Sautéed Onions and Carrots (Zazharka)
A good sauté base makes all the difference! Once you've followed the tips in this recipe, you'll be able to make a perfect onion-and-carrot sauté with no trouble at all. It comes out just right — translucent onion and soft, juicy carrot — adding beautiful color and a wonderful aroma to your dishes.
Alyonushka
Recipe author
Sautéed Onions and Carrots
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 75 %
24 g
Carbohydrates 22 %
7 g
235 kcal
GI:
100
/
0
/
0
- A lot of beginner cooks wonder how to make a proper onion-and-carrot sauté, since it goes into so many dishes — most often soups, but also main courses and even salads. Learning to make it well really matters if you want your dish to taste the way it should. 1. Start with a large yellow onion: peel it, rinse it in cold water, and chop it finely. First cut the onion in half, then slice it into thin half-rings, and finally cut those half-rings again lengthwise into small pieces. 2. Pour oil into a skillet and heat it. Add the onion to the hot oil and spread it out over the whole surface of the pan. You want enough oil, but not so much that the onion is swimming in it. Set the heat to low, so the onion won't scorch while you work on the carrot. 3. Wash, peel, and grate the carrot on a fine grater. 4. Once the onion is translucent, add the carrot. Stir well and continue cooking on low heat. When the carrot releases its juice, turns soft, and lightens in color, the sauté is ready. A few notes: if you chop the onion and grate the carrot ahead of time, you can cook over higher heat — just stir constantly and don't step away from the stove, and it will cook faster. Carrot soaks up oil, so if the onion has turned translucent and there's almost no oil left, add a little more or the carrot will burn. Some cooks prefer the carrot grated on a coarse grater; in that case, add the carrot to the pan first and the onion second, so the carrot has time to cook through. A finely grated carrot releases more juice and gives soups and main dishes a prettier color and a pleasant aroma. For a borscht sauté, add tomato paste, tomato juice, or the juice of fresh tomatoes. You can also add bell pepper, which gives the dish an incredible flavor, or spices and herbs if you're making something more aromatic. The sauté goes into soups a few minutes before the end of cooking. Happy cooking!
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
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
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