Browned carrots

Among the most common vegetables not only in our region, but also in many other countries of the world, carrots rightfully belong to one of the leading places. This unusually healthy and equally tasty root crop (the tops of the plant are also used for food) has been known to humans for a long time.

The biennial plant carrots otherwise Daucus is usually assigned to the Umbrella family. Today, carrots are grown on most of our planet, while this vegetable crop is widespread in Europe, Africa, America, Australia, Asia and New Zealand.

In culinary affairs, as a rule, the lower part of this plant is used, that is, carrot roots, but carrot tops are also important in the preparation of some dishes, in particular in the preservation of vegetables. Carrots can be eaten fresh, boiled, dried or frozen. In addition, on the basis of this juicy and rich vegetable, many hostesses prepare an unusually convenient preparation for use - browned carrots.

Browned carrots are prepared for future use, and then rolled up for the winter or immediately before adding to various dishes, from cold snacks and salads to soups and borscht. Outwardly, browned carrots do not look at all the way most domestic hostesses are used to mistakenly thinking. The fact is that by browned carrots in our country they mean simply chopped fresh root vegetable fried in animal or vegetable fat. In reality, this is true, but only in part.

The term browning originates from French cuisine, where the verb passer can be translated into Russian as a skip. That is, browning should be understood as frying vegetables in fat at a fairly high temperature (about 120 degrees) in order to extract aromatic and coloring substances with fat.

During processing, the vegetables are softened and subsequently passed through some device to obtain a homogeneous mass, which is then added to sauces, soups and fillings. That is why browning cannot be confused with frying, which does not provide for the production of a homogenized mass.

To make your own browned carrots, you need to cut the peeled root crop or grind it in any convenient way, and then fry using cooking fat over low heat until soft. At the same time, part of the essential oils of carrots goes into fat and during its further cooking does not evaporate, which improves the taste of the finished dish. In addition, due to fat, browned carrots acquire an attractive orange hue, which also contributes to improving the color of further products.