Carrot sauce recipe. Carrot sauce. Carrot sauce - homemade recipe
99 options for preparing the “carrot sauce” recipe step by step with photos on the website
| Ingredients (13) |
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| carrots - 0.2 kg |
| thin lavash - 1 pc. |
| onions - 0.1 kg |
| chicken egg - 1 pc. |
| feta cheese - 60 g |
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| gastronom.ru |
| gastronom |
| Ingredients (18) |
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| For the sauce: |
| 1 sprig of fresh mint |
| 4 heads of broccoli |
| 2 slices white bread |
| 25 g sesame seeds |
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| edimdoma.ru |
| julavrenova |
| Ingredients (10) |
|---|
| carrots - 1 large |
| onion - 0.5 medium head |
| garlic - 3 cloves |
| flour - 1.5 tbsp. l |
| soy sauce - 2 tsp |
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| edimdoma.ru |
| Mariana |
| Ingredients (23) |
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| FOR SAUSAGE |
| 1 chicken or 2 chicken breasts and 2 quarters |
| 100 ml cream |
| 1 egg |
| a few cloves of garlic |
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| eda.ru |
| Lizonka |
| Ingredients (12) |
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| White bread 30 g |
| Milk ⅓ cup |
| Ground beef 500 g |
| Garlic 2 cloves |
| Onions 3 heads |
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| gastronom.ru |
| Anastasia Kudryavtseva |
| Ingredients (17) |
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| egg – 2 pcs. |
| cream – 50 ml |
| carrots – 300 g |
| fresh ginger – 1 piece (1.5 cm) |
| white pepper - to taste |
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| azarenkova |
| Ingredients (9) |
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| flounder – 3 pcs. |
| French herbs seasoning – 1 tbsp. l. |
| wheat flour - 1 tbsp. l. |
| butter – 1 tbsp. l. |
| sesame – 3 tbsp. l. |
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| Sabina |
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| 250 g pumpkin (I use the Hokkaido variety) |
| 2 sprigs rosemary |
| 2 cloves garlic |
| olive oil |
| salt |
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| povar.ru |
| Koch |
| Ingredients (10) |
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| carrots - 1 piece |
| ginger - 2 tbsp. spoons |
| green onions - 2 pieces |
| rice vinegar - 1 tbsp. spoon |
| sesame oil - 1-2 teaspoons |
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| koolinar.ru |
| irusik-88 |
| Ingredients (13) |
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| Homemade sausages (any kind) I had veal sausages - 700g. |
| Carrots - 2 pcs. (large) |
| Onions - 2 pcs. (large) |
| Garlic - 3-4 cloves |
| Red wine - 100ml. |
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| koolinar.ru |
| cheerup |
| Ingredients (11) |
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| Pie: |
| 500 g carrots (raw) |
| 4 eggs |
| 200 g sugar (I reduced it to 100 g) |
| 50 g olive oil (I used orange zest infused) |
Onions and carrots grow in all corners of our planet. These are one of the most widespread vegetable crops on Earth, so onion and carrot sauces are found in all cuisines of the world. There are only two ingredients, but they contain a lot of vitamins and beneficial elements.
Onions have high antibactericidal properties, are rich in vitamin C, and contain a lot of calcium and phosphorus. Carrots are not far behind in terms of their range of useful substances. First of all, it is vitamin A, necessary for a growing body. Beta-carotene reduces the risk of cancer, and vitamin K is very important for the good condition of our skeletal system.
The main thing is that these vegetables contain a tiny amount of fat, which, of course, attracts those who watch their weight and vegetarians. These vegetables will not harm your figure, and when properly prepared they will provide taste pleasure. There are many recipes for gravy, but how to choose one that won’t get boring and will suit different dishes. We offer you several interesting options.
Carrot and onion sauce
If eating tomatoes is contraindicated for you or your household for any reason (allergies, arthritis, cholelithiasis), prepare a vitamin-rich and aromatic alternative.
Onions and carrots in sauce are no less good than tomatoes in ketchup. We will need:
- carrots – 3 large pieces;
- head of red onion;
- olive oil – 2 tbsp. spoons;
- juice of half a lemon;
- spices - thyme, bay leaf, oregano - to taste;
- salt - to taste.
How to make a surprisingly appetizing sauce:
Cooking time is about 35 minutes. Makes 6-8 side dish servings.
Appetizing gravy for buckwheat
By adding meat and tomato juice to our vegetables, we get a delicious gravy for buckwheat or pasta.
What to take:
- veal meat – 300 grams;
- onions – 1–2 pcs.;
- carrots – 1 piece;
- tomato juice – 200 grams;
- spices - to taste;
- vegetable oil – 4 tablespoons;
- garlic – 3–4 cloves;
- salt - to taste.
Preparation:
- Peel onions, carrots, garlic. We chop everything finely.
- Heat the oil in a frying pan, add the carrots, saute for 3-4 minutes.
- Cut the meat into small cubes.
- Add the meat to the carrots and simmer, covered, for 30 minutes. Then pour in tomato juice.
- Add spices to all the ingredients in the pan and simmer for about 10 minutes. Turn it off.
- Sprinkle the prepared gravy with garlic and salt.
Instead of tomato juice, you can add tomato paste, diluted in a proportion of 2 tbsp. spoons of paste per 200 ml of water.
Cooking time is approximately 50 minutes. Amount of gravy - for 4-5 standard servings.
Gravy for cutlets
A very tasty and beautiful gravy with which the cutlets are eaten instantly. In addition, it is prepared very quickly and is not burdensome for the budget of any family.
For this we will need:
- carrots – 1 piece;
- onion – 1 head;
- garlic – 2 cloves;
- tomato paste (unsalted) – 1 tablespoon;
- flour – 2 tbsp. spoons;
- glass of water;
- salt and black pepper - to your taste.
How to prepare:
Cooking time: 25–30 minutes. Serves 4-5 servings.
What side dishes should I serve with?
The combination of onions and carrots goes well with a large number of side dishes and main courses. Traditional for the Slavic table, in demand in Asia, these vegetables are also used as a dressing for first courses. Sauces based on them are simple, quick to prepare, and have everyone’s favorite taste, which means they will always help out the housewife if she needs to diversify the taste of meat or pasta. And most importantly, we can buy them fresh at any time of the year, and those who have a summer house don’t need to buy them. They will be able to cook from proven, organic, hand-grown vegetables.
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I offer a delicious, healthy and light snack! Use it when serving, or as a snack for a movie! Sour cream sauce with lots of herbs + fresh colorful vegetables will fill you with vitamins and lift your spirits! You can use your favorite vegetables (such as raw zucchini and cucumber).
This appetizer can be prepared in advance. Chop all the vegetables and prepare the sauce, cover everything with cling film and place in the refrigerator until serving. Try it. Bon appetit!
We will need:
- Unsweetened yogurt - 1 glass (200g);
- Low fat sour cream - 1 cup (200g);
- Light mayonnaise - 1-2 tablespoons (30-40g) (optional);
- Greens - parsley, dill, green onions (2-3 sprigs of each or more);
- Garlic - 2-4 cloves (5-10g);
- Salt and fresh ground pepper - to taste;
- Arugula (or other greens) - for decoration.
Vegetables (you can use any other vegetables):
- Carrots - 1 piece (150g);
- Red pepper - 1 piece (180g);
- Yellow pepper - 1 piece (180g);
- Celery (or cucumber) - 1-2 stalks (100-150g).
Preparation:
Wash the greens well, dry and chop. I crushed it using a blender (PHILIPS HR 1659), which was provided to me for testing by the PHILIPS campaign. It turned out very quickly. The bowl is small (which is convenient for chopping small products), the knife is removable and therefore easy to clean. So far I like everything:
I do the same with garlic in the same bowl. The garlic was minced perfectly:
Add greens and garlic to sour cream and yogurt:
Now serve! If you have guests, it is best to pour the sauce into small glasses for each person. Add carrots, peppers (yellow and red) and celery, one at a time, into the sauce. We decorate everything with arugula or other greens. Place the remaining vegetables on a plate:
And if you have prepared such an appetizer for only two, then the regular option will do. We put all the sauce into a small gravy boat, and put the vegetables on a large plate:
Enjoy!
Bon appetit!
The recipe is very simple, I got it from my previous job. There is nothing complicated in it, and in principle everything is done according to your taste and eye.
Carrot sauce - homemade recipe.
250 ml cream,
500 ml milk,
2 tbsp. spoons of fresh sour cream,
0.5-1 kg peeled carrots,
2 tbsp. spoons of vegetable oil,
2 tbsp. spoons of flour.
I'll explain right away carrot sauce The taste should be more sweet than salty, so balance everything to your taste.
On the board with wheels (convenient if you have a cutting machine for vegetables). Next, we cut these wheels into straws.
Pour 2 tbsp into a heated frying pan. spoons of butter. Fry the carrots so that their color becomes a little brighter than usual.
When all the water has evaporated, stir the carrots and add 250 ml of cream. Let the carrots get enough of them, pour out 0.5 liters of milk.
Mix the whole mass and add flour. Mix again and simmer until thick. The sauce should never be too liquid.
At the end, add sour cream, sugar, salt to taste and hold for the last 3 minutes. Ready!
It is better to store the sauce in a regular saucepan; it can be reheated several times. It is suitable for any side dishes, and will be very healthy and tasty for your children. Bon appetit!
In the summer, the amount of calories consumed inevitably decreases. Stuffiness and the scorching sun do not at all contribute to a high appetite. This is why light and low-calorie dishes are becoming very popular.
A vegetable plate would be an excellent option for a summer snack. It is prepared very simply and quickly and is a valuable source of vitamins and minerals. To create such a plate you will need your favorite vegetables. Peppers, cucumbers, carrots, celery can be cut into thin strips. Also add tomato slices, radishes and cauliflower and broccoli florets to your vegetable plate.
To make this snack even tastier and more nutritious, pay special attention to the sauces. Eggplant, cottage cheese, beetroot - this is just an incomplete list of delicious sauces that will be an excellent addition to fresh fruits.
This summer, add one of our handpicked selection of creative and delicious dips to your vegetable plate, or try them all.
1. Curd sauce with herbs
Curd sauce has already become a classic. It goes well with vegetables, is very healthy and low in calories. So, if you are watching your figure, then you should not ignore this option.
To prepare curd sauce with herbs, you will need 250 grams of low-fat cottage cheese, 1 bunch of herbs (mint, dill, cilantro), 1 tablespoon of lemon juice, 2 teaspoons of lemon zest, 2 cloves of garlic, 3 tablespoons of olive oil and salt to taste.
The greens should be washed, dried and chopped as desired. Then place it in a blender bowl, add cottage cheese, olive oil, peeled garlic, lemon juice and zest. All ingredients must be ground until smooth. If the sauce is too thick, add a small amount of water, kefir or olive oil. By the way, instead of low-fat cottage cheese, you can use natural yogurt. It will also turn out very tasty and healthy.
2. Beetroot sauce with tarragon
Beets are a healthy and tasty root vegetable that goes well with other vegetables. It strengthens the immune system, improves the functioning of the digestive system and helps remove waste and toxins from the body. You can make a very tasty dip from beets and serve it along with a vegetable plate.
The list of ingredients is very simple: 2 beets, 3 tablespoons of olive oil, 150 grams of soft cheese, 2/3 cup of tarragon, a small handful of chopped walnuts for decoration.
Peel the beets and cook the root vegetable in a small saucepan until tender. Do not drain the water. It needs to be cooled down. Chop the beets and greens as you like. Place these 2 products in a blender bowl. Add cheese and olive oil there. Grind as much as possible. To give the sauce the desired consistency, add the required amount of water in which the beets were cooked. Before serving, garnish the sauce with a sprig of tarragon and a small handful of chopped walnuts.
3. Eggplant sauce with nuts
Are you partial to eggplant? We offer another interesting way to use them in cooking. This is an eggplant sauce with nuts. It is very nutritious andgoes perfectly with a vegetable plate.
Nuts are a natural antioxidant, rich in vitamins, and eggplants are a dietary product that helps lower the level of bad cholesterol in the blood, normalizes water metabolism in the body and improves the functioning of the cardiovascular system.
To prepare this delicious and appetizing sauce, stock up on the following ingredients: 1 large eggplant, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 cups of walnuts or pine nuts, salt to taste.
Prick the eggplant with a fork and bake in the oven or grill until done. Grind the nuts in a blender into fine crumbs. Cut the baked eggplant in half and scoop out the flesh with a spoon. Place it in the blender bowl with the nuts. Add olive oil, salt, lemon juice and grind until smooth. The sauce is ready.
4. Cheese sauce
Popular and beloved by many, cheese sauce will be an excellent addition to a vegetable plate. It will give vegetables an original taste and will delight even gourmets. In addition, this sauce is quite nutritious and promotes quick saturation.
There are many recipes for making cheese sauce. We offer one of them. You will need: 1 cup grated cheddar cheese, 3 tablespoons butter, 3 tablespoons wheat flour, 0.5 teaspoon dry mustard, 2 cups milk, salt and pepper to taste.
Melt the butter in a small saucepan over medium heat. Add flour, mustard and mix well until smooth. Make sure that the color of the mass does not change. While stirring, slowly add the milk. Do not allow lumps to form. Cook for 1 minute until the sauce thickens slightly. Then add the cheese and stir until smooth. Remove the sauce from the heat, add salt and pepper to taste.