Carrots are very rich in carotene, which is absorbed only in the presence of fat. Therefore, carrots fried or stewed with milk are healthier than raw carrots.
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Carrot cutlets
Thin the carrots or grate them on a coarse grater. Put carrots in a thick-walled pan, pour the broth or milk, add the butter and simmer under the lid until soft. Add semolina and simmer further until the semolina is ready. Cool the mass a little so that the protein does not curl (not hotter than 60 degrees), add eggs and sugar to taste. Form cutlets, breaded in flour or breadcrumbs and fry. Serve with sour cream. You can add mashed cottage cheese to the carrot mass. Semolina can be replaced with passivated wheat flour in the same amount.
Products:
- carrots - 0.25 kg;
- butter - 10 g;
- semolina - a tablespoon with top;
- milk - 1/4 cup;
- cottage cheese - 60 g;
- egg - 1 pc.;
- sugar to taste;
- sour cream - 50 g
Ready cutlets can be stewed in a thick milk sauce. Fry a little flour in butter and pour 0.25 cups of hot milk. Stir with a wooden oatmeal until smooth and pour the rest of the hot milk gradually, then boil with constant stirring for 20-25 minutes on low heat. Fill carrots in a frying pan, pour sauce and bake in a preheated oven.
Products:
- milk - 0.5 l;
- flour - 60 g;
- butter - 60 g;
- salt to taste