When preparing frying for a simple soup, pickle soup, cabbage soup or borscht, a second course, in a salad or as an ingredient for baking, the question often arises of what to fry onions or carrots first. Some home cooks fry the onion, then add chopped carrots, others do the opposite. How to fry and sauté correctly?
Ingredients
According to the usual recipe, to prepare the frying, you will need the following ingredients: one or two onions, carrots (one piece), 3 large tablespoons of vegetable oil.
Tip: Vegetables need to be fried to enhance the aroma and taste of the broth or other dish; also fried carrots and onions improve the color of the food, which becomes brighter and richer.
In addition to onions and carrots, depending on the dish and recipe, the following are added: tomatoes or tomato paste, bell peppers, and garlic. If desired, you can fry: any edible mushrooms, sausage, celery root, parsnips, a little spices to taste. It is possible to add chopped white cabbage and potato slices. Vegetables can be taken rationed, or you can “by eye”, and more of what you like.
Tip: To make the soup more nutritious, you can use salted or smoked lard rather than oil for frying vegetables. If this option is not suitable, instead of vegetable oil, you can take butter or a little melted animal fat.
Sometimes the frying is not prepared, the vegetables are chopped and sent raw to a broth or other dish. The onion should be added to the soup 10 minutes beforehand. until ready, and carrots for 15, since the onion is more tender, it takes less time to cook. A dish with boiled foods will be easier.
Tip: add the frying to the soup at the end of cooking, about 5 minutes, otherwise it will simply boil over.
Preparation
Place a frying pan or saucepan on the stove in medium mode, pour in the oil. It will take 1 or 2 minutes to warm up. The peeled onion is finely chopped or divided into half rings; if you like, you can cut it into cubes.
In medium heat, first fry the onions, this will take about three minutes. If you fry the carrots first, remove them, and then add and fry the onions, then you can’t even dream of a golden crust, which gives the best flavor and aroma to the food. Therefore, it would be correct to fry onion rings or pieces, stirring constantly to ensure even frying, then add carrots, grated on a coarse grater or thin half-circles of carrots, cut with a special vegetable knife, or an ordinary kitchen knife, but sharply sharpened. Fry everything together for 5 minutes. at high heat, with constant stirring, when the degree of browning that you individually want appears, the frying is transferred to a plate, then to a dish, or directly to food.
Experienced chefs recommend finely chopping the onion, coarsely grating the carrots, mixing thoroughly with your hands, and quickly throwing the vegetables into a hot frying pan with slightly smoking oil, then you can achieve a brownish golden hue of sautéed vegetables. If you want caramelized onions, then they are thrown into the frying first. When carrots are placed first, sweet juice will be released during the process; when fried, it can spoil the taste of the food and prevent the onions from frying, so you need to be careful and careful when frying.
You can sauté onions and carrots together by adding a little water to the container. If you fry in one frying pan at the same time, it is better to grate the carrots; the chopped vegetable will take longer to cook.
You can fry vegetables at the same time, but in different frying pans of two adjacent burners. Which product to fry first and which second also depends on what dish the fried vegetables will be used in. But if the onion is the first, then the aroma of the dish will be more appetizing; carrots do not give such a smell.
In beet borscht, try to fry the carrots and onions together by mixing them in a saucepan and continuing to stir periodically for 10 minutes. Pour in coarsely grated raw beets and add 2 large tablespoons of oil. Fry the mixture for another 10 minutes, the heat is set to medium, after the allotted time for frying, the mode is switched to low, half of the broth is poured into the vegetables, the frying is simmered under the lid for about 10 minutes, before the end of cooking the borscht, the prepared vegetable mixture is placed in it.
For pickle, onions and carrots are fried for 10 minutes. in medium fire mode or 7 min. over high heat. Then pickled or pickled cucumbers, grated or chopped with a knife, are poured into the frying pan; fry the mixture for 5 minutes. Add a little butter and half the broth, cover with a lid, set the heat to low, 10 minutes. stewed. The roast is placed in the pickle 10 minutes before the end of cooking.
If you want a more satisfying soup, you can add a little flour while frying the vegetables, stirring constantly. You can prepare a snack from carrots, which is enriched with carotene and vitamin A, useful for diets, for children and the elderly. In this recipe, coarsely grated carrots are fried first, always in hot vegetable oil.
Next, thin onion half rings are laid out, the mixture is mixed and fried for about 8 or 11 minutes. Next, add bell pepper, cut into squares, throw in bay leaves, ground black pepper, salt if desired, mix everything and stir-fry for 10 or 12 minutes. The finished carrots are placed in a salad bowl; sprigs of parsley and dill can be placed on top. Fried carrots are consumed both hot and cooled with bread and meat.
We come across this dish almost every day, and we don’t even notice that it is very tasty and satisfying. I suggest making fried carrots. It goes well with fish and chicken. You can put it on top of fresh bread and enjoy it while sitting in your cozy kitchen. This is a completely independent snack, I would call it vegetable caviar, which can be prepared in the cold season and beyond. Let's cook with me.
Let's take the following products: carrots, onions, sunflower oil, salt, ground black pepper, bay leaf, dill.
Peel the carrots and grate them on a coarse grater. Heat sunflower oil in a frying pan. Add grated carrots. Fry over low heat for 10-15 minutes. Stir occasionally.
Peel the onion and cut into small cubes or half rings, as you prefer. Mix. Fry over low heat for 15-20 minutes.
When the vegetables have become soft, season with salt, ground black pepper, and bay leaf. Fry for 3-5 minutes and turn off.
Sprinkle with chopped dill and serve.
Fried carrots and onions are ready, serve them on toast or as a side dish. Bon appetit!
If you have never prepared delicious fried carrots before, I highly recommend doing it as quickly as possible. I assure you that this wonderful dish will win you over the first time, and you will definitely include it in your daily menu as often as possible. The recipe does not hide any secrets; fried carrots are incredibly simple, quick to prepare and always turn out very aromatic and appetizing.
This is an excellent option for nutrition during fasting and fasting days. You can serve this dish yourself, use it as a vegetable side dish or a cold appetizer. If desired, carrots can be made with a more piquant taste using various hot seasonings.
Ingredients:
- 1 kg fresh carrots
- 2 onions
- 4 – 5 cloves of garlic
- 2 tbsp tomato paste
- salt, pepper, spices
- 40 – 50 ml vegetable oil
Cooking method
Wash the carrots, peel them and chop them into thin strips with a sharp knife or grate them on a Korean grater.
Fry in a deep frying pan in oil for 10 minutes without a lid, stirring occasionally. Then add the chopped onion and fry together for the same time.
Ingredients:
400 g carrots
2 onions
2 tablespoons vegetable oil
1 tablespoon 6% vinegar
ground black pepper
Preparation
Cut the onion into thin half rings and saute for 5 minutes in vegetable oil.
Grate the carrots into strips and combine with the onion. Add ground pepper and salt to taste. Sprinkle with vinegar.
Carrot and onion salad
Ingredients
350 g carrots
1 medium sized onion
3-4 tablespoons 6% vinegar
vegetable oil for dressing
salt to taste
Preparation
Pour vinegar into finely chopped onions. Stir and leave to marinate. After 30 minutes, strain through a sieve. Grate the carrots on a coarse grater and combine with the onion. Add salt and vegetable oil.
Fried carrots with onions
Ingredients:
500 g carrots
3 onions
60-100 g vegetable oil
1 bell pepper
ground black pepper
bay leaf
fresh parsley for garnish
Preparation
Fry the carrots grated on a coarse grater, stirring, in a frying pan in vegetable oil for 5 minutes. Add onion chopped into thin half rings. Fry over low heat, stirring, for another 20 minutes. Add the bay leaf and bell pepper, seeded and cut into small slices, into the pan, mix and leave on the fire for another 10 minutes. Pepper and salt to taste.
Place in a salad bowl and garnish with a sprig of parsley on top.
Carrot and onion salad with cucumbers and beans
Ingredients:
400 g carrots
100 g pickled cucumbers
100-150 g canned beans in their own juice
3 cloves garlic
½ cup vegetable oil
ground black or red pepper
Preparation
Cut onions and cucumbers into small cubes. We grate the carrots on a special grater for “Korean carrots.” Heat vegetable oil in a frying pan and fry the onion in it until half cooked. Add carrots to the onions and fry for another five minutes. The carrots should not become soft.
When the carrots have cooled, transfer them to a deep plate or salad bowl. Add beans without liquid, cucumbers and garlic, passed through a press. Mix. Pepper and salt to taste. Garnish with chopped green onions on top.
Even small children know that carrots are a very healthy vegetable. So beneficial that the ancient Greeks considered it a sacred plant. - This is a real storehouse of vitamins. And it is useful to eat it in any form: raw, boiled, dried, fried. Useful substances are preserved in any form. There are many recipes for cooking carrots, some of which we will introduce you to below.
Salad with fried carrots
Ingredients:
- chicken fillet – 200 g;
- carrots – 2 pcs.;
- hard cheese – 150 g;
- a handful of walnuts;
- garlic - to taste;
- mayonnaise.
Preparation
Boil and cut it into large cubes. Peel the carrots, cut into strips and fry. Grate the cheese on a coarse grater. Chop the walnuts. Pass the garlic through a press and mix with mayonnaise. Next, we lay the finished products in layers. Place the chicken on the bottom of the salad bowl and coat with mayonnaise mixed with garlic. Then we lay out the fried carrots, grease them again with mayonnaise, sprinkle with cheese, again with mayonnaise and finally sprinkle with walnuts. Let it brew for 20 minutes. Serve to the table.
Zucchini fried with carrots
Ingredients:
- zucchini – 3 pcs.;
- carrots – 1 pc.;
- onions – 2 pcs.;
- eggs – 2 pcs.;
- salt;
- vegetable oil.
Preparation
Wash the zucchini under cold water, cut in half and cut into slices. Cut the carrots into strips, place them in a heated frying pan and fry a little over low heat. Cut the onion into rings and add to the carrots, fry together until golden brown. Add the zucchini to the pan and fry together until the zucchini is lightly browned. Salt. Beat the eggs with a fork and pour our zucchini in the pan. When the eggs are slightly fried, mix everything thoroughly and simmer for another 5-7 minutes.
Fried carrots with onions
Ingredients:
- carrots – 5 pcs.;
- onions – 3 pcs.;
- vegetable oil – 1/4 cup;
- sweet pepper – 1 pc.;
- bay leaf;
- salt, pepper
Preparation
Grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan and fry the carrots. Cut the onion into thin half rings and add to the carrots. Mix the vegetables and fry for 20 minutes, stirring occasionally. Add salt, pepper and bay leaf. Cut the sweet pepper into small cubes and place in a frying pan. Stir and fry for another 10 minutes. Turn off the heat and serve.
Potatoes fried with carrots
Ingredients:
- potatoes – 1 kg;
- onion – 1 pc.;
- carrots – 2 pcs.;
- parsley;
- salt, pepper;
- pork fat.
Preparation
Cut the potatoes into thin strips. Place 2 tbsp in the pan. spoons of pork fat, melt it and add potatoes, fry over low heat. When the potatoes have set and become a little soft, salt them and add the chopped onion. And add another spoonful of fat. Fry everything under the lid, stirring from time to time. When the onion becomes soft, add the carrots, grated on a coarse grater. Fry our vegetables until done. Before serving, sprinkle with finely chopped parsley and dill.
Fried eggplants with carrots
Ingredients:
- eggplants – 5 kg;
- onion – 200 g;
- carrots – 400 g;
- garlic - to taste;
- parsley and dill;
- vegetable oil - 0.8 l.
Preparation
Wash young fresh eggplants and cut them off from the stem along with part of the fruit. Cut them into cubes and fry in hot vegetable oil until cooked. After the eggplants are removed from the oil, sprinkle them with ground black pepper. Grate the carrots on a coarse grater, cut the onion into slices, and finely chop the garlic. Place the eggplants in a 0.5 liter jar, alternating with onion slices, carrots, garlic and finely chopped herbs. We compact the layers tightly. Fill with the oil in which you fried. Add 1 teaspoon of apple cider vinegar. We seal the jars hermetically and sterilize for 15 minutes.