Carrot Dishes

Carrot Cutlets

Carrots thinly chop or grate on a coarse grater. In a thick-walled pot, put the carrots, pour the broth or milk, add the butter and simmer under the lid until soft. Add the semolina and simmer further until readiness semolina. Cool the mass slightly so that the protein does not curl (not hot 60 degrees), add eggs and sugar to taste. Form the patties, breaded in flour or breadcrumbs and fry. Serve with sour cream. You can add grated cottage cheese to the carrot mass. Semolina can be replaced with browned wheat flour in the same quantity.
- carrots - 0.25 kg;
- butter - 10 g;
- semolina - a tablespoon with the top;
- milk - 1/4 cup;
- cottage cheese - 60 g;
- egg - 1 pc .;
- sugar to taste;
- sour cream - 50 g
Finished burgers can be stewed in a thick milk sauce. Flour a little flour in butter and pour 0.25 cups of hot milk. Stir until smooth in a wooden bowl and gradually pour in the rest of the hot milk,then boil with constant stirring for 20-25 minutes on the lowest heat. Put the carrot cutlets in the pan, cover with the sauce and bake in the preheated oven.
- milk - 0.5 l;
- flour - 60 g;
- butter - 60 g;
- salt to taste

Carrot Casserole

Prepare carrot dough, as for meatballs, just curd the cottage cheese with sour cream and sugar. Grease a baking sheet with butter, sprinkle with breadcrumbs and put the carrot mass.