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12 recipes of bright and healthy dishes from carrots
All children know that carrots are good for health. And adults appreciate it also for the fact that it is good in all forms: in sweet, spicy and salty, in soups and salads, in zucchini caviar and in all kinds of preparations.
We offer you to add to your piggy bank of carrot recipes original mashed soups, delicate vegetable patties, as well as savory snacks, bright pastries and an unusual dessert.
1. Carrot soup with oranges
Required: 4 persons
Peel the onions and cut them fine. Peel the ginger and rub it on a fine grater. Cut the sweet pepper pulp with straw. In soteinica, heat the olive oil and roast the onions until golden. Add the sweet pepper and ginger, stir and lightly roast all together. Peel the carrots and potatoes, wash and cut into small slices. Add to the saucer to the vegetables, salt, pour some hot water and stew under the lid for 5 minutes. Then pour the broth, bring to a boil and cook over a small heat for 15 minutes. Remove from the fire and use a blender to make puree. Wash the oranges, dry and remove a layer of peel. From the fruit squeeze the juice and add it together with the peel in the resulting puree. Sprinkle and pepperchit to taste. Pour the finished soup into portion plates, add sour cream to each and decorate with twigs of cilantro.
2. Mashed carrot soup with milk and rice
You'll need:
Peel the carrots, wash and cut in circles. Heat in a pot with thick walls butter and roast carrots. Add the rice and bruise a little. Pour a small amount of water, salt and cook for 15 minutes. Half the soup to pour, the rest of the blender to make puree, pour cream and bring to a boil, salt and pepper. Add to the mashed mugs of carrots with rice and warm up again. Dill wash, dry and chop heavily. Soup on plates and sprinkle dill.
3. Carrot soup with garlic
You'll need:
Carrots wash, dry, peel and cut in cubes. Onions and garlic peel and cut finely. Melt vegetable oil in a pan, put sliced onions, garlic, carrots. Cover the pot. Stew vegetables on low heat for 10 minutes, stirring occasionally. To vegetables add 800 ml of chicken broth, cream, salt, pepper. Cover the pot with a lid and cook over low heat for 25-30 minutes until the carrots are soft. Grind the soup with a blender to a homogeneous mass. Pour on plates and sprinkle cilantro leaves. Serve with croutons. 4. Cold mashed carrot soup
You'll need:
Carrots wash, peel, and then cut in small cubes. Put them in a bowl, salt, add olive oil and salt to taste, mix. The oven is heated to 200 ° C, lay out carrots on the pan and bake for 25-30 minutes, until it begins to lighten. Clean the onions, cut with half rings. In a pan, melt butter and lay out onions, cook it to a golden color. Then add the baked carrots and pour the broth. Clean the garlic teeth. In a special gauze bag, lay out pepper peas, bay leaf, twigs of thyme, cloves of garlic. Bring the soup to a boil and cook for 30 minutes until the softness of the carrots. Then remove a bag of spices from the pan, and grind the soup with a blender. Add salt and vinegar to taste, mix. Cool the soup, then put it in the refrigerator. Parsley wash, dry and cut finely. Soup pour on portion plates and sprinkle with greens and crackers.
5. Carrot soup with dumplings
You'll need: 4 servings
Chop green onions with rings, chop garlic, cut carrots with a thin straw, rub the ginger root on a fine grater. In a large pan with thick walls, warm the butter and roast the onions. After 1 minute add garlic and carrots. Sprinkle, pepper, sprinkle with ginger root and flour. A little rumination and broth. When the broth boils, put the dumplings and cook until they are ready. Pour the soup on plates, add sour cream and sprinkle with chopped greens. 6. Gentle vegetable patties with cheese
You'll need:
Wash the carrots, peel and rub on a large grater. Pour milk and extinguish on a small fire for 20 minutes. Add semolina and cook for 5 minutes. Take it off the fire and let it cool. Add the egg, cheese and sugar. Thoroughly mix, make small cutlets out of the mass and crush them in breadcrumbs. Heat the oil for deep frying to 180 ° C and fry portions of cutlets until the formation of a ruddy crust. You can serve with sour cream, decorating basil leaves. 7. Carrot and apple salad
You'll need: 4 servings
Wash the carrots, peel and rub on a medium grater. Wash the apple, peel the seeds and peel. Grate the flesh on a medium grater. Green parsley wash, dry and chop. Grated carrots and apples a little salt, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again. Honey warm up a little, combine lemons with grated peel and mix. Add to the salad, stir and leave for 30 minutes. Stir the salad again, decorate with greenery and serve on the table. 8. Stewed carrots
You'll need:
Wash, peel and cut carrots with blocks 1 cm thick. Melt the oil in the pan, add sugar. Lay out the carrots and mix well. Pour hot broth, cover and stew for 15 minutes. Cover off. Pour yogurt, salt, gently stir and stew until the liquid evaporates. Before serving on the table sprinkle chopped greens.
9. Baking ham with carrotsSnack highlight - white wine jelly
You'll need: 4 servings
Soup greens with roots prepare and cut finely. Wash the carrots and peel them. The broth is poured into a pan and add 250 ml of wine. Put soup greens, carrots, pepper peas, bay leaf and bring to a boil. Cook for 15 minutes. Cube the ham. Parsley finely cut and mix with ham. Put it straight into the mold. Gelatin soak. Carrots out of the broth, cut in circles and lay out on ham. Strain the broth. Take 750 ml of broth and add the remaining wine. Slightly heat and dissolve the pressed gelatin. Supplement the broth with salt and pepper. Pour in a ham mold and put in the refrigerator. 10. Young carrot pie
You'll need:
Cold butter cut in small cubes, mix with flour, salt, 1 egg and 20 ml of cream. Mix the dough, wrap in film and put for 30 minutes in the refrigerator. Clean the carrots, wash and cut in thin circles. Cook 3 minutes in boiling salted water, cast on a sieve and let the water drain. Mix cottage cheese with sour cream, remaining cream and eggs. Sprinkle and pepper. Heat the oven to 200°C. Ride the dough on a flour-sprinkled table. Move the dough into the shape and make the sides. Lay carrots and cottage cheese in layers. Burn 20 minutes, then cover with foil and bake another 20 minutes. The finished dish can be decorated with greens. 11. Carrot roll filled with delicate cottage cheese and cilantro
You'll need:
Grate the carrots, melt the butter in a pan, stew the carrots for 5 minutes. Heat the oven to 180°C. Beat the proteins, add carrots and bake the mixture on prepared tar for 10-15 minutes until it hardens. Carrot cake lay on the lubricated parchment "face" down, cover with a wet towel and cool a little. Mix cheese, cilantro, add cream. Remove the towel from the crust and evenly distribute the filling, retreating 1 cm from the edges. Carefully roll the roll, starting from the smaller side of the rectangle. 12. Carrot dessert with orange
You'll need:
Wash the carrots, peel and rub them in a fine grater. Peel the oranges, divide into slices and clean each of the films. Cut the pineapples. Stir it up and spread it over the cremants. Beat the yogurt with powdered sugar and lay out beautifully on each serving. Sprinkle the nuts and serve on the table. You can decorate sprigs of mint. Bon appetit! published
P.S. And remember, just changing our consumption – together we change the world!
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Source: www.7dach.ru/lublu_gotovit/12-receptov-yarkih-i-poleznyh-blyud-iz-morkovi-31416.html
We offer you to add to your piggy bank of carrot recipes original mashed soups, delicate vegetable patties, as well as savory snacks, bright pastries and an unusual dessert.
1. Carrot soup with oranges
Required: 4 persons
- 1 piece of ginger root (about 3 cm)
- 1/2 pod of red sweet pepper
- 2 tbsp olive oil
- 800g carrots
- 2 potato tubers
- 750ml chicken broth
- 2 oranges
- 4 tbsp sour cream
- cilantro
- pepper-fry
- salt
Peel the onions and cut them fine. Peel the ginger and rub it on a fine grater. Cut the sweet pepper pulp with straw. In soteinica, heat the olive oil and roast the onions until golden. Add the sweet pepper and ginger, stir and lightly roast all together. Peel the carrots and potatoes, wash and cut into small slices. Add to the saucer to the vegetables, salt, pour some hot water and stew under the lid for 5 minutes. Then pour the broth, bring to a boil and cook over a small heat for 15 minutes. Remove from the fire and use a blender to make puree. Wash the oranges, dry and remove a layer of peel. From the fruit squeeze the juice and add it together with the peel in the resulting puree. Sprinkle and pepperchit to taste. Pour the finished soup into portion plates, add sour cream to each and decorate with twigs of cilantro.
2. Mashed carrot soup with milk and rice
You'll need:
- 600g carrots
- 150g rice
- 50g butter
- salt
- ground-pepper
- 1 bundle of dill
Peel the carrots, wash and cut in circles. Heat in a pot with thick walls butter and roast carrots. Add the rice and bruise a little. Pour a small amount of water, salt and cook for 15 minutes. Half the soup to pour, the rest of the blender to make puree, pour cream and bring to a boil, salt and pepper. Add to the mashed mugs of carrots with rice and warm up again. Dill wash, dry and chop heavily. Soup on plates and sprinkle dill.
3. Carrot soup with garlic
You'll need:
- 4 cloves of garlic
- 800ml chicken broth
- 1 tuft of cilantro
- 1 tsp ground red pepper
- 2 tbsp vegetable oil
- salt to taste
Carrots wash, dry, peel and cut in cubes. Onions and garlic peel and cut finely. Melt vegetable oil in a pan, put sliced onions, garlic, carrots. Cover the pot. Stew vegetables on low heat for 10 minutes, stirring occasionally. To vegetables add 800 ml of chicken broth, cream, salt, pepper. Cover the pot with a lid and cook over low heat for 25-30 minutes until the carrots are soft. Grind the soup with a blender to a homogeneous mass. Pour on plates and sprinkle cilantro leaves. Serve with croutons. 4. Cold mashed carrot soup
You'll need:
- 1l vegetable broth
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 50g butter
- salt
- 10 peas of black pepper
- 2 cloves of garlic
- thyme
- parsley
- garnish
Carrots wash, peel, and then cut in small cubes. Put them in a bowl, salt, add olive oil and salt to taste, mix. The oven is heated to 200 ° C, lay out carrots on the pan and bake for 25-30 minutes, until it begins to lighten. Clean the onions, cut with half rings. In a pan, melt butter and lay out onions, cook it to a golden color. Then add the baked carrots and pour the broth. Clean the garlic teeth. In a special gauze bag, lay out pepper peas, bay leaf, twigs of thyme, cloves of garlic. Bring the soup to a boil and cook for 30 minutes until the softness of the carrots. Then remove a bag of spices from the pan, and grind the soup with a blender. Add salt and vinegar to taste, mix. Cool the soup, then put it in the refrigerator. Parsley wash, dry and cut finely. Soup pour on portion plates and sprinkle with greens and crackers.
5. Carrot soup with dumplings
You'll need: 4 servings
- 100g green onions with onions
- 1 clove of garlic
- 500g carrots
- gingerroot
- 4 tbsp butter
- ground-pepper
- 2 tbsp flour
- 375ml broth
- 250g dumplings
- 80g sour cream
- 1 bundle parsley
Chop green onions with rings, chop garlic, cut carrots with a thin straw, rub the ginger root on a fine grater. In a large pan with thick walls, warm the butter and roast the onions. After 1 minute add garlic and carrots. Sprinkle, pepper, sprinkle with ginger root and flour. A little rumination and broth. When the broth boils, put the dumplings and cook until they are ready. Pour the soup on plates, add sour cream and sprinkle with chopped greens. 6. Gentle vegetable patties with cheese
You'll need:
- 2 tbsp semolina
- 1 egg
- 1 tbsp sugar sand
- 100 ml of milk
- 100g breadcrumbs
- 100g grated cheese
- deep-butter
Wash the carrots, peel and rub on a large grater. Pour milk and extinguish on a small fire for 20 minutes. Add semolina and cook for 5 minutes. Take it off the fire and let it cool. Add the egg, cheese and sugar. Thoroughly mix, make small cutlets out of the mass and crush them in breadcrumbs. Heat the oil for deep frying to 180 ° C and fry portions of cutlets until the formation of a ruddy crust. You can serve with sour cream, decorating basil leaves. 7. Carrot and apple salad
You'll need: 4 servings
- 1 green apple
- 2 carrots
- 1.5 tbsp liquid honey
- 2 tbsp olive oil
- 50g chopped walnuts
- 0.5 tbsp grated lemon peel
- parsley
- salt
Wash the carrots, peel and rub on a medium grater. Wash the apple, peel the seeds and peel. Grate the flesh on a medium grater. Green parsley wash, dry and chop. Grated carrots and apples a little salt, sprinkle with chopped parsley and mix. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mass and mix again. Honey warm up a little, combine lemons with grated peel and mix. Add to the salad, stir and leave for 30 minutes. Stir the salad again, decorate with greenery and serve on the table. 8. Stewed carrots
You'll need:
- 100ml low-fat yogurt
- 2 tbsp butter
- 1 tbsp sugar
- 1 tbsp vegetable broth
- salt
- greenery
Wash, peel and cut carrots with blocks 1 cm thick. Melt the oil in the pan, add sugar. Lay out the carrots and mix well. Pour hot broth, cover and stew for 15 minutes. Cover off. Pour yogurt, salt, gently stir and stew until the liquid evaporates. Before serving on the table sprinkle chopped greens.
9. Baking ham with carrotsSnack highlight - white wine jelly
You'll need: 4 servings
- 1 bundle of soup greens with roots
- 2 small carrots
- 500ml meat broth
- 500ml dry white wine
- 10 peas of white pepper
- 1 bay leaf
- 250g boiled ham
- 2 bundles of parsley
- 24g gelatin
- salt
Soup greens with roots prepare and cut finely. Wash the carrots and peel them. The broth is poured into a pan and add 250 ml of wine. Put soup greens, carrots, pepper peas, bay leaf and bring to a boil. Cook for 15 minutes. Cube the ham. Parsley finely cut and mix with ham. Put it straight into the mold. Gelatin soak. Carrots out of the broth, cut in circles and lay out on ham. Strain the broth. Take 750 ml of broth and add the remaining wine. Slightly heat and dissolve the pressed gelatin. Supplement the broth with salt and pepper. Pour in a ham mold and put in the refrigerator. 10. Young carrot pie
You'll need:
- 200g flour
- 160g butter
- 5 eggs
- 120ml cream
- 800g carrots
- 200g cottage cheese
- 100g sour cream
- ground-pepper
- salt
Cold butter cut in small cubes, mix with flour, salt, 1 egg and 20 ml of cream. Mix the dough, wrap in film and put for 30 minutes in the refrigerator. Clean the carrots, wash and cut in thin circles. Cook 3 minutes in boiling salted water, cast on a sieve and let the water drain. Mix cottage cheese with sour cream, remaining cream and eggs. Sprinkle and pepper. Heat the oven to 200°C. Ride the dough on a flour-sprinkled table. Move the dough into the shape and make the sides. Lay carrots and cottage cheese in layers. Burn 20 minutes, then cover with foil and bake another 20 minutes. The finished dish can be decorated with greens. 11. Carrot roll filled with delicate cottage cheese and cilantro
You'll need:
- 200g cottage cheese
- 4 eggs
- cilantro
- salt, pepper to taste
- 50g butter
- 2-3 tbsp greasy cream
Grate the carrots, melt the butter in a pan, stew the carrots for 5 minutes. Heat the oven to 180°C. Beat the proteins, add carrots and bake the mixture on prepared tar for 10-15 minutes until it hardens. Carrot cake lay on the lubricated parchment "face" down, cover with a wet towel and cool a little. Mix cheese, cilantro, add cream. Remove the towel from the crust and evenly distribute the filling, retreating 1 cm from the edges. Carefully roll the roll, starting from the smaller side of the rectangle. 12. Carrot dessert with orange
You'll need:
- 1/2 cans of canned pineapples
- 130 ml of natural yogurt
- 50g powdered sugar
- 100g chopped almonds
- peppermint
Wash the carrots, peel and rub them in a fine grater. Peel the oranges, divide into slices and clean each of the films. Cut the pineapples. Stir it up and spread it over the cremants. Beat the yogurt with powdered sugar and lay out beautifully on each serving. Sprinkle the nuts and serve on the table. You can decorate sprigs of mint. Bon appetit! published
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: www.7dach.ru/lublu_gotovit/12-receptov-yarkih-i-poleznyh-blyud-iz-morkovi-31416.html