Caramelized carrots - dish for real gourmet. Caramel Carrot Caramel Carrot

Sweet, appetizing young carrot in caramel is a unique side dish. He is striking with his simplicity, because at all I don't expect something incredible from such a dish, because it often it seems that the taste of the dish directly depends on the strength and time spent on it, and the more ingredients enters its composition, the better the final result should be .

But this is not exactly the case when it comes to cooking, because here the most delicious dishes are always the highest quality, fresh products - this is the key to success. A bright example is a caramelized carrot: it's worth you to cook it once, and she will be remembered for forever, love and will not appear on your desk.

Carrots in caramels are incredibly tasty: sweet, fragrant, soft and tender, but elastic at the same time. The whole secret of such a tasty dish is that the carrot itself is a sweet vegetable, and therefore all combinations with sweet ingredients will certainly be successful. In addition, carrots retains its vitamins and bright appetizing color, and from above covered with glossy caramel sauce. Looks like a dish very attractive!

It is possible to supply caramelized carrots in absolutely different. It can be a hot snack, an appetizing garnish as an alternative to the usual potatoes, salad or vegetable puree, and it may well be an independent dish. In this form, even children will eat her with appetite, because to taste it so resembles candy.

Caramelizing carrots are best immediately before serving, and you can prepare it in two ways - in a frying pan or in the oven. Choose one that is more convenient for you, and the result will be stunning anyway. For the preparation of the dish, give preference to young small root roots - about 10-12 cm long.

Ingredients

• 250 grams of young carrots
• 30 grams of butter
• 1 tbsp. Spoon sugar
• 0.5 h cinnamon spoons
• a pinch of salt

The output of the finished product: 2 portions as a side dish and 1 portion as the main dish

Cooking

First prepare carrots. If you use young carrots, it is quite good to wash under running water with a rigid sponge. If the carrot is old, then remove the peel from the fruits. Cut the residues of the cuffs.

Boil water in a large saucepan and boil carrots in it for 7-8 minutes to half-year.

While getting a carrot, proceed to cooking caramel. To do this, melink the butter in the pan by adding sugar and salt to it.

When sugar disappears a little, add cinnamon to caramel.

21.01.2015

Caramelization. How caramelize carrots and other products- This is an article recipe, in which I will show in detail and with the photo and will tell you how to caramelize vegetables, fruits and even meat. My first recipe in this blog - , in it, onions, too, caramelizes before it is placed in the broth, which gives French soup a unique taste, this is the first dish - just a find! Caramelization - This is not just a kitchen process, this is a real chemistry. By caramelization, such as vegetables, you can "extract" enough sugar and turn a simple dish into a real masterpiece. What is caramelization. How to caramelize productsI will post this post. BUT caramelized carrots will be a visual example. Plus, it's a wonderful original garnishfilled with the taste and sweetness of the vegetable itself.

Ingredients

• - 2 beam or 8 pcs (young)
• - 50 gr

Cooking method

Caramelization is a process of sugar oxidation during their heating, and simple words in cooking is a thinning of the product in sugar syrup. But that's not all. There is caramelization with the addition of sugar, and there is a method for the "extraction" of sugar from the product itself so that in the future it languishes in it. Consider a second option on the example of caramelized carrots. We prepare a couple of beams of a beautiful young carrot - it is very sweet, it contains the greatest amount of sugar. Creating it, mine and cut medium-sized by storage.
To speed up the process of cooking and caramelization, you initially need to boil it a bit. We put the chopped carrots in boiling water and cook after boiling for 6 minutes.
After the carrot was a little finished, drain all the water through a colander, shift into clean ice water, again we drain the water through the colander and leave for a while on the sidelines.
In order for the caramelization process most successfully, you should take a cast-iron frying pan that maximizes the desired temperature over the entire process. We put it on a strong fire and warm well for a few minutes, then reduce the fire to medium, pour a bit of olive oil and put a generous piece of creamy into it. We are waiting until the butter melts.
Put carrots in the pan and leave tomorrow for 10-15 minutes, stirring constantly. Carrots should be soft, but not fall apart.
In the middle of the process, seasoned thyme, salt and pepper.
We serve as a garnish to meat or fish. This time I prepared And picked her piquant chimichurry sauce . It turned out very tasty!
On this principle you can caramelize other vegetables. For example, from the caramelized onion, as I said above, it turns out a delicious french onion soup . The onions and onions sometimes do not need to boil in advance, but you need to tomat about half an hour. And another set of such vegetables, like onions, carrots, celery and garlic, can become an excellent soup base if it is good and long caramelize.
In addition to caramelization of vegetables, you can also caramelite and fruits, but in this case it is necessary to adhere to the option with the addition of sugar and keep the fruit in a pan no longer than 10 minutes so that they do not lose their taste. Stew fruit, as you can guess, will not be delicious. To do this, heal the frying pan, pour on the dry pan of sugar and wait until it yellowes and turn into caramel. We add water (1/3 of the amount of sugar), mix well, we are waiting for a couple of minutes, constantly stirring. Add chopped fruits and leave languishing for 10 minutes. You can add cinnamon, vanilla or other seasonings that you like. By the way, exactly the same procedure can be carried out with meat so that it is covered with a sweet caramel crust of golden color, only instead of water it is better to use butter.

That's all the secrets. I really hope the article " Caramelization. how caramelize carrots and other products"It will be useful to you. And caramelized carrots I managed to fame. How to caramelize products now you know and you, so experiment and, of course, enjoy your food!

Prepare the necessary products for the preparation of caramelized carrots. If the carrot is young, it is enough to simply rush, considering the top layer. If already mature, then you need to remove the peel with the help of vegetate.

Rinse purified vegetables in water.

To pour half the sugar sand and salt to the pan, pour hot water and stir spices so that their crystals are dissolved in water.

Place the frying pan on the stove, bring its contents to a boil - the syrup will cover with large air bubbles.

It is at this moment that put flush carrots in the syrup and protrude them at a minimum of fire for about 2 minutes, then turning over the other side.

Add water and add remaining sugar sand. You can pick up any other spices optionally if the dish there will be children: Thyme, Orego, Rosemary - trust your culinary fantasy.

Tomber carrots at a minimum of fire under a closed lid about 10-12 minutes. Vegetables must draw the salt-sweet syrup to the middle, and in the middle itself it remains slightly hard.

Put the caramelized carrot on the dish and serve to the table both in hot, and in a cold form, slightly sprinkling it with olive oil of cold pressed. If you do not like vegetable oil, then melt the creamy and pour them juicy and bright carrots. Also, the dish can be served with cream, sour cream, thick yogurt.

Caramelization is a process in cooking, in which vegetables or fruits are languishing in sugar syrup. Such a principle is used when processing precisely fruits, as for vegetables, there are other technology here - vegetables are languishing in that Sugar, which comes out of them. A vivid example of such technology is a caramelized carrot, which as a result acquires appetizing color and bright taste.

How to produce caramelization

To master the technique from the first time, and the dish turned out to be delicious, you need to know several secrets of proper caramelization. Properly prepared product will be able to become an ideal addition to any sidebar or a refined dish component.

Secrets regarding caramelization technique:

• So that the vegetable has allocated a sufficient amount of sugar for caramelization, you need to choose young roots, which are representatives of a juicy variety.
• When cutting, it is necessary to adhere to the dimensions of pieces must be average. Small slices can burn, and the big will not cross.
• So that the vegetable prepared faster and allocated the required amount of sugar, you need to boil the product before half-ready.

Carrack caramelization is performed in accordance with these rules, as they are basic for any vegetable. They must be necessary to comply with the delicious dish.

Principle of caramelization of carrots

The easiest recipe for the root of the root plant assumes the presence of a minimum of products and the cost of all half an hour. It is better to use very young carrots. It will take about 0.5 kilograms. You need to thoroughly wash the vegetable. Cuttings can not trim too short.

Additionally, these products will be needed:

• Plugs of butter.
• Spice.
• Thyme.
• Dessert sugar spoon.

Recipe Caramelized carrots 15 minutes before guest coming:

1. Melt the oil on a well-heated frying pan.
2. To put carrots and sprinkle with sugar slightly.
3. Approximate cooking time is 5-10 minutes. It is necessary to gradually turn the carrots so that the vegetable is evenly quarreled.
4. 1 minute before the preparedness of the products to fill with spices, and put a twig of thyme into the oil.

Serve carrots standing with a sauce in which the rootpode is stewed.

Universal glazed carrots

There is a universal recipe with a photo of caramelized carrots. Spicy taste and unusual combination of ingredients, make a sweet delicacy with a suitable garnish to any dish and a unique component of the dessert.

Suitable products:

• 0.5 kilogram of young carrots.
• 150 grams of cream oil.
• Salt.
• Cinnamon teaspoon.
• Dessert sugar spoon.

Universal caramelized carrots are prepared as follows:

1. Boil the purified carrot to a semi-prepared state.
2. Melt in a sauinee oil, add sugar and cinnamon here.
3. Put in a spicy cream mixture of carrots, pre-dried and already boiled. Immediately save a bit.
4. Prepare 5 minutes, constantly turning the root root for uniform caramelization.

Serve a dish is still hot.

Carrots glazed in a saucepan

An option is considered to be a classic recipe when the root of caramelizes in a saucepan. To recreate the recipe, you will need such products:

• 250 grams of carrots.
• Piece of oil.
• Full cabin of meat broth.
• Sugar tablespoon.
• Tablespoon vinegar.

Caramelized prepared as follows:

1. Prepared carrots lay out in a pan.
2. Pour vegetable broth and fall asleep spices, pour vinegar.
3. Wait until the dish boils, and then, reducing the fire, stew about 20 minutes.

Syrup should thicken, carrots change the color on the golden. In the process of extinguishing, carrots will become soft, but does not change the initial form. Bon Appetit!