Recipes with Carrots

Vegetable sauce with potato

1. Peppers cut into small uniform pieces. 2.Guluts are peeled and cut into thin slices. 3. Onions are cut well. 4. Season the onions in butter and then add the vegetables. Finally add the chopped peeled tomatoes and spices. 5. The sauce is silent silently

Lightning carrots

Rinse and clean the vegetables. Tear the carrots and cut the pears into thin rings. Put the vegetables in the fat for a few minutes. Stir the flour over and add the milk a little, stirring. Let the stew boil through mild heat for 4-5 minutes. Season with s

Real Indian food

Peel and tear the carrots. Cut the cabbage into smaller pieces. Chop the onions. Season onion + paprika in margarine, add the meat and brown it well. Add the water and the cabbage and let it boil under the lid approx. 10 min. Add the cracked carrots and possi

Vegetable salad II

Turn on the oven at 225 degrees. Chop the onion, cut garlic and spring onions, sliced ​​carrots, sliced ​​squash and pepper in tern and split the broccoli into small bouquets. Heat the oil in a saucepan and season the onion and garlic. Add thyme, spring onions

Grandma's carrot soup

Peel and chop the carrots and potatoes, whole water over so it just covers. Let it boil until they are tender and dazzle it. Then add the other ingredients. Flute, & amp; possibly. meat.

Rye buns / French bread with golden roots (MEGA GOOD)

Put the wheat kernels in soft for approx. 4 dl. Water for approx. 15-30 minutes. The water is sifted from the wheat kernels (the more water in the wheat kernels, the softer they will thicken when the bread is finished) Peel the carrots and tear them on the

Oksegryde from Nevada

Sprinkle the beans into coarse strips, save some of the peppers. Boil them in half of the boulion in a saucepan. Stir in the meat and taste with pure and spice, cook for 6-8 minutes with stirring Pour half of the meat mixture into refractory dish, put sliced

Braised beef with root vegetables

Cut the meat into cubes (3x3 cm) and cut all vegetables into smaller cubes. Fill the vegetables in a refractory dish, and mix rosemary, thyme and bay leaves with salt and a little pepper. Brown the meat on a pan or in a frying pan. Spread the pieces of meat