Stewed carrots: how to prepare and how to complement

One of the most "tolerant" and to other products, and to your figure of side dishes is stewed carrots. No wonder this vegetable in fried or stewed is included in most of the first and second dishes. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in a variety of different ways, with lots of other supplements and under a variety of sauces.

Milk Recipe

To begin with, you can try to prepare this dish in this way: take a quarter kilogram of carrots, cut it with the same cubes or thin slices, pour in a small saucepan half a glass of milk. Immediately pour salt into the container (slightly) and sugar; The amount of it depends on the variety of carrots (it happens and sweet, and not very), as well as your personal tastes. On average, a tablespoon of sand is taken. At the same time, a small slice of butter is laid. The dummy is closed with a lid and put on a small fire for about half an hour (until the stewed carrot becomes soft). Separately, in a cup, flour with milk is beaten - on a tablespoon. When the dish is almost ready, the mixture is poured into a saucepan. Stew after the addition should not be longer than a minute, only to make the sauce thicken. Try it - garnish is gorgeous.

Favorite combination - onions and carrots

The roast is attractive and in itself, so children often drag it from a frying pan right into the cooking process. You can just cook it in larger quantities as a side dish and a little extra season. The only thing that many carrots rub in the soup, and for stew is more suitable cut in the form of cubes or straws. In other respects, the process is almost identical: a large bulb is cut in squares and allowed to be transparent in sunflower oil. At this moment the onion is poured for caramelization with two tablespoons of full sugar spoons and is intensively mixed. When the weight in the frying pan begins to thicken, so that the stewed carrots with onion turned out to be more spicy and acquired a dark shade, at this stage a quarter of a glass of soy sauce is poured into it. Then add a kilogram of chopped carrots, and the dish under the lid stew for about a third of an hour. In the end, it is seasoned with salt and seasonings, then fed to meat or fish.

What the Germans Offer

They also can not do without such a gorgeous side dish, although they prepare it differently. Piece six medium carrots shred, pour half a glass of broth, salt and sweetened with sugar. That the stewed carrot does not "creep", in Germany, 0.5 teaspoon of vinegar is poured into the pan, after which it is cooked at minimum fire for about half an hour. For about five minutes before the end of the process, a teaspoon of butter is poured into the carrot and a large spoon of breadcrumbs is poured into the carrot. Naturally, everything is mixed, again covered with a lid. The result is a worthy alternative to sauerkraut to sausages!

Honey carrot with prunes and raisins

By the way, it can be a side dish for meat, and a dessert for children - they agree for her to even give up other sweets. And if the dish is designed for the younger generation of the family, carrots can be rubbed - so will a more homogeneous mass. First, two large sliced root vegetables are fried for about four minutes, then two spoons of milk are poured into the saucepan. When it comes to semi-preparedness, seven pieces of steamed and chopped prunes are poured in, as well as a tablespoon of rinsed and also softened raisins. At the same time, a spoon of natural honey is poured in, and the extinction continues until the main component is ready. It turns out sweet and tasty carrots stew. The recipe can be modified: add dried apricots, at the very end add crushed nuts - in any case it is very delicious, and it is also useful for growing organisms.

Carrots with apples

Also a recipe, the embodiment of which can be offered to children. And you can serve as a side dish or instead of a salad. Preparation is simple: a large root crop finely crumbles, stewed in a quarter of a glass of water with the addition of a spoonful of butter. Shortly before the preparation, stewed carrots are "enriched" with small apple slices and sugar; If it should act as a traditional side dish, salt is added. Juicy and tasty!

With sour cream

Prepares as before without difficulty. Carrot (large root) is arbitrarily chopped, allowed in a pair of spoonfuls of water until soft, after which 0.5 cups of fatty sour cream is poured into the pan, and the dish is stewed until ready. Stewed carrots in sour cream are seasoned according to personal preferences. In principle, you can do without spices, even without salt - a bright combination of carrot juice and sour taste is quite self-sufficient.

So if you are in doubt, what to build as a garnish (or what to distract children from eating chupa-chups), boldly take note of the recipes stewed carrots.