How to make carrot sauce. carrot sauce

The recipe is very simple, I got it from my last job. There is nothing complicated in it, and in principle everything is done 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 of peeled carrots,

2 tbsp. tablespoons of vegetable oil

2 tbsp. spoons of flour.

I'll explain right away carrot sauce taste should be sweeter than salty, so balance everything to your liking.

On the board with wheels (handy if there is cutting for vegetables). Next, cut these wheels into straws.

Pour 2 tbsp into a heated pan. tablespoons of oil. Fry the carrot so that its 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 0.5 liters of milk.

Mix the whole mass, and add flour. Mix again and simmer until thick. The sauce should never be too thin.

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 heated several times. It is suitable for any side dishes, and it will be very useful and tasty for your children. Bon appetit!

In the summer, the number of calories consumed is inevitably reduced. Stuffiness and the scorching sun do not contribute to a high appetite at all. That is why light and low-calorie meals are becoming very popular.

An excellent option for a summer snack is a vegetable plate. It is prepared very simply and quickly and is a valuable source of vitamins and minerals. To build such a plate, you will need your favorite vegetables. Peppers, cucumbers, carrots, celery can be cut into thin strips. Also add tomato wedges, radishes, and cauliflower and broccoli florets to your vegetable plate.

To make such a snack even tastier and more nutritious, pay special attention to sauces. Eggplant, cottage cheese, beetroot - this is just an incomplete list of delicious sauces that will be a great addition to fresh fruits.

This summer, add one of our selection of original 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 cottage cheese 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 garlic cloves, 3 tablespoons of olive oil and salt to taste.

Greens should be washed, dried and arbitrarily cut. Then put it in a blender bowl, add cottage cheese, olive oil, peeled garlic, juice and lemon zest. All ingredients must be ground until smooth. If the sauce is too thick, then 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 also turns out very tasty and healthy.

2. Beetroot sauce with tarragon

Beetroot is 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 to remove toxins from the body. You can make a very appetizing dip from beetroot and serve it along with a vegetable plate.

The list of ingredients is quite simple: 2 beets, 3 tablespoons of olive oil, 150 grams of soft cheese, 2/3 cup of tarragon greens, a small handful of chopped walnuts for decoration.

Peel the beetroot and boil the root vegetable in a small saucepan until tender. Do not drain water. She needs to be chilled. Cut the beets and herbs as you like. Put these 2 products in a blender bowl. Add cheese and olive oil there. Reduce 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

Passionate about eggplant? We offer another interesting way to use them in cooking. It's eggplant sauce with nuts. It is very nutritious andPerfect for a vegetable platter.

Nuts are a natural antioxidant rich in vitamins, and eggplant is 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 tender. Grind the nuts in a blender into small crumbs. Cut the baked eggplant in half and scoop out the pulp with a spoon. Place it in the blender bowl with the nuts. Add olive oil, salt, lemon juice and blend until smooth. The sauce is ready.

4. Cheese sauce

Popular and beloved by many, cheese sauce will be a great addition to a vegetable plate. It will give vegetables an original taste and will please even gourmets. In addition, this sauce is quite nutritious and promotes rapid satiety.

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. Simmer for 1 minute until sauce thickens slightly. Then add cheese and mix until smooth. Remove sauce from heat, salt and pepper to taste.

Onions and carrots grow in all corners of our planet. These are one of the most common vegetable crops on Earth, so onion and carrot sauces are found in all cuisines of the world. Only two ingredients, but they have a lot of vitamins and useful elements.

Onions have high antibacterial properties, are rich in vitamin C, it contains a lot of calcium and phosphorus. Carrots do not lag behind him in terms of a set of nutrients. First of all, it is vitamin A, necessary for a growing organism. 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 meager amount of fat, which, of course, attracts those who monitor their weight and vegetarians. These vegetables will not harm your figure, but when properly cooked, they will deliver taste pleasure. There are many recipes for gravy, but how to choose one that does not get bored and suits different dishes. We offer you several interesting options.

Carrot and onion sauce

If you or your family for any reason (allergies, arthritis, gallstones) is contraindicated in the use of tomatoes, prepare a vitamin 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 an amazingly appetizing sauce:

Cooking time is about 35 minutes. Makes 6-8 side dishes.

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;
• onion - 1-2 pcs.;
• carrots - 1 piece;
• tomato juice - 200 grams;
• spices - to taste;
• vegetable oil - 4 tablespoons;
• garlic - 3-4 cloves;
• salt - to taste.

Cooking:

1. Peel onions, carrots, garlic. We cut everything finely.
2. Heat oil in a frying pan, add carrots, saute for 3-4 minutes.
3. Meat cut into small cubes.
4. We report the meat to the carrots, simmer, covered, 30 minutes. Then pour in the tomato juice.
5. Add spices to all the ingredients in the pan and simmer for about 10 more minutes. Turn off.
6. Sprinkle the prepared gravy with garlic and salt.

Instead of tomato juice, you can enter tomato paste, diluted in a proportion of 2 tbsp. tablespoons of pasta in 200 ml of water.

Cooking time is approximately 50 minutes. The amount of gravy is for 4-5 standard servings.

Gravy for cutlets

Very tasty and beautiful gravy, with which cutlets are eaten instantly. In addition, it is prepared very quickly and is not burdensome for the budget of any family.

For her, we 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 we cook:

Cooking time - 25-30 minutes. Designed for 4-5 servings.

What side dishes to serve?

The combination of onions and carrots is suitable for a large number of side dishes and second courses. Traditional for the Slavic table, in demand in Asia, these vegetables are also used for dressing for first courses. Sauces based on them are simple, prepared quickly, have everyone's favorite taste, which means that they will always help out the hostess 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 dacha do not need to buy. They will be able to cook from proven, organic, self-grown vegetables.

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And here I continue to try recipes for simple sauces from elementary ingredients, with which one book absolutely fascinated me. Carrot sauce with cream - the most delicate foamy emulsion with a carrot-caramel-cream flavor. If you ignore the great desire to eat it "without anything", then the sauce is suitable for white fish and chicken breast, subjected to gentle heat treatment, for seafood, for boiled vegetables without a pronounced independent taste, for bread puddings and steamed yeast dough products, and maybe even desserts. The sauce is SUPER!

Ingredients: for 150 gr. carrots - about half a teaspoon of sugar, 30 gr. butter and about 100 ml heavy cream. Well, and more water for boiling carrots, the amount depends on the configuration of the pan.

We clean the carrots. We remove the core from large carrots so that they do not taste bitter (as it is written in the book, I can’t show it, my carrot was normal).

We cut the carrots into such pieces so that they can then roll well along the bottom of the pan, fill them with water to cover, add granulated sugar and 10 grams of butter (i.e. one third) and cook the whole thing under the lid for half an hour on low or medium fire.

Remove the lid, turn on the heat to maximum, completely evaporate the liquid and roll the carrots along the bottom of the hot pan so that they caramelize.

By the end of the evaporation procedure, cut the remaining two-thirds of the butter into small cubes.

Pour the caramelized carrots with cream (you can shake them together in a saucepan to remove more sugar from the bottom) and puree until completely smooth. I got such a foam because I pureed it with a blender. If the foam does not work out, then it will have to be beaten with a whisk.

Pour the foam into the pan, heat it slightly and stir in the rest of the butter, previously cut into cubes, with a whisk. Do not let it boil, just warm over low heat.

Carrot cream sauce is ready. People, the taste and texture is something absolutely unearthly! But from the simplest carrots and sugar!

This dish is especially decorated with a caramel note, and indeed carrots whipped into foam with cream - this is a very unusual combination, from which my taste buds literally suffered nirvana!

Carrots are one of the most sought after vegetables in cooking. It is part of the dressings for soups and borscht, it is added to salads and vegetable stews, juice is obtained, and it is consumed raw just like that. The red "maiden" is also perfect for making delicious gravy. Today we will prepare carrot sauce with a wide variety of ingredients.

simple recipe

According to this recipe, carrot sauce is a mono dish with minimal additives in the form of spices and other vegetables. To create the gravy we need:

• carrots - 1 large piece;
• ground paprika - 1 tablespoon;
• vegetable oil - 3 tablespoons;
• flour - 1 tablespoon;
• water - 2 glasses;
• salt to taste.

Cooking:

1. Peel the carrots and rub on a coarse grater. Take a frying pan, pour oil into it, heat it, simmer the carrots in it until softened.
2. Add flour, paprika and salt to the stewed carrots. Simmer all ingredients for 2-3 minutes.
3. Then slowly pour in water, stir and simmer over low heat for another 15 minutes.

Gravy goes well with pasta, potatoes, and cereals.

original recipe

For those who like to prepare complex dishes with a lot of ingredients, we offer an original carrot sauce with interesting ingredients. You will need:

• fresh carrots - 300 grams;
• butter - 2 tablespoons;
• ginger root - cut 1.5 cm
• vegetable broth - 300 ml;
• orange - 1 piece;
• cream (fatty) - 5 tablespoons;
• cumin seeds to taste;
• pepper and salt to taste;

Cooking:

1. Wash the ginger well, peel off the skin, put it in a blender to chop. We put it in a separate plate.
2. We also wash and peel the carrots, wash again, then cut into small pieces.
3. Melt the butter in a saucepan or small saucepan. Add carrots and ginger. We knead all the ingredients and simmer, reducing the heat, 10-15 minutes.
4. Add pepper, cumin seeds and salt. Knead.
5. Squeeze the juice from the orange and pour it into the saucepan with the base. Add broth immediately. Boil, reduce the fire. Simmer for 20 minutes. Be sure to stir.
6. Pour the prepared gravy back into the blender bowl and beat into a homogeneous puree. Now you can add cream to it and mix everything well.

After our carrot sauce has cooled, pour it into a saucepan and serve with fish dishes.

When choosing ginger, make sure that its surface is smooth and pleasant in color. Check the root for freshness: the bump should break off with a crunch. It is better to cut ginger on a glass surface, the tree absorbs its smell well, and it does not disappear for a long time.

onion recipe

The classic combination of carrots and onions is in demand in all cuisines of the world. The sauce with these vegetables has a taste that adorns the fish and adds appetizing meat. For him we need to take:

• carrots - 3 large pieces;
• red onion - 1 head;
• olive oil - 2 tablespoons;
• oregano, bay leaf, thyme - to taste;
• juice from ½ lemon
• salt to taste.

Cooking:

1. We clean the vegetables and cut into rings and onions and carrots.
2. We put the carrots in a saucepan and pour a small amount of water. We fall asleep spices and put on medium heat. Simmer for 20-30 minutes until carrots become soft.
3. Pour the oil into the pan and put onion rings. We pass them to the traditional golden hue.
4. Transfer the cooked carrots to a blender using a slotted spoon. We grind. Add a little water to the carrot puree, in which the carrots and spices were boiled.
5. We combine carrots with onions in a pan. Squeeze the juice from half a lemon into this mixture. Add spices and salt if required. Simmer for 5 minutes.
6. Re-pass the gravy through the blender. If it turns out very thick - dilute with water from under the carrot. Properly boiled gravy is like thick sour cream.

Gravy with carrot juice

Gravy on carrot juice is served with such an interesting dish as budan blanc (delicate chicken sausages with bacon). For her, we will take:

• carrot juice - 1 liter;
• lemon juice - obtained from half the fruit;
• butter - 100 grams;
• lemon zest - collect from the same half of the lemon;
• star anise - 9 stars;
• sea ​​salt to taste.

Cooking:

1. Pour carrot juice into a saucepan, add lemon zest and star anise to it, add lemon juice. We turn on a strong fire. Evaporate until the volume is reduced by half.
2. We filter the resulting mixture through a sieve, add butter and salt into it, again evaporate by half. The gravy must be constantly stirred so that nothing burns.

The sauce makes a great taste melody with fried white fish (cod, haddock).