Sauté from carrots

Carrots - an excellent source of carotene, which then turns into the body of vitamin A. It also contains other vitamins - B, C, D, E. Also carrots are rich in minerals and trace elements. We used to believe that fresh vegetables and fruits are more useful than those that have already undergone heat treatment. This statement is really true. But in the case of carrots, it's the other way around. In boiled and stewed, this vegetable is even more useful. Now we will tell you how to prepare a tasty and useful carrot sauté.

Saute of carrots, peas and pork

Ingredients:

Preparation

Carrots are cleaned and three on a large grater, the celery root is cut into cubes, cloves of garlic are cut into 2-4 parts. Pork cut into small pieces. Peas are washed. In the ceramic form, which we will use for baking, pour olive oil and lay out all the prepared ingredients. From above we put sage leaves and twigs of thyme. Cover the form with a lid and send it to the oven. At a temperature of about 180 degrees, we prepare 40 minutes. We serve the table hot.

Sauté from carrot and parsnip

Ingredients:

Preparation

Carrots and parsnips are peeled. Carrots cut into circles, and parsnips - straws. We spread the vegetables in a saucepan, pour olive oil, add spices and fry for about 3 minutes, stirring. Then reduce the fire and cook for another 15 minutes. Almost at the very end, we add crushed herbs and garlic. You can serve this dish both in hot and cold.

Sauté from carrots, green beans and zucchini

Ingredients:

Preparation

Carrots, tomatoes and zucchini cut straws, onion - semirings. In a frying pan with vegetable oil fry carrots and onions for 3 minutes, then add the pod beans, fry for another 3 minutes. After that, lay out the courgettes. Once they become soft, add tomatoes, greens, salt and spices to taste. We put out all together for another 7 minutes and turn off the fire. Vegetable sauté is ready.

Saute of carrots and zucchini

Ingredients:

Preparation

Zucchini and pepper cut into small cubes, carrots - semicircles. Garlic is passed through the press. In a frying pan, warm the vegetable oil well and fry the carrots until soft, then spread the pepper and fry for another 2-3 minutes. After that, add the zucchini, mix everything, cover the pan with a lid and simmer on a small fire for 15 minutes. At the end, add crushed herbs, garlic, add spices and salt to taste. Mix again and simmer for another 5 minutes.

Look for more interesting recipes for this dish, then we recommend you try a corn saute .