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Slow Cooker Carrots in Sour Cream

A bright, sunny dish that lifts your mood! Carrots in sour cream made in the slow cooker is a surprisingly easy recipe for a standout vegetable side built from the simplest ingredients — perfect alongside roasted meat, fried chicken, or poached fish. And the next day, these tender, juicy carrots make a great cold appetizer or salad.

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Carrots in sour cream in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 50 % 7 g
Carbohydrates 43 % 6 g
92 kcal
GI: 100 / 0 / 0
  • For this dish, choose sweet carrots without any blemishes or bad spots. First, scrub them well under running water. Then peel the carrots, trim off both ends, and give them another rinse. Grate the carrots on the large holes of a box grater or with the shredding attachment of a food processor. Peel the onion, rinse it, and cut it into small dice. Set your slow cooker to the "Bake" or "Sauté" setting, depending on your model and the functions it offers. Pour a little vegetable oil into the bowl and wait until it's good and hot. Add the diced onion and cook for 5–7 minutes, until soft and golden. Next, add the grated carrots to the bowl. Season with salt and pepper to taste and add the bay leaf. Stir the vegetables and seasonings together well. Switch the slow cooker to the "Stew" setting, set the cooking time to 40–60 minutes (depending on how powerful your machine is), and cover with the lid. After the carrots have stewed for about half an hour, open the lid and stir in the sour cream — any fat content works here. Mix the carrots and sour cream together thoroughly. Cover again and keep stewing the carrots in the sour cream until the timer goes off. Once the slow cooker shuts off, spoon the stewed carrots onto plates and serve as a side dish for meat, poultry, or fish. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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