Delicious and healthy carrots from carrots. Secrets of cooking

Carrots are a unique product that can be an ideal complement to almost any dish. Soups, snacks, salads, hot - all this is the area of application of a modest orange vegetable. Carrots are very useful in raw form, but most often it can be found as a side dish or an additional component of a more complex dish. Take, for example, marinade from carrots. By itself, it is not noticeable, and therefore hardly anyone will want to eat it with spoons. But as a flavoring and flavor additive, it is simply irreplaceable. What is a carrot marinade? In order to cook it, you need to have the following products: carrots, onions, ketchup, salt, a little sugar, vinegar, red or ground black pepper, a clove of garlic and a little greens.

The number of components is selected to taste, and the cooking technology should be as follows:

1. Carrots boil, and then grate neatly on a large grater.
2. Cut the onions into cubes and fry in oil until soft.
3. In a deep frying pan, combine together carrots, onions, salt, sugar and ketchup. The mixture is diluted with boiled water to a mushy state and brought to a boil over low heat.
4. Then add the remaining ingredients according to the recipe, mix everything thoroughly and remove it from the plate.

This marinade of carrots can be eaten both hot and cold. To taste it reminds everyone a little of the famous caviar caviar. The same soft and gentle. It can be eaten in the form of a sandwich, imposing on bread. In addition, believers use marinade from carrots during religious fasts. In the period of strict prohibitions, this product can serve as an excellent addition to pasta, porridge and potatoes.

There is another dish that uses marinade from carrots. The recipe is familiar to him, probably everyone. This refers to "fish under marinade". For the cooking process you will need:

• 600 grams of fillets of any fish;
• 2 onions;
• 2 large carrots;
• A couple of spoons of tomato paste;
• a teaspoon of sugar;
• 2 tbsp. Spoonful of vinegar;
• A little flour;
• Vegetable oil (for frying);
• Seasonings in the form of pepper and bay leaves.

The dish is prepared simply:

1. Fish should be washed, cut into pieces, sprinkled with pepper, salt and for a while put aside.
2. Then lightly fry each piece in boiling oil. Once the fish is ready, you can take on the marinade.
3. Grated carrots and onion, cut into half rings, fry in a separate frying pan for 5-6 minutes.
4. Then put ketchup in the mixture and leave for another 5 minutes. You can pour a little water into the frying pan.
5. Add gradually the rest of the ingredients and stew all together for another 10 minutes.
6. In a deep pan, we spread the fried fish and cover it with a layer of marinade not less than 1 centimeter thick. The number of layers obtained will depend on the amount of fish and the size of the pan.
7. When the dish is fully collected, it will remain to add a quarter of a glass of water. Then cover the pan tightly with a lid and leave to stew for another 10 minutes.
8. Now you can give the product a little cool or eat it hot. It's like who likes it.

There is another way to make marinade from carrots. In this case, the product will be a real cold snack. For preparation it is required:

• 0.5 kg of carrots;
• 1 tomato;
• 2 onions;
• 100 grams of ketchup;
• 1 can of canned fish;
• a teaspoon of sugar;
• A little salt;
• Pepper-peas;
• Laurel leaf;
• If desired, you can add carnations.

Cooking begins with the preparation of products:

1. Cut the onion into medium cubes, and grind the carrots with a grater.
2. Luchok need a little fry in oil and put it on the bottom of a thick-walled pot.
3. Top with ketchup and lay the rings of tomato, peeled.
4. Then put a few peas and a half of grated carrots.
5. Next, lay out the fish, neatly mashed by a fork. Top again with ketchup, tomato, pepper, bay leaf and sugar.
6. Last laid the layer of the remaining carrots. In the pan, add hot water. After this, cover and send to fire. The dish is stewed for an hour.
7. When finished, add salt, mix thoroughly and allow to cool slightly.

Such an unusual dish will be a perfect side dish to boiled potatoes and meat.