One of my fondest childhood memories... carrot cutlets, which are often given in kindergarten. Today I want to offer you a recipe with a photo that will step by step reveal to you all the stages of cooking cutlets from boiled carrots with semolina.
How to cook carrot cutlets
Take 500 grams of beautiful orange root crops. Rinse thoroughly with a brush and peel with a vegetable peeler. Cut out all the wormholes and the green upper part, if any.
Meanwhile, prepare a white or blond blush in a saucepan containing 60 g of butter per flour and let it cool. Let the mixture bake slowly for 20 minutes, removing foam if necessary. Dilute the yolks with cream and pour only at the last moment in warm velvety, stirring with a whip. Serve the velvet with croutons of fried pancakes or toasted pancakes.
This is a typical dish. french cuisine, dedicated to the Governor of the Bank of France, Charles Gabriel Le Bijou, Count of Germany. it special recipe, which is not classified in the previously proposed groups. Cooking should never be brought to a boil, as the yolks will "tighten" against the consommé.
I will cook carrots for a couple in a slow cooker. I really like this method because the taste of the vegetable is not digested, and it is no longer necessary to clean it in boiled form. If you are used to boiling carrots in water, then you can follow this tradition.
Pour water into the multicooker bowl, place a steaming container on top, in which we place the root crops. We turn on the “Steam cooking” mode for 45 minutes.
Carrot cutlets for children
Say silicone and then wash it and cut it into very thin strips. Let it stew in a saucepan with oil and salt. In a bowl, mix the yolks together with the cream and dilute a little consommé. Pour this mixture into a pot containing hot drink, mix thoroughly. If you do not have a thermometer, watch the cream carefully: the preparation is ready when it thickens slightly and forms a curtain on a spoon.
Divide the acetocella into cups, pour a filtered pot over a Chinese colander garnished with cherry juice, and serve with fried or toasted pancakes. Shrimps, cartoon and fish broth. Let's face it, there's a lot of confusion about this. Let's start with some clarity and try to understand the differences between the various remedies.
Attention! The countdown in my slow cooker starts after boiling water.
After the signal, open the lid and take out the prepared vegetables.
Now you need to chop the carrots. You can do this with a blender, but personally I prefer to grate the carrots with the smallest section.
Fish broth: as the word itself says, it is a broth that is obtained by throwing - as they say - in cold water it smells along with fish clippings, bringing everything to a boil, and as soon as the broth begins to foam, it must be taken away with the help of the cougar that is formed on a surface. After about 50 minutes of boiling, you can turn off the flame and filter the broth with a very tight knitting filter; If necessary, you can help with a tissue or gauze. Fish soup used in some dishes to flavor ingredients during cooking, a bit like meat.
In a separate bowl, combine the following products:
- 1 chicken egg;
- 1 tablespoon of semolina;
- 1 tablespoon flour;
- 1 tablespoon of sour cream;
- 0.5 teaspoon of sugar;
- 1 pinch of salt
Recipe for carrot cutlets with hercules and cheese
Fish Cartoon: The cartoon is very similar to the fish inventory, but it differs in a fundamental passage: the smells and fish scraps are burned alive in a little boiling oil, and only then introduced cold water Fish stock. The prep process is the same, but consider the fact that comics need to have less consistency than stock so you'll have to drag it - even here to say - more.
Let's face it, sometimes there's a crisis crisis, and today it's possible with all crustaceans without having to borrow a mortgage. A real bisque is essentially a kind of soup served with charred crustaceans, but often in Italy it also indicates the main preparation that allows you to flavor fish, risotto and others. gourmet delicacies. In a saucepan, pour oil, chopped onion and chopped tomatoes into 4 slices and fry them all in a fire for a minute until the onion turns golden.
Mix everything thoroughly until a homogeneous mass is obtained.
Add grated carrots to the dough.
Mix well again.
Nutritional characteristics and benefits
Remove the pan from the heat and add the fish scraps and a few parsley leaves washed and badly broken by hand. Put the pot on the fire and sauté it for a couple of minutes - lowering the flame a bit as you press on the heads and hellers with a wooden spoon. In this way, the moods contained in them will overflow, giving the smell and aroma to the sufobard.
At this point, he again raises the flame and mixes with white wine. As soon as the wine has evaporated, the sauce will resume coloring, cover it with water. Add a few tons of parsley and shake well. Bake all this for one hour, covering the pan with a lid. During the last few minutes, check the density of the biscuit and, if necessary, remove the lid and raise the flame to evaporate the water. Think of it as a bisque, it should be more runny than runny.
We form small cutlets and roll them in flour. I love making triangular shaped carrot patties. Ready meal this form can be arranged in the form of a whole carrot by attaching a sprig of parsley to the top.
We spread the cutlet billet in a pan with hot vegetable oil. Another plus of triangular cutlets is their very convenient location in the pan.
Here we come to the final step: strain the shrimp biscuits with a narrow horseradish, taking care to crush a spoonful of crustacean debris so you don't miss the tasty liquid trick. If you wish to store the shrimp biscuit in freezer bags - for ice cubes - and store them once they have completely cooled in freezer. This way you will always have it at hand and will already be separated.
Crispy Carrot Potatoes Shredded with Apple Wine
Excellent accompaniment to meat or fish, pleasantly seasoned apple wine or necessarily, appreciated by vegetarians. Peel the carrots and cut into thin shavings. In a frying pan, let's dissolve the oil, add olive oil and fry the carrot potatoes on all sides.
Fry until formed golden brown and turn over.
Serve classic cutlets from carrots with semolina to the table, watering them with sour cream.
After five minutes, we will add a spoonful of sugar to the carrots and let them caramelize a little. Pour wine or be sure to add french mustard and chop for about 10 minutes with a gentle boil. The liquid should almost evaporate, leaving only a slightly thick flavored juice.
Stewed carrots in butter according to Anus Keirov
To taste, little by little, season with freshly ground pepper from the mill. Add fresh carrot parsley to carrots and serve. Nothing has changed since the days of the old queen Czech cuisine. My recipe breaks down to just one point. Fry chopped, pre-peeled carrots in butter, and after a while, add a tablespoon of sugar and give it a little caramel. Pour into juice and slowly cover for about 15 minutes.
The preparation of this dish, in order to save time, can be divided into stages. Boil carrots the first evening, and the next day, quickly cook healthy carrot cutlets for dinner.
Carrots are widely used in many cuisines, especially in salads. In some regions carrot salad counts traditional dish. The Food and Agriculture Organization of the United Nations (FAO) found that the size of world production of carrots and turnips in 2011 was 35,658 tons, of which almost half was grown in China.
If necessary, add a large number of liquids in carrots. We sprinkle soft carrots with flour mixed in a small amount water. Let it boil, add salt to taste, and than to carry on the table, and season with a few drops of freshly squeezed lemon juice.
The sea carrot of my youth was sweet and the other one had great personal charisma. Spring came, it was new homemade egg. From the plate, he winked in the form of an eyeball. What is true elsewhere is not for carrots. Grind carrots or cook? You may be surprised, but cooked carrots are healthier. From raw carrots hardly get all the nutrients, because this vegetable cell wall construction is thick and the raw material is really very hard. It has been shown that when crunching raw carrots, our body receives only 25% of beta-carotene.
Story
Wild types of carrots most likely came from Iran and Afghanistan, where many varieties of wild carrots still grow today. It has been bred through selective breeding over the centuries to eliminate bitterness, increase sweetness and reduce woodiness. Thus, a well-known garden vegetable arose.
When carrots were first cultivated, they were grown for their fragrant leaves and seeds, not for their root. Its seeds have been found in Switzerland and southern Germany and have been dated to 3000-2000 BC. BC. Some close relatives of this root vegetable are still grown today for their leaves and seeds, such as parsley, fennel, dill, and cumin.
For the first time the root is mentioned in classical sources in the 1st century. Europe, and primarily Spain, was introduced to this plant by the Moors in the 8th century. In X Art. in the Middle East, India and Europe, carrots were purple. The root crop in its modern form originated in Afghanistan at the same time. In the XII century. Andalusian agronomist Ibn Al-Awwam described red and yellow roots. The Jewish scholar Simeon Seth also mentions carrots of these colors in the 11th century.
The cultivated plant appeared in China in the 14th century, and in Japan in the 18th century. An orange-colored root crop appeared in the Netherlands, whose flag contained this color, in the 17th century. The modern carrot is mentioned by the antiquarian John Aubrey (1626-1697) in his memorandum: “Carrots were first seen at Buckington in Somersetshire. One very old resident remembered the one who brought her there.” European settlers introduced colonial America to the plant in the 17th century.
Purple root, still orange on the inside, has been available in UK stores since 2002.
Nutritional characteristics and benefits
Most root vegetables are 88% water, 7% sugar, 1% protein, 1% dietary fiber, 1% ash, and 0.2% fat. Dietary fiber contains lignin, which is used to treat diarrhea. It also absorbs harmful microorganisms. The fact that it contains almost no starch also speaks in favor of carrots.
Eating this plant can improve eyesight because its root contains a large amount of beta-carotene, which is converted to vitamin A in the liver. Vitamin A, in turn, is transformed in the retina into rhodopsin, a purple pigment necessary for night vision. Beta-carotene may also protect against macular degeneration and senile cataracts. It is a scientifically proven fact that people who get more beta-carotene from food have a 40% lower risk of macular degeneration than those who consume little of it.
The root vegetable reduces the risk of heart disease and cancer. Its various dietary carotenoids have been shown to have anti-cancer effects. It is achieved due to their antioxidant power, which allows to reduce the number of free radicals in the body.
Carrots can prevent the development of lung cancer, breast cancer and colon cancer. The reason for this is falcarinol, which is a naturally occurring pesticide produced by the plant. It protects its roots from fungal diseases. Carrots are one of the few sources of this pesticide.
Studies have shown that smokers who do not eat carrots have a three times higher risk of lung cancer than those who eat carrots more than once a week. Extract carrot juice destroys cancer cells in leukemia and inhibits their progression.
This root vegetable contains not only beta-carotene, but also alpha-carotene and lutein. Regular consumption of the plant lowers cholesterol levels because its soluble dietary fiber binds to bile acids.
The antioxidants found in the plant may also help regulate blood sugar, delay the effects of aging, and boost immunity. Together with vitamin A, they protect the skin from sunburn. Vitamin deficiency causes dry skin, hair and nails. Vitamin prevents the appearance of premature wrinkles, acne, pigmented spots and evens out the tone of the face.
Carrots help the liver remove toxins from the body, as well as reduce the amount of bile and fat in it. Alimentary fiber help cleanse the rectum and speed up the movement of waste. In addition, the root vegetable cleans the teeth and mouth. It scrapes away plaque and removes food particles, just like toothbrushes and toothpaste do. It stimulates the gums and induces salivation, which, being alkaline, helps to balance the amount of bacteria in the mouth. Minerals found in carrots prevent damage to the teeth.
Interesting Facts about carrots
- Carrots are the second most popular vegetable in the world after potatoes.
- The record-breaking large root crop weighed more than 8 kg, and was more than 5 m long.
- There are over 100 species of this plant.
- English women in 1600 often wore carrot leaves on the hat instead of flowers or feathers.
- The average American eats about 5.5 kg of carrots a year.
- Boil 700 g of unpeeled carrots in salted water. Let cool, peel and finely grate it. Thanks to this action, the cutlets will be very soft.
- Pour into carrots ¼ tbsp. semolina, 2 tsp sugar and a pinch of salt, mix well. Shape into patties and roll in ¼ tbsp. semolina or wheat bran.
- Fry on both sides in vegetable oil. Place on paper towel to soak up any remaining oil. Serve with sour cream or jam.
- Cut 2 onions and fry for 1 tbsp. vegetable oil. Add 2 pinches of salt, a pinch of ground black pepper and 1 tsp. paprika.
- 500 g carrots, peeled, grated or chopped in a food processor. Mix carrots with onions. Pour 60 g of semolina and pour 3 tbsp. water. Cook the mixture for 5-7 minutes, stirring constantly. The mass must be compacted. At the end, dip 2 crushed garlic cloves into it.
- Form small cutlets and roll them in 6 tbsp. breadcrumbs. Fry on each side in vegetable oil. Serve hot.
Carrot cutlets with zucchini and turnips with yogurt sauce
- For the sauce, in a small bowl, beat 0.5 tbsp. Greek yogurt, 2 tbsp. mayonnaise, 2 tbsp. chopped green onions, zest of one lemon, 1 tsp. fresh lemon juice, ¼ tsp salt and ¼ tsp. ground black pepper.
- In a large skillet over medium heat, heat 2 tbsp. vegetable oil. Put 1 tbsp. chopped onion and 1 tbsp. crushed garlic, fry 4-5 minutes until browned, stirring often.
- Peel and grate 2 medium zucchini, 2 medium carrots and 1 medium turnip. Add to the onion and fry for 5-6 minutes until the vegetables are soft but crispy. Transfer to a bowl and let cool 10 minutes.
- Mix 2 big eggs, 1/3 st. grated cheese, ¼ st. semolina, ¼ tbsp. chopped green onions, ¾ tsp salt and ¼ tsp. pepper. If the mass looks too liquid, add another 1-2 tbsp. semolina.
- Heat 3 tbsp. vegetable oil in a frying pan. Scoop the carrot mixture with a tablespoon and spread it on a frying surface like pancakes. Carefully flatten each cutlet with the back of a spoon.
- Fry over medium heat with the lid closed for 4 minutes on each side or until browned. Repeat with the remaining mass, adding 1-2 tbsp. oil per pan for each batch. Serve the cutlets immediately, pouring over the prepared sauce.
- Preheat the oven to 175ºС.
- In a frying pan, heat 2 tbsp for 3 minutes. vegetable oil and 2 tbsp. fennel seeds. Remove from fire and set aside.
- In a separate bowl, mix 4 grated large carrots, 40 g chopped green onions, 30 g ground coriander, zest and juice of one lemon, 100 g grated cheese or other similar cheese, one crushed garlic clove, 20 g chopped red onion, 40 g semolina and one beaten egg white.
- Pour in the fennel seed oil. Gain mass in your hand, squeeze out excess liquid and make small cutlets that should fit in the palm of your hand.
- Fry on each side until golden in 1 tsp. sunflower oil on the hot pan. Transfer to a baking sheet and bake in the oven for 15 minutes.
- For dressing, combine 4 tbsp. olive oil, juice of 2 limes and 1 tsp. honey. Mix well until smooth. Pour over cutlets and serve.
- Heat the oven to 180-200ºС. Grease a baking sheet with oil.
- Place 2 jars in a large bowl canned tuna and crush with a fork. Add 2 peeled and grated carrots, one chopped onion, 100 g semolina, one beaten egg, 50 g grated cheese and 1 tbsp. chopped parsley or cilantro. Sprinkle with one pinch of ground black pepper.
- Form 6 meatballs from the mass and arrange them on the prepared baking sheet. Bake 20-25 minutes until golden brown. File with tomato sauce, garnished with parsley leaves.
Tips:
- For a heartier meal, the patties can be served wrapped in warm pita bread or sandwiched between hamburger buns.
- For the vegetarian version, you can swap the tuna for 150g of finely chopped marinated tofu pieces.
- These patties are best served with cheddar cheese.
