6 honest recipes with stewed carrots. Healthy and very tasty!

Do you like the sweet taste of carrots?

Recipes with stewed carrots can be combined really well with anything you can think of.

There are many ways to prepare carrots as a side dish to the main meal.

But there are also many excellent ways to enjoy cooked carrots even as a meatless meal.

Well, let’s get to it.

Simple stewed carrots with butter

The preparation of this version of stewed carrots is really simple and there is no need to worry about difficult ingredients and procedures.
Let’s go.

Ingredients

• Prepare all the necessary ingredients.
• Rinse and peel the carrots, cut and discard the ends.
  Cut the carrot into thin slices.
• Place the chopped carrots in a medium-sized pot and add a cup of lukewarm water.
• Then add salt and sugar.
• Place the pot with the carrots on the hotplate and bring to a boil. Stir continuously.
• Then reduce the heat to medium-low, cover the pot and cook for about 20 minutes or until the carrots are tender.
• Drain the carrots, throw in 2 tablespoons of butter and chopped parsley.
• Then mix and you can serve.

Spicy boiled carrots

Do you like the sweet and delicate taste of food, or do you prefer something a little sharper?
If so, then this recipe is perfect for you!

Ingredients

• 2 tablespoons of vegetable oil
• 5 medium sized carrots
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• a pinch of ground pepper, to taste
• a pinch of freshly grated nutmeg

Method

• Heat the vegetable oil in a pan over medium heat.
• In the meantime, wash, clean, remove the ends of the carrots and cut them into slices.
• Put carrots with brown sugar, cinnamon, pepper and nutmeg into hot oil.
• Let the carrots stew for 10 to 15 minutes, stirring continuously.
• When the carrots seem tender, glazed and coated with spices, you can remove them from the heat and serve in a moment.

For more spiciness, you can mix in a pinch of dried chili pepper.

Carrots with ground beef

Great food with a sweet and salty taste. If you have fresh carrots, you can boil two bunches of carrots in one liter of lightly salted water and keep the liquid for cooking (instead of canning).

Ingredients

• 900g of ground beef
• 500g of carrots
• ½ teaspoon ground black pepper
• 1 teaspoon of salt
• 1 medium onion
• 1-2 cloves of garlic
• vegetable oil
• Cayenne pepper to taste (optional)

Method

• Clean, peel and cut the carrot into thin slices.
• You then put it in a pot of water, add a pinch of salt, bring it to a boil and let it simmer for about 15 to 20 minutes, stirring constantly, until the carrots are soft.
• Meanwhile, heat the oil in a pan on the side plate.
• Put the ground beef into the hot oil and let it brown.
• When the meat is done, remove it from the pan.
• Peel the onion, cut it into slices and put it in the pan where the meat was previously.
• Add pepper, salt, pressed garlic to the onion and let it cook, stirring continuously, until the onion is soft.
• Add the finished carrot to the pan and add a few spoonfuls of the carrot juice to the pan as well.
• You also add the finished meat to the pan and let everything cook for 15 to 20 minutes, stirring continuously.
• Gradually add more juice from the cooked carrots to allow the mixture to simmer in the pan for a while longer. (If you don’t have enough liquid from the cooked carrots, add a little water). The mixture in the pan should stick.
• You let the liquid boil a little until the mixture is just sticky, according to your taste.
• You can serve it with rice or boiled potatoes.

Boiled carrots with chicken

Would you like to cook something nutritious and at the same time healthy for your family for Sunday lunch?
I think this dish will have your diners drooling for days afterwards.

Ingredients

• vegetable oil
• 8 chicken thighs or chicken breasts, boneless, skinless
• 2 tablespoons Dijon mustard
• juice of half a lemon
• teaspoon of salt
• ½ teaspoon ground black pepper
• ½ teaspoon of dry thyme
• 8 large carrots, sliced
• a pan/pot that is oven safe

Method

• Preheat the oven to 200°C.
• Heat a drop of oil in a pan.
• In a large bowl, toss the chicken thighs thoroughly with the Dijon mustard, lemon juice, salt, pepper, and dried thyme to coat the chicken evenly.
• Transfer the coated chicken to the hot pan and cook for 6 to 8 minutes, until the meat is golden brown.
• Turn off the stove, turn the chicken over and add the chopped carrots, both on and around the chicken.
• Transfer the pan with the chicken and carrots to the oven and roast for 30 minutes.
• At the beginning, carefully cover/tap the pan with foil and remove the foil for the last 10 minutes (after piercing the meat with a fork, the juice should be clear and not red-pink).
• Then remove the pan from the oven and you can serve.

Roasted potatoes with carrots

Side dish or main dish?
There are no limits to imagination, so just go with it.

Ingredients

• 500g of carrots
• 500g of potatoes
• 60g of butter
• 2 onions
• sprig of parsley
• a pinch of pepper and salt

Method

• Put the butter in a saucepan and fry the diced onion until golden.
• You put carrots cut into rounds on it and simmer for a while.
• Then you add chopped pieces of potato and fry, stirring constantly, until the vegetables are soft.
• Finally, you add salt, pepper, chopped parsley and you can serve it either as a tasty side dish or as an excellent meatless dish.

TIP: For inspiration on what to do with leftover carrots, check out these great carrot cake recipes .

Peas with stewed carrots

When you don’t know what ideal side dish to add to roasted meat.
You will definitely not be offended by stewed carrots and peas.

Ingredients

• 450g baby carrots
• 450g of frozen peas
• 3 tablespoons of butter
• salt and pepper (to taste)

Method

• Rinse the carrots, pat dry and place in a medium saucepan.
• Cover the carrots with cold water and bring to a boil.
• Cook for 2 minutes and then turn off the heat. Let the carrots stand in the hot water for another 3 minutes.
• After 3 minutes, try the carrots; if it is soft, continue with the recipe. If not, let stand in hot water for 2 to 4 minutes longer.
• When the carrots are soft, add the frozen peas to the pot and return the pot to the hotplate.
• Cook for another 2 minutes.
• When the peas are tender and hot, drain the vegetables well and return them to the pot.
• Return the pot to the stove for a moment, add the butter to the vegetables and stir thoroughly so that the butter melts with the residual heat and the vegetables are thoroughly coated with melted butter.
• Salt and pepper to taste.
• Serve immediately and enjoy the delicate combination of flavors.

Why should we eat carrots regularly?

Carrots are one of the most widespread and well-known types of vegetables.
I’m sure most of you remember when your parents and grandparents told you to eat a lot of carrots because they are good for your eyes.

Yes, they are right. Carrots, as is known, contain many valuable vitamins (B, C, D, E, K) and minerals (eg: sodium, calcium, iodine, potassium, magnesium, phosphorus, selenium, manganese, copper, iron), including antioxidants.

So if you eat carrots regularly, you are doing a good thing for yourself and your body, because:

• Carrots lower cholesterol
• Boiled carrots for diarrhea, raw for constipation
• Carrots are important for the eyes and immunity
• It strengthens and supports bone mineralization and prevents osteoporosis
• It reduces the risk of developing heart diseases
• Carrots reduce the risk of developing many types of cancer

And we have not even gone through all the beneficial effects of carrots.

An interesting fact at the end:

Did you know there is an International Carrot Day? Since 2003, it has always been on April 4. In addition to the Czech Republic, carrots are also celebrated in other countries such as Japan, Great Britain, Australia, Russia, Italy, Sweden and France. Celebrations are in the style of parties, children’s parties with costumes and carrot recipes of various flavors.

And what other goodies can you prepare from carrots? Get inspired by these healthy carrot smoothie recipes.