Stewed potatoes with carrots and onions is very tasty and hearty dish, which can serve as both a side dish and an independent dish. It will not be difficult even for a novice cook to prepare it! But despite the fact that this recipe is very simple and quick, there are various variations of its preparation, and each, adding its own zest, can make the stew a unique dish!

So, for cooking stewed potatoes with carrots and onions, I took 6 small potato tubers, which is about 300-400 grams. All other ingredients are taken in smaller quantities, by taste and by eye. For example, a small block of carrots is enough, and one onion is enough. So vegetables will not interfere with the perception of the main component - potatoes. We will also take garlic, potato seasoning, salt and black pepper - all these ingredients are put to taste. Remember to prepare oil for sautéing vegetables and water (hot or warm) for stewing directly.

My highlight will be creamy taste ready-made potatoes, for this I will add sour cream with water (it can be replaced with milk). And this dish cannot do without greens, dill will perfectly refresh stewed potatoes! Let's get started!

We put the pan to warm up, at this time we cut the vegetables. This is where imagination begins - there are no rules to cutting vegetables! I cut the onion into rings.

I cut the carrots into circles. In this form, it will remain in the leading positions of the dish, along with potatoes. It can also be grated to make the carrots part of the gravy.

I cut the garlic into thin slices. You can use a "garlic press".

Pour a small amount into the pan vegetable oil, spread the chopped vegetables and fry for 5 minutes.

Cut the potatoes into 4 pieces.

We shift it to vegetables and fry for a couple of minutes.

Salt, pepper and season the potatoes.

We mix. Pour in water so that it completely covers the vegetables. It took me about 1.5 glasses.

Add sour cream, mix and close with a lid. Simmer over low heat for 15-20 minutes.

TO ready meal add fresh dill or other herbs.

Stir and serve.

Stewed potatoes with carrots and onions are ready! Bon Appetit!

Potatoes are not just the main, but the favorite vegetable on our table. And you can cook dishes from it incredible amount, but it's really hard to surprise loved ones and guests with something new - usually he is so a large number is present in our menus, that it is not easy to invent new options for serving and preparing. A great alternative classic fried or boiled potatoes will be a recipe for stewed potatoes with carrots and onions. Vegetables languish in a fragrant and rich delicious sauce, which gives them a unique soft taste. Such a dish will become your favorite side dish, especially since it is very easy to cook stewed potatoes!

Ingredients

• potatoes - 0.5 kg
• carrots - 3 pcs.
• onions - 2 pcs.
• greens (for decoration)
• marjoram - 1 tsp
• salt, black pepper - to taste

How to stew potatoes with carrots and onions

To prepare this dish, it is better to use old potatoes (they are easier to stew), but you can also take young ones. First, we need to peel the potatoes, and then cut them into small pieces (about 2-3 cm each).

Now we clean and cut the carrots. It can be grated on a coarse grater, or you can cut it in half (lengthwise) and cut into half slices. The larger the carrots are cut, the prettier and brighter the finished dish will look.

After the carrots, we proceed to the onion. We clean it and cut it into cubes.

Put the mixture of three chopped vegetables in a saucepan and stir.

Fill vegetables with water. Water should not completely cover vegetable mix- 1-2 cm should remain to the top.

Stewed potatoes along with mashed potatoes considered a traditional festive side dish. But only if mashed potatoes are a fairly common dish in everyday mashed potatoes, stewed version absolutely undeservedly considered too time consuming to prepare. And if you, like most young housewives, are afraid to tackle this dish, we hope that our simple culinary master class on cooking stewed potatoes with carrots will inspire you to cook it.

To cook potato stew, take:

per 2 servings:

5-6 medium sized potatoes;

0.5 medium-sized carrots (or one small carrot);

1/6 large onion;

some olive oil;

salt to taste;

optional - ground black pepper and other spices (I added a clove of garlic).

How to cook stewed potatoes with carrots: a recipe with a photo

Peel the potatoes and cut them into small pieces. Because I cooked for a child, then I cut each potato into 4 parts and chopped into small pieces. Cut the way you like it.

Carrots can be sliced ​​or grated. Few people like boiled carrots in pieces, so I choose a grater. If you do not share my taste, you can cut the carrots into semicircles - it will turn out beautifully. This moment does not particularly affect the taste of the dish, but if you grate it on a coarse grater, the carrots will be perceived as one of the components of the dish. If it is fine, it will become part of the sauce.

Onions in our family do not like, but in this dish they are necessary to eliminate the characteristic sweetish aftertaste of carrots. We cut it as small as possible. Optionally - add a clove of garlic and chop it as well.

Pour into the bottom of a thick-walled ceramic saucepan or cauldron olive oil... Pour all the vegetables there, salt well and mix.

Fill vegetables with water, but so that it does not completely cover them.

I cook potato stew with carrots on the smallest burner. I turn it on to the maximum position and bring the contents of the pan to a boil, after which I move the flame control knob to the minimum position and cover the pan with a lid (leaving a small gap). I set 20 minutes on the timer, but during this time I stir our dish 1-2 times.

• Pierce the potato wedge with a fork: it should be soft - this means that the dish is ready.
• Taste with salt, salt if necessary and stir again.
• If there is too much liquid, open the lid, turn on the heat to maximum and, while stirring, let the excess liquid evaporate - you will get a delicious thick sauce.

As you can see, making stewed potatoes with carrots and onions is a snap.

Given that the diet of a gluten-free diet is already depleted by the elimination of cereals, it is a great responsibility of potatoes to make your diet both tasty and varied. Therefore, an extra recipe for this healthy vegetable will surely be a valuable investment in your culinary piggy bank.

suitable for vegans

In my opinion, the brownie took offense at me for the fact that I am rarely at home. I got into the habit of arranging domestic collapses: I started with a flood in the bathroom, and now I turned off some of the sockets and the light in the kitchen to boot. Nafanya, little brother, well, ela-pala.

It turns out that I have stress here, and stress is supposed to be seized with something tasty and forbidden. Cream brownies, for example, or fried potatoes... I am choosing potatoes! I would have fried it with carrots, which is a hundred times tastier. And what, I will do so, perhaps ...

For fried potatoes with carrots, we need:

• 8 medium potatoes;
• 2 carrots;
• 4 tablespoons olive oil;
• salt to taste.

And you will have to take pictures in a dark kitchen under the light of a single light bulb in the hood. Poor me, poor ... Okay, we will feel sorry for ourselves later, but now we take the carrots, wash them and cut them into strips.

Wash the potatoes and peel them.

Pour the oil into a frying pan, wait a couple of minutes until it warms up, and then put orange carrot straws in it.

While the carrots are roasting, we cut the potatoes into the same notorious strips. We will just make it!

Then put the potatoes in a frying pan and stir.

We wait about five minutes until the potatoes are slightly fried, and only then we sprinkle our vegetables with salt.

Then wait another 5-6 minutes, sometimes stirring the contents of the pan. When the potato breaks when pressed on it with a wooden spatula, we can consider the waiting process complete.

By the way, while frying potatoes, you just have time to cut a vegetable salad, so you can immediately sit down and dine at your pleasure, forgetting about all the problems.

And in this dish, carrots can be replaced with squash. I once fried potatoes with squash, but for some reason the squash pieces spilled out into my mouth. And it turned out golden, tasty, but ... um ... mushy. But in you, my friends, I am sure that everything will work out for you with a plus. Bon Appetit!

P.S. I remember the brownie Dima from the “Encyclopedia of Myths” fed on the emotions of the residents. It turns out that I urgently need a high-quality scandal in the best Italian traditions, so as not only to feed myself deliciously :)))

I bring to your attention a very simple recipe for baking potatoes with onions and carrots in the oven. Preparing potatoes with vegetables is not difficult at all, but it turns out to be appetizing and tasty. You can serve such potatoes both as an independent dish and as a side dish for meat or fish. Simple, satisfying and tasty, try it!

Ingredients

To cook potatoes with onions and carrots in the oven, you will need:
potatoes - 1 kg;
onions (medium-sized) - 7-10 pcs.;
carrots (medium-sized) - 4-5 pcs.;
salt, paprika, a mixture of ground peppers - to taste;
vegetable oil - 2-3 tbsp. l .;
water - 2 liters.

Cooking steps

Prepare the necessary foods: Peel the potatoes, onions and carrots. Boil water.

Cut each potato into 4 pieces. Cut the carrots into rings.

Cut the onions into half rings.
Put the potatoes and carrots in a colander, pour boiling water over the vegetables, let the water drain completely. Thanks to boiling water, the baked potatoes will turn out to be the most tender inside, with the thinnest crispy crust.

In a deep bowl, combine potatoes, carrots and onions, add salt, a mixture of ground peppers and paprika to taste, and vegetable oil.

On a baking sheet lined with parchment, put the potatoes mixed with onions and carrots, and send to the preheated oven.

Appetizing, delicious potatoes cooked with onions and carrots in the oven, can be served as an independent dish, supplemented with herbs or fresh vegetables... This dish can also be an excellent side dish for meat and fish.

Delicious and pleasant moments!