Carrots with garlic - the basic principles of cooking
Garlic goes well with carrots. Using these simple foods, you can make a side dish, salad or appetizer for the winter. It is not only incredibly tasty, but also useful.
Carrot Garnish with Garlic cook in different ways. You can take small roots, peel them, boil whole, or cut into large cubes. Season with finely chopped garlic, spices, herbs, add mayonnaise or butter and bake in the oven. Carrots can be baked with other vegetables, such as cauliflower, broccoli or tomatoes. The second way is to make mashed carrots and season it with spices, garlic, cheese and greens.
Carrot Salad with Garlic prepared with the addition of different ingredients. You can add cheese, canned peas or raisins. If you want to get a more satisfying option, you can add lean ham or boiled chicken brisket. Carrots on tinder salad on a fine grater and season with mayonnaise or sour cream.
Preparations for the winter of carrots with garlic make in the form of salads. Pickled eggplants with carrots and garlic are very tasty.
Recipe 1. Eggplant with carrots and garlic "Boat"
Ingredients
three eggplants;
carrot;
spring onions;
2 cloves of garlic;
four tomatoes;
150 g minced meat;
100 g of hard cheese;
spice.
Cooking method
1. Wash, dry, and clean all vegetables. Eggplant cut in half in half, sprinkle with salt and let stand for an hour to get rid of bitterness. Rinse them and squeeze. Cut out the middle, forming a boat. Eggplant pulp, onions and carrots cut into small cubes.
2. Send the shredded vegetables to the pan with the heated vegetable oil and fry until golden. Add the diced tomatoes to the vegetables, squeeze the garlic through the garlic blanket, season with spices and salt. Stir well and bring to a boil. Put the minced meat in the pan and mix.
3. Fill the prepared boats with meat. Put them on a baking sheet, and send in the oven, preheated to 170 degrees oven for about forty minutes. At the end of the eggplant, sprinkle liberally with grated cheese and bake until the cheese melts and acquires a golden crust. Put the finished eggplants with carrots and garlic on a plate and garnish with finely chopped green onions.
Recipe 2. Eggplant with carrots and garlic, braised in the oven
Ingredients
eggplants - three kilograms;
Onions and carrots - per kilogram;
garlic - 2 heads;
tomato paste - 100 g;
salt - 50 g;
vegetable oil - a glass.
Cooking method
1. Eggplant wash and remove the stem. Cut into rather thick rings. Sprinkle with salt, and leave for a couple of hours. After this time, rinse under running water and squeeze. We clean carrots, onions and garlic. Onions cut into large half-rings, carrots - in circles, garlic - in half.
2. Mix eggplants with vegetables, add your favorite spices, pour vegetable oil and mix everything well. We spread in a deep form and bake in the oven, preheated to two hundred degrees, 40 minutes.
3. Tomato paste is diluted in two liters of water. We take the form out of the oven and pour the vegetables on the sauce. Sent in the oven for another half hour. Stir periodically. Ready vegetables shift to the pan with a tight lid. Served both cold and hot.
Recipe 3. Eggplant with carrots and garlic, baked with vegetables
Ingredients
four eggplants;
two large carrots;
three onions;
three cloves of garlic;
2 tomatoes;
150 ml of vegetable oil;
salt, dill and parsley, ground black pepper.
Cooking method
1. At washed eggplant, remove the stalk and cut into 0.5 cm thick slices. Fold in a deep bowl, sprinkle with salt and leave for an hour to get rid of bitterness. After that, rinse, squeeze and put on a towel to glass excess liquid. Peel and chop the carrots into thin strips. Dip the tomatoes in boiling water for a few minutes, remove the skin and cut into slices. Peel the onion and garlic, rinse and finely chop.
2. In a skillet with hot oil, pour the carrot and fry until soft, then add the finely chopped onion and garlic and stir-fry for another five minutes. Salt and remove from heat.
3. Grease the baking deco with vegetable oil and lay eggplants on it, cover with foil and place in an oven preheated to 150 degrees for about twenty minutes. After that, remove, turn and bake another 10 minutes. Then remove the foil, on each circle of eggplant, put a ring of tomato and a mixture of roasted vegetables. Place whole garlic cloves between the eggplants. Salt, pepper, and send back to the oven for a quarter of an hour.
4. Put baked eggplants on a dish and serve with boiled potatoes.
Recipe 4. Pickled eggplants with carrots and garlic
Ingredients
two kilograms of eggplants;
a kilo of carrots;
500 g onions;
two heads of garlic;
50 ml of vegetable oil.
Brine
litere of water;
50 g of rock salt;
pinch of allspice and black pepper;
two bay leaves
Cooking method
1. Wash the eggplants and cut the tail. Pour three liters of water into a large saucepan, boil and dip the prepared eggplants into it and boil for five minutes. Check the readiness of the fork, it should easily go into the vegetable, while it should not fall apart.
2. Put boiled eggplants on a tray, put a board on them and press down with a load. Leave it for three hours. Then cut the eggplants in length before cutting them to the end. Peel the carrots and rub on a large segment of the grater. Onion cut into half rings. Fry vegetables in warm vegetable oil until soft. Put them in a bowl, squeeze the peeled garlic through the garlic press, salt, pepper with red pepper and stir.
3. Dissolve salt in water, add ground pepper and bay leaf. Boil brine and boil for three minutes.
4. Put the prepared mince into eggplants and wrap with threads. Put the stuffed eggplants in a saucepan, cover with hot pickle, press down with a load and leave to drink for a couple of days at room temperature. Store the aubergine saucepan in the refrigerator or basement.
Recipe number 5. Pickled eggplants with carrots, garlic and greens
Ingredients
a kilo of eggplants;
4 carrots;
3 onions;
100 g of white roots;
15 g paprika;
1 tsp black pepper;
pod of red hot pepper;
coarse salt - 2 tbsp. l (for cooking), 3 tbsp. l per liter of water (for brine);
celery and parsley.
Cooking method
1. My eggplant, remove the tails, pierce through in two places and boil in water with the addition of 2 tbsp. l salt. We cook small fruits for five minutes, large ones - for about 10 minutes. We take out the eggplants, spread them on a flat surface and leave them under pressure for a couple of hours. Cut along so they open like a book.
2. White roots and carrots are cleaned and rubbed on a large segment of the grater. Onion chop into small cubes. Fry vegetables separately and add them to a deep bowl. Season them with black pepper, paprika, salt, add finely chopped parsley and mix.
3. Peel the garlic and pass it through the garlic press. Eggplant rub garlic inside. We invest 2-3 Art. spoon stuffing. Fold the eggplant and tie up with celery stalks.
4. Place the fennel and bay leaf umbrellas at the bottom of the pan. Prepared eggplants fold in thick layers. Sprinkle with chopped garlic and bitter pepper rings on top. Slowly pour in the cooled brine (3 tablespoons salt per liter of water). It should cover eggplants completely. Top cover with a plate and set the load. Withstand the day at room temperature, then remove the pan in the refrigerator or basement.
Recipe 6. Carrots with garlic for the winter
Ingredients
carrot - a kilogram;
garlic - 8 cloves;
a mixture of peppercorns - 1 tsp;
refined vegetable oil - a glass;
granulated sugar - 50 g;
salt - 30 g;
Table vinegar - 100 ml;
half a liter of water.
Cooking method
1. Wash carrots well, peel and chop up as for carrots in Korean. Garlic free from the husk, skip through the garlic press or chop finely with a knife.
2. Wash the jars with soda and place in the oven for sterilization. At the bottom of the prepared glass container, put a mixture of peas peas. Add garlic to grated carrots, remember with your hands and put them tightly in jars. Fill the carrot with boiling water.
3. Pour water into a saucepan, add oil, sugar and salt, boil, boil for two minutes, pour in vinegar, stir and remove from heat. Drain the cans and pour the boiling brine. Cover with lids and send the jars to a pan sterilized for 20 minutes. Roll up and leave to cool, covered with a towel, for a day.
Recipe 7. Carrots with garlic and tomatoes for the winter
Ingredients
two kilograms of carrots;
kilogram of meaty tomatoes;
garlic head;
25 g of salt;
50 grams of sugar;
half a cup of refined vegetable oil.
Cooking method
1. Wash and clean the carrot, chop it with a knife with thin stripes. Wash tomatoes, dry and cut the place where there was a stem. Dip the tomatoes in boiling water for a couple of minutes, remove the skin and grind them in a meat grinder. Release garlic from the husk and chop with a garlic press.
2. Wash the jars with soda and send to the oven to be sterilized for a quarter of an hour.
3. Fry carrots in warmed oil until golden brown, pour tomato puree and add chopped garlic. Stir and simmer for about ten minutes.
4. Add salt and sugar, season with spices, cover the vegetables with a lid and simmer for half an hour on low heat. At the end pour vinegar.
5. Hot salad spread out in prepared glass jars and roll up. To cool the preservation under the veil during the day.
Recipe 8. Tomatoes with carrots and garlic
Ingredients
300 g of small tomatoes;
small carrots;
garlic clove;
bunch of parsley;
a pinch of salt;
20 g of vegetable oil;
ground black pepper.
Cooking method
1. Clean the carrots, rinse and rub on a large segment of the grater. Washed tomatoes are dried and cut in half. Garlic is released from the husk and skipped through a special press.
2. Put all the vegetables in a deep plate, salt, season with black pepper, pour in oil and mix the salad.
Recipe 9. Tomatoes with carrots, garlic and cheese
Ingredients
300 g carrots;
4 cloves of garlic;
two large tomatoes;
300 grams of cheese;
mayonnaise or sour cream.
Cooking method
1. Peel carrots, rinse and coarsely rub. Wash tomatoes, cut out the places where the stalk was located, and cut into cubes. With garlic, remove the skin and finely chop with a knife.
2. Put all the vegetables in a deep plate, add finely grated cheese, salt and season with mayonnaise or sour cream.
Recipe 10. Carrots with garlic and Brussels sprouts in a slow cooker
Ingredients
10 pieces of Brussels sprouts;
4 small carrots;
2 cloves of garlic;
25 g butter;
lemon juice and salt.
Cooking method
1. Cabbage heads sort out, remove the top leaves. Peel carrots and garlic. Cut the carrots in four lengths, and finely chop the garlic with a knife.
2. Pour water into a saucepan, add lemon juice, salt and put on fire. Put cabbage into it and boil for ten minutes.
3. Place butter in the bowl of the slow cooker, turn on Baking mode and fry the carrots in it for 10 minutes, add garlic and cabbage and cook for about five more minutes. Serve a side dish with meat or fish.
Recipe 11. Carrots with garlic, stewed in sour cream
Ingredients
a kilo of carrots;
3 cloves of garlic;
a glass of sour cream or cream;
bunch of parsley;
salt, pepper and spices.
Cooking method
1. Peel carrots, rinse and chop into rings. Peel the garlic and finely chop with a knife. Parsley bust, rinse and chop.
2. Place the carrot in a frying pan with hot oil and pour about two centimeters of water. Cover with a lid and leave to stew until soft.
3. When the carrots are ready, pour in the cream or sour cream. Salt, pepper, add chopped parsley and garlic. Mix everything and cook for another five minutes. A side dish of carrots with garlic can be served with meat or fish.
Recipe 12. Carrot Salad with Garlic and Walnuts
Ingredients
three medium sized carrots;
garlic cloves - 4 pcs .;
walnut kernels - ¼ cup;
mayonnaise and salt.
Cooking method
1. Garlic and carrot clean and rinsed. We rub carrots on the smallest segment of the grater. Chop garlic with garlic press. Grind the nuts in a coffee grinder.
2. Mix carrots and garlic, add chopped nuts, salt and mayonnaise. All mix well. Ready salad lay out in a salad bowl and decorate with greens.
Recipe 13. Carrots with garlic, eggs and cheese
Ingredients
large carrot;
two processed cheese;
four eggs;
two cloves of garlic;
100 g of mayonnaise.
Cooking method
1. Put the processed cheese in the fridge for 10 minutes to make it easier to rub. Boil eggs "hard boiled." Clean the carrots, rinse and rub on a small segment of the grater. Garlic free from husks and chopped with garlic crush.
2. Put everything in a deep bowl, salt it, fill with mayonnaise and mix well. Salad shifted to the salad bowl and garnish with greens. This snack can be used to make sandwiches.
Carrots with garlic - tips and tricks from the chefs
- The amount of garlic in a carrot-garlic dish depends on your preferences, if you like it spicy, add more garlic.
- For blanks of carrots for the winter, take only good quality vegetables, carrots should have a bright color. Soft fruits with visible damage and rot are not suitable for preservation.
- Cook salads and side dishes of juicy varieties of carrots.
- Always try the pickle for carrots with garlic, before pouring snacks on them, you may need to add salt or sugar.
- Salad will be fragrant if you add chopped parsley or dill.
