Even small children know that carrots are a very useful vegetable. So useful that the ancient Greeks considered it a sacred plant. Carrots are a real storehouse of vitamins. And it is useful in any form: raw, boiled, dried, fried. Useful substances are stored in any form. There are many recipes for preparing carrots, with some of them we will introduce you below.
Salad with fried carrots
Ingredients:
- chicken fillet - 200 g;
- carrots - 2 pieces;
- cheese hard - 150 g;
- a handful of walnuts;
- garlic - to taste;
- mayonnaise.
Preparation
Boil the chicken fillet and cut it into large cubes. Carrots are cleaned, cut into strips and fried. We rub cheese on a large grater. Walnuts are crushed. Garlic is passed through the press and mixed with mayonnaise. Next, we put the finished products in layers. At the bottom of the salad bowl we lay out the chicken, cover it with mayonnaise, mixed with garlic. After spreading the fried carrots, again grease with mayonnaise, sprinkle with cheese, again mayonnaise and in the end sprinkle with walnuts. Let's brew for 20 minutes. We serve to the table.
Courgettes fried with carrots
Ingredients:
- zucchini - 3 pcs .;
- carrots - 1 piece;
- onion - 2 pcs .;
- eggs - 2 pieces;
- salt;
- vegetable oil.
Preparation
Marrows my under cold water, cut into half and cut slices. Carrots cut into strips, put on a heated frying pan and fry a little on a small fire. Onions cut with rings and add to carrots, fry together until ruddy. Add the zucchini in the pan and fry together until the zucchini is browned. Solim. We beat eggs with a fork and fill our squash in a frying pan. When the eggs are slightly fried, mix thoroughly and blanch for another 5-7 minutes.
Fried carrots with onions
Ingredients:
- carrots - 5 pcs .;
- onions - 3 pcs .;
- vegetable oil - 1/4 cup;
- sweet pepper - 1 pc .;
- Bay leaf;
- salt pepper.
Preparation
Carrots rub on a large grater. In the pan, we heat the vegetable oil and send the carrots to fry. Onion cut into thin half rings and send to carrots. Stir vegetables and fry for 20 minutes, stirring occasionally. Add salt, pepper and bay leaf. Sweet peppers cut into small cubes and send to a frying pan. Stir and fry for another 10 minutes. Turn off the fire and serve it to the table.
Potatoes fried with carrots
Ingredients:
- potatoes - 1 kg;
- bulb - 1 piece;
- carrots - 2 pieces;
- parsley greens;
- salt pepper;
- pork fat.
Preparation
Cut the potatoes into thin strips. In a frying pan we put 2 tbsp. Spoons of pork fat melt it and add potatoes, fry it over a small fire. When the potatoes grabbed and became a little soft, salt it and add the onion chopped with straw. And we put a spoonful of fat. Fry everything under the lid stirring occasionally. When the onion is soft, we add carrots, frayed on a large grater. Fry our vegetables until done. Before serving, sprinkle with finely chopped parsley and dill.
Fried eggplants with carrots
Ingredients:
- eggplant - 5 kg;
- onion - 200 g;
- carrots - 400 g;
- garlic - to taste;
- parsley and dill greens;
- vegetable oil - 0,8 l.
Preparation
Young fresh eggplants are mine and cut off from the peduncle together with part of the fruit. Cut them into cubes and fry in hot vegetable oil until cooked. After the eggplants are taken out of the oil, sprinkle them with ground black pepper. Carrots rub on a large grater, chop the onions in circles, garlic finely chop. Eggplants are put in a 0.5-liter jar, alternating with onion slices, garlic carrots and finely chopped greens. Lay the layers densely. Fill with oil in which fried. Add 1 teaspoon of apple cider vinegar. Banks are sealed and sterilized for 15 minutes.