Carrots in sour cream in a slow cooker

It is better to choose sweet carrots for this dish, without any flaws and damaged areas.

First, thoroughly wash the tubers under running water. Then peel the carrots, cut off the tip and root of the tuber and rinse with water again. Next, chop the carrots with a large grater or a special attachment of a food processor.

Peel the onion from the husk, rinse and cut into small cubes.

Turn on the slow cooker in the "Baking" or "Frying" mode, depending on the model of a particular slow cooker and the functions provided in it. Pour a little vegetable oil into the bowl of the slow cooker and wait for the moment when it heats up enough. After that, put the chopped onion in the bowl. Fry it for 5-7 minutes until soft consistency and golden color.

Next, put the chopped carrots into the bowl of the slow cooker. Add salt and pepper to taste, put a bay leaf. Mix the vegetables and spices well together. Then we switch the slow cooker to the "Quenching" mode, set the cooking time to 40-60 minutes (depending on the power of the device), close the slow cooker with a lid.

After half an hour of stewing carrots, open the lid of the slow cooker and add sour cream there. Sour cream for this recipe can be taken of any fat content. Thoroughly mix the carrots with sour cream. Next, we close the multivark with a lid again and continue stewing vegetables in sour cream until the timer of the selected mode is triggered.

After the slow cooker turns off, we transfer the stewed carrots to serving plates and serve them to the table as a side dish for meat, poultry or fish.

Bon appetit!