Carrot stewed with prunes
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Peel carrots and onions
Step 2:
Cut carrots into large strips. We put it in a saucepan with a thick bottom, add 0.5 st of water and simmer under the lid until half-cooked
Step 3:
Lightly fry the onion in vegetable oil
Step 4:
Prunes are washed with hot water. Large can be cut in half
Step 5:
Add bay leaf, paprika and tomato paste to the onion, mix
Step 6:
Put prunes, onions, salt, pepper in carrots and bring to readiness. The second day is even tastier. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Table salt - 0 kcal/100g
- Allspice - 263 kcal/100g
