Carrots, peeled and cut into small cubes, are simmered with fat until tender.

Quick-frozen peas are placed in boiling salted water, brought to a boil and boiled for 3-5 minutes, canned green peas are heated in the broth and drained in a colander.

The poached carrots are combined with ready-made green peas, milk sauce, salt is added, stirred, and brought to a boil.

When leaving, pour in fat. You can serve the dish with 50 g croutons per serving, increasing the yield of the dish accordingly.

Pumpkin porridge

The peeled pumpkin is passed through a vegetable cutter or finely cut into cubes, simmered with the addition of a small amount of liquid (30 ml) and fat, then semolina is poured in in a thin stream, sugar and salt are added and cooked until tender.

When leaving, add a piece of butter or pour melted fat over it.

Vegetables poached in milk or sour cream sauce

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Carrot
Turnip	-	-
Or rutabaga	-	-	-	-
Pumpkin					-	-
Or zucchini					-	-
Canned green peas	31	20	31	20	31	20
White cabbage	-	-	-	-
Cauliflower			-	-	-	-
Table margarine
Mass of steamed vegetables	-	125	-	125	-	175
Sugar
Sauce No. 582, 586	-		-		-
Exit	-		-		-

Vegetables are cut into cubes or slices, white cabbage is cut into checkers, cauliflower is disassembled into pieces.

Vegetables stewed separately with fat and heated canned green peas are combined with milk or sour cream sauce, sugar and salt are added and boiled for 1-2 minutes. When leaving, you can add 5-10 g of butter per serving, changing the yield accordingly.

If one or another type of vegetable specified in the recipe is not available, you can prepare a dish from other vegetables, changing their ingredients accordingly.

Stewed cabbage

Fresh cabbage
or pickled
Vinegar 3%
Cooking fat
or bacon
or smoked brisket
Tomato puree
Carrot
Parsley (root)					-	-
Bulb onions
Bay leaf	0,02	0,02	0,02	0,02	0,02	0,02
Pepper	0.05	0,05	0,05	0,05	0,05	0,05
Wheat flour
Sugar
Exit	-		-		-

Fresh cabbage cut into strips is placed in a cauldron in a layer of up to 30 cm, broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree are added and simmered until half cooked with occasional stirring. Then add sautéed carrots, roots and onions, cut into strips, bay leaf, pepper and simmer until tender. 5 minutes before the end of stewing, season the cabbage with flour sauté, sugar, salt and bring to a boil again.

If fresh cabbage is bitter, scald it for 3-5 minutes before stewing. When preparing a dish of sauerkraut, vinegar is excluded from the recipe by adding a small amount of broth or water, and the amount of sugar is increased to 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing. The fat rendered when frying bacon or brisket is used to sauté vegetables.

When leaving, you can sprinkle with finely chopped herbs.

Beets stewed in sour cream or sauce

* Mass of boiled peeled beets.

Boiled beets are peeled, cut into strips or cubes and heated with fat, sautéed onions, sour cream or milk or sour cream sauce are added and simmered for 10 minutes on low heat.

When leaving, stewed beets can be sprinkled with herbs.

Carrots with green peas in Bechamel sauce

Recipe from Elena Lebed: I offer an option for the second course - carrots with green peas in bechamel sauce. It turns out to be the most delicate delicious dish.

Ingredients:

250 g green peas (fresh or frozen),

200 g carrots,

2 tbsp. tablespoons butter or ghee,

4-6 tbsp. spoons of milk,

salt, sugar, ground black pepper

Bechamel sauce:

0.6 l milk,

4.5 tbsp. spoons of butter,

4.5 tbsp. spoons of flour,

1 teaspoon salt,

spices: 1/2 tsp. black pepper, 1/3 tsp. nutmeg

Preparation:

Prepare food: carrots, green peas, milk and butter

Boil green peas in salted water until tender.

Cut the carrots into small cubes and fry in oil in a frying pan.

Then add milk to the pan until it completely covers the carrots. Simmer over low heat, covered, until cooked and milk has evaporated. At the end of cooking, add salt and a pinch of sugar.

While the carrots are stewing, cook(follow the link you will find a detailed recipe for its preparation).

Add peas to carrots.

Season with sauce, add additional pepper and salt (if necessary). Warm up and leave on the stove for 10 minutes.

That's all! Bon appetit!

New Year's salad with tongue

Recipe from Arizona: I really like boiled tongue. Beef is somewhat more expensive than pork, but any boiled tongue is suitable for making a salad. It turns out very tasty. I really love these salads, they come out tasty and bright.

According to my recipe, you will get a tasty, satisfying, aromatic and easy-to-prepare salad. The salad can be called complex only because of the many components, but everything combines so well that it is simply magnificent. It will be perfect for the New Year's table.

Ingredients:

Tongue - 1 piece (pork or beef, boiled),

Peas - 1 piece (canned in jars),

Korean carrots - 150 grams,

Fresh cucumber - 2 pieces,

Chicken egg - 4 pieces (boiled),

Mayonnaise - to taste.

Number of servings: 10

Preparation:

To prepare the New Year's salad with tongue, take a pre-boiled tongue. It can be purchased in this ready-made form at supermarket counters. We cut the tongue into plates, and then cut each plate into strips.

Add lightly chopped Korean carrots. Decide for yourself whether to cut it or not, but too long pieces of carrots will stick out of the salad and hang from the fork.

Finely chop the chicken eggs.Add to the salad bowl.

Carrot and green pea salad with egg

Cut the pre-washed and peeled carrots into small cubes. Throw the carrots into a heated frying pan and fry with vegetable oil. Add green peas there and let the mixture warm up for 3-4 minutes.

Start preparing the milk sauce. To do this, saute the flour in a saucepan with melted butter. Pour milk into the saucepan, which must be preheated, and boil. The sauce must be constantly stirred during cooking, otherwise lumps may form. Add salt to taste.

Combine fried peas and carrots with milk sauce. This dish is perfect as a side dish for meat or fish. You can also eat it as a separate dish if you complement it with fried white bread croutons.

Tips from the chef

Milk sauce can perfectly complement and highlight the taste of many dishes, giving them softness and tenderness. You can experiment with different vegetables according to the taste and discretion of the cook. When preparing the sauce, you should not pour in very cold milk, because then the likelihood of unpleasant lumps appearing increases. If you still cannot avoid lumps in the sauce, after cooking you can strain it through a sieve. Flour in the sauce can be replaced with starch, which does not require preliminary heat treatment.

Green peas and carrots...mmm...the dish turns out a little sweet,

at the same time spicy and very aromatic.

The milk sauce makes the dish surprisingly tender.

An important factor is ease of preparation.

Worth a try!!!

Carrots with green peas: ingredients

3 avg. carrots; 200 g green. peas (frozen);

1 onion; 50 g. creamy butter (needed for sauce);

1 tbsp. (about 200 ml) milk; 1 table spoon flour;

1 table. lie Sahara. Salt, also oil for frying/stewing

Carrots with green peas in milk sauce: recipe

1. Cut the onion and carrots into neat small cubes.

2. Pour oil into a preheated frying pan.

Place our onions and carrots in it along with frozen peas. I do it on the 3rd division out of nine.

3. Then add a spoonful of sugar (needed for caramelization).

Cover everything with a lid and simmer for about 20 minutes (until the vegetables are soft). You can, of course, fry all the vegetables for 4 minutes, but I prefer to simmer

4. In another saucepan, melt the butter. oil.

Add a table to it. a spoonful of flour (this time, unfortunately, there was no flour at home, so I added semolina, it turned out to be a liquid sauce).

5. Then add warm, preliminary. heated milk and, stirring, cook the sauce until thick (low heat).

Carrots with green peas in milk sauce rich in vitamins and minerals such as: vitamin A - 533.3%, vitamin B1 - 13.3%, choline - 11.2%, vitamin B5 - 16%, vitamin E - 28%, vitamin H - 11.2% , vitamin PP - 11.6%, potassium - 15.1%, silicon - 63.3%, magnesium - 13.2%, phosphorus - 18.2%, iron - 14.4%, cobalt - 45%, manganese - 26.6%, copper - 22.5%, molybdenum - 47.6%

Benefits of Carrots with Green Peas in Milk Sauce

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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You can see a complete guide to the most useful products in the appendix.