers the carrots. Cover and leave to stew.
3. While stewing carrots, prepare parsley. Wash it, lightly dry and chop finely.
4. As soon as the carrots are soft, pour sour cream, salt, pepper and pour the chopped parsley. Simmer carrots in sour cream for another five minutes. Arrange the carrot stew in plates and serve as a separate 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 of olive oil;
4 tomatoes.
Method of preparation
1. Peel the carrot, wash and cut each carrot across into five parts. Wash tomatoes, wipe with a napkin and scald with boiling water. Remove the skin from the tomatoes. Pulp crumble into small cubes.
2. Pour oil into a saucepan and put on a small fire. As soon as the oil warms up, put carrots in it and lightly fry. Then add chopped tomatoes, mix and simmer for about ten minutes.
3. After a specified time, add tomato puree, salt and pepper to taste. Cover with a lid and bring to a boil. From the moment of boiling up, twist the fire to a minimum. Stew until soft carrots.
Recipe 6. Stewed Carrots in Milk
Ingredients
100 ml sour cream; citric acid;
finely ground salt;
Art. l butter;
granulated sugar;
half a cup of milk;
a pound of carrots;
Art. l flour.
Method of preparation
1. Rinse the cleaned carrot under the tap. Cut into slices five millimeters thick. Put the carrots in a thick-walled pot, pour in the milk. It should cover the carrot half, because in the process of stewing the vegetable will give a sufficient amount of juice.
2. Sprinkle carrots with sugar and salt. Add a little 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. Dissolve sour cream with a small amount of water, add fried flour and mix well to get a homogeneous mixture without lumps. Better to do it with a blender.
4. Pour the carrots with the sauce, stir gently and simmer for about five minutes. Before serving, carrots can be decorated with fried onions.
Recipe 7. Braised carrots with bell peppers
Ingredients
six carrots;
curry;
four red bell peppers;
granulated sugar;
four ripe tomatoes;
extra salt;
bulb;
olive oil;
parsley and cilantro.
Method of preparation
1. Clean, rinse and finely chop the onion. Put on the stove pan with a thick bottom, pour in olive oil and heat. Put the chopped onion in it and fry until soft.
2. Rinse the bell peppers, wipe with a napkin, remove the tails and seeds. Slice the vegetable into a thick straw. Send crushed peppers to the pan with onions. Pour olive oil and continue to simmer.
3. Remove the rind from the carrot and crumble it into thin strips. Transfer the carrots to the onions with pepper, mix and simmer, covered with a lid.
4. Grate the washed tomatoes. It should make a fresh tomato mass.
5. Braised carrots with vegetables, salt, sprinkle with sugar and curry. Mix. Add tomato paste and mix again. Stew for five minutes under the lid. 6. Wash the greens, dry and finely crumble. Before cooking, sprinkle carrots with greens, mix and then sweat for a couple of minutes.
Recipe 8. Stewed carrots with rice in a slow cooker
Ingredients
four carrots;
some sour cream;
half a cup of round rice;
pinch of fine salt;
half a cup of prunes;
sugar - 80 g;
butter - 90 g
Method of preparation
1. Remove the peel with a sharp knife from the carrot. Wash it under the tap and chop into medium cubes.
2. Wash rice several times. Rinse prunes and cover with hot boiled water. Steamed dried fruits for half an hour. Drain, if there are bones, remove them. Drain prunes and cut into four pieces.
3. Turn on the “Frying” program on the multicooker. In the tank of the unit melt the butter. Put the carrots and fry for a few minutes. Then add the washed rice grits, add the 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 beep. Serve the stewed carrots with sour cream.
Recipe 9. Stewed carrots with beef
Ingredients
ten carrots;
extra salt;
beef pulp - 300 g;
freshly ground pepper mixture;
onion - 140 g;
a quarter pack of butter;
meat broth - one and a half glasses.
Method of preparation
1. Peel beef pulp from films and fat. Put in a saucepan with water, add peppercorns, bay leaves and green branches. Boil the meat until soft. Then remove it from the broth and cool it. Slice the meat and fry in butter. Broth strain.
2. Peel carrots, wash and cut into small cubes. Put the chopped vegetable in a saucepan, pour the broth and cook for a quarter of an hour.
Drain the carrot liquid. Mix carrots with meat, salt, pepper, mix and send for half an hour in the oven. 3. Before serving, sprinkle the dish with finely chopped parsley or dill.
Recipe 10. Stewed carrots with prunes
Ingredients
half a kilo of carrots;
butter - 15 g;
half a cup of prunes;
50 g sour cream;
25 ml of milk.
Method of preparation
1. Shred the cleaned and washed carrot into small strips. Put the chopped vegetable in a saucepan and add butter. Pour the milk and simmer, stirring occasionally, until half cooked.
2. Rinse the prunes several times, fill it with warm boiled water and leave for 15 minutes. Remove the stones from the steamed prunes, add it to the carrots, mix and simmer until the carrots are completely ready. Serve the stewed carrots with sour cream.
Stewed Carrots - Chef Tips and Tricks
- A young carrot is cooked much faster than a vegetable that was stored.
- Add some sugar to the carrot stew, this will make the dish tender and juicy.
- To get carrot stewed in sour cream, get spicy, add a mixture of peppers and ground coriander.
- To prepare the dish, take smooth, orange fruits without damage. It will be good if it is with green tops, which means that the vegetable is fresh.
