Baked Carrot-Apple Patties


100 g carrots
100 g apples
1 egg white
10 g butter
10 g farina
10 g breadcrumbs
5 g sugar
30 g sour cream

Julienne peeled and washed carrots and braise with 10 g of butter and 1/4 cup water until cooked, then add grated apples and sugar, and braise 5 minutes more, add farina, mix everything and let everything stand 5-10 minutes on the side of the stove. Fold in whipped egg white and cool the mixture until cold enough to handle. Form 3-4 patties from the carrot-apple mixture, coat them with breadcrumbs or flour, put into a buttered skillet, sprinkle with melted butter and bake in a preheated oven. Serve with sour cream.

This recipe is for patients with liver disease.

Carrot Stuffing for Pie


1 – 1 1/2 kg/ 2 lb 4 oz – 3 lb 6 oz carrots
3-4 eggs, hardboiled
2-3 tbsp butter or oil
1 tsp sugar

Thinly slice peeled and washed carrots and put them into a pot. Add 1/2 cup of water and 1 tbsp oil. Cover the pot and braise carrots until cooked. Chop cooked carrots, season with salt, add 1 tsp sugar, remaining oil and mix well. Add chopped eggs and stir to combine.

Carrot Croquettes


1 kg/2 lb 4 oz carrots
1/2 cup farina
1/2 cup milk
3 eggs, separated
1/2 cup breadcrumbs
1 tsp sugar
3 tbsp butter

Slice or julienne washed and peeled carrots, add to a pot with hot milk, sugar, and 1 tbsp of butter. Cover the pot and braise carrots on medium heat until cooked, stirring from time to time to prevent burning. Add farina to cooked carrots and continue cooking on low heat for 8-10 minutes stirring frequently. Remove pot from the heat, add egg yolks and mix well to incorporate and let the mixture cool. Form croquettes from cooled carrots, dip into egg whites, coat with breadcrumbs, and fry in butter on a heated skillet. Serve with sour cream sauce or milk sauce.

Carrots with Milk Sauce


500 g/1 lb 2 oz carrots
1/2 tbsp flour
2/3 cups milk
1 tsp sugar
1 tbsp butter

Slice peeled and washed carrots and put into a pot, add a little of stock or water, add 1/2 tbsp of butter, season with salt and sugar, cover and braise 20-30 minutes. Mix cooked carrots with hot milk sauce and stir accurately. If desired use turnips, green peas, string beans, or asparagus instead of carrots in this recipe. Turnips should be sliced and scalded with hot water before braising. Cut string beans on a bias, while asparagus should be cut into battonets before cooking.

Braised Carrots


1 kg/2 lb 4 oz carrots
1/2 tbsp sugar
2 tbsp butter

Slice peeled and washed carrots, put into a pot, add a little bit of water — to cover vegetables halfway, season with salt, add sugar and 1/2 tbsp of butter, cover the pot and cook carrots for 20-30 minutes. Season carrots with remaining butter and move to a serving plate, sprinkle with finely chopped parsley leaves and top with white bread toasts.

This method of cooking can be used to cook kohlrabi, rutabaga, or turnip. Scald turnip with boiling water prior to cooking.

Carrot Soup-Puree


800 g/1 lb 14 oz carrots
1/2 cup rice
3 tbsp butter
2 cups milk
1 tsp sugar

Thinly slice peeled and washed carrots, put into a soup pot together with 1/4 cup water, 1 tbsp of butter, 1 tsp of salt and 1 tsp of sugar, and stew for 5-10 minutes. Add 1/2 cup of washed rice with 5 cups of water, cover the pot and cook for 40-50 minutes on low heat. Set aside 2 tbsp of cooked rice for garnish. Rub everything through sieve (or blend until smooth) .

Add hot milk to the puree and season with salt. Just before  serving add butter and remaining rice to the soup. Serve croutons or toasts on a side.