How to stew carrots in a frying pan. Stewed carrots: how to prepare and what to add. How to fry carrots as a side dish

To stew carrots in the easiest way, you need to do this.

Grate it on a coarse grater. Dissolve butter in a hot frying pan. Fry the carrots. If it does not release much juice, add a spoonful of boiling water. Cover with a lid and simmer until tender over low heat. The same can be done in a slow cooker using a special mode. Or in a double boiler with the appropriate function.

The five most commonly used ingredients in stewed carrot recipes are:

At different stages of preparation of this easiest dish, you can add various products. Starting with vegetables and ending with meat. What you shouldn't do without is onions. It will be delicious. Carrots stewed in cream are also very good.

If you marinate vegetables in any suitable marinade, cut them into cubes or circles. And then fry in oil, we get the perfect side dish for almost all meat and fish dishes. It looks beautiful on a plate. It can be sprinkled with chopped herbs and dry spices. And you can also eat it as an independent dish. Especially if you're on a diet.

Carrots stewed with green peas may appeal to younger members of the family. In principle, in this way you can even force them to eat carrots (by adding peas or sweet corn).

With garlic and hot pepper, it will be an excellent snack for strong drinks.

And when grated, it is used as a filling for pies and pies of all sizes and shapes.

Five of the fastest stewed carrot recipes:

Is it worth mentioning that stewed carrots have low calorie content. It also has special properties that prevent irritation of the mucous membranes. She maintains strength during illness. And with short heat treatment it retains all its vitamins. In addition to any types of fat (butter, sour cream, cream), it is better absorbed by the body. Indeed, in their naked and raw form, carrots are practically not perceived by our body.

One of the most common vegetables often remains underestimated by housewives. Few people know that you can make your own side dish or dessert from carrots. Such recipes are simple, understandable, do not require complex steps and do not need step-by-step photos. Dishes made from stewed carrots are classified as healthy food, so it’s time to discover new flavor facets of a familiar vegetable.

How to stew carrots

There are some nuances in preparing and cooking carrots:

A new kitchen sponge with a hard abrasive side will help remove soil from the root vegetable.
For stewing, it is better to use a frying pan with a high side, a cauldron or a slow cooker and be sure to add oil.
The larger the carrots are cut, the longer the stewing. The process takes about 30-40 minutes.
Carrots stewed in milk, sour cream or cream will turn out much more tender than using water.

Stewed carrot recipe

The root vegetable is common in soups, pilaf, and sauces. Few people thought that it could be used as an independent vegetable side dish. You can stew the vegetables in advance, store them in the refrigerator and reheat them as needed. Easy and budget-friendly recipes combine diverse but affordable ingredients, are prepared very quickly, are healthy and nutritious, which is especially valuable during times of shortage of natural vitamins.

In milk

Time: 25 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal.
Cuisine: Russian.

The sweetish taste of a young vegetable cooked in milk sauce will accompany meat or fish dishes. Can be served hot or cooled. The recipe suggests cutting the root vegetable in the usual circles, but you can get creative and cut out flowers or stars. The main thing is to cut coarsely so that the figures do not fall apart during the stewing process.

Ingredients:

carrots - 400 g;
butter - 25 g;
milk - 200 ml;
water - 100 ml;
flour - 20 g;
salt - to taste.

Cooking method:

Root vegetable, wash, peel, cut into slices of equal thickness.
Melt butter in a frying pan, add flour, stir, add carrots and fry over medium heat.
Mix milk with water and pour into carrots. Simmer for 15-20 minutes until the vegetable becomes soft.

With onion

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.

The benefits and taste of stewed root vegetables are difficult to overestimate. Thanks to the onions, the side dish acquires a piquant taste, and the tomatoes add a slight sourness. The stewed side dish looks so appetizing that you want to eat it without removing it from the pan. In winter, tomato paste or tomatoes canned in their own juice will be a complete replacement for tomatoes.

Ingredients:

carrots of the “Karotel” variety - 500 g;
onion - 220 g;
tomatoes - 300 g;
sunflower oil - 100 g;
salt, pepper, herbs - to taste.

Cooking method:

It is necessary to remove the skin from the tomatoes, after dousing them with boiling water.
Cut the onion into cubes, fry until transparent, add Karotel, fry for 10 minutes.
Chop the greens.
Make a well in the middle of the vegetable mixture, add chopped tomatoes, and fry again.
Add salt and spices. If the mixture burns, add a little water, reduce heat, and simmer for 15-20 minutes.
The stewed carrots and onions are ready and can be served, garnished with chopped herbs on top.

In a slow cooker

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.

An alternative to cereals and potatoes as side dishes is whipped up stewed carrots in a slow cooker. It retains maximum nutrients and is extremely tender. If you are not a fan of soft, sweet carrots, you can add 1 tablespoon of apple cider vinegar when stewing - this will help maintain firmness and add sourness.

Ingredients:

carrots - 400 g;
cream - 100 g;
tomato paste - 2 tbsp. l.;
dill, salt, pepper - to taste.

Cooking method:

Wash the vegetables, peel them, cut into slices.
Pour the ingredients into the slow cooker, add salt, freshly ground pepper and dill.
Close the lid, set the baking mode, timer for 30 minutes. Open and stir occasionally.

With tomato paste

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 70 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.

Stewed carrots with tomato paste is a universal dish. Used as a roast for soup, as an independent cold or hot appetizer, gravy for meat or fish, sauce for potatoes or pasta. The combination of ingredients provides a harmonious, soft, slightly spicy taste and aroma. Stewed vegetables with tomatoes, like all similar recipes, are prepared quickly.

Ingredients:

carrots - 300 g;
onion - 300 g;
tomato paste - 3 tbsp. l.;
oil for frying - 3 tbsp. l.;
ground coriander, salt to taste.

Cooking method:

Peel the onion, cut into small cubes, fry until golden brown.
Grate the peeled carrots, add to the onion, stir, and leave to simmer under the lid for a quarter of an hour.
Dilute the tomato paste to the consistency of liquid sour cream, gradually adding water and stirring.
Pour the diluted tomato into the vegetable mixture and simmer for another 7 minutes.
Salt the prepared appetizer and add spices.

With apples

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for dessert.
Cuisine: Russian.

Try making an unusual dessert with a light creamy taste. You can add a few grams of honey and a handful of raisins to the chilled stewed dessert and serve with whipped cream or sour cream. It is better to choose apples with a dense structure, sour or sweet and sour. For example, the Simirenko variety is excellent for stewing and is not pureed during long cooking.

Ingredients:

carrots - 450 g;
apple - 4 pcs.;
sugar - 3 tbsp. l.;
butter - 50 g.

Cooking method:

Fry peeled and diced carrots in hot butter.
Add half a glass of water, simmer covered for 15 minutes.
Combine peeled, diced apples with carrots and simmer for another 15 minutes, making sure that the mixture does not burn, adding water if necessary.
Remove from heat and serve.

With prunes

Time: 100 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal.
Purpose: for dessert.
Cuisine: Russian.

The combination of stewed carrots and prunes creates an unexpected and slightly spicy combination of flavors, and the consistency is reminiscent of jam or marmalade. Prunes are pitted and moderately hard. Too dried plums must first be soaked for a couple of hours in warm water. It is worth avoiding dried fruit that is too juicy and shiny, as there is a high probability that it has been treated with glycerin.

Ingredients:

carrots - 320 g;
prunes - 100 g;
sugar - 3 tbsp. l.;
honey - 3 tbsp. l.;
raisins - 100 g;
vegetable oil - 40 g;
ground cinnamon - 0.5 tsp;
lemon juice - to taste.

Cooking method:

Peel the root vegetable, cut into small cubes.
In a thick-bottomed saucepan, fry the carrots over high heat for 7 minutes.
Add washed prunes, raisins, add cinnamon, sugar, honey.
Pour water so that it lightly covers the food. Bring to a boil, simmer over low heat, covered with a lid for an hour.
Sprinkle with lemon juice, turn off, let it brew.

With bell pepper

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.

A stand-alone, tasty stew that's worth trying. For cooking, select medium-sized carrots, without wormholes or traces of mold. The young vegetable must be washed well; it is advisable to cut off the top layer of the winter root vegetable. You can add seasonings and herbs to the appetizer, for example, curry, basil, sage or cumin.

Ingredients:

carrots - 400 g;
bell pepper - 200 g;
onions - 1 pc.;
vegetable oil - 40 g;
tomato paste - 2 tbsp. l.;
fresh parsley - 50 g;
salt, seasonings - to taste.

Cooking method:

Remove the core and seeds of the pepper, peel the onions and carrots.
Chop the vegetables into small strips and fry for 10 minutes.
Add tomato paste, salt, parsley and seasonings.
Add a little water to lightly cover the vegetables.
Simmer covered for half an hour over moderate heat.

Video

One of the most “tolerant” side dishes both to other foods and to your figure is stewed carrots. It is not for nothing that this vegetable, fried or stewed, is included in most first and second courses. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in many different ways, with a lot of other additions and with a variety of sauces.

Dairy recipe

To begin with, you can try preparing this dish this way: take a quarter kilogram of carrots, cut them into equal cubes or thin slices, pour half a glass of milk in a small saucepan. Immediately add salt (a little) and sugar into the container; the amount depends on the type of carrot (it can be both sweet and not so sweet), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. At the same time, add a small slice of butter. The vessel is closed with a lid and placed on low heat for about half an hour (until the stewed carrots become soft). Separately, whisk flour and milk in a cup - a tablespoon at a time. When the dish is almost ready, the mixture is poured into a saucepan. After adding, you need to simmer for no longer than a minute, just until the sauce thickens. Try it - the side dish turns out great.

Favorite combination: onions and carrots

Frying is attractive in itself, so children often steal it from the frying pan right during the cooking process. You can simply cook it in larger quantities as a side dish and season it a little extra. The only thing is that many people grate it, but for stewing it is more suitable when cut into cubes or strips. Otherwise, the process is almost identical: a large onion is cut into squares and simmered in sunflower oil until transparent. At this point, the onions are sprinkled with two tablespoons of sugar for caramelization and stirred vigorously. When the mass in the frying pan begins to thicken, so that the stewed carrots and onions become more spicy and acquire a dark shade, a quarter cup of soy sauce is poured into it at this stage. Next, a kilogram of chopped carrots is added, and the dish is stewed under the lid for about a third of an hour. Finally, it is seasoned with salt and seasonings, after which it is served with meat or fish.

What do the Germans offer?

They, too, cannot do without such a magnificent side dish, although they prepare it differently. About six medium carrots are chopped, poured with half a glass of broth, salted and sweetened with sugar. To prevent stewed carrots from “spreading,” in Germany, 0.5 teaspoon of vinegar is poured into the pan, after which it is simmered over low heat for about half an hour. About five minutes before the end of the process, put a teaspoon of butter into the carrots and add a large spoonful of white breadcrumbs. Naturally, everything is mixed and covered again. The result is a worthy alternative to sauerkraut for sausages!

Honey carrots with prunes and raisins

By the way, it can also be a dessert for children - they even agree to give up other sweets for its sake. Moreover, if the dish is intended for the younger generation of the family, you can grate the carrots - this will result in a more homogeneous mass. First, two large chopped root vegetables are fried for about four minutes, then two tablespoons of milk are poured into the saucepan. When it is half-ready, add about seven steamed and chopped prunes, as well as a tablespoon of raisins, washed and softened in the same way. At the same moment, a spoonful of natural honey is poured in, and the stewing continues until the main component is ready. It turns out sweet and tasty stewed carrots. The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case it turns out very tasty, and is also useful for growing organisms.

Carrots with apples

This is also a recipe, the implementation of which can be offered to children. You can also serve it as a side dish or instead of a salad. Preparation is elementary: a large root vegetable is finely crumbled, stewed in a quarter glass of water with the addition of a spoonful of butter. Shortly before readiness, the stewed carrots are “enriched” with small apple slices and sugar; if it is to serve as a traditional garnish, salt is added. Juicy and tasty!

With sour cream

Still easy to prepare. Carrots (a large root vegetable) are randomly chopped, simmered in a couple of tablespoons of water until soft, after which 0.5 cups of rich sour cream is poured into the frying pan, and the dish is stewed until it is completely cooked. Stewed carrots in sour cream are seasoned according to personal preferences. In principle, you can do without spices at all, even without salt - the bright combination of carrot juice and sour cream flavor is quite self-sufficient.

So if you are in doubt about what to make as a side dish (or how to distract children from eating lollipops), feel free to take note of stewed carrot recipes.

Everyone knows that stewed vegetables are much healthier than boiled ones. Stewing in its own juice or in a small amount of water allows you to preserve more of the nutrients included in the composition. Stewed carrots, the recipes of which you will find on the website, have a pleasant specific aroma and taste, and the spices added during stewing will give the finished dish a piquant hue.

Stewed carrots (classic recipe)

Ingredients:

Dried fruits - 250 g
Sour cream - 2 tbsp. spoons
Wheat flour - 2 teaspoons
Carrots - 1 kg
Vegetable oil - 2 tbsp. spoons.

Cooking method stewed carrots:

Peel the carrots and rinse. Cut into slices or circles, place in a saucepan and add cold water so that the water covers half the carrots. Add 1 tbsp. a spoonful of vegetable oil. Simmer the carrots for 30 minutes with the lid closed.

Mix the flour with the remaining oil, season the carrots with the resulting mixture.

Stewed carrots can also be prepared with dried fruits. In this case, the carrots must first be boiled until half cooked, combined with prepared and washed dried fruits, seasoned with oil and flour (or sour cream) and simmered until tender.

Carrots stewed in milk

Ingredients:

Salt - to taste
Sour cream - 100 g
Granulated sugar - to taste
Wheat flour - 1 tbsp. spoon
Carrots - 1 kg
Milk - 0.5 cups
Butter - 1 tbsp. spoon
Citric acid.

Cooking method carrots stewed in milk:

Peel the carrots and rinse under running water. Cut into circles about 5 mm thick. Place the carrots in a thick-bottomed saucepan or deep frying pan. Add milk to carrots. Milk should not be visible on the surface of the carrots, which produce a significant amount of juice when stewed.

Add a little sugar to the carrots (to taste), salt, add a little citric acid and butter. Cover the saucepan or frying pan with a lid and simmer the carrots until soft for about half an hour, remembering to stir.

Heat a frying pan over heat, add flour and fry until golden brown. Dilute sour cream in a small amount of water, add fried flour and stir everything quickly so that no lumps form. You can use a blender.

Pour the resulting sauce into the carrots, mix gently and simmer for about 5 minutes.

When serving, you can garnish with finely chopped onion and fried until golden brown.

Recipe for stewed carrots with vegetables

Ingredients:

Sour cream - 3 tbsp. spoons
Khmeli-suneli seasoning - 2 teaspoons
Premium wheat flour - 2 teaspoons
Carrots - 5-6 pcs.
Vegetable oil
Mayonnaise - 3 tbsp. spoons
Onions - 2 pcs.
Dill greens - 0.5 bunch
Water.

Cooking method stewed carrots with vegetables:

Peel the carrots, rinse well, cut into circles.

Heat the oil in a deep frying pan, add the carrots there and fry them until the oil is golden brown. Add a little water and leave on low heat to simmer
To prepare the sauce, mix sour cream and mayonnaise in a deep bowl. Add flour and salt, seasoning for vegetables, pepper. Mix all ingredients well, add water. The sauce should be as thick as pancakes.

When the water has evaporated from the carrots, fry them a little and pour in the prepared sauce. Leave the pan on the same heat until the sauce has boiled by half.

Serve sprinkled with herbs.

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