Carrots of varying degrees of maturity are suitable for different dishes. It is easier and more correct to stew young small carrots in a small amount of water with the addition of butter and spices. You can cook carrots without any spices at all, but with a spoonful of honey. These carrots are quickly steamed, but remain juicy and do not lose vitamins. Large root vegetables are suitable for salads, baking fillings, soups, casseroles and purees (for example, mashed potatoes with the addition of boiled carrots). Fresh carrots are a good source of carotene and a whole group of other vitamins, minerals and trace elements. In its raw form, it contains a lot of potassium, calcium, iron and zinc.

There are 104 recipes in the "Carrot Recipes" section

Carrot meatballs with semolina

Meatballs can be cooked without meat. We offer a proven recipe for carrot meatballs, which can be served for breakfast as a main dish, and for lunch as a side dish. Minced vegetables are prepared from grated raw carrots with the addition of eggs and semolina. To vegetable...

Carrot cutlets

Vegetable cutlets are a tasty and healthy dish that can be served as a side dish. A wide variety of recipes for vegetable cutlets allows you to prepare cutlets from your favorite and sometimes unusual ingredients. For example, there are recipes for cutlets made from beets, carrots...

As you know, carrots are a very healthy root vegetable. The traditional carrot we are used to is orange, but there are also purple and white varieties. Carrots contain a lot of vitamin A and are part of many diets, although the way they are cooked can greatly reduce their nutritional content. We are accustomed to the fact that carrots are one of the ingredients of various first and vegetable dishes, but you can see that carrots can be an excellent independent side dish for meat or fish. To prepare carrot dishes, you can choose large or small carrots, fresh carrots from the garden or the previous harvest. I offer you several ways to prepare carrots that will help preserve their natural sweetness and flavor. You can choose your own option for preparing carrots depending on your food preferences.

A quick note: the amount of carrots listed in the description is not the exact amount for the recipe. The main purpose is to show you cooking options. Take the right amount of carrots for your specific case.

The first step is preparing the carrots.

Before cooking, carrots need to be prepared. Here are some recommendations:

Small carrots do not need to be peeled or cut. Cook it whole, after rubbing it well with a hard pastry brush or dishwashing sponge. You need to wash carrots with cold water.

Large carrots can also not be peeled, but wiped with a sponge. But if these are carrots from last season and they already have very pronounced skin, then it is better to peel them. To do this, it is best to use a special knife for peeling vegetables. And don't forget that essential nitrates and pesticides accumulate in the skin, so that's another reason to peel your carrots.

Cut clean carrots into circles, slices or grate, depending on the recipe.

Method 1 – blanched carrots.

Cut the carrots according to your wishes, for example into oval slices up to 5 mm thick, cutting them diagonally.

Place carrots in a saucepan of cold water and bring to a boil. The water should slightly cover the carrots. Cook for 5-6 minutes. If the carrots are cut into large pieces or whole, cook a little longer - 10-12 minutes.

Drain and use carrots as directed later in your recipe.

Method 2 – steamed carrots.

Steaming is a great way to cook any root vegetable. Steamed carrots retain the most vitamins and nutrients. For steaming, it is better to use young carrots.

Wash the carrots, cut off the ends, if necessary, cut into quarters.

Prepare a saucepan and steamer basket or use a steamer. Pour in the required amount of water. If you use a basket, the water should not touch the bottom.

Bring the water to a boil, add the carrots and cover with a lid. Cook until the carrots are soft. This will take approximately 10-15 minutes, depending on the size of the carrots. After about 8 minutes of cooking, check the carrots regularly to ensure they are not overcooked.

Serve the carrots hot. You can top it with your favorite sauce, cream or sour cream.

Method 3 – boiled carrots.

Boiling carrots is the most suitable way to prepare already ripe root vegetables. You can add chicken or vegetable broth to add flavor.

Peel and chop the carrots. Place in a saucepan and fill with water or broth 1-2 cm above the carrots. Add salt if necessary.

Bring the carrots to a boil, cover and cook over medium heat until tender. This will take approximately 10-15 minutes. The carrots should not become completely soft and fall apart.

Ready boiled carrots can be sprinkled with fresh herbs or finely chopped green onions.

Method 4 – carrots in the microwave.

Place 400g peeled and chopped carrots in a microwave-safe bowl. Add 2 tablespoons of water, cover with a lid. Cook the carrots until slightly soft and still have a little crunch. Depending on the power of the microwave and the size of the carrots, the approximate cooking time is as follows:

Thin slices are cooked for 6-9 minutes.

Cook carrots, cut into strips, for 5-7 minutes.

Cook whole small carrots for 7-9 minutes.

Method 5 – stewed carrots.

Preheat the oven to 140 degrees.

Prepare the carrots, cut them into strips or circles. Place the carrots in an oven safe dish. For 400g carrots, add 1/3 cup chopped onion or shallot, 2 teaspoons grated orange zest, 1 cup orange juice, 1/3 cup olive oil. Add pepper and salt to taste. You can also add a few sprigs of thyme.

Place the pan on the stove and bring to a boil. Then cover with a lid. If you don't have a suitable lid, cover the dish tightly with baking foil.

Place the carrots in the oven and bake for about an hour and a half until soft.

Remove the dish from the oven and serve the carrots hot, sprinkled with fresh parsley.

Method 6 – glazed carrots.

Medium-sized young carrots are best suited for this method.

First, steam the carrots for 5-8 minutes.

Melt 25g butter in a frying pan, add half a cup of brown sugar and 2 tablespoons of orange juice. When the sugar has melted, add the carrots and cook for 1 minute, then remove from the heat.

Serve the glazed carrots warm with finely chopped parsley or chopped nuts.

Method 7 – fried and baked carrots.

Cut the carrots lengthwise in half or into quarters. Melt the butter in a frying pan and quickly fry the carrots on all sides over high heat.

Place the carrots on a baking sheet lined with baking paper and place in an oven preheated to 200 degrees for 20-40 minutes, depending on the size of the carrots. The carrots should be soft and caramelized. It is advisable to turn the carrots several times during cooking.

These carrots can be served with other fried vegetables, such as zucchini.

Method 8 – fried carrots.

Cut the carrots into thin strips. You can use a special grater. Pour some vegetable oil into a hot frying pan.

Roast the carrots until they are softened but still crisp.

Remove from heat and serve hot, sprinkled with fresh mint.

Method 9 – carrots with raisins.

Cut the carrots into small pieces or circles. Fry in melted butter.

Sprinkle a little flour and add water just to cover the carrots. If desired, add a spoonful of cognac.

Cover the pan with a lid and cook over low heat for 15 minutes.

Add a handful of raisins and continue cooking until the carrots are soft.

Method 10 – BBQ Carrots.

Cut the carrots lengthwise into 4-6 pieces. Melt some butter and use a brush to coat the carrots with butter.

Place a grill rack on the stove and place the carrots on it. Cook until it caramelizes.

Method 11 – carrot puree.

Cut the carrots into slices and boil in salted water until softened. You can add a little granulated sugar.

Drain the cooked carrots, reserving some for later use.

Rub the carrots through a sieve or grind in a blender. If the puree is too thick, add a little drained water.

Add a spoonful of butter and mix well. You can also add a few tablespoons of cream.

Carrot puree is the perfect side dish for grilled meats and vegetables.

Method 12 – carrot soup.

There are many carrot soup recipes, some simple, others more complex. Here's one option.

Grate 4 carrots.

In a small amount of butter or vegetable oil, fry finely chopped onion with a small piece of grated ginger. Squeeze 2-3 cloves of garlic and fry them too.

Add grated carrots to the onion and simmer for 10 minutes over medium heat, stirring occasionally.

Add 1 liter of vegetable or chicken broth and simmer for 30 minutes.

If you want a puree soup, puree the carrot mixture in a blender. You can add a little cream. Serve sprinkled with parsley.

Method 13 – carrots with turnips or rutabaga.

The natural sweetness of carrots pairs perfectly with the flavor of turnips or rutabaga.

Wash the carrots. If the carrots are not young, peel them. Cut the carrots into thin slices. Also chop turnips or rutabaga.

Place the vegetables in boiling water or broth and cook until they are soft enough to puree.

Drain and mash the vegetables with a fork, discarding any liquid as needed.

Add ground black pepper and a knob of butter, serve hot as a side dish for meat.

Method 14 – sweets with carrots.

Carrots' natural sweetness makes them an ideal ingredient for many sweet dishes. You can prepare, for example, carrot halva, carrot cake or pie, carrot donuts.

Tip 15 – carrot juice.

And, of course, let’s not forget about the simplest and most vitamin-packed option for preparing carrots – carrot juice. It is best to use young, juicy carrots for this. The ideal option is to mix carrot and apple juice.

Finally, a few tips.

When choosing carrots, choose vegetables that are brightly colored and not wrinkled or too crooked.

The liquid used to cook carrots absorbs their sweetness. Therefore, try to use as little liquid as possible.

Carrots go especially well with foods such as onions, apples, oranges, raisins, cumin, mint and parsley.

Do not store carrots near apples, pears or potatoes. Their proximity can make carrots bitter.

Several recipes for carrot dishes.

Nature has fully endowed carrots with taste, color and benefits. It is not without reason that not only culinary specialists and cooks, but scientists and doctors show close interest in it. In recent studies, they have found that heat-treated carrots, although they lose some of their nutrients, do not become a less valuable product. After all, the ease of absorption and bioavailability of the remaining beneficial components of the root crop increases so much that the losses become unnoticeable. Especially if you cook carrots with any oil. What healthy dishes can be prepared from raw and heat-treated carrots?

What to cook from raw carrots

Until recently, raw carrots overtook boiled carrots in popularity, and healthy carrot dishes were made exclusively from raw root vegetables. To this day, recipes with carrots from old Russian cuisine have retained their significance and relevance.

Carrots with honey. Peel and finely chop 2-3 small carrots, season with a tablespoon of liquid honey, and sprinkle a couple of tablespoons of chopped nuts on top.

Pink curd. Mix 100 g of cottage cheese with 50 g of sour cream and season with powdered sugar to taste. Grate 2 peeled carrots with the finest grater and mix into the cottage cheese, leave for a few minutes until the cottage cheese turns a delicate color.

Carrot and celery salad. Finely chop 100 g of stalk celery and carrots and mix with 3 tbsp. l. crushed nuts. Season with 1.5 tsp. prepared horseradish and sunflower oil to taste. Salt as desired.

Vegetable salad with berries. Finely chop 100 g of cabbage and grate 100 g of turnips and carrots, mix, season with 3 tablespoons of honey, add 1.5–2 cups of cranberries/lingonberries. Do not add salt.

Raw carrot salad In the 70s and 80s of the last century, he often decorated home parties to which close friends were invited. Mix 3 finely grated carrots with a chopped egg and, if desired, with a grated apple. Season generously with garlic and mayonnaise.

Salad with orange sauce- an ideal option for what can be prepared from carrots for vegetarians or during Lent. Thinly slice, add salt, sugar and grate 150 g of cabbage. Finely grate a large carrot, cut a sour apple into slices, coarsely chop 50 g of walnuts. Beat the juice of one orange with 2 tbsp. l. olive oil, season with spices. Mix everything and season, leave the salad for 1 hour before serving.

Hot dishes with carrots on the daily and holiday menus

During the harvest season or in winter, for variety in nutrition, the question “what to cook from carrots” is especially relevant. Carrots are easy to incorporate and are the basis of many recipes. You can also use it to prepare many hot dishes, sometimes forgotten by many of us.

Carrot zrazy- a healthy carrot dish for children's and diet menus. Finely grate 8 large carrots, mix with 3 tbsp. l. semolina and 2 tbsp. l. sugar, salt. After 5 minutes, add 150 ml of milk and 2 scrambled eggs, mix. Grate 2 apples, season with sugar, thicken with breadcrumbs. Make cakes from the carrot mixture, put a spoonful of grated apple in the center of each, make pies, roll in any breading and fry until crusty. Place the zrazy in a mold, close it, and finish cooking in the oven.

Cottage cheese with boiled carrots– This dish can be made from carrots for Sunday breakfast. Peel 400 g of carrots, add half a glass of water, add 1 tsp. butter and cook, being careful not to burn. Grind the cooked vegetables in a blender, mix with 300 g of mashed cottage cheese, add 0.5 cups of flour or semolina, 2 slightly beaten eggs, salt and 2 tbsp. l. Sahara. Make round curds and fry.

Pancakes with carrots. Finely grate 4 carrots and season with a pinch of salt and sugar to taste. Mix 2 cups of flour and warm milk, 2 slightly scrambled eggs, 2 tbsp. l. odorless oils and 1 tbsp. l. fresh yeast and sugar. Leave to ferment in a warm place. 10 minutes before the end of fermentation, pour carrots into the dough, mix, add salt and fry.

The bright color and dense structure allow you to prepare spectacular, “refined” hot dishes from carrots.

Festive carrot roll. Peel the carrots, 5–6 pieces, cut 3 carrots into thin slices, divide the rest into 2–3 parts and cook a little until softened. Place the leek stalk in boiling water for 8 minutes. Mix 700 g of combined minced meat with 2 chopped onions, 2 eggs, 2 tbsp. l. cottage cheese and 2 slices of gray bread soaked in red wine. Season the minced meat with oregano, paprika, salt and pepper. Line the pan with foil and grease generously. Place carrots tightly in circles on the bottom, overlapping, followed by half of the minced meat. Wrap long pieces of carrots in blanched leek leaves, place them on the minced meat in one direction, with the remaining circles around them. Place the rest of the minced meat evenly on top. Cook for an hour at 200 0C, after turning off the heat, do not remove the pan from the oven for 10 minutes.

Carrot garnish

It’s easy to prepare a side dish, main or additional, from carrots. In addition to the benefits, these dishes are quite practical due to the low price of the root vegetable. For cooking, it is important to use small containers to reduce the amount of air under the lid, this will preserve the nutrients.

Carrots in English. Chop a large onion and simmer in oil until half cooked. Add 3-4 carrots, cut into noodles, salt, pepper and be sure to add a little sugar. Simmer the carrots until soft, sprinkle with herbs, and season with butter.

Bulgarian carrots. Cut several carrots into strips and simmer in a closed saucepan in a small amount of water. Grind a couple of cloves of garlic with salt and chopped parsley, fry in butter, add stewed carrots and lightly fry together.

Carrot puree. Finely chop 700 g of carrots and 1 onion, fry in oil until the vegetables change color, add salt and sprinkle with 1 tbsp. l. Sahara. Pour 100 ml of vegetable broth, simmer for 10 minutes. Grind with a mixer.

Glazed carrots- a healthy summer dish made from carrots, for which you take small young vegetables, you can pull them from the garden. Trim 1 kg or leave 1 cm of tops, peel or wash thoroughly, put in boiling water and cook for 7 minutes. Melt 100–120 g of butter, simmer the boiled carrots. Pour 5 tbsp. l. sugar, simmer for 10 minutes. Sprinkle with ground white pepper and mint leaves.

Jam made from transparent bright pieces impresses with its taste and appearance. For it, they take fairly large orange fruits, but slightly unripe ones with a tender central part, which are peeled with a vegetable peeler. If root vegetables for jam are cut into diamonds, stars and circles, they are suitable for decorating desserts.

Carrot jam. The old way. Cut 1 kg of peeled vegetables into 1.5 cm cubes, add water, boil for 5 minutes, drain, cool. Boil syrup from 1 kg of sugar and 2 glasses of water, pour in carrots, bring to a boil, cook for no more than 5 minutes, turn off, stand for 10-12 hours. Boil a second portion of syrup from 0.5 kg of sugar and a glass of water, pour into the jam, mix, heat and cook until the cubes are transparent. Finally, add citric acid at the tip of a knife.

Modern carrot jam. Boil 1 kg of peeled carrots until almost ready, drain, cut into cubes and add 1 kg of sugar. Scald the lemon, cut off the peel and boil it in sweet water, remove and chop finely. Remove as much white skin as possible from the lemon pulp, chop it and pour it into the carrots along with the peel, mix, add water if necessary. Cook, shaking, until thick syrup.

Carrot pies

Healthy dishes made from carrots also include pies for a children's party, New Year or Easter, because during the baking process it retains its properties, color and acquires amazing tenderness. Nuts, canned fruits and dried fruits perfectly complement this unique vegetable, emphasizing its special taste.

Simple carrot cake. Whisk 50 g flour, 30 g sugar and 1 tbsp. l. vegetable oil into confectionery crumbs, put in the refrigerator for an hour. Pour 100 g of flour, half a glass of sugar and a bag of baking powder into another container, pour a glass of water and 7 tbsp. l. oils, mix. Pour 150 g of coarsely grated carrots into the dough and stir. Place the dough in a mold, sprinkle 100 g of lightly roasted walnuts on it, and crumbles on top. Bake for about an hour at 180 0C.

Carrot and pineapple pie. Drain the syrup from a medium can of pineapple pieces and mix them with 4-5 chopped carrots, add 3 eggs and 1 tbsp. l. vegetable oil. Using spoons, stirring, add flour until you get a dough, like thick sour cream. At the end, throw in 1 tsp. slaked soda, mix. Transfer the dough into the prepared pan, bake for 40–50 minutes, 180 0C.

Sour cream pie. Pour a pinch of salt, a couple of tablespoons of sugar into 2 cups of flour, vanilla sugar if desired, mix and chop with 200 g of margarine into crumbs, beat in an egg and knead the dough. Taking into account the height of the sides of the mold, roll out a sheet 7-8 mm thick, put it in the mold and put it in the refrigerator for 40-60 minutes. For the filling, peel 4 carrots, boil with 4 tbsp. l. sugar, cut into slices. Mix with a handful of steamed raisins or chopped dried apricots and 1-2 tsp. zest. Place the form with the dough in the oven, 180 0C, for 7 minutes. Remove and place the filling on the half-finished crust. Beat a glass of sour cream with 3 tbsp. l. sugar, 2 eggs, 2 tbsp. l. starch, pour over the pie. Bake for about 40 minutes, 180 0C.

Carrots settled in our country in the 16th century and became indispensable. It is not demanding in terms of growing conditions and is unpretentious in storage, and its properties have always been compared with universal apples. It is impossible to count all the recipes and dishes that can be prepared from carrots, because the root vegetable is added to most salads and hot dishes, not only as an addition, but also as the main ingredient with a unique taste, texture and color. By showing imagination and using existing experience, everyone can prepare their own “signature” original and healthy dish from carrots.

It’s a rare everyday dish on the family menu that doesn’t include carrots. This vegetable has long become commonplace and boring for us. But it can surprise even the most experienced chefs.

Dishes that you never thought of preparing from carrots will help you verify this.

Striped Joy

We usually put fried vegetables in soups. Although there is a more interesting use for the recipe for fried carrots and onions. Grate large carrots, cut 2 onions and 250 g of champignons into cubes. Fry them separately and salt to taste. Boil 2 medium potatoes and grate them on a coarse grater. We also need 4 boiled eggs, which need to be grated. Cover a deep bowl with film and lay out the ingredients in layers in this order: carrots, mushrooms, potatoes. Repeat layers 2-3 times, brushing with sour cream or sour cream and mayonnaise sauce. When the salad is soaked, you can turn it over onto a plate, put a layer of grated eggs on top and treat it to your family. This salad can also be made into portions using small round molds, in which case there will be fewer layers, one for each ingredient.

Orange crunch

Spicy baked carrots will reveal a new side to a familiar root vegetable. Using a vegetable cutter, remove the top layer from 3-4 carrots and cut into thick, long strips. Fill them in a baking dish with a mixture of 2 tbsp. l. vegetable and 2 tbsp. l. butter, mix well. Place the carrots in the oven at 200°C for 20 minutes. At this time, knead 1 tsp in a mortar. coriander seeds, ground cardamom, cumin, sweet paprika, ½ tsp. cinnamon and 6-8 black peppercorns. Sprinkle carrots with this mixture, shake and bake until done. It can be served as an intriguing appetizer or an interesting side dish.

Sending for the holidays

Have you ever cooked canned carrots? If not, it's time to try. Peel 2 carrots, immerse them in boiling salted water for 5 minutes, then cool and chop into thick slices. Bring 1 liter of water to a boil, dissolve 90 g of sugar, 50 g of salt and 1 tbsp. l. vinegar essence - the marinade for carrots is ready. Place carrot slices in a clean liter jar, pour hot marinade and set to sterilize for about 20 minutes. Now you can roll up the jar and wrap it in a warm blanket until it cools completely. Crispy pickled carrots are a great addition to New Year's vinaigrette or meat dishes.

Riddle in a jar

An original preparation for the winter will be a recipe for carrot jam. We will need 1 kg of carrots and lemons with thin peel. Place the whole citruses in boiling water and cook for 5 minutes. Then we cut them with the peel, select all the seeds and pass them through a meat grinder. Grind raw carrots in the same way. Combine the ingredients in a thick-walled saucepan, add 2 kg of sugar and cook over medium heat for 40 minutes. Do not forget to stir the boiling mass, and at the very end add a pinch of vanillin. All that remains is to put the jam into jars and roll up. You can arrange a family competition to see who can be the first to guess what this delicacy is made of.

Heart cutlets

Carrot cutlets can also surprise you if you prepare them with imagination. Soak 100 g of chickpeas in water overnight, cook until tender in salted water, let cool and pass through a meat grinder. Fry the chopped onion until transparent, add 400 g of grated carrots and simmer for 5 minutes. Add chickpea puree, raw egg, 50 ml of potato juice, 100 g of semolina and knead into a homogeneous mass. Now we make thick flat cakes, put a slice of butter in the center of each, and form cutlets. Roll them in ground breadcrumbs and fry them in oil until golden brown. Such cutlets will delight even those who cannot live without meat.

Sun beam

Another interesting culinary transformation is a recipe for carrot casserole. Grind 400 g of medium-fat cottage cheese with 3 eggs, 100 g of sugar and a pinch of vanillin. Add 5 tbsp. l. semolina, 4 tbsp. l. sour cream, soda on the tip of a knife. Beat the mixture with a mixer and leave to swell for 10 minutes. Then you can mix in 300 g of grated raw carrots, a large handful of light raisins and 1 tsp. poppy Grease a baking dish with butter, sprinkle with semolina, pour out the dough and level it out. After greasing it with sour cream, put it in the oven for 30 minutes at 200 °C. An elegant casserole will lift your spirits on a gloomy November day.

Candy for diet

The recipe for carrot rafaello will be a real surprise for your loved ones. Peel 3-4 carrots from the top layer and grate them on a fine grater. Fill them with 200 g of cane sugar, pour in 1 tsp. lemon juice and mix well. Place the mixture in a dry, heated frying pan and, stirring frequently with a spatula, simmer over low heat until all the liquid has evaporated. At the end, add 300 g of coconut flakes and knead the mass. We make neat balls the size of a walnut, roll them in coconut flakes and put them in the refrigerator for a couple of hours. Even those who are on a diet can afford such original sweets.