Love and carrots: 5 super healthy recipes

Carrot puree

To prepare natural carrot puree, you only need carrots and water. Root vegetables must first be washed, peeled, and then cut into pieces. After this, you need to place the carrots in a saucepan and add hot water. Bring the contents of the pan to a boil, then reduce the heat. Cook the root vegetables until softened, check with a knife for readiness.

Drain the water from the pan and let the carrots cool. After this, grind the vegetable in a blender. The resulting puree should be lump-free and of uniform consistency. It must be placed in small, pre-sterilized jars and rolled up. After cooling, the puree should be placed in a cold place, this can be a refrigerator or a cellar. Properly prepared preparation can be stored for two years.

Carrot puree is used to prepare desserts, soups, baked goods, and main courses. It can be eaten with sugar or sour cream. It is very useful to give this vitamin product to babies, especially since it is prepared without preservatives, unlike store-bought analogues.

Pickled carrots

For preparation you will need the following ingredients:

carrots - 1 kg;
sugar - 1.5 tbsp. l.;
pepper - 2 peas;
garlic - 3 cloves;
bay leaf - 2 pcs.;
salt - 2 tbsp. l.;
water - 800 ml;
cloves - 3 pcs.;
table vinegar - 45 ml.

Carrots need to be washed, peeled and cut off the ends on both sides. If the root vegetables are too large, it is recommended to cut them lengthwise into several pieces. Place the vegetables in a deep bowl, add a little salt and pour boiling water over them. The carrots should be kept in the salt solution for 10 minutes.

At this time you need to prepare the marinade. To do this, put a pan of clean water on the fire, add salt, peppercorns, sugar, cloves and bay leaves. Bring the mixture to a boil, cook for 3 minutes, add vinegar. Then boil the marinade again.

Place carrots and garlic in sterile jars and pour marinade over them. Roll up the blanks with sterilized lids and turn them upside down. After this, the jars should be covered with a warm blanket or cloth. If pickled carrots do not leak during the day, then for further storage they need to be placed in a cellar or refrigerator.

Recipe with semolina

Making these cutlets is quite simple. The end result is a real delicacy that will appeal to both adults and children. Moderately sweet and fluffy meatballs will fit perfectly into your diet for breakfast before the upcoming work day. You can also take them to work as a healthy alternative to snacking on fast food.

Number of servings: 5

Cooking time: 20 minutes

Energy value

calorie content – 240.3 kcal;
proteins – 6.1 g;
fats – 12.5 g;
carbohydrates – 26.1 g.

Ingredients

semolina – 3 tbsp;
peeled carrots – 500 g;
granulated sugar – 1-1.5 tbsp;
salt – 1 pinch;
sour cream – 2 tbsp;
chicken egg – 1 pc.;
breadcrumbs – 80 g;
sunflower oil – 45 ml.

Step-by-step preparation

Boil the carrots for 20 minutes until the root vegetable is soft, but keep in mind that it should not be boiled. Then cool and grind using a grater, it is best to use one with small holes.
Add the egg (you can beat it in a separate container beforehand for greater homogeneity), add sour cream and all the dry ingredients. Mix well. Leave for about a quarter of an hour - during this time the cereal will swell, increase in volume and combine all the ingredients into a homogeneous mixture.
Form into patties by scooping the mixture with a tablespoon. Roll in breading and place in hot oil in a frying pan. Brown on both sides until golden brown. Taking into account the use of a ready-made main product, this will not take much time - 3-4 minutes on each side over medium heat is enough. Serve boiled carrot cutlets with sour cream.

Carrot-tomato caviar

For one kilogram of carrots, take 300 g of tomatoes. You will need 2 more cloves of garlic, half a teaspoon of salt, a tablespoon of sugar, 120 ml of vegetable oil, a tablespoon of vinegar.

Peeled carrots need to be cut into small pieces and minced through a meat grinder. You can also use a food processor to chop root vegetables. Then wash the tomatoes and peel them. Grind the tomatoes, cut into pieces, along with the garlic in a blender or food processor.

Place vegetables in a frying pan or saucepan, add salt, granulated sugar, and vegetable oil. Bring the mixture to a boil, then reduce the heat and simmer covered for half an hour. Pour in the vinegar, stir the mixture and simmer for another 10 minutes. Remove the prepared caviar from the heat, let it cool slightly and put it into jars. Roll up the containers with lids and place them in a cool place.

Carrot-tomato caviar is suitable for making delicious sandwiches. Sometimes it is added to soup and main courses.

Pickled carrots

You can ferment not only cabbage, but also carrots. You will need a kilogram of fresh root vegetables, 150 g of onions and one tablespoon each of sugar and salt.

Cooking method:

Carrot. Recipe with photo

First you need to prepare the carrots (about one cup). It is thoroughly washed and grated on a coarse grater. However, some housewives use finely grated carrots for a more delicate consistency. Next, mix all the dry ingredients (flour - 1.5 cups, baking powder - a couple of tablespoons). One egg should be divided into white and yolk. The white is beaten until stiff foam, and the yolk is ground with sugar. Everyone chooses the amount of sugar depending on their taste. The carrot dough is kneaded. The recipe (with photo) indicates that the components must be mixed in the following order: add the yolk and sugar to the sifted flour, add butter and carrots. Oil can be replaced with sour cream. Then the whipped egg whites are carefully folded into the dough. It will provide the necessary airiness to the pie.

carrot juice

The drink is prepared only from fresh, juicy, ripe root vegetables. They should be thoroughly washed and cleaned first. Using a juicer, squeeze the juice out of the carrots and let it sit. After this, strain the drink and pour into a saucepan. Heat the juice to 85 degrees and immediately pour into sterile bottles or jars, seal them with lids. Store the drink in a cool room or refrigerator for no more than 2 years.

Carrot juice is beneficial for adults and children. It replenishes the lack of vitamins in winter, improves immunity, prevents diseases of the liver, kidneys and cardiovascular system. You can drink carrot juice with sugar or honey.

Carrot jam

Grate one and a half kilograms of peeled carrots or chop in a food processor. Add the zest of one lemon and one orange. Next, pour a kilogram of sugar into the mixture and pour in squeezed citrus juice. To add a refined taste, you can add cloves and cinnamon.

The resulting mass must be poured with 500 ml of water and placed on the stove. After boiling, cook over low heat for an hour, stirring constantly. Place the finished jam in sterile jars, seal and place in a cool place.

Carrot-curd pudding

Ingredients:

2 carrots
200 gr. cottage cheese
2 tbsp. l. semolina
1 tbsp. l. Sahara
salt on the tip of a knife
vanillin

Cooking method:

Grate the carrots using a grater, then beat with a blender along with the cottage cheese and egg. Add sugar, semolina, salt and vanillin.
Knead the mixture and place in greased muffin tins.
Bake the pudding for about 30 minutes in a hot oven. Remove the finished pudding from the mold and serve with sour cream.

Korean carrots

Many people love Korean spicy carrots. Preparing it for the winter is not at all difficult:

Wash, peel and grate half a kilogram of root vegetables. Add a teaspoon of sugar, the same amount of salt, mix and leave for half an hour.
Pour in 30 ml of vinegar essence, add black and red pepper to taste, as well as cilantro. Mix all ingredients and let the carrots soak in the marinade for 2 hours.
Cut the onion into strips and fry in vegetable oil.
Add onion to carrots along with chopped garlic. Stir the mixture and let it brew again for half an hour.

Place the finished Korean carrots into small glass jars and roll up the lids. The product can be stored in a cool place for one year.

Carrots with onions

You can prepare a delicious snack from the following products:

carrots - 1 kg;
vegetable oil - 230 ml;
onions - 450 g;
table vinegar - 2.5 tbsp. l.;
garlic - 1 head;
sugar - 40 g;
salt - 2 tbsp. l. without top.

Grate the carrots on a coarse grater and chop the onion into half rings. Fry the vegetables separately in vegetable oil. Place prepared carrots, onions, peeled and chopped garlic into a pan, add sugar and salt. Mix all ingredients, cover and simmer for 10 minutes. Finally, pour in the vinegar and stir the mixture well.

Distribute the carrots and onions into jars, roll up the lids, then put in a cool place. The snack can be eaten with bread, added to a salad or used to make soup.

Carrot Root Tea Recipes

Carrot tea is beneficial and does not cause harm to the body except for allergies, so it can be consumed daily. To prepare it, 1 – 2 tsp. dried carrots are placed in a teapot and pour 250 ml of boiling water, leave for 30 minutes and drink. It is better to drink this aromatic drink without adding sugar; in extreme cases, sweeten it with honey, so the drink will be more healthy. When using dried carrots mixed with black tea, the brewing time is reduced to 5 – 10 minutes.

Carrot tea can be prepared in combination with other ingredients. To obtain such a drink, mix 5 parts of dried carrot roots, rose hips and nettle leaves and 1 part of dried currants. Add 1 tbsp. l. the resulting composition into a teapot and pour 200 ml of boiling water. Leave for 4 hours. The mixture is filtered and drunk like tea.