CARROTS - CRISP AND HEALTHY ROOTS FOR ALL CASES

Carrots - just a boring supplement? Are you kidding me? Are you serious when you say that! The crunchy all-around vegetable is not only a healthy butcher in soups, soups & co, but also makes a lot when it is the focus of recipes. From fruity carrot salad to carrot jam to juicy carrot cake: here you can find tips and delicious recipes for the root in bright orange.

Carrots, carrots, or beetroots are all healthy

Carrots, carrots, carrots, yellow beetroots, rhubarb - the brightly orange vegetables have many names. The difference between carrots and carrots is a pure form: carrots are the early, small carrots, which are short and dull, while carrots are elongated and narrow.

And even if the exterior varies: inside the carrot are many valuable nutrients. Especially the high carotene content makes the root valuable. Carotene is a precursor of vitamin A, important for the eyesight, the immune system and the skin, it prevents circulatory problems and stomach problems. Other nutrients are also present, such as potassium, calcium or iron.

Fresh carrots properly store and prepare

Thanks to the good storage properties, the healthy vegetables come to the table at any time of the year and are also offered in our markets all year round. Fresh carrots are recognizable by a bright orange without spots, and the carrots should also feel firm, but do not break directly during bending.

Bunch carrots are usually particularly fine, if you keep them in the refrigerator for a few days, the green cuts off, then the carrot remains crisp longer. If the carrots are clean and organic, it is sufficient to rinse them under water. In all other cases, you should free the carrots from their outermost layer with a peeler.

Carrot soup with ginger, coconut or curry

Generally, carrots fit wonderfully to apples, oranges and also pineapples, because they equal the slight acidity of these fruits. From this, jam or smoothies, but also carrot salad, can be tasted if it is supplemented with these fruits. Fruity carrot salad tastes good both in summer and in winter, refining your recipe with a variety of walnuts, pumpkins, sheep's cheese and mint.

A classic recipe for the carrot soup is the ginger carrot soup. If you like something more exotic, prepare a recipe with coconut, orange or curry and shrimp. In general, carrots harmonize well with parsley and coriander, as well as cardamom, cinnamon, clove, allspice and cross-cumin. Nuts and honey underline the sweet taste of the carrot.

Carrots - coloured puree

Carrots taste big and small thanks to their nutty and slightly sweetish notes - and fit almost to anything! Many recipes use carrots as a filling component, and so they often dive into a side roll in a vegetable casserole, stew & co. If you like carrots, you can try with recipes that emphasize the fine taste of the root.

In carrots and sugar or honey-swept carrots, a fine supplement and are made quickly. In many recipes, you can use carrots as an alternative to potatoes, about carrot puree, Möhrenkroketten or hash browns from shredded carrots. Enjoy carrots in these recipes either solo or mixed with other vegetables, such as zucchini, celery, potatoes, parsnips, black roots or sweet potatoes.

Baking with carrots - juicy raspberry & more

With carrots as an ingredient, you can bake especially juicy bread or cakes. Above all, of course, the carrot cake, which is also internationally known as Rüblitorte or Carrot Cake and for many at Easter with the cake sheet. Carrots give the stir dough not only succulence but also a little sweetness. Recipes for carrot cakes, therefore, contain less sugar and fat, making them a great alternative for all who pay attention to their diet.

Other sweet pastries such as biscuits, waffles, muffins or cupcakes can also be prepared with carrots. The following is also true: Slightly acidic frostings or glazes fit well with the sweet carrot, such as an orange cream cheese frosting. Bread is also baked with carrots. These recipes often process sunflower seeds, sesame, walnuts & co, resulting in a hearty and juicy bread.

Carrots - tips for preparation

Carrots bring many nutrients, are low in calories - and therefore a great ingredient for health-conscious people, vegetarians and people willing to take part. For example, cook a vegetarian bolognese with carrots or bake carrot meatballs. So that your body can absorb as many nutrients as possible, you should always prepare your carrots with a little fat, for example with cream, oil or butter.

Because the provitamin A in the carrot is only soluble in fat and only in the interplay can the body take up the carotene and recycle. New studies show that the size reduction of the carrots also plays a role. The finer the carrots are crushed, the easier the body can dissolve the nutrients.

Cake tip: vitamin-rich carrot vegetables
Fast carrot vegetables with vitamins can be done by cutting the carrots into mouth-healthy pieces, sweating them with some fat and a little sugar and then pulling them with a little liquid. The carrots taste delicious and the vitamins can be better absorbed by the body.

So you can add carrot soup or finely grated carrot salad with yoghurt sauce to your diet, mix a carrot smoothie for breakfast or enjoy a dip or a piece of cheese for raw food.

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