Marinades from carrots - appetizer, salad or preparation for the winter? Different recipes for carrot marinade with onions, sprat, saury, tomatoes

Marinades from carrots - appetizer, salad or preparation for the winter? Different recipes for carrot marinade with onions, sprat, saury, tomatoes

A carrot marinade is a thick vegetable dish that has a large area of ​​use.

It can act as an independent snack, side dish, masses for sandwiches, based on it prepare vegetable caviar, salads and much more.

Despite the simplicity of the products and the meager list of ingredients, the dish turns out to be very fragrant, juicy, bright and not like a simple stewed carrot.

Carrot Marinade - General Cooking Principles

For the marinade will need a large and juicy carrots. From sluggish root vegetables tasty dish will not work.

Carrots need to be peeled, chopped or rubbed, then stewed or fried with the rest of the ingredients.

What else can be included in the carrot marinade:

• bow;

• tomatoes or tomato paste;

• salt;

• sugar;

• spices;

• vinegar.

Greens are rarely added to the marinade, and if used, they are mostly dried and ground. The marinade is prepared mainly in vegetable oil, it is better to use a refined aroma in order not to interrupt the aroma peculiar to vegetables.

Often, the vegetable dish is diluted with canned fish. They go well with carrots and refined snacks. Of course, you can use fresh fish, but why complicate the process?

Recipe 1: Marinade of carrots as in the dining room

This carrot marinade is a side dish that can be served to fish, poultry, meat. It was often prepared in Soviet canteens and used for serving a variety of dishes. If desired, the marinade can be crushed with a blender and you will get carrot caviar.


• 3 carrots;

• 2 onions;

• butter;

• bay leaf;

• 3 peppercorns;

• salt;

• garlic clove;

• 50 grams of tomato paste;

• vinegar;

• spoon of sugar.


1. Clean the onions. Chop finely and fry until transparent in a frying pan with added vegetable oil.

2. We clean the carrots, rub them and send to the onion, fry together for 2 minutes. 3. Add 100 ml of water to the tomato paste, mix and pour into the vegetables. Put pepper pepper, salt, sugar.

4. Cover the pan with a lid, remove the fire and simmer until the vegetables are soft.

5. Add a teaspoon of vinegar, chopped garlic, if necessary, add salt, mix well, stick bay leaf and turn it off after a minute. Before serving, let marinade stand for 15 minutes.

Recipe 2: Carrot Marinade with Sprat

Delicious carrot marinade with canned sprat. The dish is simple, inexpensive, at the same time quite satisfying. Instead of grated tomatoes, you can use ordinary tomato paste or even ketchup.


• 3 bulbs;

• 5 carrots;

• 0.5 cups of oil;

• sugar;

• sprat can;

• salt;

• pepper;

• 5 tomatoes.


1. We take a large frying pan or cauldron, heat the oil to smoke.

2. Cut the peeled onions into cubes, fry for 3 minutes.

3. While the onion is fried, you need to prepare the carrots. Root vegetables cleaned, three on a coarse grater.

4. Send the carrots to the onion, reduce the heat, cover with the lid and simmer together until the vegetables are soft.

5. Wash the tomatoes, dry and cut them in half. Rub the flesh, leaving the skin.

6. We send tomatoes to carrots with onions, add salt, a little sugar, simmer another 5 minutes.

7. Open a jar of sprat, knead the fish with a fork, send it to the vegetables. We taste, if necessary, add pepper, more salt. If there is not enough acid in tomatoes, then you can pour in some vinegar.

8. Warm up the carrot marinade and turn it off.

Recipe 3: Marinaded carrots “Puff” with saury

Another recipe for carrot marinade with canned fish, this time with saury. But it differs from the previous dish in a simplified way of cooking. All ingredients are stacked in layers and stewed until ready, they do not need to be constantly mixed and controlled. Use canned in oil.


• 3 bulbs;

• 800 grams of carrots;

• 2 cans of saury; • 300 grams of tomatoes;

• spices;

• butter.

Also, for the preparation of the marinade will need a cauldron or saucepan with a thick bottom.


1. Clean the onions, chop, but not finely. Put in a cauldron, fry until transparent.

2. In tomatoes, remove the stem and attachment to them, cut into circles.

3. We rub the cleaned carrots and spread half the mass over the onion, level the layer with a spoon. We salt, we sprinkle with pepper, it is possible to throw a few peas and a asterisk a carnation.

4. Take tomatoes and place the circles in one layer over the carrots.

5. Open the canned food, if desired, you can use the fish less and get along with one jar of saury. Slice the pieces lightly with a fork, remove the spinal bones and spread on top of the tomatoes.

6. On the fish lay out the remaining carrots, evenly distribute the mass, salt again, you can pepper.

7. Finishing layer lay the circles of tomatoes. So they gave the juice, a little salt on top.

8. Pour 50 grams of water into the cauldron, close the lid and set the carrot marinade to stew in a slow fire for about an hour. Then you need to try it on salt, check the softness of the carrots and can be turned off.

Recipe 4: Marinade of carrots for the winter

If the season is pleased with a large crop of carrots, then you can make a tasty and simple marinade-preparation. It can be used as a snack, instead of a side dish or added to any first or second courses. For rolling carrot marinade you can use jars of any size.


• 2.2 kg of carrots;

• 800 grams of onions;

• 350 grams of oil;

• 250 grams of tomato paste;

• 70 ml of 3% vinegar;

• 3 tablespoons of salt;

• 6 tablespoons of granulated sugar;

• 4 star studs;

• 10 peppercorns.


1. Cut the onion arbitrarily. There are a lot of vegetables, so it is more convenient to use a combine.

2. Pour the butter into the pan, heat it and pour the prepared onion, fry for 3 minutes.

3. Shred carrots, send to onions, pour in 150 grams of water and stew under a lid for 25 minutes. 4. Add tomato paste, sugar, salt, put all the spices, vinegar and mix. From above you can throw a bay leaf, but it does not need to be mixed so that its smell does not become intrusive.

5. Cover and simmer another 25 minutes.

6. While preparing the marinade, you need to sterilize the jars and lids.

7. As soon as time runs out, the workpiece is once again well mixed and laid out on the container. We roll, cool and ship to storage in the cellar.

Recipe 5: Marinade of carrots in a slow cooker

Option cooking a very fragrant and bright marinade of carrots without onions. It will turn out especially beautiful if for a cut to use a figured grater. For flavoring dishes need dried herbs, you can use the Italian mixture.


• 1 kg of carrots;

• 100 grams of butter;

• salt pepper;

• Apple vinegar;

• 2 spoons of tomato paste;

• spoon of dried herbs.


1. Brush wash the carrots and clean. Now we cut. For this dish it is better not to use the usual grater, but you can use any curly or make a thick straw. If there is nothing like that, then just cut the carrot into thin circles.

2. Now we add tomato paste, salt, dried herbs to the carrots and mix everything up well with our hands.

3. Put in a slow cooker butter, then immediately the whole carrot. Close the lid and set the baking mode for 40 minutes. Every 10 minutes the marinade needs to be mixed. At the last stirring, pour in a spoonful of apple cider vinegar.

4. After the time is over, you need to check the carrots for softness and taste, if necessary, add more spices. If the pieces are hard, then close the lid and cook another 10-15 minutes.

Recipe 6: “From Mother-in-law” Marinade

This option of carrot marinade can be considered a hot salad, simple and fast. Rescue when you need something to cook in a hurry. The original is prepared with sprat in a tomato, then you can use any other canned food.


• 3 carrots;

• onion;

• a can of any canned fish; • 2 spoons of mayonnaise;

• spices;

• butter.


1. Boil the carrots to readiness, peel, cut into slices.

2. Cut the onion, skip it in oil to a ruddy color. Butters need just a little bit so that the salad doesn't get too fat.

3. Open the canned food. If the pieces are large, then we break the fish into several parts and send it to the pan with fried onions. We melt all the liquid.

4. Chopped carrots, mayonnaise. To taste with salt, you can pour black pepper. All mixed and ready!

Carrot Marinade - Tips and Tricks

• Carrot dishes are more tasty if you add sugar to them along with salt. But do not overdo it, after all, the marinade is not a snack for a sweet table.

• Not calculated with the amount of products, and the marinade got too much? Add a little vinegar, boil for 5 minutes and roll the excess into a sterile jar. And you can do even easier - put the snack in bags or plastic containers, close tightly and send to the freezer. And always on hand will be a ready dish, which will need only be heated.

• Marinade is not only a great snack, but also an excellent pie filling. If the dish is already with fish, then you do not need to add anything. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.

• Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only increases with time. Therefore, these ingredients need to lay in small quantities, and after cooking it is better to remove from the dish. This is especially true for winter blanks.

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