What unusual and healthy dishes can be prepared from carrots?

Carrot soup with oranges

Photo: K. Vinogradov/BurdaMedia

You will need:

For 4 persons

• 1 onion

• 1 piece of ginger root (approx. 3 cm)
• 1/2 red sweet pepper
• 2 tbsp. l. olive oil
• 800 g carrots
• 2 potato tubers
• 750 ml chicken broth
• 2 oranges
• 4 tbsp. l. sour cream
• cilantro for garnish
• ground red pepper
• salt to taste

Preparation:

1. Peel the onion and chop finely. Peel the ginger and grate it on a fine grater. Cut the sweet pepper pulp into strips. Heat olive oil in a saucepan and fry the onion until golden brown. Add bell pepper and ginger, stir and lightly fry everything together.
2. Peel the carrots and potatoes, wash and cut into small slices. Add the vegetables to the saucepan, add salt, pour in a little hot water and simmer covered for 5 minutes. Then pour in the broth, bring to a boil and simmer over low heat for 15 minutes. Remove from heat and puree using a blender.
3. Wash the oranges, dry and remove a layer of zest. Squeeze the juice from the fruits and add it along with the zest to the resulting puree. Salt and pepper to taste. Pour the finished soup into serving bowls, add sour cream to each and garnish with cilantro sprigs.

Vegan carrot cake with cheese

Ingredients:

• 300 g of the juiciest carrots
• 200g naturally dried dates (not in syrup)
• 100 g soft dried apricots
• 1.5 cups ground oats
• half a fresh medium coconut
• juice and zest of 2 large oranges
• 0.5 tsp. ground cinnamon peeled unsalted pistachios and mint for garnish

For the cashew cheese:

• 2 cups unroasted cashews
• 70 ml maple syrup or agave syrup
• 3 tbsp. l. coconut oil pinch of sea salt

Cooking method:

1. Cut the dried apricots into cubes with a side of 5 mm and soak in orange juice with zest for 4 hours.
2. For the cashew “cheese,” place the ingredients in a blender and puree into a cream, adding as little warm water as possible. Place in the refrigerator.
3. Grate the carrots on a coarse grater. Peel the brown skin from the coconut and grate it.
4. Remove the seeds from the dates and chop the pulp into a paste. Mix dried apricots and date paste, add oatmeal, cinnamon, carrots and coconut.
5. Line an 18–20 cm diameter mold with cling film, allowing the edges to overhang. Place half of the carrot mixture and press with your hands to create a smooth surface.
6. Sprinkle about a third of the cashew “cheese” evenly on top. Cover with film. Place in the freezer for 1-2 hours.
7. Add the remaining carrot mixture and press gently. Cover with film and refrigerate for 8–12 hours. Then remove the cake from the mold by pulling out the edges of the film.
8. Remove the film, cover the cake with the remaining cheese, garnish with pistachios and mint, place in the freezer for 1 hour, then serve.

Salad of boiled carrots with eggs, dressed with mayonnaise

A very simple salad with boiled carrots and eggs has a delicious dressing. She's getting ready

with mayonnaise, lemon juice and spices.

• 2 carrots (about 200 gr.);
• 2 eggs;
• 2 teaspoons grain mustard;
• 3 tablespoons of mayonnaise;
• 2 teaspoons lemon juice;
• 0.5 teaspoon sugar;
• salt, black pepper, dry or fresh herbs to taste.

Boil the carrots in advance, cool and peel the root vegetables. Boil the eggs separately, cool and peel.

Prepare the dressing: mix mayonnaise with grain mustard, add a pinch of black pepper and salt to taste, pour in lemon juice and add sugar, mix everything until smooth. Season with finely chopped fresh or chopped dry herbs.

We cut the boiled carrots into thin circles, and if you come across a large root vegetable, you can cut them into halves of circles. Cut the chicken eggs into 8 parts. Mix carrots with eggs and season with prepared sauce.

Benefits of carrots

If this vegetable is present in your daily diet, it will significantly increase the content of vitamin A, which is necessary to improve metabolism and protein synthesis in the body at any age.

If we talk about the benefits of vitamin A, carrots are in third place in terms of its content, second only to sweet peppers and sweet potatoes. In addition, an important feature is that after prolonged cooking, the content of components from the periodic table, such as iron, manganese, potassium and magnesium, not counting vitamins (“B, PP, C, E, K”) remains much higher than in any other fresh vegetables.

See also how to prepare a healthy diet salad with grapefruit - very tasty!

Korean carrots (Korean carrots) 4.4 49

Popular light salad Carrots in Korean. Homemade recipe for spicy Korean carrots. . Further

Regular pilaf 4.4 17

There is nothing complicated in preparing this tasty and satisfying dish; the most important thing is to follow the basic cooking rules. The result will pleasantly surprise both you and your family; the pilaf will turn out delicious. . Further

Herring cheesecake 4.6 13

You definitely haven't tried this before! This herring under a fur coat will not only surprise your guests, but will also conquer everyone with its delicate taste. Nothing complicated, the most ordinary products, but what is the result, look quickly! . Further

Classic jellied meat 4.6 10

Gelatin is never added to jellied meat; it hardens due to the gelling properties of pork legs and ears. But for the meat part, I advise you to take chicken or beef. So let's get started! . Further

Lecho with carrots and peppers 4.5 9

I would like to suggest preparing lecho with carrots and pepper. This very easy dish can be served chilled for dinner or rolled into jars and stored all winter until needed. Let's get started! . Further

Carrot puree soup with milk and rice

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 250 ml milk

• 600 g carrots
• 150 g rice
• 50 g butter
• salt
• ground black pepper
• 1 bunch of dill

Preparation:

1. Peel the carrots, wash and cut into slices. Heat the butter in a thick-walled saucepan and fry the carrots. Add rice and brown slightly. Pour in a small amount of water, add salt and cook for 15 minutes.
2. Pour half the soup, puree the rest with a blender, pour in the cream and bring to a boil, add salt and pepper. Add carrot slices with rice to the puree and reheat.
3. Wash the dill, dry and chop coarsely. Pour the soup into bowls and sprinkle with dill.

Carrot casserole “Sunny”

Ingredients:

• Products (for 8 servings)
• Carrots - 5-6 pcs.
• Eggs - 4 pcs.
• Milk – 500 g
• Sugar - 4 tbsp. spoons
• Butter - 2 tbsp. spoons
• Flour - 2 tbsp. spoons
• Salt - 1 teaspoon

Cooking method:

1. How to cook carrot casserole “Sunny”:
2. Peel and wash the carrots and grate them.
3. Lightly fry the carrots in butter and, adding a little water to the pan, simmer until soft. Read also: Snacks with nuts: step-by-step recipe with photos.
4. Mix eggs and milk.
5. Cool the stewed carrots and pour in a mixture of milk and eggs, stir thoroughly.
6. Add flour, sugar and salt.
7. Turn on the oven.
8. Grease the mold with oil.
9. Place the mixture in a greased mold.
10. Bake the “Sunny” carrot casserole in the oven at 180 degrees until golden brown (40-50 minutes).
11. Carrot casserole “Sunny” is ready.

Boiled carrot and cheese salad

Ingredients:

• boiled eggs - 4 pcs.;
• garlic cloves - 3 pcs.;
• boiled carrots - 3 pcs.;
• cheese - 100 gr.;
• green peas - 1 can;
• mayonnaise, greens.

General characteristics:

• Cooking time: 40 minutes;
• Number of servings: 4;

Cooking method:

1. To prepare this salad, you should prepare all the necessary ingredients in advance. Boil eggs and carrots separately from each other until tender.
2. Grate the boiled carrots on a coarse grater, cut the eggs into small cubes. Grate the cheese on a coarse grater.
3. Pour a can of green peas into a salad bowl and chop the green onions. Add a couple of tablespoons of mayonnaise and grate the garlic on a fine grater. Mix all ingredients together. Delicious vegetarian carrot salad is ready.

Side dish of cabbage and carrots

We offer you a recipe for a side dish of carrots, onions and cabbage. The dish is incredibly easy to prepare. The resulting vegetable extravaganza will delight you with its taste. Pairs perfectly with meat products (cutlets, meatballs, steaks). This budget dish is best prepared in the summer.

For cooking you will need:

• 30 grams of butter;
• pepper, salt;
• 1 large carrot;
• 3 onions (large in size);
• head of cabbage.

Step-by-step recipe for making a side dish of carrots and onions:

• Initially, prepare all the ingredients needed for the dish.
• Peel the onion and cut into thin half rings.
• Wash the carrots, peel them, then grate them on a coarse grater or cut them into quarters.
• After this, fry the onions and carrots with butter in a saucepan.
• Salt the vegetables.
• Next, chop the cabbage into thin strips. When the onion becomes translucent in the saucepan, then add the cabbage.
• Then cover the container with a lid. Reduce heat to medium and simmer until carrots are limp.
• After opening the lid, continue to simmer over low heat until the water from the saucepan has completely evaporated. Then salt and pepper the dish.

Place the finished food on plates. You can mix it with sour cream before serving. Then the dish will acquire a new taste.

Carrot soup with garlic

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 800 g carrots
• 2 onions

• 4 cloves garlic
• 800 ml chicken broth
• 1 bunch of cilantro
• 1 tsp. ground red pepper
• 2 tbsp. l. vegetable oil
• salt to taste

Preparation:

1. Wash the carrots, dry, peel and cut into cubes. Peel the onion and garlic and chop finely.
2. Melt vegetable oil in a saucepan, add chopped onions, garlic, carrots. Cover the pan with a lid. Simmer the vegetables over low heat for 10 minutes, stirring occasionally.
3. Add 800 ml of chicken broth, cream, salt and pepper to the vegetables. Cover the pan with a lid and simmer over low heat for 25-30 minutes until the carrots are soft.
4. Grind the soup in a blender until smooth. Pour into bowls and sprinkle with cilantro leaves. Serve with croutons.

Preparation

First, wash and peel the carrots. Then cut into pieces of equal thickness. Take a cast iron frying pan and melt butter in it. Next, add flour and mix the ingredients. After this, add the chopped carrots to the pan. Cook it for about 5 minutes over medium heat, stirring constantly.

Mix water with milk and pour the resulting mixture over carrots. Salt the dish. Cook over low heat until the sauce is creamy and the carrots are soft. Then serve this side dish of carrots hot, sprinkled with chopped herbs.

Cooking technology with liver

The appetizer is especially tender with the addition of chicken liver. The offal must first be soaked in milk for about 40 minutes. This is especially important if it belongs to a young bird.

Ingredients:

• liver – 180-200 g;
• onion - head;
• boiled carrots – 2 pcs.;
• sweet pepper - whole pod;
• butter and salt.

Preparation:

1. Heat a frying pan with oil.
2. First, add pieces of milk-washed liver to the fat, and then all the finely chopped raw vegetables.
3. Fry ingredients for 4-6 minutes, stirring frequently.
4. Remove the pan from the burner and cool.
5. Mix the salad with grated boiled carrots.

Serve the treat warm or cold as desired.

Cold carrot soup

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 8 pcs. carrots
• 1 onion

• 1 liter vegetable broth
• 1 tbsp. l. olive oil
• 1 tbsp. l. apple cider vinegar
• 50 g butter
• salt to taste
• 10 black peppercorns
• 2 cloves garlic
• sprig of thyme
• parsley
• croutons for garnish

Preparation:

1. Wash the carrots, peel them and then cut them into small cubes. Place them in a bowl, add salt, olive oil and salt to taste, stir. Preheat the oven to 200°C, place the carrots on a baking sheet and bake for 25-30 minutes until they begin to brown slightly.
2. Peel the onion and cut into half rings. Melt the butter in a saucepan and add the onion, cook until golden brown. Then add the baked carrots and pour in the broth.
3. Peel the garlic cloves. Place peppercorns, bay leaves, thyme sprigs, and garlic cloves into a special gauze bag. Bring the soup to a boil and cook for 30 minutes until the carrots are soft. Then remove the bag of spices from the pan and grind the soup with a blender. Add salt and vinegar to taste, stir.
4. Cool the soup, then put it in the refrigerator. Wash the parsley, dry and finely chop. Pour the soup into serving bowls and sprinkle with herbs and croutons.

Savory appetizer of young carrots

Ingredients:

• 12–16 small baby carrots
• 2.5 cups freshly squeezed carrot juice
• 1 piece of dried kombu seaweed, approximately 20 cm
• 5 tbsp. l. butter
• sea ​​salt

Cooking method:

1. Place kombu in a saucepan, add carrot juice and place over low heat.
2. Let the mixture sit for at least 20 minutes, preferably 40 minutes. (the juice should not boil).
3. Scrub the carrots with a stiff brush and cut off the stems.
4. Melt the butter in a wide, thick-bottomed saucepan.
5. When it foams and starts to brown just a little, add the carrots, add salt and stir until the oil covers the carrots. Fry for 2-3 minutes.
6. Pour carrot juice over carrots, discarding kombu. Bring to a boil over low heat, reduce heat and simmer the carrots for 6–7 minutes.
7. If you want it to remain crispy, remove from the juice and serve. Or - if you want soft, tender flesh - you can cook the carrots for up to 10 more minutes.

Boiled carrot salad

Ingredients:

• Carrots - 500 gr.
• Onions - 100 gr.
• Eggs - 3 pcs.
• Walnuts - 100 gr.
• Vegetable oil
• Mayonnaise - 2 tables. l
• Salt - to taste
• Ground black pepper

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Boil the eggs, cool, peel and chop. Boil carrots in salted water. There is no need to cook for a long time. 20-25 minutes after boiling is enough. Then we peel the carrots and grate them on a coarse grater.
2. Peel the onion, cut into four parts and cut into strips. Fry the onion in vegetable oil until light golden brown.
3. Grind walnuts in any way convenient for you. Place all the necessary ingredients in a deep salad bowl. Add salt, ground black pepper and season with mayonnaise.
4. Mix the contents of the salad bowl. Let's try. If necessary, add salt to taste. Boiled carrot salad is ready. Serve, decorate with herbs and serve.

An appetizer that will delight your guests

Ingredients:

• carrots - 0.5 kilograms;
• soft processed cheese (weighing 90 - 100 grams) - 2 pieces;
• eggs - 4 pieces;
• garlic - 1 clove;
• greens (dill, parsley, etc.) - 1 bunch;
• vegetable or butter - 2-3 tablespoons (for frying);
• salt, spices - to taste.

Preparation:

1. Grate the carrots on a coarse grater, fry lightly over low heat, add salt and pepper.
2. Add the yolks to the cooled carrots and mix everything until smooth.
3. Beat the whites with a pinch of salt until stiff peaks form.
4. Carefully fold the whites into the carrot mixture.
5. Cover the baking sheet with parchment and lay out the dough.
6. Bake at 180 C for about 10 - 15 minutes.
7. For the filling: pass the garlic through a garlic press, finely chop the greens. Add soft melted cheese.
8. Beat everything with a blender.
9. We transfer the cake onto a silicone mat or paper, with which we will roll the roll.
10. Place the filling on the crust, leaving 4-5 centimeters to the edge.
11. We roll up the roll and wrap it in cling film, put it in the refrigerator for a couple of hours.

Carrot soup with dumplings

Photo: Oleg Kulagin/BurdaMedia

You will need:

Serves 4

• 100 g green onions with bulbs
• 1 clove of garlic
• 500 g carrots
• small piece of ginger root
• 4 tbsp. l. butter
• ground black pepper
• 2 tbsp. l. flour
• 375 ml broth
• 250 g dumplings
• 80 g sour cream
• 1 bunch of parsley

Preparation:

1. Cut the green onions into rings, chop the garlic, cut the carrots into thin strips, grate the ginger root on a fine grater.
2. In a large, thick-walled saucepan, heat the butter and fry the onion. After 1 minute, add garlic and carrots. Salt, pepper, sprinkle with ginger root and flour. Lightly brown and pour in broth.
3. When the broth boils, add the dumplings and cook until they are fully cooked. Pour the soup into bowls, add sour cream and sprinkle with chopped herbs.

Festive snack roll

Ingredients:

• carrots - 0.5 kg
• eggs - 4 pcs
• vegetable oil
• salt
• greenery

For filling:

• processed cheese - 2 pcs
• hard cheese - 0.1 kg
• mayonnaise - 3 tbsp
• green onions

Cooking method:

1. Peel the carrots and grate them on a very fine grater.
2. Pour vegetable oil into a frying pan, put it on fire and add carrots. Simmer it until soft under a closed lid. Place the finished carrots in a cup and leave to cool.
3. Separate the whites of the eggs from the yolks. Beat the egg whites with a mixer until stiff peaks form.
4. Chop the parsley and put it in the carrots. Send the yolks there, add salt and mix everything. Then add the whipped whites and mix.
5. Take a baking sheet, line it with parchment and coat it with vegetable oil. Then spread the resulting dough and bake the biscuit in an oven preheated to 180 degrees for 15 minutes. Take out the finished cake and leave to cool for 15 minutes.
6. Grate hard and processed cheese. Important! Processed cheeses need to be frozen in advance.
7. Place the prepared cheese in a bowl and add chopped onion to it. Add mayonnaise and mix everything.
8. Place cling film on the work surface and cool the crust on top. Distribute the filling evenly over it and roll it into a roll. The appetizer is ready and can be served.

Tender vegetable cutlets with cheese

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 1 kg carrots

• 2 tbsp. l. semolina
• 1 egg
• 1 tbsp. l. granulated sugar
• 100 ml milk
• 100 g breadcrumbs
• 100 g grated cheese
• deep frying oil

Preparation:

1. Wash the carrots, peel and grate on a coarse grater. Pour in milk and simmer over low heat for 20 minutes. Add semolina and cook for 5 minutes.
2. Remove from heat and let cool. Add egg, cheese and sugar. Mix thoroughly, make small cutlets from the mixture and roll them in breadcrumbs.
3. Heat the deep-frying oil to 180°C and fry the cutlets in batches until golden brown. Can be served with sour cream and garnished with basil leaves.

Carrot cutlets

How to properly cook carrots to serve in cutlets? Take the cake that remains after squeezing out the carrot juice, add to it one egg (per 400 grams of cake), 180 grams of cottage cheese, a tablespoon of semolina, sugar or salt to your taste.

Mix all this until smooth, form cutlets and fry them in vegetable oil on both sides. Serve the dish with cold sour cream. If you make the cutlets sweet, you can sweeten the sour cream itself; if you make it salty, then you don’t need to add sugar to the sour cream.

Salad of boiled beets, carrots and potatoes

Ingredients:

• beets - 1 pc.,
• carrots - 1 pc.,
• potatoes - 6 pcs.,
• white cabbage - 150 gr.,
• chicken eggs - 2 pcs.,
• garlic - 2 cloves,
• green beans - for decoration,
• mayonnaise - for salad dressing.

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 4;

Cooking method:

1. Beets, carrots, potatoes, green beans and eggs should be boiled in advance until tender and cooled completely. All vegetables except beans should be cooked in their skins and separately from each other.
2. Peel the beets and grate them on a coarse grater. Mix it with a small amount of mayonnaise, garlic squeezed through a garlic press and place in the salad bowl as the first layer.
3. Remove the skin from boiled potatoes in their skins and grate them in the same way as beets. Season with mayonnaise and carefully place a second layer on top of the beets.
4. Remove the top hard leaves from white cabbage and cut it into small cubes. Combine them with mayonnaise and form a third layer - cabbage layer.
5. Peel the boiled carrots and grate coarsely. Spread it in an even layer on top of the cabbage, not forgetting to season it with mayonnaise first. If desired, the carrot layer can be seasoned with crushed garlic.
6. Peel hard-boiled eggs, grate and mix with a small amount of mayonnaise.
7. Place the eggs on top of the carrots as a finishing layer. Garnish the top of the salad with bright green green beans and leave to steep for 1-2 hours.

Salad with carrots and apples

Photo: Oleg Kulagin/BurdaMedia

You will need:

Serves 4

• 1 green apple
• 2 carrots
• 1.5 tbsp. l. liquid honey
• 2 tbsp. l. olive oil
• 50 g chopped walnuts
• 0.5 tbsp. l. grated lemon zest
• parsley
• salt

Preparation:

1. Wash the carrots, peel and grate on a medium grater. Wash the apple, remove seeds and peel. Grate the pulp on a medium grater. Wash the parsley, dry and chop.
2. Lightly salt the grated carrots and apples, sprinkle with chopped parsley and stir. Add chopped nuts, lemon juice, olive oil to the fruit and vegetable mixture and mix again.
3. Heat the honey a little, combine the grated zest of the lemons and mix. Add to salad, stir and leave for 30 minutes.
4. Mix the salad again, garnish with herbs and serve.

How to deliciously cook carrots for the holiday table

For holidays, and for dinners and lunches in general, you can prepare wonderful fortified salads from fresh carrots, the recipes for which I will reveal to you right now. It turns out very tasty, satisfying, healthy and incredibly appetizing.

Carrots with garlic and mayonnaise (or sour cream)

If you are wondering how to deliciously prepare carrots for guests or a home-cooked dinner, this recipe will delight you with its simplicity and wonderful taste.

You will need for cooking:

• two carrots;
• 1 sweet and sour apple;
• 120 gr. walnuts;
• a pinch of sugar;
• a pinch of salt;
• a couple of cloves of garlic;
• heavy cream or sour cream for dressing.

How to cook carrots correctly

1. Wash the root vegetables and peel them using a vegetable peeler or knife.
2. Grate the vegetables coarsely or Korean style, place in a deep salad bowl.
3. Add to the carrots a grated apple, previously peeled and seeds removed.
4. Next, add chopped walnuts, chopped or garlic, a pinch of salt and sugar, cream or sour cream (you can also use mayonnaise for dressing, but in this case the salad becomes twice as caloric).
5. Mix everything, let your deliciousness stand for a while so that the vegetables and apple release a little juice and you can eat. This is a great snack for both your daily diet and holidays.

On a note! You can add some special spices to the carrot salad, and for variety you can replace the apple with prunes.

Korean carrots at home

How to deliciously cook carrots for a holiday table in Korean? As easy as pie!

Making the well-known and beloved Korean carrot at home is quite simple. To prepare it you will need to take 4-5 root vegetables, peel them, wash them, dry them, grate them on a special grater in long strips, add chopped garlic to this product to your taste, a mixture of seasonings for Korean carrots, a teaspoon of sugar, half a spoonful of salt, 3 tablespoons tea vinegar 6%, the same amount of water and vegetable oil. Then all these products need to be mixed thoroughly and marinated in the refrigerator overnight. The next morning, a wonderful snack will be ready.

Look at the step-by-step recipe with photos on how to cook Korean carrots with adjika, very tasty!

Carrot cake

When welcoming guests, you can make an incredibly tasty and healthy pie from carrots. Children usually love this treat, but adults do not refuse it either. Carrot pie is great for serving with tea, coffee, cocoa, as well as a treat that can be presented to guests with sweet, airy whipped cream or sour cream whipped with sugar. Let's learn how to properly cook carrots in a pie.

General principles

For the salad, you should choose fresh carrots without signs of spoilage.

It is better to cook whole carrots in salted boiling water. You don't need to use a lot of water; it should only lightly cover the root vegetables. Medium-sized carrots are cooked for about 20 minutes. We check readiness by piercing the root vegetable in the thickest place with a fork or knife. The carrots should be soft. But you don't need to overcook the vegetables, otherwise they won't hold their shape.

Interesting facts: Boiled carrots contain more beneficial antioxidants than raw carrots. Moreover, their number increases during storage. Therefore, you can cook the carrots the day before.

Stewed carrots

Photo: Oleg Kulagin/BurdaMedia

You will need:

• 1 kg carrots

• 100 ml low-fat yoghurt
• 2 tbsp. l. butter
• 1 tbsp. l. Sahara
• 1 tbsp. vegetable broth
• salt to taste
• greenery

Preparation:

1. Wash the carrots, peel and cut into cubes 1 cm thick.
2. Melt butter in a saucepan, add sugar. Add carrots and mix well.
3. Pour in hot broth, cover and simmer for 15 minutes.
4. Remove the cover. Pour in the yogurt, add salt, mix gently and simmer until the liquid evaporates. Before serving, sprinkle with chopped herbs.

Orange miracle

A wonderful and very simple salad for the winter.

Ingredients:

• Tomatoes –1.5 kg
• Carrots – 1 kg
• Garlic – 100g
• Oil – 250 ml
• Sugar - 100
• Salt – 20 g

Preparation:

Grind the tomatoes and carrots in a meat grinder and mix in a saucepan. Add sugar, salt and butter to the vegetables. Mix well and cook for 1.5 hours. 15 minutes before readiness, add garlic and pepper.

It's better to chop the garlic. If you put it through a press, the juice will quickly disappear.

5 minutes before the end, add vinegar.

Now let's put the salad in sterilized jars.

Omelette with carrots and mushrooms

An ideal dish for tomorrow, healthy, tasty, dietary.

Ingredients for cooking:

• 1 fresh carrot;
• a small handful of your favorite mushrooms;
• 2 fresh eggs;
• several green onions;
• salt, vegetable oil.

Cooking process

1. First you need to beat the eggs in a bowl, add salt and mix well.
2. Peel the carrots and cut into slices.
3. Place the mushrooms in water to soak and eliminate any possible toxins.
4. Wash and chop the green onions and add to the mixture of eggs and carrots.
5. Add salt, grease the container used for cooking with vegetable oil. Then chop the mushrooms and place them in the mixture.
6. The resulting mixture must be transferred to a container and baked in the oven for about 6-8 minutes, the temperature of which must be at least 180 degrees.

This dish will be an excellent option for a hearty and healthy breakfast for every day!

Now you know what to cook from carrots quickly and tasty, cook for your health and bon appetit!

Carrots for the winter

– dry (to do this, cut the carrots into cubes, place them on a baking sheet and put them in the oven to dry for 2 hours at a temperature of no more than 50-60 degrees);
– freeze (wash the root vegetables, grate them on a coarse grater or cut them as you like, put them in bags and put them in the freezer);

https://www.youtube.com/watch?v=ytaboutru

On a note! You can also dry carrots for the winter in a natural way by hanging or laying out strips of vegetables in the fresh air, but only in the shade and not in the sun. If you are laying out the product, it should be turned over several times a day, and the strips should not touch each other when drying. Dried carrots should be stored in fabric bags in a dry place.

– salt (grate the carrots, place liter, sterilized jars tightly on the floor in layers, alternating each layer with half a teaspoon of salt).

Attention! Store salted carrots in a cool place, covered. Before using in certain dishes, rinse the grated vegetable with cold water.

What else can you make from carrots for the winter: jam. Yes, don’t be surprised, these vegetables make excellent jam, and it only takes 40 minutes to prepare.

Take a kilogram of carrots, pass the root vegetables through a meat grinder, add squeezed lemon juice to the resulting mass, and grind the rest of it in a meat grinder.

Add 700-750 grams of sugar to the resulting mixture, mix everything and let it simmer for thirty-five minutes over low heat.

Five minutes before the end of cooking, add vanillin or a bag (no more than 5-7 grams) of vanilla sugar to your jam at the tip of a knife.

Mix the products, place them in sterile jars and close with screw or classic roll-on lids. Let the jam cool and store in a cool place.

To prepare you need to take:

• 1 kg of fresh carrots;
• 500 gr. Sahara;
• half a glass of water or 150 g;
• 1 tbsp. l. lemon juice;
• zest of one orange;
• 5-6 mint leaves;
• 5 gr. cinnamon.

Sequence of work:

1. The carrots need to be washed.
2. Boil whole in water until half cooked over low heat.
3. Cool, then remove skin.
4. Cut into half rings or into other shapes as desired.
5. You need to mix sugar with water and make syrup.
6. Next, put on low heat and place the chopped vegetables in the liquid.
7. While cooking, add lemon juice, zest, mint leaves and cinnamon.
8. Cook until fully cooked.
9. Pour the resulting jam into pre-washed and dried jars.
10. Cool.

You can store the finished treat both in the pantry and in the refrigerator.

There are chemical compounds that have antioxidant properties. Some scientists prove that they are formed during long-term storage of boiled carrots. This suggests that when doing winter preparations, everyone has a chance to regularly have a very useful product on their table.

We present an accessible and cheap way to make jam and preserves at home - a source of various useful substances for the winter.

To create this miracle you just need to have:

• carrots and sugar in equal quantities (take a kilogram),
• 2 glasses of water
• a little citric acid.

Important! So that the work does not go in vain, and the jam turns out to be not only tasty, but also attractive, choose a juicy, sweet variety of a bright orange vegetable.

1. Thoroughly wash the carrots from dirt with a sponge and remove the outer skin.
2. Cut into slices no more than 1.5 centimeters thick, place in a convenient saucepan or stewpan (not made of aluminum).
3. Fill with tap water; the cut pieces should be completely covered.
4. It is necessary to cook until the vegetable softens.

Making syrup

To prepare the syrup, use the required amount of water and sugar (a glass). When you see that the syrup is boiling, you can carefully transfer the already boiled vegetable into it and continue cooking for about another five minutes.

Remove the well-cooked carrots from the heat and set aside to cool to room temperature. The time will depend on the air temperature in the room, but there is no need to rush and cool it suddenly. The carrots should sit and absorb the syrup.

Later, add the rest of the sugar and cook again on reduced heat until the jam is completely ready. If you see that the carrot slices are translucent and there is no excess liquid, you can add lemon or citric acid and return to the heat for a few minutes.

Attention! The finished jam has transparent slices, a viscous, thick syrup, similar to fresh honey. When it has cooled, simply pour it into the jars.

Always remember that the container must be rinsed very thoroughly with warm water. You can add baking soda and rinse with boiled water. It is best to sterilize the jars along with the lids.

Keep the jam you make in a cool place in the cellar, basement or loggia. But in winter you can make cakes, pies and pastries from it. You will also always have the opportunity to treat your friends to delicious jam and tea or pies with carrot jam. And if you are not lazy and cut the carrots into various shapes, this will give an ordinary product a festive look and interest children. Bon appetit!

Jellied ham with carrots

The highlight of the appetizer is white wine jelly.

Photo: Oleg Kulagin/BurdaMedia

You will need:

Serves 4

• 1 bunch of soup greens with roots
• 2 small carrots
• 500 ml meat broth
• 500 ml dry white wine
• 10 white peppercorns
• 1 bay leaf
• 250 g boiled ham
• 2 bunches of parsley
• 24 g gelatin
• salt

Preparation:

1. Prepare soup greens with roots and chop finely. Wash and peel the carrots. Pour the broth into a saucepan and add 250 ml of wine. Add soup greens, carrots, peppercorns, bay leaves and bring to a boil. Cook for 15 minutes.
2. Cut the ham into cubes. Finely chop the parsley and mix with the ham. Spread in an even layer in the pan. Soak the gelatin. Remove the carrots from the broth, cut into slices and place on the ham.
3. Strain the broth. Take 750 ml of broth and add the remaining wine. Heat slightly and dissolve the squeezed gelatin. Season the broth with salt and pepper. Pour into the ham pan and refrigerate.