How to cook Korean carrots at home - step by step recipes with photos. What to cook with carrots What can you cook with onions and carrots

First, some dry facts, and then my lyrics. Carrots are a very tasty, popular and healthy vegetable that is used in the preparation of many dishes. Carrots are added to a variety of salads, soups, stews, meat dishes and casseroles. Pies, pies and even cakes are baked from it.

Carrots are very healthy, they contain many useful substances, including vitamins of the PP, B, E, C and K groups.

The most famous property of this vegetable is to saturate the body with vitamin A, into which the carotene contained in the carrot is converted. The main rule is to add a little vegetable or animal fat to carrot dishes so that the body fully absorbs provitamin A.

This versatile vegetable is often used in cooking, either raw or boiled, stewed or baked.

Carrots are most commonly cooked with vegetables such as zucchini, potatoes, and onions. It is added not only to vegetable, but also to fruit salads. The combination of carrots and apples, pears, dried apricots, lemon has a unique taste and high content of vitamins.

Carrot omelettes, cheesecakes with carrots, jam and candied carrots - each dish from this vegetable is unique and tasty in its own way.

Carrot is a well-known and ancient root crop that should be present in the diet of any person. Carrot dishes help regulate carbohydrate metabolism, restore oxidative processes, increase lactation in lactating women, and help to cope with a post-infarction condition. Carrots are an excellent general tonic that will help you gain strength, strengthen hair, nails, rejuvenate tissues and stop aging.

	Sent to me by a reader. In general, in my cookbook there are not many recipes for dishes that are prepared only from carrots. It is usually one of several ingredients in a dish. And these carrot cutlets are just such a dish, where there is nothing else besides carrots. Therefore, I set about cooking them with great enthusiasm, well, it was very interesting what would happen. The cutlets came out very tasty and what is most interesting is that they became even tastier when cold.
	This one was made by Marina, I was surprised that carrots can even be added to pastries. The cupcakes turned out very cute and, in my opinion, no less tasty. The composition includes oatmeal, so it turned out not only tasty, but also healthy, cupcakes for children are just right and carrots and oatmeal, and no one will guess that there are such ingredients in cupcakes.
	- oh, how simple, carrots, garlic, walnuts, mayonnaise, but how delicious!
	In this, there is not a lot of meat and a lot of carrots, but even from the photo you can see that it turned out very tasty! I love carrots this way.
	And in these, I was very surprised at how different they became. Carrots gave the cutlets a very interesting taste, not to mention a beautiful look. It seems to me that it can be added to meatballs in the same way.

See below for more carrot recipes with step by step photos.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In Russia and the CIS countries, Korean cuisine is quite popular, which is known largely due to the Soviet Koreans - the so-called "Kore-Saram". One of the popular dishes among them is a kind of Korean-style carrot salad, which is easy to prepare - the main thing is to choose the right recipe. You can use this spicy food, which is also called carrots, as an additive to a salad or, for example, shawarma. In addition, it is often used as a snack, but it is better to do it in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose the right recipe for Korean-style carrots at home with or without a photo. Prepare a grater, but if you do not have one, you can cut the vegetables into strips with a sharp knife. To make the dish really tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots involves the presence of vinegar, salt and coarsely ground hot peppers. Sugar is also added, and sometimes sesame oil. To answer the question of how to cook carrots, read the brief sequence of actions:

1. First you need to chop raw carrots into small strips or use a grater for this.
2. Then the base should be sprinkled with sugar, salt and sprinkled with vinegar. The resulting mass is mixed thoroughly.
3. Next, you need to pour the salad with heated vegetable oil, mix and add pre-chopped garlic.
4. At the end, it remains to let the salad brew at room temperature, due to which the carrots will release the juice. Store in refrigerator.

Korean Carrot Recipes

To make Korean carrot salad, choose the best recipe with a photo - both the number of ingredients and the complexity of cooking will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed oil. Do not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices to it. If the Korean carrot salad is too spicy, add chopped walnuts to it. Recipes:

• classical;
• with ready-made seasoning;
• without seasoning;
• with soy sauce;
• without vinegar;
• with onion;
• for the winter, etc.

Classic recipe

• Cooking time: 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 137 kcal per 100 g.
• Cuisine: Korean.
• Difficulty: easy.

The classic version of this traditional Korean salad is very easy to prepare. It can be used as a preparation and dressing for other dishes, or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook a classic carrot, check out the recipe below.

Ingredients:

• carrots - 250 g;
• onion - 1/2 piece;
• salt - 1/3 tsp;
• sugar - 1 tsp;
• garlic - 3 cloves;
• vinegar - 1 tsp;
• coriander - 1 pinch;
• a mixture of peppers - to taste.

Cooking method:

1. First you need to peel a quarter kilogram of carrots, then cut them into strips - often special graters are used for this.
2. Add salt, sugar, finely chopped garlic cloves, a mixture of spices to the base.
3. Heat vegetable oil in a frying pan along with onions cut into half rings.
4. Remove the onion pieces, pour the hot oil into the base.
5. Put one teaspoon of vinegar, mix well.
6. Remove the resulting spicy snack in the refrigerator and leave to marinate overnight.

With seasoning

• Calorie content of the dish: 69 kcal per 100 g.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

Korean-style cooked carrots at home are tastier than those sold on the market. At the same time, do not forget that due to the sharpness and burning of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of cooking, which consists in using a ready-made seasoning.

Ingredients:

• carrots - 500 g;
• bulbs - 2 pieces;
• vegetable oil - 3 tbsp. l.;
• vinegar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• "Seasoning for Korean carrots" - 2 tbsp. l.

Cooking method:

1. Cut the root vegetables with a small sharp knife into plates that need to be cut into strips along the length, or use a Korean vegetable grater. The way vegetables are cut will not affect the taste of the dish.
2. Sprinkle chopped root vegetables with salt, mix. Leave for a while so that the vegetables give juice.
3. Meanwhile, prepare the rest of the ingredients. Fry the onion, which must be chopped in half rings - fry the onion in pre-heated oil. Then delete it, because it will no longer be required.
4. Squeeze out the base, add vinegar and seasoning. Stir, fold in a slide, pour hot oil.
5. Stir the whole mass again, then remove to infuse for 4-5 hours.

without seasoning

• Cooking time: 20-30 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: about 130 kcal per 100 g.
• Cuisine: Korean.
• Difficulty: easy.

One of the secrets to the bright flavor of store-bought carrots is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way because of the harm of this additive, so the Korean salad recipe without seasonings is quite popular. For variety, you can add red pepper, and coarsely ground, although its addition in the above recipe is not considered mandatory.

Ingredients:

• carrots - 1 kg;
• vegetable oil - 50 g;
• sugar - 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• salt - 1 tsp

Cooking method:

1. Cut the vegetables into thin long strips or use a grater.
2. Put one tablespoon of sugar, salt, vinegar and mix the whole mass.
3. Let the salad absorb the marinade. Lightly knead it, then leave for 10 or 15 minutes.
4. Add red pepper to taste, mix with your hands and pour over the salad with hot oil.
5. Leave the finished dish overnight. As soon as it is infused, you can put it in the refrigerator.

With soy sauce

• Servings: 5 persons.
• Calorie content of the dish: 365.5 kcal per serving.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

In order for Korean carrots to acquire an original taste, you need to add a spoonful of soy sauce to it. Another distinctive feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose juicy root crops of sweet varieties. A ready-made salad, which will need to be allowed to be saturated with spices, can even be served at the festive table, in the photo it will stand out with its color.

Ingredients:

• carrots - 500 g;
• sunflower oil - 180 ml;
• salt, black pepper - 1/2 tsp each;
• vinegar with sauce (soy) - 2 tbsp. l.;
• garlic - 6 cloves;
• sesame - 1 tbsp. l.

Cooking method:

1. Grind the root vegetables into long and thin straws. Drizzle it with the vinegar and soy sauce mixture.
2. Mix sugar with salt and pepper, and then pour them into the base. Dress the salad with sunflower oil, mix all the ingredients thoroughly.
3. Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, refrigerate.
4. In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining the excess liquid.

with garlic

• Cooking time: 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 225.9 kcal per serving.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic (the first is better known as Bulgarian). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic also improves blood circulation - it is added to the salad in its raw form. In general, carrots with garlic are an amateur dish.

Ingredients:

• carrots - 400 g;
• bell pepper (red) - 150 g;
• sunflower oil - 1/2 cup;
• sugar - 2.5 tsp;
• salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

1. Grate the root vegetables into long strips using a special grater.
2. Next, you need to add sugar, salt, ground coriander, pepper. Then pour in vinegar with sunflower oil.
3. Peel the garlic, pass through the garlic press directly onto the salad base.
4. Take a large and fresh pepper, cut into thin and long strips, add to the base.
5. Thoroughly mix all the ingredients, then remove the finished dish to the side for about an hour. During this length of time, the carrots will release juice.

without vinegar

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 263 kcal per serving.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As a seasoning, you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster cooking, it is best to use ready-made seasoning, which is sold in packs.

Ingredients:

• carrots - 7 pieces;
• vegetable oil - 1/2 cup;
• salt - 1 tsp;
• garlic, seasoning - to taste.

Cooking method:

1. Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
2. Add salt, leave the base for half an hour so that it gives juice.
3. Be sure to drain the juice so that the base of the salad is not overly wet.
4. Finely chop the garlic, add to the carrots. Drizzle with vegetable oil, such as sunflower oil.
5. Mix thoroughly. Let the carrots stand for about two hours before eating.

With onion

• Cooking time: 20-30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 556 kcal per serving.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

A hearty and really delicious option is Korean carrots with onions and chicken. The finished dish can be safely served even at the festive table, it will decorate it even more, because you always want to taste something new. Cooking this version of carrots is not as difficult as it might seem initially, the only point is that there are a few more steps here.

Ingredients:

• carrots - 2 pieces;
• onions - 1/2 pieces;
• chicken fillet - 200 g;
• vegetable oil - 4 tbsp. l.;
• garlic - 2 cloves;
• greens - 1/2 bunch;
• coriander, seasoning for chicken - 1/4 tsp each;
• fresh basil - 1/4 bunch;
• soy sauce - 2 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• red pepper (hot), salt - to taste.

Cooking method:

1. Prepare freshly ground spices to grind in a mortar.
2. Grate the root vegetables, sprinkle with lemon sauce or vinegar, salt.
3. Finely chop the basil with fresh herbs.
4. Onions should be chopped, then fried until a brown crust appears. Then delete it - you don't need it anymore.
5. Fry the poultry fillet, adding soy sauce, poultry spices.
6. It remains to combine all the components and squeeze the garlic into the resulting salad using a press.

Carrots in Korean, as in the market

• Cooking time: 30-40 minutes.
• Servings: 10 persons.
• Purpose: for any meal, except breakfast.
• Cuisine: Korean.
• Difficulty: easy.

The main secret of the taste of the dish, which can be purchased on the market, is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it, on the contrary, try to avoid using such an additive. To prepare Korean carrots that will taste like those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

• carrots - 1 kg;
• vegetable oil - 100 ml;
• garlic - 2-4 cloves;
• seasoning for Korean carrots (without salt) - 20-40 g;
• vinegar, sugar - 1 tbsp. l.;
• salt - to taste;
• onion, red pepper (ground) - optional.

Cooking method:

1. Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, fill with water. Stir, leave for an hour.
2. After one hour, drain the water, try the carrots - if it turns out to be salty, then rinse with clean water, squeeze.
3. Sprinkle with prepared seasoning, mix.
4. Add sugar, vinegar, mix and close the lid.
5. Heat the oil in a frying pan, add hot pepper, varying its amount to your liking. Put a finely chopped onion - it will give off its taste, but is not used in the dish itself.
6. Strain the oil, fill it with a base. Stir, add garlic.
7. Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Korean Quick Carrot

• Cooking time: 20-30 minutes.
• Servings: 8-10 persons.
• Calorie content of the dish: 130-140 kcal per 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Korean.
• Difficulty: easy.

By choosing the right recipe for the right recipe, you can cook this Korean dish 5-10 minutes faster, which will allow you to set the table sooner. True, in order for the salad to acquire the necessary taste, you still have to wait at least half an hour until it is saturated with all the ingredients used. Cooking it is very simple - you do not need great culinary skills.

Ingredients:

• carrots - 600 g;
• sunflower oil - 1/2 tbsp.;
• vinegar - 2-3 tbsp. l.;
• salt, sugar, black pepper (ground) - 1 tsp each;
• garlic - 2-3 heads;
• coriander, cloves, ground bay leaf - to taste.

Cooking method:

1. Grate the root vegetables with a long thin straw.
2. Bring the oil to a boil, pour over the carrots.
3. Squeeze the garlic on top.
4. Add pepper, spices, sugar, salt to the resulting mass.
5. To improve the taste, it is desirable to let the dish brew.

Video

Korean Carrots, Very Easy and Delicious (Korean Style Carrots Recipe, English Subtitles)

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How to cook Korean carrots at home - step by step recipes with photos

Nature has fully endowed carrots with taste, color and benefits. It is not for nothing that not only culinary specialists and cooks, but also scientists and doctors show close interest in it. In recent studies, they found that heat-treated carrots, although they lose some of their nutrients, do not become a less valuable product. After all, the ease of assimilation and bioavailability of the remaining useful components of the root crop grows so much that the losses become not noticeable. Especially if you cook carrots with any oil. What healthy dishes can be prepared from raw and heat-treated carrots?

What to cook with raw carrots

Until recently, raw carrots overtook boiled carrots in popularity, and healthy carrot dishes were made exclusively from raw root vegetables. To this day, recipes with carrots from the old Russian cuisine have retained their significance and relevance.

Carrots with honey. Peel and finely chop 2-3 small carrots, season with a tablespoon of liquid honey, sprinkle with a couple of tablespoons of chopped nuts on top.

pink cottage cheese. Mix 100 g of cottage cheese with 50 g of sour cream and season with powdered sugar to taste. Grate 2 peeled carrots with the smallest grater and knead into cottage cheese, let stand for several minutes so that the cottage cheese turns into a delicate color.

Carrot salad with celery. Finely chop 100 g of stalk celery and carrots and mix with 3 tbsp. l. crushed nuts. Flavor 1.5 tsp. prepared horseradish and to taste with salad sunflower oil. Salt - as desired.

Vegetable salad with berries. Finely chop 100 g of cabbage and grate 100 g of turnips and carrots, mix, season with 3 tablespoons of honey, pour 1.5–2 cups of cranberries / lingonberries. Do not salt.

raw carrot salad often decorated in the 70s-80s of the last century, home holidays, to which close friends were invited. Mix 3 finely grated carrots with a chopped egg and, if desired, with a grated apple. Season generously with garlic and mayonnaise.

Salad with orange sauce- An ideal option from what can be prepared from carrots for vegetarians or fasting. Finely chop, salt, sugar and grind 150 g of cabbage. Finely grate a large carrot, cut the sour apple into slices, coarsely chop 50 g of walnuts. Whisk the juice of one orange with 2 tbsp. l. olive oil, season with spices. Mix everything and season, stand the salad before serving for 1 hour.

Hot dishes with carrots in the daily and festive menu

In the harvest season or in winter, for a variety in nutrition, the question “what to cook from carrots” is especially relevant. Carrots are easy to embed and are the basis of many recipes. Including from it you can cook a lot of hot dishes, sometimes forgotten by many of us.

Carrot zrazy- a healthy carrot dish for children's and diet menus. 8 large carrots finely grated, mixed with 3 tbsp. l. semolina and 2 tbsp. l. sugar, salt. After 5 minutes, add 150 ml of milk and 2 loose eggs, mix. Grate 2 apples, season with sugar, thicken with breadcrumbs. Make cakes from the carrot mass, put a spoonful of grated apple in the center of each, make pies, roll in any breading and fry to a crust. Fold the zrazy into a mold, close, bring to readiness in the oven.

Curds with boiled carrots- This dish can be prepared from carrots for Sunday breakfast. Peel 400 g of carrots, pour in an incomplete glass of water, put 1 tsp. butter and cook, being careful not to burn. Grind the cooked vegetables with a blender, mix with 300 g of mashed cottage cheese, add 0.5 cups of flour or semolina, 2 slightly beaten eggs, salt and 2 tbsp. l. Sahara. Blind round curds and fry.

Fritters with carrots. Finely grate 4 carrots and season with a pinch of salt and sugar to taste. Mix 2 cups of flour and warm milk, 2 slightly loose eggs, 2 tbsp. l. odorless oils and 1 tbsp. l. fresh yeast and sugar. Put to wander in a warm place. 10 minutes before the end of fermentation, pour into the dough in carrots, mix, salt and fry.

Bright color and dense structure allow you to cook spectacular, “refined”, hot dishes from carrots.

Festive carrot roll. Peel carrots, 5-6 pcs., Cut 3 carrots into thin circles, divide the rest into 2-3 parts and cook a little until softening. Dip the stem of the leek for 8 minutes in boiling water. Mix 700 g of combined minced meat with 2 chopped onions, 2 eggs, 2 tbsp. l. cottage cheese and 2 slices of gray bread soaked in red wine. Season the minced meat with oregano, paprika, salt and pepper. Cover the form with foil and generously grease. At the bottom overlap tightly put the carrots in circles, followed by half the minced meat. Wrap long pieces of carrots in blanched leek leaves, spread on minced meat in one direction, around - the remaining circles. Spread the rest of the mince evenly on top. Cook for an hour at 200 0C, after turning off the fire, do not remove the mold from the oven for 10 minutes.

Carrot garnish

It’s easy to make a side dish from carrots, main or additional. In addition to the benefits, these dishes are quite practical due to the low price of the root crop. For cooking, it is important to use dishes of small volume in order to reduce the amount of air under the lid, this will retain useful substances.

Carrot in English. Grind a large onion and simmer in oil until half cooked. Add to it 3-4 carrots, chopped noodles, salt, pepper and be sure to sugar a little. Stew carrots until soft, sprinkle with herbs, season with butter.

Bulgarian carrots. Cut a few carrots into strips and stew in a closed saucepan in a small amount of water. Grind a couple of cloves of garlic with salt and chopped parsley, fry in butter, put stewed carrots and lightly fry together.

Carrot puree. Finely chop 700 g carrots and 1 onion, fry in oil until the vegetables change color, salt and sprinkle with 1 tbsp. l. Sahara. Pour 100 ml of vegetable broth, simmer for 10 minutes. Grind with a mixer.

glazed carrots- a healthy summer dish of carrots, for which they take small young vegetables, which can be pulled from the garden. Cut off 1 kg or leave 1 cm of tops, clean or wash thoroughly, put in boiling water and cook for 7 minutes. Melt 100–120 g of butter, stew boiled carrots. Pour 5 tbsp. l. sugar, simmer for 10 minutes. Sprinkle with white ground pepper and mint leaves.

Jam from transparent bright pieces impresses with taste and appearance. For him, they take quite large orange, but slightly unripe fruits with a delicate central part, which are peeled with a vegetable peeler. If the roots for jam are cut into rhombuses, stars and circles, they are suitable for decorating desserts.

Carrot jam. Old way. Cut 1 kg of peeled vegetables into 1.5 cm cubes, add water, boil for 5 minutes, drain, cool. Boil syrup from 1 kg of sugar and 2 glasses of water, pour over carrots, bring to a boil, cook for no more than 5 minutes, turn off, stand for 10-12 hours. Boil the second portion of the syrup from 0.5 kg of sugar and a glass of water, pour into jam, mix, heat and cook until the cubes are transparent. At the end, add citric acid to the tip of the knife.

Modern carrot jam. Boil 1 kg of peeled carrots until almost ready, drain, cut into cubes and add 1 kg of sugar. Scald the lemon, cut off the peel and boil it in sweet water, take it out, finely chop. Remove the white skin from the pulp of the lemon to the maximum, cut it and pour it into the carrots together with the peel, mix, add water if necessary. Cook, shaking, until thick syrup.

Pies with carrots

Healthy carrot dishes also include pies for a children's holiday, New Year or Easter, because during the baking process it retains its properties, color and acquires amazing tenderness. Nuts, canned fruits and dried fruits perfectly complement this unique vegetable, emphasizing its special taste.

Simple carrot cake. Mix with a whisk 50 g flour, 30 g sugar and 1 tbsp. l. vegetable oil in confectionery crumbs, refrigerate for an hour. In another container, pour 100 g of flour, an incomplete glass of sugar and a bag of baking powder, pour a glass of water and 7 tbsp. l. oils, mix. Pour 150 g of coarsely grated carrots into the dough, stir. Put the dough into a mold, pour 100 g of slightly fried walnuts on it, crumble on top. Bake for about an hour at 180 0C.

Carrot and pineapple pie. Drain the syrup from a medium can of pineapples in pieces and mix them with 4-5 chopped carrots, add 3 eggs and 1 tbsp. l. vegetable oil. Spoons, stirring, put flour until a dough is obtained, like thick sour cream. At the end, throw 1 tsp. slaked soda, mix. Transfer the dough to the prepared form, bake for 40-50 minutes, 180 0C.

sour cream pie. Pour a pinch of salt, a couple of tablespoons of sugar into 2 cups of flour, vanilla sugar if desired, mix and chop with 200 g of margarine into crumbs, beat in an egg and knead the dough. Taking into account the height of the sides of the mold, roll out a sheet with a thickness of 7–8 mm, put it in a mold and refrigerate for 40–60 minutes. For the filling, peel 4 carrots, boil with 4 tbsp. l. sugar, cut into slices. Mix with a handful of steamed raisins or chopped dried apricots and 1-2 tsp. zest. Put the form with the dough in the oven, 180 0C, for 7 minutes. Take out and put the filling on the half-finished cake. Beat a glass of sour cream with 3 tbsp. l. sugar, 2 eggs, 2 tbsp. l. starch, pour over the cake. Bake for about 40 minutes, 180 0C.

Carrots settled in our country in the 16th century and became indispensable. It is not demanding on growing conditions and is unpretentious in storage, and its properties have always been compared with universal apples. It is impossible to count all the recipes and dishes that can be prepared from carrots, because the root vegetable is put in most salads and hot dishes, and not only as an addition, but also as the main ingredient with a unique taste, texture and color. Having shown imagination and using the existing experience, everyone will be able to cook their own "signature" original and healthy dish from carrots.

Carrots are versatile vegetables. On the basis of the root crop, you can cook first and second courses, snacks and, of course, salads. Traditionally, carrots are mixed with garlic and mayonnaise, resulting in a tasty and satisfying dish. But we will consider other salad recipes that do not require much effort and patience from you. So, let's begin.

Classic salad with grated carrots

• garlic cloves - 3 pcs.
• fresh dill - 30 gr.
• salt - to your taste
• carrots - 0.25-0.3 kg.
• hard cheese (better "Russian") - 140 gr.
• mayonnaise or sour cream - 65-70 gr.

1. Peel the carrots from the top layer in advance. This can be done with a knife or a special tool for vegetables. Then rinse and dry on towels, only then grate.
2. If there is no grater, chop the root crop first with plates, then with strips along. Also suitable tool for cooking carrots in Korean. Act according to the situation.
3. Grate hard cheese on a large grater or chop into squares. Stir in carrots. Wash the dill, dry and chop without stems.
4. Squeeze the garlic through a special press. Combine all available ingredients. Add sour cream or mayonnaise (you can use both components in equal proportions). Salt the dish and serve.

Salad with grated carrots and beets

• dressing oil (any) - 45 ml.
• carrot - 140 gr.
• garlic - 2 slices
• medium beets - 1 pc.
• lemon juice - 25 ml.
• sea ​​salt - to your taste

1. Get some carrots. It must be cleaned from the top layer using a hard iron sponge. After that, the root crop is rinsed under the tap and dried. Then rubbed on a coarse grater.
2. Prepare the garlic: remove the top layer from it, immerse it in a special press, pass it into the gruel. Stir in carrots. Boil the beets, cool, remove the top layer and grate.
3. Combine all the listed components, season with salt and butter. Add lemon juice to bring out the flavor. To give the dish satiety, boiled beans are added.

Salad with grated carrots and nuts

• honey liquid linden - 25 gr.
• carrot - 0.2 kg.
• green apple - 1 pc.
• lemon - half
• cinnamon - pinch
• butter - 30 gr.
• walnut - 10 gr.
• hazelnuts - 10 gr.
• cashew - 20 gr.

1. If there is no liquid honey on hand, but only candied honey, hold it over a bowl of steam. Do not boil the bee product so that it does not lose precious vitamins.
2. Free the apple from the middle, if desired, rid the fruit of the skin. Grate on a coarse grater and sprinkle with lemon juice so that the apples do not turn black.
3. Free the carrots from the top layer using a hard iron sponge or a special vegetable peeler. Wash, grate, mix with an apple.
4. Pour nuts of all kinds into a dry hot non-stick frying pan. Immediately start stirring and frying at the same time. Turn off the stove after 5 minutes. Chop the nuts or leave as is.
5. Add the butter to the hot nuts and let it thaw. Then mix, send to a common container to the main components. Season with cinnamon and honey, serve.

• lemon - half
• carrots - 3 pcs.
• green apple - 2 pcs.
• fresh parsley - 10 gr.
• olive oil - 40 ml.
• salt - amount to taste

1. First, wash the apples so that there is no plaque left on them. Release the fruit from the middle, you can remove the peel. Chop the pulp into small cubes or pass through a grater.
2. Sprinkle the fruit with lemon juice immediately to keep it light and not ruin the look of the salad. Then take care of the carrot, it needs to be peeled and grated on a coarse grater.
3. Combine ingredients, season with salt. Cut the parsley leaves here, season with olive oil (you can take corn). Mix everything thoroughly, serve with brown bread.

Salad with cabbage and grated carrots

• granulated sugar (preferably cane) - 20 gr.
• white or red cabbage - 0.3 kg.
• carrot - 0.2 kg.
• filling oil - 40 ml.
• vinegar with a concentration of 6% (preferably apple) - in fact
• freshly ground pepper - 2 pinches
• salt - to taste
• dill - 20-25 gr.

1. Choose young cabbage, the salad with it turns out juicy and tasty. Grind the amount according to the recipe by chopping in the usual way. Peel the carrots, grate with large chips. Mix with cabbage and let stand 10 minutes.
2. Separately, combine the oil, salt with sugar, apple cider vinegar. Add this mixture to the main ingredients and mix well. Remember the components with your hands so that the cabbage starts up the juice.
3. Rinse the dill, chop it, separating it from the stems. Add to main bowl. Pepper and let the salad cool. Serve with any second course. Ideal for meat, mushrooms, seafood and fish.

Salad of carrots and ham

• carrots in Korean - 220 gr.
• pickled corn - 100 gr.
• ham - 160 gr.
• mayonnaise - 30 gr.
• dill - 20 gr.
• garlic - 2 cloves

1. Chop the ham into thin strips. Pass the peeled carrots through a grater. Chop the herbs and garlic.
2. Combine all components in a common cup. Season the products with mayonnaise and mix thoroughly. Salad ready.

Salad of carrots and hunting sausages

• soy sauce - 35 ml.
• bell pepper - 1 pc.
• ground allspice - to taste
• sausages - 2 pcs.
• mustard - 8 gr.
• carrots - 2 pcs.
• vegetable oil - 50 ml.
• cucumber - 1 pc.

1. Wash all vegetables thoroughly. Grate the carrots on a coarse grater. Combine the prepared root vegetable with soy sauce. For extra flavor, you can add a mixture of Italian herbs. Grind carrots in soy sauce in your hands.
2. Cucumber must be chopped into thin strips. Adjust the amount of vegetables to your liking. Do the same with the bell pepper as you would with the cucumber. Chop hunting sausages into arbitrary pieces.
3. In a separate container, mix the prepared mustard, ground pepper and olive oil. Achieve a homogeneous mass from the products. Combine all ingredients, season with sauce. Mix the ingredients thoroughly, leave for 15 minutes.

• raisins - 35 gr.
• nuts (any) - 30 gr.
• carrots - 210 gr.
• ground cinnamon - 2 gr.
  sugar - 25 gr.
• thick cream - 100 gr.

1. Rinse the raisins in a colander under running water. Wait until it drains completely. After that, place the dried fruits in a bowl of hot water. After a while, the raisins should swell. If you prefer to add other dried fruits, follow the same procedure.
2. At the same time, peel and wash the carrots. Grate a fresh root vegetable on a coarse grater. Choose any variety of nuts, roast or dry if necessary. Walk over the product with a rolling pin. You should get small pieces of nuts.
3. It is not necessary to achieve a homogeneous mass or dust from nuts. Strain the raisins again so that the moisture is completely glass. Combine all components in a common container. In a separate bowl, mix cream, cinnamon and sugar.
4. Wait for the sand to dissolve, then season the prepared foods with the sauce. Mix all the ingredients, leave for a while to infuse. After that, you can serve salad to the second course.

Salad with carrots, onions and meat

• vinegar - in fact
• carrots - 310 gr.
• corn oil - in fact
• beef - 160 gr.
• parsley - 25 gr.
• onion - 130 gr.
• ground pepper - to taste

1. Remove the husk from the onion, chop the vegetable into half rings. Connect 200 ml. purified water and 90 ml. table vinegar. Place the chopped onion in the above solution for half an hour.
2. Meanwhile, wash the beef under the tap and cut into small pieces. Melt the butter in a pan, send the product to fry. Mix spices to taste with meat. In parallel, grate the washed carrots on a grater.
3. Place the finished root vegetable, fried meat and pickled onions in a common cup. Season the salad with additional spices if needed. Add parsley and stir well. Place the salad in the refrigerator for 2 hours.

In cooking, there are a lot of salads with carrots. You can dream up and create your own dish. The root crop itself is unique. Carrots go well with meat dishes, fish, fruits and vegetables. Prepare your favorite salad with carrots and please the household.

Video: carrot salad

Vegetables are a storehouse of vitamins and valuable fiber for the body. They are best consumed, of course, fresh. But for a change, they can also be stewed, steamed, baked and fried. Although the last method is the least useful of all possible.

Benefit

One of the vegetables that are beneficial for beauty and, of course, health is carrots. Plus, it's delicious too. You can crunch on fresh peeled carrots instead of a snack. It perfectly satisfies hunger and helps to saturate the body with vitamins and nutrients. Also, regular consumption of fresh carrots improves the complexion, gives vigor, and tan in the summer makes it more intense. That is why carrot dishes, recipes with photos of which you see in our article, must be included in the diet of every person.

It makes a delicious juice, in which you need to add a few drops of vegetable oil, preferably unrefined olive oil. This must be done because carrots contain fat-soluble vitamins that can only be absorbed in this way. Here is the first and simplest carrot dish ready. If you add freshly squeezed apple and beet juice to it, then there will be no limit to enjoyment. Even children are happy to try such a drink. Fructose and glucose, which are rich in all components of the juice, make it pleasant and sweet in taste.

"Health"

First, let's look at simple carrot dishes. Their preparation does not require much time and money. Salads are among them. The most famous, which includes carrots, is called "Health". It, as a rule, is often served in public catering establishments that are located at children's educational institutions, but all kinds of health complexes also cannot do without including this dish on the menu. For one serving of salad, you will need a quarter of a small cabbage head, medium carrots, a teaspoon of vegetable oil, green onions, salt, ground black pepper to taste.

There are at least two options for dressing the Health salad. For example, low-fat sour cream with finely chopped herbs. And also - oil with the addition of a teaspoon of lemon juice. The acid softens cabbage well, so vinegar is often used for this purpose. But it is much more useful to sprinkle the salad with lemon juice. Cabbage, preferably a young crop, must be chopped, carrots grated, green onions finely chopped. The entire vegetable mass should be slightly mashed with your hands. Then add dressing and spices.

Carrot and apple salad

Also, most of us have known carrot dessert dishes since childhood. Simple recipes still help young mothers diversify the diet of their babies, who often and unjustifiably dislike this vegetable. Carrot and apple salad is easy to prepare. You will need honey and vegetable oil or low-fat sour cream. Carrots and apple should be grated or chopped until pureed.

Next, add a teaspoon of honey and dressing. Mix everything thoroughly - and serve immediately so that the apple does not have time to darken. To avoid this, it is sometimes sprinkled with lemon juice, which gives the dish a pleasant sourness. You can also add raisins and nuts. Walnuts, almonds, cashews and cedar go well with salad. However, this version of the carrot dish is more suitable for adults (due to the presence of nuts in the composition).

Fruit and vegetable soufflé

The second version of such a fruit and vegetable duet is suitable for making soufflé. For him, you will need carrots - 200 g, 1 apple, semolina and sugar - 1 tbsp each. l., butter - 5 g, half a glass of milk, 1 egg white. The fruits must be peeled, chopped with a blender. Next, add sugar and milk, putting on a small fire, gradually bring to a boil.

Then pour semolina little by little, stirring constantly, simmer until thickened. While the mass is cooling, you should beat the egg white into a steep foam, adding quite a bit of salt and a teaspoon (without a slide) of sugar. Then add to cool puree. The resulting mass must be decomposed into molds and put in a water bath or in the oven at 180 degrees for 20 minutes. Time may differ from the indicated, so you should be guided by the consistency of the dish. If the mass is frozen, it's time to remove from the fire.

Carrot dishes: photo and description

You can also make pancakes or pancakes. To do this, carrots must first be boiled or stewed. In the first case, it should be crushed after cooling. The preparation should have the consistency of mashed potatoes. 1 glass of milk and a pre-beaten egg are added to it. After thorough mixing, it is necessary to very carefully pour in the flour, constantly stirring, so that no lumps form.

To make the products lush, you can add yeast. For a glass of milk, you will need about 2 grams of the dry mixture, which will need to be completely dissolved, and then added to the bulk. After mixing all the ingredients, sugar and butter (1 tbsp each) are added, as well as a pinch of salt. Then the mass must be put in a warm place for about 10 minutes.

If it is supposed to cook pancakes, then the consistency of the dough should resemble sour cream - not flow, but stretch. In the case of pancakes, the mass should be made denser by adding more flour. Then heat the pan well - first dry, then with the addition of vegetable oil. Fry the mass, like pancakes or pancakes, on both sides. There are many options for preparing such a carrot dish. For example, pumpkin or apple puree is added. For lovers of vegetable pancakes, beets, cabbage, and zucchini are suitable. The dish can be served with sour cream, homemade mayonnaise, and for sweet options - jams and marmalades.

cutlets

What dishes can be prepared from carrots and onions? For example, meatballs. To prepare them, you need to boil 2 medium carrots whole, then peel, chop or mash with a fork. Pre-fry the onion until golden brown. Mix vegetables and add 1 egg, then add a little flour. Knead the mass and form cutlets. Fry on both sides in a pan with hot oil. At the end, add bay leaf, ground pepper and cover for a few minutes, then turn off the heat. Best served with creamy, mushroom sauce or mayonnaise.

Soup

There are also dietary carrot dishes. These include soup with the addition of celery root. For cooking, you will also need 1 onion, 2 medium carrots and parsley. You can add potatoes to this soup, although you can do without it. Chopped onions, grated carrots and diced celery root should be stewed a little in heated vegetable oil.

When the vegetables acquire a golden hue, slowly add half a tablespoon of flour and also fry. Add some salt. Then pour water or meat broth into the pan to cover the vegetables. After 10 minutes, you can turn off the stove, add finely chopped greens, cover the pan with a lid and let it brew for about half an hour.

The degree of roasting can be adjusted. If the dish claims to be completely dietary, then the vegetables should only be slightly simmered, and a minimum of salt should be added. From identical ingredients, only without the use of heat treatment, you can prepare a tasty and healthy salad. Dietary carrot dishes are great for helping out during strict fasting.

Salad with celery

You can prepare a salad with the addition of fresh celery and an apple. Note that there are two variations of its creation - strictly vegetable and with fruits. To prepare the first option, you will need one medium carrot, celery root and herbs, preferably dill or young onions. Rinse vegetables thoroughly, peel, pour boiling water over and cut or cut into strips. Also chop the greens. Put everything in a salad bowl, salt, pepper and season with vegetable oil. For spice, you can add a teaspoon of sesame seeds.

Dessert

What dessert dishes can be prepared from carrots? Now we'll tell you. Let's take a simple dessert as an example. First you need to cut the apple into thin slices. The Simirenko variety is best suited. Then cut the carrots into slices, it is better to finely grate the celery. Put all the ingredients in a bowl, sprinkle with vegetable oil, sprinkle with honey or sprinkle with sugar. Sweetness can also be added with dried fruits. For example, add raisins, finely chopped dried apricots, etc. This salad will be even tastier if seasoned with sour cream.

beetroot salad

Now we will tell you how to cook dishes from beets and carrots. For example, let's take the Fantasia salad. For cooking, you will need vegetables - potatoes, beets, cabbage (100 g each). They can be raw, boiled or stewed. You will also need a medium carrot. It's better to boil it. Fresh onions will add spice to the dish, and fried - a richer taste.

Raw it should be added in the form of a thin straw, and only in that part of the salad that is served immediately. Otherwise, the onion may give off an unpleasant odor. Next, 50 g of hard cheese or cheese is useful - for an amateur. You will also have to boil 2 chicken eggs. Everything should be cut into cubes, add a tablespoon of canned peas or beans and season with vegetable oil or sour cream to taste. It is also worth salting the dish and seasoning with ground pepper and peas. It would be useful to add finely chopped dill. You can also diversify the taste with all sorts of natural seasonings.

Vegetarian food

There is also a purely vegetarian carrot dish. Its recipe is quite simple. For cooking, you will need mainly root vegetables. Carrots, beets, onions, you can potatoes. Celery and parsley roots should be pre-soaked.

Next, peel all the vegetables and pour over with boiling water. Then cut them into cubes or thin strips. Put in a saucepan, add a little oil and salt, simmer over low heat. Then add water and cook until done. When serving, season with finely chopped parsley, dill, celery, basil, etc.

Pickled

Dishes from cabbage and carrots can most often be seen on the table in the winter. There are many cooking options, for example, fresh, pickled, stewed, fried. You can prepare cabbage yourself and enjoy a tasty and healthy salad for the holidays. To do this, you need 2-3 medium heads and about 3 medium carrots, black peppercorns, bay leaf, salt. Cabbage must be finely chopped and put into a saucepan with a volume of about 5 liters. You should also grate the carrots.

Then the cabbage is abundantly salted, about a dessert spoon for each layer of 3 cm. When the juice stands out, the straws need to be mashed properly. Then grated carrots, peppercorns are added - and everything is thoroughly mixed. A few bay leaves should be evenly added to the salad.

From above you need to put a plate or a lid of a smaller diameter than the pan, and press it down with a load. The container should be placed in a dark place. After a day, the juice will rise to the level of the plate. Lettuce should be opened, mixed and pressed again. Leave it like that for 2 days. Then try. When the salad is ready, serve with green onions, seasoned with vegetable oil.

Stewed

Delicious carrot dishes can be stewed vegetables. Now we will tell you how to make such a dish. For example, onions can be fried, then 200-300 grams of cabbage, chopped into strips, and one grated carrot should be added. Salt and pepper a little. Stirring, simmer until tender. Sometimes for a rich taste add a tablespoon of tomato paste.

Garnish

What other dishes should be prepared from carrots? You can stew this vegetable and serve as a side dish. To do this, you need one onion, which should be fried. Then add thinly sliced ​​medium-sized carrots and simmer. Add salt and pepper to taste. You can also add a teaspoon of tomato paste. Serve as an appetizer or side dish with sour cream or on its own.

Carrot dish. Recipe with onions, peppers and tomatoes

You can also cook another delicious side dish called lecho. For cooking, you will need, in addition to the main ingredient, bell pepper - 500 g, onion - 200 g, tomato paste - 100 g, garlic 3 cloves, bay leaf, salt, black pepper. Carrots need 400 g. Vegetables should be cut into strips and fried. Salt, add tomato paste. If the mass does not give juice and looks too dry, you can add about 100 grams of vegetable broth. Then put bay leaf and pepper. When the vegetables become soft, add the garlic, chopped into strips. Simmer for another minute and remove from heat.

Casserole

Now we will tell you how to cook another dish of boiled carrots. Fans of casseroles will love the dish, which can be prepared quite easily. It will take 200 g of carrots, pre-cooked and grated, 1 egg, 1 tbsp. a spoonful of semolina or flour, 50 ml of heavy cream, 3-4 tsp. sugar, citrus peel, raisins, vanilla. While you cook vegetables, the oven should be heated to a temperature of 180 degrees. The egg should be divided into protein and yolk, beat each separately into a steep foam, adding a little sugar and half a pinch of salt. Then combine both masses together and add cream. Stir gently so that the foam does not fall. Mix carrot pulp with semolina, sugar and other ingredients. Then combine the egg foam and the main mass. Vanilla should be added at the tip of a knife. Zest and raisins - to taste.

When the mass is ready, it should be placed in a baking dish, which should first be coated with butter and sprinkled with semolina. Carefully move the mass there and put in the oven for about 20-30 minutes. At first, the product can rise a lot, but then most often the top falls, but this does not affect the quality of the dessert. The readiness of the casserole must be checked with a long wooden skewer. If, after dipping into the dough, the stick comes out dry, then the product can be considered ready.

Conclusion

Now you know how to cook carrot dishes. We have provided recipes with photos. We hope that you will be able to cook such dishes for the whole family.