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  BRAISED CARROTS

Ingredients

l 1/2 pounds carrots, cut into scant 1/4-inch slic
21/2 tablespoons unsalted butter, in all 3/8 teasp
1 teaspoon sugar
1 tablespoon finely chopped fresh dill or parsley


Method
Place the carrots in a heavy, nonstick saucepan and add water barely to cover. Add l 1/2 tablespoons butter, the salt, and sugar. Bring to a boil, lower the heat, and cook, covered, for 30-40 minutes, depending upon the age of the carrots. Tasting is

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  Carrot Cutlets

Ingredients

Carrots - 2.2 lbs. (1 kg)
semolina - 0.5 cup (0.22 lbs. or 100 g)
milk - 0.5 cup
3 eggs
breadcrumbs - 0.5 cup
sugar - one teaspoon
butter - 3 tablespoons


Method
Cut carrots into sticks or slices, put them into a saucepan, add hot milk, one tablespoon of butter, sugar and salt. Simmer; stir periodically, until carrots are cooked (about 15-20 minutes). Add semolina and continue simmering for another 8-10 minutes. Separate egg yokes from egg whites. Stir in egg yolks. Let cool. Make cutlets in the form of flat drops from cooled mixture, and coat them with egg whites and breadcrumbs. Fry cutlets from both sides, and then bake them in oven for 15-20 min. Good with sour cream or milk sauce. Servings: 2 Note: red beets can be used instead of carrots

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  CARROTS BRAISED WITH GINGER AND SOUR CREAM

Ingredients

1 pound carrots, cut into scant 1/4-inch slices
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons powdered ginger
2 tablespoons unsalted butter
3/4 cup sour cream, mixed with 1/4 cup half-and-ha


Method
Place the carrots in a saucepan or bowl, sprinkle with the salt, sugar, and ginger, toss, then leave for 30 minutes, or until the carrots begin to release their juices. Drain. In a deep, heavy nonstick skillet, melt the butter. When it bubbles, add

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