Simple and delicious recipes for stewed carrots will help diversify your daily menu. All recipes are incredibly simple. It will take no more than 10 minutes to prepare the product for each recipe.
Stewed carrots with pumpkin - a recipe with a photo
Stew carrots with pumpkin is more like a vegetable stew. The prepared dish is perfectly stored in the refrigerator for 3 days. It can be served both hot and cold. Any kind of pumpkin can be used.
Ingredients:
- 500 grams of pumpkin;
- 500 grams of carrots;
- 5 cloves of garlic;
- Glass of water;
- Ground black pepper - to taste;
- Salt to taste.
How to cook stewed carrots with pumpkin in stages:
Peel the pumpkin from seeds and peel, rinse thoroughly and cut into cubes with a side of 1.5 centimeters. It is better to use a special vegetable cutter.
Peel the carrots and cut them into the same cubes as the pumpkin.
Peel the garlic and chop finely. It is better not to use the press.
Heat the oil in a heavy-bottomed skillet and add the chopped carrots and pumpkin.
Cook for 3 minutes over high heat, stirring constantly, then add the chopped garlic. Cook for another 2 minutes. Pour in a glass of warm water, stir and cover the pan with a lid. Simmer for 15 minutes, then check to see if the vegetables are tender.
Cooking time depends on the variety. But usually pumpkin with carrots is not stewed for more than 25 minutes. Salt, add spices, stir. Cook for another 5 minutes without a lid, and then let it brew for 10 minutes. Serve with fresh herbs.
Stewed carrots with chicken liver
Chicken liver is more tender and cooks faster. But it can be replaced with beef or pork liver by adjusting the cooking time.
Ingredients:
- 500 grams of chilled chicken liver;
- 200 grams of carrots;
- 150 grams of onions;
- 3 sprigs of parsley;
- 3 sprigs of dill;
- 50 ml of refined oil;
- A tablespoon of 20% sour cream;
- 2 tablespoons tomato paste
- Spice salt to taste;
- 250 ml of water.
How to make a light homemade liver gravy:
Peel and grate the carrots. Peel the onion and cut into small cubes.
Heat vegetable oil in a cast iron skillet and fry the onions and carrots for 5 minutes over medium heat.
Rinse the cooled liver, remove films and ducts, cut. Place with sautéed vegetables and fry for another 10 minutes.
Mix sour cream, spices, tomato paste with hot water and pour over the liver. Simmer covered for 7 minutes after boiling. Sprinkle the finished dish with fresh herbs.
An ideal side dish is boiled potatoes.
Stewed carrots with white beans
Especially such a dish will be in demand during the post. Stew carrots with beans is a very satisfying dish rich in protein. Beans can be used both white and red. There is no fundamental difference.
Ingredients:
- Half a glass of beans;
- 300 grams of carrots;
- 200 grams of onions;
- 2 tablespoons tomato paste
- A level teaspoon of salt;
- 3 tablespoons of vegetable oil;
- A pinch of ground black pepper.
How to cook stewed carrots with beans step by step:
To quickly cook beans, you need to pre-soak them in cold water. It is desirable for 12 hours. It is even more desirable to change the water 3-4 times during soaking.
Drain the water, pour boiling water over so as to completely hide the beans. Add half a teaspoon of salt and cook for an hour and a half. A multicooker or pressure cooker is ideal for cooking.
Peel and dice the carrots. Heat vegetable oil in a heavy-bottomed skillet and add chopped carrots. You should not rub it on a grater, the dish will turn out differently. Saute the carrots over medium heat for 5 minutes.
Peel and dice the onion. Fry with carrots for 10 minutes.
Drain the water from the boiled beans, put it to the vegetables. Add salt, pepper, tomato paste and spices. Stir, pour in 150 ml of water. Cover and simmer for 15 minutes. Add chopped herbs and garlic a couple of minutes before cooking.
Stewed carrots with onions and tomato paste
A wonderful vegetable side dish available all year round. The indicated amount of ingredients will be sufficient for 4 servings.
Ingredients:
- 400 grams of carrots;
- 400 grams of onions;
- 4 tablespoons of refined vegetable oil
- 3 tablespoons tomato paste;
- A pinch of sugar;
- Salt, ground coriander, ground black pepper - to taste.
How to make a delicious side dish of carrots and onions:
Peel and grate the carrots on a coarse grater. Heat oil in a heavy-bottomed skillet and add grated carrots. The fire is slightly less than average. Fry, stirring occasionally, until the carrots are tender.
Peel the onion and cut into small cubes. Place with carrots, salt, add spices and fry for about 5 minutes more. Dissolve the tomato paste and sugar in half a glass of water. Pour the resulting sauce into the carrots, stir, reduce the gas and cover the pan. Bring to a boil, cook until the liquid boils away.
Stewed carrots with sour cream
The indicated amount of ingredients is enough for 4 servings. Caloric content is 105 kcal per 100 grams.
Ingredients:
- 600 grams of carrots;
- 200 grams of onions;
- A glass of sour cream 15%;
- A level teaspoon of salt;
- 20 grams of fresh dill;
- 2 tablespoons of vegetable oil;
- Half a teaspoon of spices.
Cooking stewed carrots with sour cream:
Peel the onions and carrots. Cut the onion into thin quarter rings and fry in hot oil for 3 minutes. Add salt and spices, stir. Cut the carrots into slices and place over the onion.
Stir, reduce the gas to a minimum, cover and simmer for 20 minutes.
Stir, add sour cream, stir again and close the lid.
Timed another 20 minutes. Rinse and chop fresh dill finely. Add to carrots and stir. Close the lid, turn off the gas. Let it brew for 5 minutes.
Serve as a side dish or as an independent dish.
Stewed carrots with prunes and honey
The ingredients are sized for 7 servings.
Ingredients:
- 500 grams of carrots;
- 100 grams of prunes;
- 100 grams of raisins;
- 3 tablespoons of honey;
- 3 tablespoons of sugar;
- 2 tablespoons of vegetable oil;
- Half a teaspoon of ground cinnamon;
- 2 teaspoons lemon juice
- A pinch of ground black pepper;
- A pinch of salt.
Preparation:
Rinse prunes and raisins thoroughly and soak in boiling water for half an hour before cooking.
Peel the carrots and cut into 5 mm cubes. Can be cut into strips or slices.
Pour oil into a heavy-bottomed saucepan and fry the carrots over high heat for 10 minutes. You need to stir constantly.
Add prunes, raisins, cinnamon and honey, stir. Add pepper and salt, fill with water so that it only hides the ingredients.
Once the carrots have boiled, cover the pot and simmer for an hour.
Pour the lemon juice, add a little gas and cook with the lid open for another 15 minutes.
Serve warm.
Stewed carrots with tomatoes and coriander
Ingredients for 3 servings. Calorie content per 100 grams - 92 kcal.
Ingredients:
- 500 grams of carrots;
- 250 grams of onions;
- 1 large tomato;
- A teaspoon of ground coriander;
- A teaspoon of turmeric
- 4 tablespoons of butter;
- Salt and black pepper to taste.
A simple recipe for stewed carrots:
Peel the onion and cut into thin half rings. Melt the butter in a skillet and sauté the onions until golden brown.
Cut the peeled carrots into sticks and add to the fried onions. Cook for another 7 minutes, stirring occasionally. Fill the carrots with water so that they barely cover the contents of the pan, cover and simmer for 30 minutes.
Make a cross-shaped incision on the tomato and immerse it in boiling water for 30 seconds. Peel and mash with a blender. Pour into carrots, salt, add spices and stir. Cook for another 5 minutes without lid, adding heat to medium, then cover and remove from heat. Let it brew for about 10 minutes. Serve with fresh herbs.
Carrots stewed in milk
Stewed carrots can be cooked as a side dish or as an independent dish.
Ingredients:
- A kilogram of carrots;
- 100 grams of 20% sour cream;
- 125 ml of milk;
- A tablespoon of flour;
- A tablespoon of sugar;
- A teaspoon of salt;
- A tablespoon of lemon juice.
Step-by-step recipe for stewed carrots in milk:
Wash the carrots well, peel and cut into thin slices.
In a heavy-bottomed saucepan or skillet, place the chopped carrots, evenly distributing them.
Cover with milk. Don't worry if the milk doesn't hide the surface of the carrot. There will be enough juice when stewing.
Add salt, sugar, lemon juice and butter. Stir, close the lid.
Simmer for 40 minutes, stirring every 10 minutes.
Sift flour into another pan and fry until light brown. Dissolve the sour cream in a little water, and then pour it into the flour in a thin stream, stirring constantly. If lumps do form, whisk the mixture with a blender.
Add to the carrots, stir, add salt to taste and cook for another 5 minutes over medium heat.
Stewed carrots with vegetables
Add zucchini or squash to the stewed carrots.
Ingredients:
- Carrots - 300 grams;
- Zucchini - 300 grams;
- 200 grams of onions;
- 3 tablespoons of 20% sour cream;
- 3 tablespoons of mayonnaise;
- 2 teaspoons flour;
- 30 grams of fresh dill;
- 2 teaspoons of hops-suneli;
- Refined oil for frying;
- Salt to taste.
How to stew carrots with vegetables:
Peel carrots and zucchini. If the zucchini is old, be sure to remove the seeds, they are already tough. The seeds can only be left in milk squash. Cut the courgettes and carrots into 1-centimeter cubes. Peel the onion and cut into thin half rings.
Heat the oil in a heavy-bottomed skillet. First, fry the carrots over high heat for 8 minutes, stirring constantly. Then add the onion and fry for another 5 minutes. Add the courgettes and about 150 ml of water. Reduce the gas and put the lid on the skillet. Simmer for 40 minutes.
Prepare the sauce. Sift wheat flour into another pan and fry until light brown. Add salt and suneli hops. Pour the water in a thin stream, stirring constantly, so that the thickness of the sauce is like a dough for pancakes. Add sour cream and mayonnaise, stir again.
Add the sauce to the vegetables, stir, add a little gas and continue cooking without a lid for 15 minutes.
Sprinkle with finely chopped dill before serving.
Stewed pike with carrots
Stewed carrots go well with any fish.
Ingredients:
- 2 pikes 600 grams each;
- 300 grams of carrots;
- 300 grams of onions;
- 50 ml of refined oil;
- 2 bay leaves;
- Salt to taste;
- Pepper to taste.
How to cook pike with carrots:
Clean the pike, rinse thoroughly, cut off the fins, tail and head. Cut into steaks 2 centimeters thick.
Peel and grate the carrots. Peel the onion and cut into small cubes.
Heat vegetable oil in a skillet and sauté the onions and carrots over medium heat for 10 minutes.
Pour a glass of boiling water into a frying pan with vegetables. Season with salt, pepper and bay leaves. Place the pike pieces. Reduce the gas and simmer the fish, covered, for 15 minutes. Then open the lid, turn the pike over. You can add garlic if you like. It needs to be cleaned and passed through a press. Simmer for another 15 minutes. Then remove the bay leaf, turn off the gas and leave the fish covered for 5 minutes. Serve with fresh herbs.
