Selection of cooked carrot dishes Bashny.Net

Ordinary carrots have a pleasant sweetish taste and contain a lot of fiber that improves digestion. The crunchy root vegetable leads in the content of carotene, which in our body turns into an indispensable vitamin A for vision.



However, few people know that useful carotenoids are easier to digest from boiled carrots. Heat treatment also increases the content in carrots prolonging youth antioxidants.



Unfortunately, not everyone likes boiled carrots, but maybe they just can not cook them? "Site" I decided to correct the situation and offers readers a selection of appetizing dishes with this dietary vegetable.

In order to get the maximum benefit from boiled carrots, you must adhere to the rules of its preparation.

1. It is more useful to clean carrots not before, but after cooking. Then it retains more nutrients, besides cleaning boiled carrots is much easier.
2. Raw carrots should be placed in cold water and cooked for no more than 20 minutes on a small heat.
3. You can check the readiness of carrots using a regular toothpick. If it passes easily through the thickest part of the vegetable, then it is ready.
4. Salt carrots after cooking when preparing the final dish (salad, soup, side dish).

Why cook carrots, we have already figured out, and now we find out why to plant carrots in the spring garden. Useful and beautiful. All in one bottle!

Caviar from herring and boiled carrots



If an ordinary herring is a little tired or does not correspond to the solemnity of the moment, children do not want to eat it or you want something unusual, special, then red caviar from herring and boiled carrots will help you out.

The ingredients

• fillet
• 2 carrots
• 2 melted cheese
• 150g butter (optional)

Preparation

1. Boil the carrots.
2. Clean the herring fillets of the bones.
3. Cut all the ingredients into pieces and pass through the meat grinder. You can do this twice or use a blender to make the texture smoother and more uniform.
4. False red herring caviar ready. Bon appetit!

Carrot cutlets like kindergarten

We collect all the necessary products, remember our childhood and prepare delicious carrot cutlets, like in kindergarten.

The ingredients

• 650g carrots
• 50g semolina
• 60 ml of milk
• 20g butter
• 1 egg
• salt
• breadcrumbs
• vegetable-oil

Preparation

1. Grate the carrots.
2. Put it in the pot, add milk and a piece of butter, a little salt.
3. Put the steak on minimum fire and carrot carcasses in milk for about 20 minutes.
4. After that, add the manka and cook for another 7 minutes.
5. Put the mixture in a bowl, wait for it to cool. Add the egg and mix well.
6. Make a minced meatcake. Put them in the crackers.
7. I cook some in the oven, some in the pan.
8. In the oven, I cook them for 15 minutes at 180 degrees. In the pan, fry in oil for 3-4 minutes on each side.
9. I serve sour cream to my kids, I love soy sauce.
10. Bon appetit!

Cheese and carrots according to GOST

Since today we have a nostalgic general dinner, we offer strictly according to the Soviet GOST to prepare delicious, fragrant and delicate cheesecakes with carrots.

The ingredients

• 420g cottage cheese
• 15g semolina
• 135g carrots
• 75g flour (50g dough, 25g breaded)
• 1 egg
• 10g butter
• 45g sugar
• vegetable-oil

Ingredients for milk sauce

• 250 ml of milk
• 2 tsp butter
• 2 tsp flour
• 1.5 tbsp sugar
• 1g vanillin
• 60 ml of water

Preparation

1. Grate peeled carrots on a medium grater.
2. Pour the carrots with a small amount of water and carcass with butter until soft (approximately 10 minutes).
3. Add the manka and, stirring, heat it to swell.
4. Cool the carrot mixture and mix it with eggs, grated cottage cheese, sugar and 50 grams of flour.
5. Form from the resulting mass cheesecakes.
6. Pump them in flour and roast them on both sides in vegetable oil.
7. Serve with milk sauce. To prepare milk sauce No. 860, dilute flour passered in oil with hot milk and cook until thickened (7-10 minutes), stirring constantly. Then add the sugar and vanillin pre-dissolved in hot boiled water.
8. If desired, you can sprinkle cheesecakes with powdered sugar.
9. Cheese with carrots and cottage cheese Ready. Bon appetit!

You like the carrot cheese? Try our rice cheesecakes. Preparing them is much easier than usual. The cheesecakes will be whole even for those hostess who never succeed in them.

Chicken liver pate with carrots

The ingredients

• 500g chicken liver
• 250g butter
• 1 bulb
• 1 small carrot
• 4 tbsp dry wine
• 1 clove of garlic
• 1/4 tsp hop-suneli
• pinch
• 1 tsp salt
• ground black pepper
• 2 tbsp vegetable oil

Preparation

1. Peel the onions and cut with half rings.
2. Peel and cut the carrots with circles 2-3 mm thick.
3. Fry the onions in oil to a golden color, it will take 7-10 minutes.
4. Add carrots and liver.
5. Pour a glass of water, salt, pepper, bring to a boil.
6. Cover the lid and mascara for 30 minutes until ready.
7. Remove the lid and extinguish for another 5-10 minutes until the liquid evaporates.
8. Cool the mixture and combine with mild butter.
9. Add the remaining spices and dry wine. Blow the blender to a uniform consistency.
10. Homemade poultry ready. Bon appetit!

Earlier, we shared with readers 15 original spreads of bread, which will make the sandwich a full snack and allow it to become part of the system of proper nutrition.

Moroccan carrots



This recipe is from North Africa, carrots in it are slightly boiled, and then mixed with vinegar dressing, cumin and cilantro.

The ingredients

• 4 large carrots
• 3 cloves of garlic
• 1 tsp acute adjika
• 1 tsp vinegar
• juice
• 2 tbsp vegetable oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tuft of cilantro
• salt

Preparation

1. Boil the carrots almost to ready. It should be soft, but not boiled.
2. Peel and cut the cooled carrots with circles 0.5 centimeters thick.
3. Put a pan on the fire, pour vegetable oil, lay out carrots, add all the seasonings and garlic, squeeze the juice out of half the lemon. Stir, salt, add ajika and vinegar, stir again.
4. Put the carrots in the salad bowl. Cut and add cilantro to the carrots. Stir it.
5. Let the dish cool and serve it on the table.
6. Moroccan carrot is ready. Bon appetit!

Glazed carrots

In search of “healthy” recipes, we try to give preference to dietary vegetable dishes. In the cold season, the choice we have is not very great, and here it is impossible to conveniently be a side dish of caramelized carrots with greens!

The ingredients

• 1kg carrots
• 125g butter
• 5 tbsp sugar
• green
• chili

Preparation

1. Boil carrots. Drink the liquid. Cut off the tips and clean up.
2. Cut the large carrots into small pieces.
3. Melt the butter in the pan. Add the carrots and carcasses for a few minutes.
4. Pour the sugar and roast for 10 minutes.
5. Sprinkle the carrots with ground pepper and chopped greens.
6. Bon appetit!

Sklandraussy

Sklandrausis is an ancient dish of Latvian cuisine. It is sometimes called “Skland gingerbread”, although in fact it is a cake with potato-carrot filling.

The ingredients

• 200g carrots
• 200g potatoes
• 1 egg
• 170g flour
• 0.5 tables of water
• 120g butter
• 2 tbsp sour cream
• 2 pinches of salt (in the dough and in the filling)

Preparation

1. In different dishes, broths of potatoes and carrots.
2. While the vegetables are boiled, pour water into the bowl, 2 tbsp. l. melted butter, add a pinch of salt, flour. Mix the dough.
3. Boiled potatoes and carrots in puree, adding a tablespoon of butter and sour cream, salt to taste.
4. Shake the egg and pour half into both fillings. Stir it.
5. Divide the dough into 10 pieces.
6. Roll each in a cake and form the sides.
7. First put in each workpiece potato filling, and on top of it - filling from carrots.
8. Place the sklandrausis on the baking pan and bake for 25-30 minutes at a temperature of 200 degrees.
9. Baking turns out, unusual, bright and very tasty.
10. Bon appetit!

Interestingly, boiled carrots are successfully used in cosmetology. It is enough to add a little boiled vegetable to the cream. The high content of vitamin A and B promotes skin tightening, stimulates collagen production, nourishes and smooths small wrinkles.