Carrot filling for pies

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. If you like carrot filling with cinnamon flavor, then when stewing, add a couple of pinches of ground cinnamon to enhance the taste. Buy carrots of juicy varieties, not fodder ones. Peel and rinse thoroughly in water. When preparing the filling for a large number of pies or pies, respectively, increase the number of ingredients for the dish.

2. Step 2:

   

   Grate the peeled and washed vegetables on a grater with large cells. You can grind them in the bowl of a food processor.

3. Step 3:

   

   Put butter in a frying pan, place the container on the stove, turn on the medium heat, melt the butter almost to a boil. It is not recommended to replace butter with spread or margarine - they will give the filling a bitter, unnatural taste.

4. Step 4:

   

   Put the chopped carrot mass in a frying pan, mix gently so that the melted butter is absorbed into it.

6. Step 5:

   

   Add granulated sugar, optionally - ground cinnamon, vanilla sugar. You can even pour a couple of drops of citrus essence - carrots perfectly harmonize with such an addition. By the way, many cooks recommend adding lemon or orange juice, both freshly squeezed and purchased in the store, instead of the input. Pour in the water.

7. Step 6:

   

   Put out the entire contents of the pan for about 5-7 minutes, until the vegetable mass becomes soft and juicy, the juice should stand out from it. As soon as this happens, you can turn off the heating and let the cooked carrot filling cool slightly. You can create the filling in advance and cool it in the refrigerator, the shelf life of the dish is 2-3 days in the cold.

8. Step 7:

   

   Put it in a creamer or a bowl before cooking pies or pies.