Carrot-Infused Semolina Porridge

Bright, aromatic, tasty and healthy, for breakfast! Semolina with carrots not only has a beautiful orange color, but also a rich taste. This happens thanks to carrots pre-fried with cane sugar. Even those children who don’t really like vegetables will like this porridge.
cook time: 15 min
Ruby Colston
Carrot-Infused Semolina Porridge

Nutrition Facts (per serving)

114
Calories
5g
Fat
15g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) to taste
Butter 20 g
Milk 500 ml
Carrot 2 pc
Semolina (or to taste, more or less) 4 tbsp
Brown sugar 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook semolina with carrots? Prepare your food. Take sweet, juicy carrots; two small pieces will be enough. Milk is suitable for any fat content. You can use regular white sugar instead of brown sugar. I like the cane one better — with it the porridge acquires caramel notes. This porridge can also be cooked in water — you get a lean version, only then fry the carrots in vegetable oil.

Step 2

Step 2
Wash the carrots well under running water with a brush, then peel and cut off the ends. Grate the carrots on a medium grater.

Step 3

Step 3
Place a thick-bottomed saucepan on low heat — the milk porridge will definitely not burn in this way. Melt a piece of butter in it. Place grated carrots in oil. Add sugar, regular or brown. Fry the carrots, stirring, for a few minutes until soft.

Step 4

Step 4
Then pour milk into the carrots. Wait for it to boil. Pour semolina into the milk in a thin stream, actively stirring the porridge with a spoon so that no lumps form. Adjust the amount of semolina depending on what kind of porridge you want — liquid or thick. In my proportion, the porridge turns out thick.

Step 5

Step 5
Cook the porridge over low heat for 3-4 minutes. It will thicken and begin to “puff” — be careful not to get burned. I also added a small pinch of salt at the end to balance out the sweet taste of the porridge.

Step 6

Step 6
Semolina porridge with carrots is ready, place it on plates. Season it with butter and serve. Bon appetit!

Additional rubrics

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