Carrot (mix of colours)

* Culinary use of carrots.
Carrot jam.
Select young table variety roots with a well-developed orange cortex and a small core. Wash the carrots thoroughly (using a brush), blanch in boiling water for 4—10 minutes (depending on thickness), then cool by plunging into cold water, and peel. Cut the peeled carrots into slices or cubes. Use 1 kg of sugar per 1 kg of peeled and chopped carrots. Divide the sugar into 2 parts. Prepare a 50% syrup from one part (1 kg of sugar to 1 liter of water). Pour the hot syrup over the chopped carrots and let stand for 5—6 hours, then bring to a boil, cook for a few minutes, and let stand again for 12 hours (leave overnight). Before the second boiling, add the remaining sugar and finish cooking the jam. At the end of cooking, add vanilla, cinnamon, or lemon zest (2—3 g per kilogram of carrots, optional).
Lingonberries with carrots and sugar.
Sort lingonberries and carrots. Wash the berries in cold water. Soak the roots first, then scrub thoroughly under running water. Trim the ends, peel, and remove any damaged areas. Cut the peeled carrots into slices or cubes. Blanch lingonberries in boiling water for no more than 3 seconds, and chopped carrots for 10 minutes.
After blanching, transfer the berries to a basin or pan and add granulated sugar (35% of the lingonberry weight). Heat to boiling, cook for 8—10 minutes, then add the blanched carrots (45% of the lingonberry weight) and cook, stirring. Upon reaching a temperature of +102°C, remove from heat, pack the hot product into hot sterilized jars, and pasteurize in boiling water: half-liter jars for 15 minutes, liter jars for 20 minutes.
Carrot nectar.
Finely chop thoroughly washed and prepared carrots, add 500 ml of water per 1 kg of mass, and bring to a mushy state over low heat. While hot, rub the mass through a coarse, then fine (0.5 mm) sieve, process in a blender, adding water if necessary (to a paste-like consistency). Dilute with the remaining water, heat to +75—80°C, and dissolve sugar and citric acid with continuous stirring.
Pour the ready nectar into containers and pasteurize. For 1 kg of paste, use 1.5 liters of water, 180 g of sugar, and 2 g of citric acid.
Pickled carrots.
Thoroughly wash young tender roots, trim the tops and green parts, peel, and blanch in boiling salted water for 2—5 minutes.
Cool the carrots in cold water, cut into cubes, stars, or slices, place in sterilized 0.5 L glass jars, and pour in a marinade containing 6—9% sugar, 5% table salt, and 1.5—2.5% acetic essence. Add one bay leaf, a few peppercorns, a piece of cinnamon, and a clove bud to each jar. Pasteurize half-liter jars for 15—16 minutes.
Mashed carrots.
Boil (preferably steam) peeled carrots until soft, rub through a sieve, add thick milk sauce, salt, and sugar to taste, bring to a boil, and mix well. Serve hot with sour cream or butter.
Milk sauce: lightly fry 1 tbsp of flour in butter, stir in 1.5 cups of hot milk, boil for 10 minutes, remove from heat, salt, and strain.
Dried carrots.
Wash the roots thoroughly with a brush. Blanch in boiling water for 15—20 minutes, then plunge into cold water. Peel the roots and cut into strips 3—4 mm thick. Place on trays and dry in an oven at +70—75°C for 5—6 hours.
Stewed carrots.
Place peeled, sliced carrots in a saucepan with hot water, add butter, salt, and sugar to taste, and stew covered until soft. Then pour in hot milk mixed with flour, add butter, and bring to a boil with constant stirring.
Carrot and horseradish salad.
Grate 2—3 carrots and 0.5—1 horseradish root on a fine grater. Mix with 2 grated sour apples. Drizzle with lemon juice. Add sugar and salt to taste.
Korean-style salad.
Mix 1 kg of raw carrots, thinly and longitudinally grated, with 4—5 tbsp of vinegar, 1/2 cup of sunflower oil, 3 tbsp of sugar, 1 tsp of ground black pepper, and a large head of crushed garlic. Add a pinch of ground coriander.
Carrot compote.
Add 100 g of sugar and spices (cloves, cinnamon, ginger) to 1 liter of water, boil, drop in peeled, sliced carrots (400 g) and cook until tender. Add the juice of 1 lemon and grated zest to the liquid. Serve chilled.