How to cook carrot compote at home: a recipe for preparing carrot compote for the winter

Most people are leery of vegetable desserts. But nonetheless, candied pumpkin And onion jam have become a common dish in our kitchens. Add carrot compote to your recipe book as well.

Compote is made only from young carrots, when the concentration of vitamins in it is highest. This is approximately June-July.

For 3 liters of water you need:

• 0.5 kg of young carrots;
• 500 gr. sugar or honey;

If desired and to taste, you can add lemon zest, a handful of dried apricots, or raisins. After all, carrots have a unique taste. It is sweet, but lacks some bright accent.

Peel the carrots. If it is large enough, cut it into rings or strips.

Place the carrots in a saucepan, add sugar and pour water.

Place the pan on the heat and cook the carrots until soft.

If you want to completely confuse your family, use a slotted spoon to catch the carrots from the pan and puree them with a blender, grind them through a sieve, or simply use a masher.

Place the carrot puree back into the pan and stir well.

Add dried apricots or lemon zest to the carrot compote. Cover the pan with a lid and turn off the heat.The compote should brew and cool.

If you tried carrot compote and want to roll it up for the winter, then the procedure is exactly the same. Just don't insist on it. Pour the compote into jars and immediately close with a seaming key.

With this method of preparing compote, there is no need to pasteurize it. Store carrot compote in a cool, dark place, and for the next 8-10 months you will be provided with the vitamins it contains.

Why you need to make carrot compote, watch the video: