Carrot Dishes

Today we present culinary dishes for carrot dishes. Its taste and colour depend on the cooking method. Young carrots simmered
Cooking time —
Complication —

Today we present culinary dishes for carrot dishes. Its taste and colour depend on the cooking method. Young carrots simmered in butter with a little water have a rich sweet flavour. Steamed carrots are delicate and thawing in the mouth. Grated carrots are fresh and clean; they give vegetable puddings a typical pleasant flavour of carrots. Soups with carrots have mild aroma, while in pies it is almost impossible to notice but the sweetness make them really exquisite. Enjoy!

Carrot pancakes with sauce

(serves 4) 300 g carrots 100 g potatoes 2 eggs З0 g coarse wheaten flour with pollard salt pepper coriander ground paprika 2 tbsp sunflower oil 1 parsley bunch and 1 dill bunch dill 1 garlic clove 200 g low-fat yoghurt

Cooking: Grate the carrots and the potatoes coarsely. Add the eggs and the flour, season with salt, pepper, coriander and paprika. Heat the oil in a frying pan. Fry 12 small pancakes from carrot dough. Put the cooked pancakes in a warm oven. Rinse the greens, chop one half finely, reserve the other half. Crush the garlic. Mix it with the yoghurt and the greens, season with salt and pepper. Lay the carrot pancakes on plates, garnish with the sauce and the reserved dill and parsley.

Carrots with tortellini

(Serves 4) 250 g carrots with leaves 150 small corn ears 200 g string beans salt 250 g courgettes 400 g tortellini with spinach or ricotta cheese 1 tbsp olive oil juice of 1 lemon 1 tsp mustard pepper 5 parsley sprigs

Cooking: 1. Cut off the leaves leaving one carrot with leaves, rinse and peel. Rinse the corn and the beans. Cook the vegetables 6 min in boiling salted water until half cooked. 2. Slice the courgettes. Take out the vegetables, put them in a bowl and keep warm. Boil the tortellini 5-6 min in the vegetable stock. 3. Fry the courgettes 2-3 min in the oil. Add the lemon juice, the mustard and the vegetables. Season. Drain in a colander and mix with the vegetables. Sprinkle with the chopped parsley.

Candied Carrots

(serves 4) 450 g young carrots 30 g butter 1 tbsp brown sugar 120 g cider 4 tbsp vegetable stock or water 1 tsp French mustard 1 tbsp chopped fresh parsley

Cooking: Cut off the carrots ends. Scrub and julienne finely. Heat the butter and fry the carrots 4-5 min stirring frequently. Sprinkle with sugar, which will dissolve in a minute. Add the cider, the stock or the water, the mustard, and stir well. Cover loosely and stew 10-12 min until the carrots are a little soft. Uncover and keep cooking until the sauce is thick. Take off the heat, add the parsley and stir well. Serve in warmed plates with stewed meat, fish or a vegetarian dish.

Carrots with mangold

(serves 4) 500 g potatoes salt 1 kg mangold 4 carrots 2 onions 2 garlic cloves 3 tbsp sunflower oil 200 ml vegetable stock 2 tsp grated lemon zest 3 tbsp lemon juice pepper 3 tbsp soured cream

Cooking: Boil the unpeeled potatoes. Rinse the mangold and separate the leaves from the stems. Cut the stems into 2 cm pieces and the leaves into thin stripes. Slice the carrots diagonally. Chop the onions and the garlic. Brown both in the oil. Add the carrots and the mangold stems and brown a little. Add the stock, cover and simmer 5 min. Add the mangold leaves, cover and simmer 5 min more. Add zest, juice, salt, pepper, soured cream. Uncover and cook 2 min. Peel the potatoes and serve with the vegetables.

Stewed carrots

1 kg carrots 1/2 cup cream 2 tbsp butter 1 tbsp sugar 1 cup hot vegetable stock 2 tbsp chopped fresh parsley salt

Cooking: Peel, rinse and dry the carrots. Cut into 1 cm stripes. Heat the butter, dissolve the sugar in it, add the carrots, stir well so that the carrots are well coated with the sugared butter, add the stock, and stew covered. Uncover in 15 min to let the liquids evaporate, add the cream, stir. Sprinkle with the parsley

Carrot sicheniki

Ingredients: 1 kg carrots 1/2 cup semolina 1 cup milk 1 tbsp butter s tbsp sunflower oil (for frying) 3 yolks 1 tsp sugar breadcrumbs salt

Cooking: Grate the carrots coarsely, put in a pan, add the hot milk (or stock), the sugar, the butter, the salt, and stew until cooked. Add the semolina and stew another 5-7 min at low heat stirring. Chill down to 50-60 C, add 2 of the yolks and stir. Form sicheniki, coat in the whipped yolk and the breadcrumbs. Fry, Serve with the soured cream.

Bread klosse with carrot sauce

(serves 4) 6 stale buns 1 onion 1

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