Carrots are the queen of vegetables! It is vitamin, juicy, bright, tasty and available to all all year round! It is simply impossible to imagine any national cuisine without this orange root crop! It’s best to just crunch a young carrot, but how else can you cook it? There are many options!
Pick your recipe
Instruction manual
1
Dry for the winter in the oven at a temperature of no more than 60 ° C. Can be hung on a rope in the fresh air in the summer in the shade. Store in cloth bags.
2
Frozen carrots retain almost all vitamins. Cut clean and dry carrots into cubes or circles, put them in bags and in the freezer. In winter, you will add it to soups and side dishes.
3
Vitamin salads. Rub the carrots and apple on a grater, add some sugar and season with cream. Another option is with garlic and chopped walnuts with mayonnaise.
4
Make carrot juice. Squeeze through a juicer or you can grate and squeeze the juice through several layers of gauze. After this, the cake remains and can be used, rather than thrown away. Prepare carrot cutlets, add a packet of cottage cheese, sugar, egg to the cake, mix it all, roll in semolina and fry over low heat. Serve with sour cream.
5
Pickle in the banks. Grate on a coarse grater and lay tightly in sterilized jars in layers, pouring with coarse salt. Store in the refrigerator, and rinse with excess salt in water before use.
6
Prepare a delicious side dish for any meat. Just fry finely chopped carrots with onions in vegetable oil, add salt and spices to taste.
7
The famous carrot in Korean. Cut the carrots into thin long strips or grate them on a special grater. Salt, add 3 tablespoons of vinegar, mash and leave to marinate for 20-30 minutes. Add a teaspoon of sugar and hot red pepper, mix well. Heat a half glass of vegetable oil in a frying pan and pour into carrots. Squeeze 5-6 cloves of garlic. Great appetizer ready.
8
Carrot Cake He is very fond of children. Take a glass of grated carrots, add a glass of sugar, 2 eggs, a glass of flour and mix everything. Bake in a greased form at a temperature of 180 ° C for 30-40 minutes. Serve with whipped sour cream and sugar.
9
A cheerful and unusual carrot jam. Pass an equal amount of carrots and lemon through a meat grinder, add the same amount of sugar and cook for 30 minutes. over low heat, stirring constantly. Add vanillin at the end. Arrange in clean cans.
note
Do not abuse freshly squeezed carrot juice, enough half a glass a day for vitamin prophylaxis. Carrot juice is contraindicated in gastric ulcer and renal stone disease.
Useful advice
Carotene contained in carrots is soluble in fats, so season fresh salads with vegetable oil, sour cream, cream or milk.