Carrots are a unique product that can be the perfect complement to almost any dish. Soups, appetizers, salads, hot - all this is the scope of a modest orange-colored vegetable. Carrot is very useful in its raw form, but most often it can be found as a side dish or an additional component of a more complex dish. Take, for example, carrot marinade. It is not remarkable in itself, and therefore hardly anyone wants to eat it with spoons. But as a flavoring and aromatic additive, it is simply irreplaceable. What is carrot marinade? In order to cook it, you must have the following products available: carrots, onions, ketchup, salt, a little sugar, vinegar, red or ground black pepper, a clove of garlic and a little green.
The number of components is selected to taste, and the cooking technology should be as follows:
- Boil the carrots, and then gently grate on a coarse grater.
- Dice the onion and fry in oil until soft.
- In a deep pan, combine carrots, onions, salt, sugar and ketchup together. Dilute the resulting mixture with boiled water to a mushy state and bring to a boil over low heat.
- Then add the remaining ingredients according to the recipe, mix everything well and remove from the stove.
This carrot marinade can be eaten both hot and cold. To taste, it slightly reminds everyone of the famous caviar from zucchini. The same soft and gentle. It can be eaten in the form of a sandwich, laying on bread. In addition, believers use carrot marinade during religious fasts. During the period of strict prohibitions, this product can serve as an excellent addition to pasta, cereals and potatoes.
There is another dish that uses carrot marinade. Probably everyone knows this recipe. This refers to "fish under the marinade." For the cooking process you will need:
- 600 grams of any fish fillet;
- 2 onions;
- 2 large carrots;
- a couple of spoons of tomato paste;
- a teaspoon of sugar;
- 2 tbsp. tablespoons of vinegar;
- some flour;
- vegetable oil (for frying);
- seasonings in the form of salt of pepper and bay leaf.
Preparing the dish is easy:
- The fish should be washed, cut into slices, sprinkled with pepper, salt and set aside for a while.
- Then lightly fry each piece in boiling oil. Once the fish is ready, you can take on the marinade.
- Fried carrots and onions, chopped in half rings, fry for 5-6 minutes in a separate pan.
- Then put ketchup in the mixture and leave for another 5 minutes. You can add a little water to the pan.
- Add the remaining ingredients gradually and simmer all together for another 10 minutes.
- Put fried fish in a deep pan and cover it with a layer of marinade with a thickness of at least 1 centimeter. The number of layers obtained will depend on the number of fish and the size of the pan.
- When the dish is fully collected, it remains to add a quarter glass of water. Then cover the pan tightly with a lid and leave to simmer another 10 minutes.
- Now you can let the product cool slightly or eat it hot. This is how anyone likes it.
There is another way to make carrot marinade. In this case, the product will be a real cold snack. To prepare you will need:
- 0.5 kilograms of carrots;
- 1 tomato;
- 2 onions;
- 100 grams of ketchup;
- 1 jar of canned fish;
- a teaspoon of sugar;
- a little salt;
- peppercorns;
- bay leaf;
- cloves can be added if desired.
Cooking begins with the preparation of products:
- Cut the onions into medium cubes, and grind the carrots with a grater.
- The onion needs to be slightly fried in oil and put on the bottom of a thick-walled pan.
- Pour ketchup from above and lay the peeled rings of tomato.
- Then put a few peas of pepper and half a grated carrot.
- Next lay out the fish, gently mashed with a fork. On top again ketchup, tomato, pepper, bay leaf and sugar.
- The last layer of the remaining carrots is laid out. Add hot water to the pan. Then cover and send to the fire. Stew the dish for an hour.
- At the end, you need to add salt, mix everything thoroughly and allow to cool slightly.
Such an unusual dish will be an excellent side dish for boiled potatoes and meat.