Carrots and prunes are not only healthy products, but also deliciously delicious. Especially if you combine them. Based on these ingredients, you can cook a lot of delicious salads, casseroles, main dishes and even desserts. And if you add dairy products, nuts, sauces and dressings to them, then the flight of fantasy is unlimited. At the same time, the products are affordable and can be purchased at the nearest store.
Why would you cook carrots with prunes?
Prune carrots - general principles of preparation
Carrot Before use, rinse, clean, then grate or cut. The shape and size of the pieces depends on the dish. In general, carrots are quite hard, and if you plan to consume a fresh vegetable, it is better to chop small pieces. If the root crop needs to be boiled, it is better with a peel. It will prevent the loss of taste, juiciness and vitamins.
Prunes for dishes it is used without stones. If dried fruits are dried, then they are pre-soaked with warm water, then chopped. The form of slicing is selected for carrots, most often chopped with straws.
Prunes can be different: sour, sweet, eat generally tasteless. Also, the product varies in degree of drying. It happens that dried prunes are hard and light enough. And there is a juicy, beautiful, brilliant and heavy product. In the second version, plums could be processed with glycerin to maintain moisture and weight, which is not very good for dried fruits.
Recipe 1: Carrot Salad with Prunes and Garlic
Wonderful salad, which also cooks very quickly. Decorate both casual and festive table. Carrots are used raw, but similarly, you can cook with boiled root vegetables, it also turns out delicious.
Ingredients
• 3 carrots;
• 80 grams of prunes;
• 150 grams of sour cream (mayonnaise or thick yogurt);
• garlic to taste;
• salt;
• 100 grams of cheese.
Cooking
1. We rub raw carrots, previously peeled. It is best to use a regular coarse grater.
2. Soak the prunes for 15 minutes in warm water, then cut into arbitrary pieces.
3. Peel the garlic, then chop and mix with sour cream, salt.
4. Three cheese on a fine grater.
5. You can just mix everything, but the most delicious is the puff salad. The sequence of layers: carrots, prunes, carrots, cheese. Each time we lubricate with sour cream sauce, you can repeat the layers 2 or 3 times, the thinner they are, the tastier the salad.
Recipe 2: Braised Carrots with Prunes
A very healthy and tasty dish that will be especially welcome for children. Moreover, it is quite low-calorie and will not damage the figure.
Ingredients
• 500 grams of carrots;
• 100 grams of prunes;
• 15 grams of oil;
• 50 grams of milk;
• 30 grams of nuts;
• 50 grams of sour cream.
Sugar is added to this dish at will, but carrots with prunes in themselves are quite tasty and sweet.
Cooking
1. Peel and three carrots. We wash the prunes and cut into strips. If dried fruits are hard enough, they can be soaked in warm water to soften, but not for long, so as not to become sour.
2. Put oil in the stewpan. You can use absolutely any. We put on the stove.
3. Spread all the carrots, add milk, cover and simmer for about 15 minutes.
4. Add prunes and simmer for another 10 minutes, then mix and turn off. If you want to add sugar, then you can at this stage.
5. Grind the nuts, you can take peanuts, walnuts or hazelnuts. Mix with sour cream and the sauce is ready!
6. Serve stewed carrots with sour cream sauce and enjoy the taste!
Recipe 3: Oven carrot casserole with prunes and cottage cheese in the oven
Carrot casserole with prunes, which is perfect for breakfast, afternoon snack or as a light dinner. The amount of sugar is adjustable at your discretion.
Ingredients
• 200 grams of carrots;
• 50 grams of prunes;
• 300 grams of cottage cheese;
• 3 eggs; 2 tablespoons semolina;
• 2 tablespoons sour cream;
• sugar.
Cooking
1. Grind the cottage cheese until smooth, add eggs, sugar to taste.
2. Peel the carrots, grate finely and add to the cottage cheese, put chopped prunes in the same place, add semolina. Mix well. If necessary, add sugar.
3. Lubricate the form, sprinkle with breadcrumbs, flour or semolina.
4. We spread the mass prepared for the casserole, level it with a spoon, grease with sour cream and send to the oven.
5. Cook from 30 to 50 minutes, the time depends on the diameter of the form and the thickness of the layer. The temperature is 170 degrees.
Recipe 4: Sweet Carrot Salad with Prunes and Apples
Dessert recipe based on carrots with prunes. A special taste is given to it by a mixture of nuts and ground cinnamon. To prepare the sauce you will need thick yogurt, but you can also take sour cream, cream or fermented baked milk. You need to eat salad immediately after cooking.
Ingredients
• 2 carrots;
• 2 apples;
• 100 grams of prunes;
• 50 grams of nuts;
• 0.5 lemon;
• 0.5 tsp cinnamon
• sugar;
• 150 grams of yogurt.
Cooking
1. Peel the apples from the peel, cut into cubes and sprinkle with juice from half a lemon. Set aside for a while.
2. Peel the carrots and cut into small cubes, but you can just grate.
3. We wash the prunes, dry them and cut them into cubes, mix with the rest of the ingredients.
4. Add sugar to yogurt, mix until dissolved. You can use powder. If yogurt is already with added sugar, then you can not put anything, use it in its pure form.
5. Dry the nuts in a frying pan, then gently roll with a rolling pin to make smaller pieces. Mix with ground cinnamon.
6. Fill the salad with yogurt, mix, top with a mixture of nuts and cinnamon.
Recipe 5: Carrot Salad with Prunes and Dried Apricots
Piquant salad with oil dressing. Light, aromatic, with a pleasant sweet-spicy taste. A real storehouse of vitamins. You can eat it right away, but it’s tastier if you give it a snack for at least a couple of hours.
Ingredients
• 500 grams of carrots;
• 100 grams of prunes;
• 100 grams of dried apricots;
• 3 tablespoons of oil;
• 0.5 lemon;
• salt;
• dried dill;
• red pepper (ground).
Cooking
1. Pour dried apricots with prunes with warm water, let stand for 10 minutes, then squeeze and cut into strips.
2. Peel the carrots, rub them with straws, add the chopped dried fruits.
3. Grind the dried dill with your hands into small crumbs, add the juice from half a lemon, salt, hot pepper and mix well. Pour oil into the aromatic mixture, mix again.
4. Refill the carrot salad with the resulting sauce, mix, ram with your hands, cover and remove for 2 hours to marinate, preferably in the refrigerator. When serving, mix well again.
Recipe 6: Carrots with Prunes and Chicken
A recipe for a wonderful carrot main dish with prunes and chicken. It is perfect for dinner. In addition to the main ingredients, you will also need hard cheese. Cooking in the oven.
Ingredients
• 500 grams of chicken;
• 300 grams of carrots;
• 150 grams of prunes;
• 5 tablespoons of mayonnaise;
• spices;
• 150 grams of cheese;
• 2 onions.
Cooking
1. Cut the chicken into arbitrary pieces, sprinkle with salt, any spices and remove to the side.
2. Onion cut into rings and put on the bottom of a greased form in which we plan to bake the dish.
3. On top of the onion, spread the chicken pieces, but not close to each other.
4. Mix the mayonnaise with chopped garlic.
5. Three large carrots, mix with mayonnaise mass and season with salt, add pepper. We spread the mass in a new layer on the chicken.
6. We fall asleep with grated cheese, send to bake in the oven for about 35-40 minutes. The optimum temperature is 170-180 degrees.
Recipe 7: Carrot Salad with Prunes and Mushrooms
A recipe for a very hearty carrot salad with prunes, to which fried mushrooms are added. We will use raw champignons, as they can be purchased at any store, regardless of the season. Refueling is based on mayonnaise.
Ingredients
• 2 carrots;
• 100 grams of prunes;
• 250 grams of champignons;
• 30 grams of oil;
• onion;
• 200 grams of mayonnaise;
• 1 tsp. Korean spices;
• 1 clove of garlic;
• 2 potatoes;
• salt to taste.
Cooking
1. Boil the potatoes, then cool, peel and three on a grater.
2. Grate peeled carrots, mix with Korean spices, leave to marinate until mushrooms are cooked.
3. Pour oil into the pan, put on the stove.
4. Dice the mushrooms, rinsing and removing damage. Sent in a pan, fry for 5 minutes.
5. Shred the onion, send to the mushrooms and fry together until tender.
6. Cut the prunes into strips, mix the mayonnaise with garlic.
7. At the bottom of the salad bowl we lay a layer of boiled potatoes, add a little salt and grease with mayonnaise.
8. Put a layer of fried mushrooms on the potatoes, the filling should be cooled. Lightly grease with mayonnaise, just a little bit, since the mushrooms were already fried in oil.
9. Put the prunes on the mushrooms, no need to lubricate.
10. Put carrots with aromatic spices on top, grease the salad with a top layer of mayonnaise and you're done! We decorate at our discretion.
Recipe 8: Pumpkin Carrots
Recipe for stuffed baked pumpkin in the oven. As a filling, a mixture of carrots with prunes and nuts is used. The dish is very fragrant, juicy.
Ingredients
• 1 small pumpkin;
• 2-3 carrots;
• a handful of nuts;
• lemon peel;
• 100 grams of prunes;
• 2 tablespoons sour cream;
• sugar.
Cooking
1. Cooking the filling. To do this, cut prunes into strips, three peeled carrots, add nuts, lemon zest and just mix everything. Put sugar to taste, you can add cinnamon.
2. At the pumpkin, cut off the top to get a lid. We take out the insides.
3. Fill the resulting hole with carrot filling, grease the top with sour cream, cover with a lid of pumpkin.
4. We put the billet in the baking dish and send it to the oven, preheated to 170 degrees. Baking time depends on the size of the pumpkin and the wall thickness, but not less than 40 minutes. Be guided by softness, the walls of the vegetable should be pressed through when pressed.
Prune Carrots - Tips & Tricks
• Even if the prunes have dried out and become very harsh, they can be restored to its former softness. To do this, pour dried fruit with cold water for 5-6 hours.
• Cleaned up excess carrots? Rub on a grater, arrange in sachets and freeze. And at any time you will have the right blank at hand. Grated carrots can be added to the first and second courses without defrosting. The same technique can be used if there is no cellar and there is no place to store root crops.
• For fresh carrot dishes, it is better not to use thick root vegetables with a large core. They will not be juicy and sweet. It is also believed that it is in the core that all nitrate accumulates. Therefore, do not be lazy and give preference to small root crops.
