Carrot "Coloured Mix" (on a tape)

Multi-colored carrots: a mixture of reliable varieties (on a tape).
Purple, white, orange and yellow roots. This is a great choice to grow carrots of different colours, suitable for fresh consumption, canning, and winter storage.
Carrots are delicious, juicy, and used for salads, vegetable cocktails, canning. Harvested after 90-95 days after sowing.
Sown in early spring or late autumn, germination takes a long time. Grow best in well cultivated, hummus rich, not soggy loamy or sandy loam soil.

* Culinary uses of carrots.
Carrot jam.
Young root crops of table varieties with a well-developed orange bark and a small core are selected. The carrots are thoroughly washed (using a brush), blanched in boiling water for 4-10 minutes (depending on the thickness of the roots), then cooled by immersing in cold water and peeled. Peeled carrots are cut into circles or cubes. For 1 kg of peeled and chopped carrots take 1 kg of sugar. Sugar is divided into 2 parts. A 50% syrup is prepared from one part of sugar (for 1 kg of sugar - 1 liter of water). Sliced carrots are poured with hot syrup and left to stand for 5-6 hours, then brought to a boil, boiled for several minutes and left for 12 hours again (left overnight). Before starting the second cooking, add the remaining sugar and finish cooking the jam. At the end of cooking, add vanillin, cinnamon or lemon zest (2-3 g per kilogram of carrots, if desired).
Lingonberries with carrots and sugar.
Lingonberries and carrots are sorted. The berries are washed in cold water, and the root vegetables are first soaked and then thoroughly washed with a brush in running water. After washing, cut off the ends of the root vegetables, peel them and cut out all damaged areas. Peeled carrots are cut into slices or cubes. Blanch lingonberries in boiling water for no more than 3 seconds, and chopped carrots for 10 minutes.
After blanching, the berries are poured into a basin or pan and granulated sugar is added (35% of the weight of the lingonberries taken). Heat to a boil, cook for 8-10 minutes, then add blanched carrots (45% by weight of lingonberries) and cook, stirring. When the temperature reaches +102°C, remove from heat, the hot product is packaged in hot sterilized jars and pasteurized in boiling water: half-liter containers for 15 minutes, liter containers for 20 minutes.
Carrot nectar.
Carefully washed and prepared carrots with a brush are finely chopped, add 500 ml of water per 1 kg of mass and bring to a paste-like state over low heat. When hot, the mass is rubbed through a fine and then a fine (0.5 mm) sieve, processed in a mixer, adding water if necessary (to a paste-like state). Dilute with the remaining water, heat to +75+80°C and dissolve sugar and citric acid with continuous stirring.
The finished nectar is poured into dishes and pasteurized. For 1 kg of paste, 1.5 liters of water, 180 g of sugar and 2 g of citric acid are consumed.
Pickling carrots.
Young tender root vegetables are thoroughly washed (with a brush), the remaining tops and green parts are cut off, peeled (damaged areas are cut out) and blanched in boiling salted water for 2-5 minutes (depending on the thickness of the root vegetables).
After boiling, the carrots are cooled in cold water, cut into cubes, stars or circles, placed in sterilized glass jars with a capacity of 0.5 liters and filled with marinade containing 6-9% sugar, 5% table salt and 1.5-2.5% vinegar essence (to prepare 10 liters of marinade, take 600-900 g of sugar, 500 g of table salt and 150-250 ml of vinegar essence; water is added to a total volume of 10 liters. The essence is added last). In each jar put one bay leaf, several peas of black and allspice, a piece of cinnamon and a bud of cloves (to taste). Half-liter jars are pasteurized for 15-16 minutes in boiling water.
Carrot puree.
Peeled carrots are boiled (preferably steamed) until soft, rubbed through a sieve, thick milk sauce, salt and sugar are added to taste, brought to a boil and mixed well. Serve hot with sour cream or butter.
Milk sauce: 1 tablespoon of flour is lightly fried in butter, pour in 1.5 cups of hot milk while stirring and cook for 10 minutes, remove from heat, salt and strain.
For 500 g of peeled carrots, use 1 glass of milk sauce, sugar and salt to taste.
Carrot juice with lemon.
Remove the zest (peel) from the lemons. Prepare 45% sugar syrup and boil the zest cut into pieces in it for 10-15 minutes. Let it brew for 1-2 hours.
The carrots are chopped on a fine grater, poured with the cooled infusion of the zest, mixed, filtered through cheesecloth and combined with lemon juice squeezed from peeled lemons. The ratios of ingredients are arbitrary.
Carrot juice with herbs.
Carrot juice is prepared in any way (preferably in a juicer), it is seasoned with lemon juice, sugar and finely chopped herbs (mint, dill, tarragon, etc.). The ratios of ingredients are arbitrary.
Drying carrots.
The remains of the tops of the root crops are cut off, then thoroughly washed with a brush until dirt is completely removed, after which the damaged areas are cut out and rinsed again with cold water. Then blanch in boiling water for 15-20 minutes, then immerse in cold water to cool. After this, the root vegetables are peeled and cut into columns or noodles 3-4 mm thick.
Sliced carrots are placed on trays and placed in the oven or oven at a temperature of +70+75°C. With good ventilation, carrots dry out in 5-6 hours.
Dried carrots are cooled and packed into containers, which are then tightly sealed.
Stewed carrots.
Place peeled, sliced or diced carrots in a saucepan with hot water, add butter, salt and sugar to taste and simmer under the lid until soft, then pour in hot milk, ground in flour, butter (2 teaspoons each), bring to boil with constant stirring.
Serve as a side dish or as a separate dish with butter and croutons.
For 500 g of peeled carrots, take 1.5 cups of milk, 6 teaspoons of hot water and butter, salt and sugar to taste.
Carrot salad with horseradish.
Root vegetables of carrots (2-3 pcs.) and horseradish (0.5-1 pcs.) are thoroughly washed with a brush, peeled, chopped on a fine grater and mixed. Add 2 grated "Antonovka" apples to the vegetables. Sprinkle with lemon juice. Sugar and salt - to taste.
Carrot salad with celery.
Peeled carrots (300 g) and celery (100 g) are grated, sprinkled with lemon juice or citric acid solution, mixed with boiled green peas (or canned peas) (100 g) and poured with sour cream or mayonnaise.
Korean salad.
1 kg of raw carrots, finely and elongated on a special grater, mixed with 4-5 tablespoons of vinegar, 1/2 cup of sunflower oil, 3 tablespoons of sugar, 1 teaspoon of ground black pepper and a large head of garlic, passed through a garlic clove. Add a pinch of ground cariander.
Carrot compote.
Add 100 g of sugar, spices (5 buds of cloves, cinnamon, ginger) to 1 liter of water, boil, add peeled carrots (400 g), cut into slices or cubes, into it and cook until tender. Add the squeezed juice of 1 lemon and grated zest to the liquid. Chilled compote is served in a glass container.