Well, This Year the National Carrot day , fall directly on Easter Sunday ..perfect coincidence…where carrot is such an important past of fresh, spring foods.
This vegetable probably comes from China. Once upon a time, the color of carrots was white. The red that is popular today is due to the Dutch. Thanks to their selection, we got carrots in a color that we all know well now. In addition to red and white carrots, we can also meet orange and yellow. Initially, fodder carrots are widespread in Europe. Everything changed in the 19th century. Carrot juice has become popular almost everywhere and thanks to it, carrots in a solid form won our hearts.
The nutritional value of carrots
Carrot owes its beautiful, red color to provitamin A, i.e., carotene. It contains large amounts of this vitamin, which is why it is recommended to eat carrots for people who are pale – their skin, if they eat carrots regularly, will become a little darker. There are many vitamins in carrots, including A, B1, B2, PP, K, H and C (small amounts). This vegetable is also rich in various elements, such as: calcium, iron, copper, zinc, phosphorus, iodine, zinc, molybdenum, and potassium. It is thanks to this last element that carrot makes our body firm. Thanks to the remaining vitamins, carrots perfectly affect our beauty, smooth out wrinkles and improve skin tone.
Carrot juice is full of vitamins and minerals. We should drink it as much as possible. Provitamin A is converted in our body into vitamin A. This, in turn, has a beneficial effect on our eyes, protects them against diseases. And not only that. Vitamin A will prevent our eyesight from deteriorating! There is a lot of it in carrot, more than our body needs (in 100 grams) a day. If you read a lot and like to sit at night, protect your eyesight by eating carrots.
What else do we owe to the carrot? It supports our circulatory system, strengthens it, improves the functioning of our stomach, and has a beneficial effect on our liver. It is best to munch this vegetable raw – then we get the full richness of it. Carrots are also low in calories. This means that people who are on a diet can easily eat it. There are about 12 calories in 100 grams of carrots.
This vegetable also helps to lower the level of bad cholesterol in the blood, it also has a diastolic effect. People suffering from anemia should eat a lot of carrots, then they will certainly recover quickly. Carrot extract is used in the production of sunbathing cosmetics and is also added to creams, including anti-wrinkle creams. Carrots are also anti-parasitic.
Carrots in the kitchen in different ways – fast, delicious, and healthy
Do you think a carrot can only be made into a salad? Well, no! You can use carrots in your kitchen in many ways. See for yourself that with this healthy vegetable you can prepare delicious dishes and desserts. We have amazing recipes!
Carrots are a popular vegetable that can be found in a greengrocer at any time of the year. It is sweet, crunchy, nutritious, and very nutritious. Carrots are primarily a source of beta-carotene, fiber, vitamin K, potassium, and many antioxidants. Carrots have a high nutritional value. Low in calories, great for the figure, they lower the level of bad cholesterol and are beneficial for eyesight and eyes. Interestingly, raw crispy carrots clean your teeth like the best toothbrush. Carrot nibbling is particularly good for shaping the bite and healthy, strong teeth. On the other hand, carrot juice will help to have a beautiful complexion and make the skin look beautiful.
A few carrot Facts!
• According to research, it is the most popular vegetable in the world, right after potatoes.
• Carrots are often associated with rabbits that eat it or a fairy tale about a famous rabbit with large and long teeth. Few people know that these animals can eat it, but not too much – carrots are incredibly good for the health of rabbit teeth, but they contain sugar, which in too high doses can affect the health of our four-legged friends.
• There are over 100 species of carrots in the world.
• The English name “ carrot” comes from the Greek word “ carotin”.
• In the past centuries, women decorated their hats with carrot leaves and carrots instead of flowers
• A Pole eats an average of 5.5 kg of carrots per year.
• The largest carrot in the world weighed nearly 9 kg and was approx. 5.5 meters long!
How to eat carrots?
• The easiest way – raw, cut into smaller pieces, alone or with your favorite dip, e.g., based on natural yoghurt or legume paste (e.g., chickpeas, beans, green peas) a la hummus.
• Baked carrots are delicious – they can replace sweets.
• We can add boiled carrots in the form of puree to porridge or porridge for children.
• Carrot puree can be used as a base for pies, pancakes, fillings, sandwich spreads, and a cake additive.
• It is extremely healthy to add fat to carrots, boil it or fry it with added fat – carotenoids are absorbed much better then, remember that most vitamins dissolve in fats. So, let us not be afraid of him, he is the guardian of our health.
• Raw, grated carrot is a great ingredient in salads and salads – who remembers, for example, carrots and apples from childhood? Our mothers and grandmothers knew what was good – such a salad is a real vitamin bomb, extremely healthy.
Carrot Mustard Coleslaw
Try a new twist on slaw: Use shredded carrots instead of cabbage. This easy-to-make salad pairs well with meat or fish. Save the leftovers to use as a topping for a roast pork or chicken sandwich.
Preparation:
Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1-pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.
Carrot cookies
Sweet, crunchy, and easy to prepare – carrot cookies are one of our favorite snacks. The taste of white chocolate goes perfectly with the acidic, spicy carrot-orange jam. Carrot cookies are an excellent homemade snack for children, but adults will not refuse it either.
Ingredients:
Cookies:
- 1/2 cup of white chocolate
- 1 oz of butter
- 1 medium size egg
- 3 oz of sugar
- 2 oz of wheat flour
- 1/2 teaspoon baking powder
- baking soda
- 1/2 tsp salt
- pinch
- 1 tsp vanilla extract
- 1 teaspoon cinnamon
Carrot and Orange Confiture:
- 2 cups of young carrots
- 4 pieces of oranges
- 1/2 cup lemon juice
- 1 1/2 cups of water
- 3 tablespoons brown sugar
- 2 tablespoons grated ginger
- 1 tablespoon cinnamon
Additionally:
- 2 oz of white chocolate
- 2 heavy cream
Preparation:
- Squeeze the juice from the orange. Put all the ingredients for the jam (except for cinnamon) in a pot with a thick bottom, cook it on the fire, covered (from time to time, remove the lid so that the excess liquid can evaporate) – until the jam becomes amber and thick (about 2 hours). Season with cinnamon and leave to cool.
- Melt the butter with white chocolate in a water bath (so that the chocolate does not weigh down). We cool it down.
- Grate the eggs with sugar and salt until fluffy. When smoot and uniform mass is created, pour in melted chocolate, and add vanilla and cinnamon. We mix everything with a mixer (low speed or use a whisk).
- Sift the flour and the rest of the dry products into the resulting dough, gently mix it.
- Cool the mass for 30 minutes in the refrigerator. After this time, form (preferably with a spoon) misshapen balls – about 18 pieces, place them on a baking tray lined with baking paper, keeping considerable gaps.
- Bake the cookies in an oven preheated to 170 ° C, for about 10-12 minutes, until they are very gently golden
- Let the baked goods cool down (they are incredibly soft immediately after baking, we have to give them a moment to cool and crumble).
- Dissolve an additional portion of white chocolate in a water bath with cream.
- We translate the cookies with jam and pour over melted chocolate, you can also sprinkle them with cinnamon.
Carrot and potato cutlets
Ingredients:
- 5 pieces of carrots
- 4 pieces potatoes
- 1/2 cup semolina
- 1/2 cup milk
- 2 pieces of eggs
- 1 tablespoon butter
- 3 tablespoons of oil
- 1 bunch of dill chopped up
- bread crumbs for breading
- salt to taste
- pepper to taste
Preparation:
- Wash the carrots, peel them, and grate them on a fine-mesh grater. Then add the butter, pour in the milk, and stew the carrots until soft. 2. Peel the potatoes, wash, cook and mash. Add the cooked carrots to the potatoes, season with salt and pepper to taste and mix.
- To the resulting mass, add semolina, chopped dill and eggs. Knead a homogeneous mass well and form chops. Coat the chops in breadcrumbs and fry on both sides in hot oil.
Carrot fritters
Ingredients:
- 2 carrots
- 1 egg
- a few tablespoons of flour to thicken the mass
- possibly chopped parsley
- fat for frying pancakes
Preparation:
- Grate the carrots. Add egg and flour until thickened. Heat the fat in a frying pan and fry small pancakes until golden on both sides.
- After frying, drain on a paper towel. Serve with plain yogurt or salad for dinner or a vegetarian lunch.
Aromatic Biryani with Lentils, Carrot and Tomatoes
Ingredients:
- 2 tablespoons of extra virgin olive oil
- 1/2 onion
- 3 cloves of garlic
- 1/3 season
- 2 cups of ground leg or turkey fillet
- 1 teaspoon of sweet paprika
- 1/2 teaspoon hot pepper
- 1 teaspoon of ground coriander
- 1 teaspoon of cumin
- 1 and 1/2 teaspoons of fennel seeds
- 2 medium carrots
- 1 parsley
- 3/4 cup of long grain rice (e.g., basmati)
- 1 cup of red lentils
- 1 can of tomatoes
- a few sprigs of parsley and fresh coriander
Preparations:
- In a large heat-resistant pot, fry the onion and chopped leek in 1 tablespoon of olive oil. At the end, add the grated garlic. Move the vegetables to the side, pour the second tablespoon of olive oil into the empty space, put the meat in and brown it thoroughly. Meanwhile, add sweet and hot peppers, ground coriander, cumin, and fennel. Finally, season with salt and pepper.
- Preheat the oven to 180 degrees C. Mix the ingredients in a pot, add the peeled and thinly sliced carrots and parsley and fry for about 5 minutes, stirring constantly. Pour in 3 cups of boiling water and cook, covered, for about 10 minutes.
- Add the rice and lentils and bring to the boil. Add mixed canned tomatoes, ajvar( condiment made principally from red bell peppers, eggplants, and oil) if you use it, chopped parsley and half a teaspoon of sugar, mix, bring to a boil.
- Cover with a lid (or tightly with aluminum foil) and put in the oven for 20 minutes. You can also finish cooking on gas without placing it in the oven.
- Remove the pot and leave the food covered for about 5 minutes. Open it and sprinkle with coriander.
Carrot pineapple Coleslaw
Ingredients:
- 1/3 cup of light mayonnaise
- 1/8 tsp. ground cinnamon (optional)
- 3 cups shredded carrot
- 1 can (8 oz.) crushed pineapple, drained
- 1/3 cup raisins
- Salt
- Pepper to taste
Preparations:
- Mix all of the ingredients together with the mayonnaise.
- Season to taste
- Let t cook down in the fridge.
- Serve chilled.
Carrot granola
Homemade granola is a great idea for a simple, healthy breakfast. It is perfectly combined with a variety of additions, so feel free to eat it with milk, yogurt or compose your favorite smoothie bowl with it. After thickening with dates and peanut butter, you will also successfully make breakfast bars out of it.
Ingredients:
- 2 cups of oatmeal
- 1 cup of pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup hazelnuts
- 1/3 cup agave syrup or honey
- 2 tablespoons coconut or grape oil
- 1 teaspoon of cinnamon
- 1.2 spoons of fresh ginger
- 1/3 tsp nutmeg
- pinch salt
- 1 cup of dried carrots
- 1/2 cup of raisins
Preparation:
- Preheat the oven to 375 ° F
- Pour all the ingredients into a large bowl, except for dried carrots and raisins. We mix very thoroughly with a silicone spatula. Line the baking tray with paper. We pour the mixture onto it so that it covers the entire sheet.
- Bake for 18-20 minutes, stir it every now and then. Mix the baked and cooled granola with dried carrots and raisins. It tastes great without any additives, but you can also serve it with plant milk or oat yoghurt.
*TIP: You can make dried carrots yourself. Just cut it into thin slices, mix it with a little oil and spread it in one layer on a baking tray, then put it in the oven preheated to 160 ° C and bake until they are crispy – about 40 minutes.
Pumpkin humus with roasted carrots
Hummus originating from the Middle East is one of the most popular pastes in the world. Traditionally, it is made of chickpeas, garlic, tahini, olive oil, lemon juice and spices, but in the fall it is worth preparing it with Hokkaido pumpkin. Pumpkin hummus can be served with pita or falafel, but we like it best with roasted carrots.
Ingredients :
- 2 cups cooked chickpeas
- 1 pumpkin
- 1/2 cup of tahini
- the juice of 1 lemon
- 3 cloves of garlic
- salt to taste
For Serving :
- 3 carrots
- a pinch of sweet pepper
- 1/2 bundle of parsley
- sesame
- olive oil
Preparation:
- Sprinkle the pumpkin in half with olive oil and put it on a baking tray. Next to it, put the carrots cut along the length and a handful of cooked chickpeas. Put the tray in an oven preheated to 375 F (180 ° C) for 30 minutes.
- Using a spoon, scoop out the flesh of a soft, baked pumpkin. Put the carrots and crispy chickpeas aside.
- Blend the remaining chickpeas, pumpkin, crushed garlic, tahini paste, lemon juice and salt until smooth.
- Put the humus into a bowl, use a spoon to make cavities into which we pour the oil. Sprinkle with parsley, sesame seeds and chickpeas.
Moroccan Carrot Salad
To make her tasty side dish, Molly boils her carrots, then coats them with a mixture of olive oil, harissa, garlic, lemon juice, salt, and pepper.
Ingredients:
- Kosher salt and freshly ground black pepper
- 2 pounds large carrots, peeled
- 3 tablespoons olive oil
- 1 tablespoon harissa
- 2 cloves garlic, smashed
- Juice of 1/2 lemon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Toasted sesame seeds, for topping
Preparation:
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp or refrigerate until ready to serve.
Vegetarian Pate with carrot, lentil, and chickpea pate with the addition of millet
Vegetarian carrot, lentil, and chickpea pate, with millet. Seasoned with ginger, hot pepper and almond butter (you can also use peanut butter). The advantage of the pate is that I cook the ingredients in such a way as to preserve the valuable decoction of cooked vegetables, i.e. I cook all the vegetables (and millet) until a thick mass is obtained and the liquid is completely absorbed.
Ingredients:
- 2 cups of carrots
- 1/3 cup of raw millet
- 1 cup of raw red lentils
- 1 cup of canned or COOKED chickpeas, or 1-2 cups of raw
- 1 onion
- 2 tablespoons of olive oil
- 1 clove of garlic
- 2 1/2 cups of vegetable broth
- 2 eggs (you can skip the vegan version)
Spices:
- 1 tablespoon of grated ginger
- 1/3 teaspoon of hot pepper powder
- 1/2 teaspoon of sweet pepper
- 1/2 teaspoon turmeric
- optional – 3 tablespoons of almond or peanut butter
Preparation:
- Peel the onion and dice it, fry in a pot in olive oil. Add chopped garlic, peeled and thinly sliced carrots and ginger. Fry for about 2-3 minutes.
- Pour in 250 ml of broth and cook, covered, for approx. 15 minutes. Then add the rest of the broth, dry lentils and dry millet, season with salt, pepper, paprika and turmeric.
- Cook for about 15 minutes, until the ingredients are soft and have absorbed all the liquid. If necessary, evaporate. Cool it down thoroughly.
- Blend the drained chickpeas with a blender together with the almond or peanut butter if you use them. Add cooked vegetables with millet, mix (you can use a mixer). Finally, add the eggs and mix thoroughly.
- Preheat the oven to 180 degrees C. Line the cake pan with baking paper, fill it with the mass and bake for about 1 hour. Let cool before slicing.
Carrot Noodles with Spicy Peanut Dressing
Use a vegetable peeler to turn springy carrots into a fun “noodle” side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.
Ingredients:
- 3 to 4 large carrots, peeled
- 1 English cucumber, halved lengthwise, seeded, and cut into 1/2-inch pieces
- 1 shallot, thinly sliced lengthwise
- Kosher salt
- 1 1/2 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon Sriracha
- 1/2 teaspoon packed light brown sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 clove garlic, finely grated
- 10 to 12 fresh mint leaves, thinly sliced
- 8 basil leaves, thinly sliced
- 1 teaspoon toasted sesame seeds
Preparation:
- Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
- Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
- Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.
Carrot Soup with Camembert Cheese
Ingredients:
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 onion
- 2 cloves of garlic
- 1/2 a little leek
- 2 cups of carrots
- 1 cup of potatoes
- 3 cups of vegetable or poultry broth
- 1 cup of camembert or brie cheese
- 1/2 cup of heavy cream
Preparation:
- Put a tablespoon of butter and a tablespoon of olive oil into the pot, add the diced onion and, stirring repeatedly, fry over low heat for about 2 minutes.
- Now gradually add the rest of the vegetables, stirring constantly and frying everything for a total of about 10 minutes.
- First add the sliced garlic and then the washed and sliced leek.
- Then peeled and thinly sliced carrots and peeled and diced potatoes. Meanwhile, season the vegetables with salt and pepper.
- Pour hot broth and bring to a boil, cover with a lid, and cook for about 15 minutes until the vegetables are tender.
- Add the cheese cut into pieces and blend the soup into a cream, preferably in a stand-up cup blender. At the end of mixing, add the cream.
Chakalaka
A stew of South African cuisine consisting of peppers, chili, carrots, and tomatoes. Great as an addition to meat dishes!
Ingredients:
- 2 tablespoons of olive oil
- 1 onion
- 2 cloves of garlic
- 2-inch piece of ginger
- 1 chili pepper
- 1 tablespoon of curry powder
- 1 teaspoon of dried thyme
- 2 large carrots
- 1 red pepper
- 1 green pepper
- 1 can of sliced tomatoes
- 1 small can of beans or green peas
Preparation:
- In a pot with a thick bottom in olive oil, fry diced onion and sliced garlic.
- Peel the ginger and grate it on the small grater, put aside half, add half to the onion pot.
- Add diced chili without seeds, curry spice and thyme, mix.
- Peel the carrots and grate them, add to the pot, mix, and fry for about 2-3 minutes.
- Add diced red and green peppers and, stirring repeatedly, fry for about 5 minutes. Meanwhile, season with salt and pepper and add the other half of the ginger.
- Pour in shredded canned tomatoes and drained beans or peas, mix and cook for approx. 3-4 minutes.
