One of the most “tolerant” to other products, and to your side dishes is stewed carrots. No wonder this vegetable is fried or stewed in most first and second courses. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Yes, and stewed carrots are prepared (including onions) quickly, in a variety of different ways, with a host of other additions and under a variety of sauces.
Milk recipe
To begin with, you can try to cook this dish this way: take a quarter kilogram of carrots, cut it in the same cubes or thick slices, pour half a glass of milk in a small saucepan. Pour salt (a little bit) and sugar into the container immediately; its amount depends on the variety of carrots (it happens both sweet and not so), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. At the same time, a small slice of butter is laid. The vessel is closed with a lid and put on a small fire for about half an hour (until the stewed carrots become soft). Separately, flour and milk are whipped in a cup - a tablespoon. When the dish is almost ready, the mixture is poured into a saucepan. Stew after adding no more than a minute, just to thicken the sauce. Try it - the side dish is great.
Favorite combination - onion and carrot
Frying is attractive in and of itself, so children often drag it from the pan right in the cooking process. You can just cook it in larger quantities as a side dish and season it a little extra. The only thing that many people rub carrots in the soup , and cut into cubes or straws is more suitable for stewing. The rest of the process is almost identical: a large onion is cut into squares and allowed to become transparent in sunflower oil. At this moment, the onion is sprinkled for caramelization with two tablespoons full of sugar and intensively mixed. When the mass in the pan begins to thicken, so that the stewed carrots with onions turn out to be more spicy and acquire a darker shade, a quarter cup of soy sauce is poured into it at this stage. Then a kilogram of chopped carrots is added, and the dish under the lid is stewed for about a third of an hour. At the end, it is seasoned with salt and seasonings, after which it is served with meat or fish.
What the Germans offer
They also can not do without such a great side dish, although they prepare it differently. Pieces Six medium carrots are chopped, filled with half a glass of broth, salted and sweetened with sugar. In order for the stewed carrots not to "spill over", in Germany, pour 0.5 teaspoon of vinegar into the pan, after which they simmer over low heat for about half an hour. About five minutes before the end of the process, a teaspoon of butter is put in a carrot and a large spoon of breadcrumbs is poured. Naturally, everything is mixed, covered again with a lid. The result is a decent alternative to sauerkraut for sausages!
Honey carrots with prunes and raisins
By the way, it may be a side dish for meat, and a dessert for children - they agree for her sake to even refuse other sweets. Moreover, if the dish is designed for the younger generation of the family, carrots can be rubbed - this will result in a more uniform mass. First, two large chopped root vegetables are fried for four minutes, then two tablespoons of milk are poured into the saucepan. When it comes to semi-preparedness, seven steamed and chopped prunes are poured, as well as a tablespoon of washed and softened raisins in the same way. At this very moment, a spoonful of natural honey is poured in and the stewing continues until the main component is ready. It turns out sweet and tasty stewed carrots. The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case, it is very tasty, and also useful for growing organisms.
Carrots with apples
Also a recipe, the embodiment of which can be offered to children. And you can serve as a side dish or instead of salad. Preparation is elementary: a large root crop finely crumbles, stewed in a quarter glass of water with the addition of a spoonful of butter. Shortly before cooking, stewed carrots are “enriched” with small apple slices and sugar; if it is to act as a traditional side dish, salt is added. Juicy and delicious!
With sour cream
Preparing is still easy. Carrots (large root vegetables) are arbitrarily chopped, stewed in a couple of spoons of water until soft, after which 0.5 cups of fat sour cream are poured into the pan, and the dish is stewed until final cooked. Stewed carrots in sour cream are seasoned according to personal preference. In principle, you can do without spices at all, even without salt - a striking combination of carrot juice and sour cream flavor is quite self-sufficient.
So if you are in doubt what to build as a side dish (or how to distract children from eating lollipop), feel free to take note of the stewed carrot recipes.