Nature has fully endowed carrots with taste, color and benefits. It is not without reason that not only culinary specialists and cooks, but scientists and doctors show close interest in it. In recent studies, they have found that heat-treated carrots, although they lose some of their nutrients, do not become a less valuable product. After all, the ease of absorption and bioavailability of the remaining beneficial components of the root crop increases so much that the losses become unnoticeable. Especially if you cook carrots with any oil. What healthy dishes can be prepared from raw and heat-treated carrots?

What to cook from raw carrots

Until recently, raw carrots overtook boiled carrots in popularity, and healthy carrot dishes were made exclusively from raw root vegetables. To this day, recipes with carrots from old Russian cuisine have retained their significance and relevance.

Carrots with honey. Peel and finely chop 2-3 small carrots, season with a tablespoon of liquid honey, and sprinkle a couple of tablespoons of chopped nuts on top.

Pink curd. Mix 100 g of cottage cheese with 50 g of sour cream and season with powdered sugar to taste. Grate 2 peeled carrots with the finest grater and mix into the cottage cheese, leave for a few minutes until the cottage cheese turns a delicate color.

Carrot and celery salad. Finely chop 100 g of stalk celery and carrots and mix with 3 tbsp. l. crushed nuts. Season with 1.5 tsp. prepared horseradish and sunflower oil to taste. Salt as desired.

Vegetable salad with berries. Finely chop 100 g of cabbage and grate 100 g of turnips and carrots, mix, season with 3 tablespoons of honey, add 1.5–2 cups of cranberries/lingonberries. Do not add salt.

Raw carrot salad In the 70s and 80s of the last century, he often decorated home parties to which close friends were invited. Mix 3 finely grated carrots with a chopped egg and, if desired, with a grated apple. Season generously with garlic and mayonnaise.

Salad with orange sauce- an ideal option for what can be prepared from carrots for vegetarians or during Lent. Thinly slice, add salt, sugar and grate 150 g of cabbage. Finely grate a large carrot, cut a sour apple into slices, coarsely chop 50 g of walnuts. Beat the juice of one orange with 2 tbsp. l. olive oil, season with spices. Mix everything and season, leave the salad for 1 hour before serving.

Hot dishes with carrots on the daily and holiday menus

During the harvest season or in winter, for variety in nutrition, the question “what to cook from carrots” is especially relevant. Carrots are easy to incorporate and are the basis of many recipes. You can also use it to prepare many hot dishes, sometimes forgotten by many of us.

Carrot zrazy- a healthy carrot dish for children's and diet menus. Finely grate 8 large carrots, mix with 3 tbsp. l. semolina and 2 tbsp. l. sugar, salt. After 5 minutes, add 150 ml of milk and 2 scrambled eggs, mix. Grate 2 apples, season with sugar, thicken with breadcrumbs. Make cakes from the carrot mixture, put a spoonful of grated apple in the center of each, make pies, roll in any breading and fry until crusty. Place the zrazy in a mold, close it, and finish cooking in the oven.

Cottage cheese with boiled carrots– This dish can be made from carrots for Sunday breakfast. Peel 400 g of carrots, add half a glass of water, add 1 tsp. butter and cook, being careful not to burn. Grind the cooked vegetables in a blender, mix with 300 g of mashed cottage cheese, add 0.5 cups of flour or semolina, 2 slightly beaten eggs, salt and 2 tbsp. l. Sahara. Make round curds and fry.

Pancakes with carrots. Finely grate 4 carrots and season with a pinch of salt and sugar to taste. Mix 2 cups of flour and warm milk, 2 slightly scrambled eggs, 2 tbsp. l. odorless oils and 1 tbsp. l. fresh yeast and sugar. Leave to ferment in a warm place. 10 minutes before the end of fermentation, pour carrots into the dough, mix, add salt and fry.

The bright color and dense structure allow you to prepare spectacular, “refined” hot dishes from carrots.

Festive carrot roll. Peel the carrots, 5–6 pieces, cut 3 carrots into thin slices, divide the rest into 2–3 parts and cook a little until softened. Place the leek stalk in boiling water for 8 minutes. Mix 700 g of combined minced meat with 2 chopped onions, 2 eggs, 2 tbsp. l. cottage cheese and 2 slices of gray bread soaked in red wine. Season the minced meat with oregano, paprika, salt and pepper. Line the pan with foil and grease generously. Place carrots tightly in circles on the bottom, overlapping, followed by half of the minced meat. Wrap long pieces of carrots in blanched leek leaves, place them on the minced meat in one direction, with the remaining circles around them. Place the rest of the minced meat evenly on top. Cook for an hour at 200 0C, after turning off the heat, do not remove the pan from the oven for 10 minutes.

Carrot garnish

It’s easy to prepare a side dish, main or additional, from carrots. In addition to the benefits, these dishes are quite practical due to the low price of the root vegetable. For cooking, it is important to use small containers to reduce the amount of air under the lid, this will preserve the nutrients.

Carrots in English. Chop a large onion and simmer in oil until half cooked. Add 3-4 carrots, cut into noodles, salt, pepper and be sure to add a little sugar. Simmer the carrots until soft, sprinkle with herbs, and season with butter.

Bulgarian carrots. Cut several carrots into strips and simmer in a closed saucepan in a small amount of water. Grind a couple of cloves of garlic with salt and chopped parsley, fry in butter, add stewed carrots and lightly fry together.

Carrot puree. Finely chop 700 g of carrots and 1 onion, fry in oil until the vegetables change color, add salt and sprinkle with 1 tbsp. l. Sahara. Pour 100 ml of vegetable broth, simmer for 10 minutes. Grind with a mixer.

Glazed carrots- a healthy summer dish made from carrots, for which you take small young vegetables, you can pull them from the garden. Trim 1 kg or leave 1 cm of tops, peel or wash thoroughly, put in boiling water and cook for 7 minutes. Melt 100–120 g of butter, simmer the boiled carrots. Pour 5 tbsp. l. sugar, simmer for 10 minutes. Sprinkle with ground white pepper and mint leaves.

Jam made from transparent bright pieces impresses with its taste and appearance. For it, they take fairly large orange fruits, but slightly unripe ones with a tender central part, which are peeled with a vegetable peeler. If root vegetables for jam are cut into diamonds, stars and circles, they are suitable for decorating desserts.

Carrot jam. The old way. Cut 1 kg of peeled vegetables into 1.5 cm cubes, add water, boil for 5 minutes, drain, cool. Boil syrup from 1 kg of sugar and 2 glasses of water, pour in carrots, bring to a boil, cook for no more than 5 minutes, turn off, stand for 10-12 hours. Boil a second portion of syrup from 0.5 kg of sugar and a glass of water, pour into the jam, mix, heat and cook until the cubes are transparent. Finally, add citric acid at the tip of a knife.

Modern carrot jam. Boil 1 kg of peeled carrots until almost ready, drain, cut into cubes and add 1 kg of sugar. Scald the lemon, cut off the peel and boil it in sweet water, remove and chop finely. Remove as much white skin as possible from the lemon pulp, chop it and pour it into the carrots along with the peel, mix, add water if necessary. Cook, shaking, until thick syrup.

Carrot pies

Healthy dishes made from carrots also include pies for a children's party, New Year or Easter, because during the baking process it retains its properties, color and acquires amazing tenderness. Nuts, canned fruits and dried fruits perfectly complement this unique vegetable, emphasizing its special taste.

Simple carrot cake. Whisk 50 g flour, 30 g sugar and 1 tbsp. l. vegetable oil into confectionery crumbs, put in the refrigerator for an hour. Pour 100 g of flour, half a glass of sugar and a bag of baking powder into another container, pour a glass of water and 7 tbsp. l. oils, mix. Pour 150 g of coarsely grated carrots into the dough and stir. Place the dough in a mold, sprinkle 100 g of lightly roasted walnuts on it, and crumbles on top. Bake for about an hour at 180 0C.

Carrot and pineapple pie. Drain the syrup from a medium jar of pineapple pieces and mix them with 4-5 chopped carrots, add 3 eggs and 1 tbsp. l. vegetable oil. Using spoons, stirring, add flour until you get a dough, like thick sour cream. At the end, throw in 1 tsp. slaked soda, mix. Transfer the dough into the prepared pan, bake for 40–50 minutes, 180 0C.

Sour cream pie. Pour a pinch of salt, a couple of tablespoons of sugar into 2 cups of flour, vanilla sugar if desired, mix and chop with 200 g of margarine into crumbs, beat in an egg and knead the dough. Taking into account the height of the sides of the mold, roll out a sheet 7-8 mm thick, put it in the mold and put it in the refrigerator for 40-60 minutes. For the filling, peel 4 carrots, boil with 4 tbsp. l. sugar, cut into slices. Mix with a handful of steamed raisins or chopped dried apricots and 1-2 tsp. zest. Place the form with the dough in the oven, 180 0C, for 7 minutes. Remove and place the filling on the half-finished crust. Beat a glass of sour cream with 3 tbsp. l. sugar, 2 eggs, 2 tbsp. l. starch, pour over the pie. Bake for about 40 minutes, 180 0C.

Carrots settled in our country in the 16th century and became indispensable. It is not demanding in terms of growing conditions and is unpretentious in storage, and its properties have always been compared with universal apples. It is impossible to count all the recipes and dishes that can be prepared from carrots, because the root vegetable is added to most salads and hot dishes, not only as an addition, but also as the main ingredient with a unique taste, texture and color. By showing imagination and using existing experience, everyone can prepare their own “signature” original and healthy dish from carrots.

Vegetables are a storehouse of vitamins and valuable fiber for the body. They are best consumed, of course, fresh. But for variety, they can also be stewed, steamed, baked and fried. Although the last method is the least useful of all possible.

Benefit

One of the vegetables that is good for beauty and, of course, health is carrots. Moreover, it is also delicious. You can crunch on fresh peeled carrots instead of a snack. It perfectly satisfies hunger and helps saturate the body with vitamins and nutrients. Also, regular consumption of fresh carrots improves your complexion, gives you vigor, and makes your tan more intense in the summer. That is why carrot dishes, recipes with photos of which you see in our article, must be included in every person’s diet.

It produces a delicious juice, to which you need to add a few drops of vegetable oil, preferably unrefined olive oil. This must be done because carrots contain fat-soluble vitamins that can only be absorbed this way. The first and simplest carrot dish is ready. If you add freshly squeezed apple and beet juice to it, then the pleasure will know no bounds. Even children are happy to try this drink. Fructose and glucose, which are rich in all components of the juice, make it pleasant and sweet in taste.

"Health"

First, let's look at simple carrot dishes. Their preparation does not require much time or money. These include primarily salads. The most famous one, which includes carrots, is called “Health”. As a rule, it is often served in catering establishments that are located at children's educational institutions, but all kinds of health complexes also cannot do without including this dish on the menu. For one serving of salad you will need a quarter of a small head of cabbage, a medium carrot, a teaspoon of vegetable oil, green onions, salt, and ground black pepper to taste.

There are at least two options for dressing the “Health” salad. For example, low-fat sour cream with finely chopped herbs. And also - oil with the addition of a teaspoon of lemon juice. Acid softens cabbage well, so vinegar is often used for this purpose. But it is much healthier to sprinkle the salad with lemon juice. Cabbage, preferably from a young harvest, must be shredded, carrots grated, green onions finely chopped. The entire vegetable mass should be slightly mashed with your hands. Then add dressing and spices.

Carrot and apple salad

Also, most of us have known dessert dishes made from carrots since childhood. Simple recipes still help young mothers diversify the diet of their babies, who often and unjustifiably dislike this vegetable. Carrot and apple salad is easy to prepare. You will need honey and vegetable oil or low-fat sour cream. Carrots and apples should be grated or crushed until pureed.

Next add a teaspoon of honey and dressing. Mix everything thoroughly and serve immediately so that the apple does not have time to darken. To avoid this, it is sometimes sprinkled with lemon juice, which gives the dish a pleasant sourness. You can also add raisins and nuts. Walnuts, almonds, cashews and pine nuts go well with salad. However, this version of a carrot dish is more suitable for adults (due to the presence of nuts in the composition).

Fruit and vegetable soufflé

The second version of this fruit and vegetable duet is suitable for making soufflé. For it you will need carrots - 200 g, 1 apple, semolina and sugar - 1 tbsp. l., butter - 5 g, half a glass of milk, 1 egg white. The fruits must be peeled and chopped using a blender. Next, add sugar and milk, put on low heat, and gradually bring to a boil.

Then gradually add semolina, stirring constantly, and simmer until thickened. While the mixture is cooling, beat the egg white into a stiff foam, adding just a little salt and a level teaspoon of sugar. Then add to cool puree. The resulting mass must be poured into molds and placed in a water bath or in the oven at 180 degrees for 20 minutes. The time may differ from the specified time, so you should be guided by the consistency of the dish. If the mass has frozen, it’s time to remove from the heat.

Carrot dishes: photos and descriptions

You can also make pancakes or pancakes. To do this, the carrots must first be boiled or stewed. In the first case, it should be crushed after cooling. The workpiece should have the consistency of puree. Add 1 glass of milk and a pre-beaten egg to it. After thorough mixing, you must very carefully add the flour, stirring constantly so that no lumps form.

To make the products lush, you can add yeast. For a glass of milk you will need approximately 2 grams of dry mixture, which will need to be completely dissolved and then added to the main mass. After mixing all the ingredients, add sugar and butter (1 tablespoon each), as well as a pinch of salt. Then the mass must be placed in a warm place for about 10 minutes.

If you plan to cook pancakes, then the consistency of the dough should resemble sour cream - not flow, but stretch. In the case of pancakes, the mass should be made more dense by adding more flour. Then heat the frying pan well - first dry, then adding vegetable oil. Fry the mass like pancakes or pancakes, on both sides. There are many options for preparing this carrot dish. For example, add pumpkin or apple puree. For lovers of vegetable pancakes, beets, cabbage, and zucchini are suitable. The dish can be served with sour cream, homemade mayonnaise, and for sweet options - jams and preserves.

Cutlets

What dishes can you prepare from carrots and onions? For example, cutlets. To prepare them, you need to boil 2 medium carrots whole, then peel, chop or mash with a fork. Pre-fry the onion until golden brown. Mix the vegetables and add 1 egg, then add a little flour. Knead the mixture and form cutlets. Fry on both sides in a frying pan with hot oil. At the end, add bay leaf, ground pepper and cover with a lid for a few minutes, then turn off the heat. Best served with creamy, mushroom sauce or mayonnaise.

Soup

There are also dietary carrot dishes. These include soup with the addition of celery root. For cooking you will also need 1 onion, 2 medium carrots and parsley. You can add potatoes to this soup, although you can do without them. Chopped onions, grated carrots and diced celery root should be stewed a little in heated vegetable oil.

When the vegetables acquire a golden hue, slowly add half a tablespoon of flour and fry as well. Add a little salt. Then pour water or meat broth into the pan to cover the vegetables. After 10 minutes, you can turn off the stove, add finely chopped herbs, cover the pan with a lid and let it brew for about half an hour.

The degree of roasting can be adjusted. If the dish claims to be completely dietary, then the vegetables should only be slightly simmered and a minimum of salt should be added. From identical ingredients, only without the use of heat treatment, you can prepare a tasty and healthy salad. Dietary carrot dishes are a great help during strict fasting.

Celery salad

You can prepare a salad with the addition of fresh celery and apple. Note that there are two variations of its creation - strictly vegetable and with fruit. To prepare the first option, you will need one medium carrot, celery root and greens, preferably dill or young onions. Rinse the vegetables thoroughly, peel, pour boiling water over them and cut or cut into strips. Also chop the greens. Place everything in a salad bowl, add salt, pepper and season with vegetable oil. For added spice, you can add a teaspoon of sesame seeds.

Dessert

What dessert dishes can you make from carrots? Now we'll tell you. Let's take a simple dessert as an example. First you need to cut the apple into thin slices. The Simirenko variety is best suited. Then cut the carrots into slices, it is better to finely grate the celery. Place all ingredients in a bowl, sprinkle with vegetable oil, pour over honey or sprinkle with sugar. Sweetness can also be added using dried fruits. For example, add raisins, finely chopped dried apricots, etc. This salad will be even tastier if seasoned with sour cream.

Beet salad

Now we will tell you how to prepare dishes from beets and carrots. For example, let's take the Fantasy salad. For cooking you will need vegetables - potatoes, beets, cabbage (100 g each). They can be raw, boiled or stewed. You will also need a medium carrot. It's better to boil it. Fresh onions add piquancy to the dish, and fried onions add a richer taste.

Raw it should be added in the form of thin straws, and only to that part of the salad that is served immediately. Otherwise, the onion may give off an unpleasant odor. Next, you will need 50 g of hard cheese or feta cheese - for everyone. You will also have to boil 2 chicken eggs. Everything should be cut into cubes, add a tablespoon of canned peas or beans and season with vegetable oil or sour cream to taste. It is also worth salting the dish and seasoning it with ground peppercorns. It would be a good idea to add finely chopped dill. You can also diversify the taste with all kinds of natural seasonings.

Vegetarian food

There is also a purely vegetarian carrot dish. The recipe for making it is quite simple. For cooking you will need mainly vegetable root vegetables. Carrots, beets, onions, maybe potatoes. Celery and parsley roots should be pre-soaked.

Next, peel all the vegetables and pour boiling water over them. Then cut them into cubes or thin strips. Place in a saucepan, add a little oil and salt, and simmer over low heat. Next add water and cook until completely done. When serving, season with finely chopped parsley, dill, celery, basil, etc.

Pickled

Dishes made from cabbage and carrots can most often be seen on the table in winter. There are many cooking options, for example, fresh, pickled, stewed, fried. You can prepare cabbage yourself and enjoy a tasty and healthy salad during the holidays. For this you will need 2-3 medium heads of cabbage and about 3 medium carrots, black peppercorns, bay leaf, salt. The cabbage must be finely chopped and placed in a saucepan with a volume of about 5 liters. You should also grate the carrots.

Then the cabbage is salted generously, about a dessert spoon for each 3 cm layer. When the juice is released, the straws need to be crushed properly. Then grated carrots and peppercorns are added and everything is thoroughly mixed. Several bay leaves should be added evenly to the salad.

On top you need to place a plate or lid of smaller diameter than the pan and press it with a weight. The container should be placed in a dark place. After a day, the juice will rise to the level of the plate. The salad should be opened, stirred and pressed again. Leave it like this for 2 days. Then try it. If the salad is ready, serve with green onions, seasoned with vegetable oil.

Stewed

Delicious carrot dishes can be made from stewed vegetables. Now we’ll tell you how to make such a dish. For example, onions can be fried, then you should add 200-300 grams of cabbage, cut into strips, and one grated carrot. Add a little salt and pepper. Stirring, simmer until done. Sometimes a tablespoon of tomato paste is added for a rich taste.

Garnish

What other dishes should you prepare using carrots? You can stew this vegetable and serve it as a side dish. To do this you will need one onion, which should be fried. Then add thinly chopped medium-sized carrots and simmer. Add salt and pepper to taste. You can also add a teaspoon of tomato paste. Serve as an appetizer or side dish with sour cream or on its own.

Carrot dish. Recipe with onions, peppers and tomatoes

You can also prepare another delicious side dish called lecho. For cooking you will need, in addition to the main ingredient, bell pepper - 500 g, onions - 200 g, tomato paste - 100 g, 3 cloves garlic, bay leaf, salt, black pepper. Carrots need 400 g. Vegetables should be cut into strips and fried. Salt, add tomato paste. If the mass has not yielded juice and looks too dry, you can add about 100 grams of vegetable broth. Then add bay leaf and pepper. When the vegetables become soft, add the chopped garlic. Simmer for another minute and remove from heat.

Casserole

Now we’ll tell you how to prepare another dish of boiled carrots. Casserole lovers will love this dish, which can be prepared quite easily. You will need 200 g of carrots, pre-cooked and grated, 1 egg, 1 tbsp. spoon of semolina or flour, 50 ml of heavy cream, 3-4 tsp. sugar, citrus zest, raisins, vanilla. While you are preparing the vegetables, the oven should be preheated to 180 degrees. The egg should be divided into white and yolk, beat each separately until stiff, adding a little sugar and half a pinch of salt. Then combine both masses together and add cream. Stir carefully so that the foam does not fall off. Mix carrot pulp with semolina, sugar and other ingredients. Then combine the egg foam and the main mass. Vanilla should be added at the tip of a knife. Zest and raisins - to taste.

When the mass is ready, it should be placed in a baking container, which should first be coated with butter and sprinkled with semolina. Carefully move the mixture there and place in the oven for about 20-30 minutes. At first, the product may rise greatly, but then most often the top falls, but this does not affect the quality of the dessert. Check the readiness of the casserole with a long wooden skewer. If after immersion in the dough the stick comes out dry, then the product can be considered ready.

Conclusion

Now you know how to cook carrot dishes. We have provided you with recipes with photos. We hope that you will be able to prepare such dishes for the whole family.

Carrots stewed with rice and prunes
Ingredients for 5 servings: 300 g chopped carrots, 50 g chopped root
parsley, 150 g dried prunes and 400 ml water, 50 g margarine, 125 g rice, 30
g sugar, salt to taste, 150 g sour cream.
Peel the prepared carrots and parsley root, rinse and cut into small pieces
cubes, lightly fry. We wash the prunes, fill them with boiled water,
add sugar, cook until softened and remove from the broth. In a decoction of
prunes, add fried vegetables and raw, sorted and washed rice, lightly
mix everything, add salt, cover and simmer. Season the prepared vegetables
sugar, place on a plate or dish, garnish with boiled prunes, separately
serve sour cream.

Carrot casserole with cottage cheese
Products for 5 servings: 1000 g (1 kg) carrot mass, 300 g cottage cheese, 30 g
sugar, 30 g margarine, 30 g ground crackers, 30 g sour cream, 30 g butter
butter, parsley, 200 g sour cream.
Mix the carrot mass, prepared as for carrot cutlets, with
mashed cottage cheese and sugar. Place the mixture in a frying pan greased with margarine and
sprinkled with ground breadcrumbs, level the surface, apply a pattern with a spoon,
brush with sour cream and bake. Cut the finished casserole into portions and pour over
melted butter, sprinkle with chopped herbs, serve separately
sour cream.

Carrot casserole
Products:
1 - 1.2 kg of carrots, 2 raw eggs, 50-100 g of butter or margarine, 200 g of sour cream, sugar and salt to taste.
Wash the carrots well with a brush, put the whole carrots in a saucepan, add hot water, boil once, drain in a colander and remove the skin. Cut the peeled carrots into pieces or grate them on a coarse grater, pour in hot water until it barely covers, add half the oil and simmer under the lid until soft, stirring so as not to burn. Then finely chop the carrots, add the eggs, the rest of the melted butter, sour cream, salt and sugar to taste, stir everything. Place in a saucepan or greased frying pan, spread sour cream on top and place in a hot oven for baking (30 minutes before serving).

Fish appetizer
1kg fish
3 large onions
3 large carrots
1 glass of milk
1 jar of mayonnaise
salt, pepper to taste
Boil the fish in salted water, separate from the bones. Place in a bowl. While the fish is boiling and cooling, chop the onion and grate the carrots, fry in vegetable oil until a good golden color and simmer a little under the lid without water (watch to not burnt).Then pour in 1 glass of milk; when it boils, add mayonnaise, salt, season and bring to a boil. Pour everything hot into the fish, cool and put in the refrigerator for 12 hours (at least). Can be used as a second dish.

Carrot caviar
Products:
1 kg of carrots, 1 kg of fresh tomatoes or 1/2-3/4 cup of tomato paste, 1 kg of onions, 3/4 cup of vegetable oil, bay leaf, salt and ground pepper to taste.
Description:
Wash the ripe tomatoes, dry them, chop them finely, put them in a saucepan with a small amount of vegetable oil and simmer until a mass of creamy consistency forms; put finely chopped onions in it, pour in vegetable oil and put the pan on high heat until the mixture boils, and then simmer it over low heat while stirring until the excess liquid from the tomatoes evaporates and the onions become soft. Place washed, unpeeled carrots in boiling water and quickly cook in a tightly sealed container to preserve color and carotene. Moreover, the less water there is, the more nutrients will be preserved (vegetables should be covered with water no more than 1.5 cm). Carrots can also be steamed. Peel the cooled carrots and pass through a meat grinder along with the tomato and onion mixture. Add salt and pepper, mix well and simmer everything together with bay leaves (3 pieces) in a heated oven or on the stove over low heat, stirring constantly. Place the cooled caviar in a clean, preheated jar, cover with foil and a plastic lid. When there are no fresh tomatoes, they can be replaced with tomato paste. To do this, dilute the required amount of tomato paste with water to a creamy consistency, combine with finely chopped onion, pour in vegetable oil, and otherwise do everything as described above. If you put 3/4 cup of tomato paste in the caviar, it will be more spicy.

Since I love carrots in any form, I tried all the recipes, I like them 04/02/2003 21:23:19,