Carrots are very rich in carotene, which is absorbed only in the presence of fat. Therefore, fried or stewed with milk carrots are healthier than raw carrots.
Carrot cutlets
Chop the carrots thinly or grate them on a coarse grater. Put the carrots in a saucepan with thick walls, pour in the broth or milk, add the butter and simmer under the lid until soft. Add semolina and simmer until semolina is tender. Cool the mass a little so that the protein does not curl (not hotter than 60 degrees), add eggs and sugar to taste. Form patties, breaded in flour or breadcrumbs and sauté. Serve with sour cream. You can add grated cottage cheese to the carrot mass. Semolina can be replaced with sauteed wheat flour in the same amount.
Products:
- carrots - 0.25 kg;
- butter - 10 g;
- semolina - heaped tablespoon;
- milk - 1/4 cup;
- cottage cheese - 60 g;
- egg - 1 pc.;
- sugar to taste;
- sour cream - 50 g
Ready cutlets can be stewed in thick milk sauce. Fry the flour a little in butter and pour in 0.25 cups of hot milk. Stir with a wooden jar until smooth and gradually pour in the rest of the hot milk, then boil with constant stirring for 20-25 minutes on the lowest heat. Fold the carrot cutlets in a skillet, pour over the sauce and bake in a preheated oven.
Products:
- milk - 0.5 l;
- flour - 60 g;
- butter - 60 g;
- salt to taste
Carrot casserole
Prepare the carrot dough, as for cutlets, only wipe the cottage cheese with sour cream and sugar. Grease a baking sheet with butter, sprinkle with breadcrumbs and lay out the carrot mass. Brush it with butter, sprinkle with grated cheese and bake. Serve with sour cream and sugar.
Products:
- carrots - 0.25 kg;
- cottage cheese - 150 g;
- semolina - 2 tablespoons;
- egg - 1 pc.;
- sour cream - 2 tablespoons;
- sugar to taste
