Carrot stewed with tomatoes and onions
Composition / ingredients
3
Servings:
Cooking method
Cut the onion into half rings and fry it until golden in butter (onions can be chopped in a blender with mashed tomatoes to make a thick sauce).
Peel the carrots, cut into cubes or cubes. Add it to the onion and fry for 7 minutes, stirring.
Pour water into the pan so that it slightly covers the carrots. Cover with a lid and simmer for 30 minutes over low heat. Grind the peeled tomatoes in a blender.
Add tomatoes, spices and salt to the carrots 5 minutes before the end of stewing. We remove it from the stove. Let stand for two minutes and serve.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
