Carrot sauce. Carrot sauce. Appetizing gravy for buckwheat

99 options for preparing the “carrot sauce” recipe step by step with photos on the website

In the summer, the amount of calories consumed inevitably decreases. Stuffiness and the scorching sun do not at all contribute to a high appetite. This is why light and low-calorie dishes are becoming very popular.

A vegetable plate would be an excellent option for a summer snack. It is prepared very simply and quickly and is a valuable source of vitamins and minerals. To create such a plate you will need your favorite vegetables. Peppers, cucumbers, carrots, celery can be cut into thin strips. Also add tomato slices, radishes and cauliflower and broccoli florets to your vegetable plate.

To make this snack even tastier and more nutritious, pay special attention to the sauces. Eggplant, cottage cheese, beetroot - this is just an incomplete list of delicious sauces that will be an excellent addition to fresh fruits.

This summer, add one of our handpicked selections of creative and delicious dips to your vegetable plate, or try them all.

1. Curd sauce with herbs

Curd sauce has already become a classic. It goes well with vegetables, is very healthy and low in calories. So, if you are watching your figure, then you should not ignore this option.

To prepare curd sauce with herbs, you will need 250 grams of low-fat cottage cheese, 1 bunch of herbs (mint, dill, cilantro), 1 tablespoon of lemon juice, 2 teaspoons of lemon zest, 2 cloves of garlic, 3 tablespoons of olive oil and salt to taste.

The greens should be washed, dried and chopped as desired. Then place it in a blender bowl, add cottage cheese, olive oil, peeled garlic, lemon juice and zest. All ingredients must be ground until smooth. If the sauce is too thick, add a small amount of water, kefir or olive oil. By the way, instead of low-fat cottage cheese, you can use natural yogurt. It will also turn out very tasty and healthy.

2. Beetroot sauce with tarragon

Beets are a healthy and tasty root vegetable that goes well with other vegetables. It strengthens the immune system, improves the functioning of the digestive system and helps remove waste and toxins from the body. You can make a very tasty dip from beets and serve it along with a vegetable plate.

The list of ingredients is very simple: 2 beets, 3 tablespoons of olive oil, 150 grams of soft cheese, 2/3 cup of tarragon, a small handful of chopped walnuts for decoration.

Peel the beets and cook the root vegetable in a small saucepan until tender. Do not drain the water. It needs to be cooled down. Chop the beets and greens as you like. Place these 2 products in a blender bowl. Add cheese and olive oil there. Grind as much as possible. To give the sauce the desired consistency, add the required amount of water in which the beets were cooked. Before serving, garnish the sauce with a sprig of tarragon and a small handful of chopped walnuts.

3. Eggplant sauce with nuts

Are you partial to eggplant? We offer another interesting way to use them in cooking. This is an eggplant sauce with nuts. It is very nutritious andgoes perfectly with a vegetable plate.

Nuts are a natural antioxidant, rich in vitamins, and eggplants are a dietary product that helps lower the level of bad cholesterol in the blood, normalizes water metabolism in the body and improves the functioning of the cardiovascular system.

To prepare this delicious and appetizing sauce, stock up on the following ingredients: 1 large eggplant, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 cups of walnuts or pine nuts, salt to taste.

Prick the eggplant with a fork and bake in the oven or grill until done. Grind the nuts in a blender into fine crumbs. Cut the baked eggplant in half and scoop out the flesh with a spoon. Place it in the blender bowl with the nuts. Add olive oil, salt, lemon juice and grind until smooth. The sauce is ready.

4. Cheese sauce

Popular and beloved by many, cheese sauce will be an excellent addition to a vegetable plate. It will give vegetables an original taste and will delight even gourmets. In addition, this sauce is quite nutritious and promotes quick saturation.

There are many recipes for making cheese sauce. We offer one of them. You will need: 1 cup grated cheddar cheese, 3 tablespoons butter, 3 tablespoons wheat flour, 0.5 teaspoon dry mustard, 2 cups milk, salt and pepper to taste.

Melt the butter in a small saucepan over medium heat. Add flour, mustard and mix well until smooth. Make sure that the color of the mass does not change. While stirring, slowly add the milk. Do not allow lumps to form. Cook for 1 minute until the sauce thickens slightly. Then add the cheese and stir until smooth. Remove the sauce from the heat, add salt and pepper to taste.

Onions and carrots grow in all corners of our planet. These are one of the most widespread vegetable crops on Earth, so onion and carrot sauces are found in all cuisines of the world. There are only two ingredients, but they contain a lot of vitamins and beneficial elements.

Onions have high antibactericidal properties, are rich in vitamin C, and contain a lot of calcium and phosphorus. Carrots are not far behind in terms of their range of useful substances. First of all, it is vitamin A, necessary for a growing body. Beta-carotene reduces the risk of cancer, and vitamin K is very important for the good condition of our skeletal system.

The main thing is that these vegetables contain a tiny amount of fat, which, of course, attracts those who watch their weight and vegetarians. These vegetables will not harm your figure, and when properly prepared they will provide taste pleasure. There are many recipes for gravy, but how to choose one that won’t get boring and will suit different dishes. We offer you several interesting options.

Carrot and onion sauce

If eating tomatoes is contraindicated for you or your household for any reason (allergies, arthritis, cholelithiasis), prepare a vitamin-rich and aromatic alternative.

Onions and carrots in sauce are no less good than tomatoes in ketchup. We will need:

• carrots – 3 large pieces;
• head of red onion;
• olive oil – 2 tbsp. spoons;
• juice of half a lemon;
• spices - thyme, bay leaf, oregano - to taste;
• salt - to taste.

How to make a surprisingly appetizing sauce:

Cooking time is about 35 minutes. Serves 6-8 side dishes.

Appetizing gravy for buckwheat

By adding meat and tomato juice to our vegetables, we get a delicious gravy for buckwheat or pasta.

What to take:

• veal meat – 300 grams;
• onions – 1–2 pcs.;
• carrots – 1 piece;
• tomato juice – 200 grams;
• spices - to taste;
• vegetable oil – 4 tablespoons;
• garlic – 3–4 cloves;
• salt - to taste.

Preparation:

1. Peel onions, carrots, garlic. We chop everything finely.
2. Heat the oil in a frying pan, add the carrots, saute for 3-4 minutes.
3. Cut the meat into small cubes.
4. Add the meat to the carrots and simmer, covered, for 30 minutes. Then pour in tomato juice.
5. Add spices to all the ingredients in the pan and simmer for about 10 minutes. Turn it off.
6. Sprinkle the prepared gravy with garlic and salt.

Instead of tomato juice, you can add tomato paste, diluted in a proportion of 2 tbsp. spoons of paste per 200 ml of water.

Cooking time is approximately 50 minutes. Amount of gravy - for 4-5 standard servings.

Gravy for cutlets

A very tasty and beautiful gravy with which the cutlets are eaten instantly. In addition, it is prepared very quickly and is not burdensome for the budget of any family.

For this we will need:

• carrots – 1 piece;
• onion – 1 head;
• garlic – 2 cloves;
• tomato paste (unsalted) – 1 tablespoon;
• flour – 2 tbsp. spoons;
• glass of water;
• salt and black pepper - to your taste.

How to prepare:

Cooking time: 25–30 minutes. Serves 4-5 servings.

What side dishes should I serve with?

The combination of onions and carrots goes well with a large number of side dishes and main courses. Traditional for the Slavic table, in demand in Asia, these vegetables are also used as a dressing for first courses. Sauces based on them are simple, quick to prepare, and have everyone’s favorite taste, which means they will always help out the housewife if she needs to diversify the taste of meat or pasta. And most importantly, we can buy them fresh at any time of the year, and those who have a summer house don’t need to buy them. They will be able to cook from proven, organic, hand-grown vegetables.

In contact with

The recipe is very simple, I got it from my previous job. There is nothing complicated in it, and in principle everything is done according to your taste and eye.

Carrot sauce - homemade recipe.

250 ml cream,

500 ml milk,

2 tbsp. spoons of fresh sour cream,

0.5-1 kg peeled carrots,

2 tbsp. spoons of vegetable oil,

2 tbsp. spoons of flour.

I'll explain right away carrot sauce The taste should be more sweet than salty, so balance everything to your taste.

On the board with wheels (convenient if you have a cutting machine for vegetables). Next, we cut these wheels into straws.

Pour 2 tbsp into a heated frying pan. spoons of butter. Fry the carrots so that their color becomes a little brighter than usual.

When all the water has evaporated, stir the carrots and add 250 ml of cream. Let the carrots get enough of them, pour out 0.5 liters of milk.

Mix the whole mass and add flour. Mix again and simmer until thick. The sauce should never be too liquid.

At the end, add sour cream, sugar, salt to taste and hold for the last 3 minutes. Ready!

It is better to store the sauce in a regular saucepan; it can be reheated several times. It is suitable for any side dishes, and will be very healthy and tasty for your children. Bon appetit!

Carrots are one of the most popular vegetables in cooking. It is included in dressings for soups and borscht, it is added to salads and vegetable stews, juice is obtained, and eaten raw just like that. Red “maiden” is also perfect for preparing amazing-tasting gravies. Today we will prepare carrot sauce with a wide variety of ingredients.

Simple recipe

According to this recipe, carrot sauce is a single dish with minimal additions in the form of spices and other vegetables. To create the gravy we will need:

• carrots – 1 large piece;
• ground paprika – 1 tablespoon;
• vegetable oil – 3 tablespoons;
• flour – 1 tablespoon;
• water – 2 glasses;
• salt to taste.

Preparation:

1. Peel the carrots and grate them on a coarse grater. Take a frying pan, pour oil into it, heat it up, and simmer the carrots in it until softened.
2. Add flour, paprika and salt to the stewed carrots. Simmer all ingredients for 2-3 minutes.
3. Then slowly pour in water, stir and simmer over low heat for another 15 minutes.

The gravy goes well with pasta, potato and porridge dishes.

Original recipe

For those who like to cook complex dishes with a lot of ingredients, we offer original carrot sauce with interesting products. You will need:

• fresh carrots – 300 grams;
• butter – 2 tablespoons;
• ginger root - cut 1.5 cm
• vegetable broth – 300 ml;
• orange - 1 piece;
• cream (fat) – 5 tablespoons;
• cumin seeds to taste;
• pepper and salt to taste;

Preparation:

1. Wash the ginger well, peel off the skin, put it in a blender to grind. Place in a separate plate.
2. We also wash and peel the carrots, wash them again, then cut them into small pieces.
3. Melt the butter in a saucepan or small saucepan. Add carrots and ginger. Mix all ingredients and simmer, reducing heat, for 10-15 minutes.
4. Add pepper, cumin seeds and salt. Knead.
5. Squeeze the juice out of the orange and pour it into the pan with the base. Immediately add broth. Boil, reduce heat. Simmer for 20 minutes. Be sure to stir.
6. Pour the finished gravy back into the blender bowl and beat until smooth. Now you can add cream to it and mix everything thoroughly.

After our carrot sauce has cooled, pour it into a saucepan and serve with fish dishes.

When choosing ginger, make sure its surface is smooth and has a pleasant color. Check the root for freshness: the cone should break off with a crunch. It is better to cut ginger on a glass surface; the wood absorbs its smell well, and it does not disappear for a long time.

Recipe with onions

The classic combination of carrots and onions is in demand in all cuisines of the world. The sauce with these vegetables has a taste that decorates the fish and adds appetizing to the meat. For it we need to take:

• carrots – 3 large pieces;
• red onion – 1 head;
• olive oil – 2 tablespoons;
• oregano, bay leaf, thyme - to taste;
• juice from ½ lemon
• salt to taste.

Preparation:

1. We clean the vegetables and cut the onions and carrots into rings.
2. Place the carrots in a saucepan and add a small amount of water. Add spices and place on medium heat. Simmer for 20-30 minutes until the carrots become soft.
3. Pour oil into a frying pan and add onion rings. Sauté them until they reach a traditional golden hue.
4. Transfer the finished carrots to a blender using a slotted spoon. Grind. Add some water to the carrot puree, in which the carrots and spices were cooked.
5. Combine carrots and onions in a frying pan. Squeeze the juice of half a lemon into this mixture. Add spices and salt if required. Simmer for 5 minutes.
6. Pass the gravy through the blender again. If it turns out very thick, dilute it with carrot water. Properly boiled gravy is similar to thick sour cream.

Carrot juice sauce

Carrot juice gravy is served with such an interesting dish as boudan blanc (tender chicken sausages with bacon). For her we will take:

• carrot juice – 1 liter;
• lemon juice - obtained from half the fruit;
• butter – 100 grams;
• lemon zest - collected from the same half of a lemon;
• star anise - 9 stars;
• sea ​​salt to taste.

Preparation:

1. Pour carrot juice into a saucepan, add lemon zest and star anise to it, add lemon juice. Turn on high heat. Evaporate until the volume is reduced by half.
2. Strain the resulting mixture through a sieve, add butter and salt, and evaporate by half again. The gravy must be stirred constantly so that nothing burns.

The sauce makes a great taste melody with fried white fish (cod, haddock).