Semolina with carrots

How to cook semolina with carrots? Prepare the products. Take a sweet, juicy carrot, two small pieces will be enough. Milk is suitable for any fat content. You can use regular white sugar instead of brown sugar. I especially like reed - with it, the porridge acquires caramel notes. Such porridge can also be cooked in water - it will be a lean version, only then fry the carrots in oil.

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

Put a saucepan with a thick bottom on a low heat - in this way, the milk porridge will definitely not burn. Melt a piece of butter in it. Put grated carrots in oil. Pour in the sugar, either regular or brown. Fry the carrots, stirring for a few minutes until soft.

Then pour milk into the carrots. Wait for it to boil. Pour the semolina into the milk in a thin trickle, while actively stirring the porridge with a spoon so that lumps do not form. Adjust the amount of semolina depending on whether you want a liquid or thick porridge. In my proportion, the porridge is thick.

Cook porridge on low heat for 3-4 minutes. It will thicken and start to "puff" - be careful, don't burn yourself. I added a small pinch of salt at the end to balance the sweet taste of the porridge.

Semolina porridge with carrots is ready, spread it on plates. Fry it with butter and serve. Bon appetit!