April 4 is International Carrot Day. In some countries this is a carrot feast and an excuse to eat. We offer you three unusual recipes that play a big role in carrots.
A, B, C, D, E ጥቅሞች Benefits of Carrots in Carrots
Fresh carrots contain vitamins C, E, D, P and group B, trace elements: sulfur, chlorine, potassium, calcium, phosphorus, boron, copper, selenium, magnesium and many more. Carrots are an undisputed leader in vitamin A content.
Vitamins C and E slow down the aging process, K – increase blood flow. Potassium normalizes cardiovascular activity, calcium and phosphorus strengthens teeth and bones, and chlorine maintains water balance in the body.
The benefits of boiled carrots are almost the same. Moreover, it acquires new properties after heat treatment. After cooking, the lipid and fiber content in the root crop is reduced, but the vegetable is easily digested, improving bowel function and increasing gastric juice production.
Well, now is the time to improve and strengthen, entertain yourself and delight your guests with unusual foods.
Carrot soup with oranges
I first tried a combination of carrots and oranges in the juice. But why not make a simple and delicious main course with this unusual taste? let’s do it!
Inputs (for four meals)
- 1 bulb
- 1 slice of ginger root (approximately 3 cm)
- 1/2 red sweet pepper
- 2 tbsp. L. olive oil
- 800 grams of carrots
- 2 potato tubers
- 750 ml chicken broth
- 2 oranges
- 4 tbsp. L. Bitter cream
- Cilantro greens for jewelry
- Ground red pepper
- To taste salt
Peel a squash, grate it and squeeze the juice. Clean the ginger and rub it on a fine grater. Cut the sweet pepper into chunks. Heat the olive oil in a saucepan and sauté the onions until golden brown. Add Bulgarian pepper and ginger, stir and mix everything together.
Peel a squash, grate it and squeeze the juice. Pour the vegetables, salt, a little hot water into the pot and simmer under the lid for 5 minutes. Then pour in the soup, bring to a boil and cook on low heat for 15 minutes. Remove from heat and clean with a blender.
Wash the oranges, dry and remove the carpet. Squeeze the juice from the fruit and add it to the puree created with the broth. Salt and pepper to taste. Pour the finished broth into bowls, add sour cream to each, and garnish with celandro branches. The author of the recipe does not write that this is a divine taste, we write – sweet!
Recipe for zrazy carrot with apples
Everyone knows about carrot slices. But why go further and make them more complex, by filling – in general, zrazy.
Ingredients for carrot dough (for 7 meals)
- Carrots – 420 g (3 pcs.)
- Semolina – 100 g
- Eggs – 1 pc.
- Butter – 30 g
- Sugar – 35 g
- Salt – 1 cent
- Apples – 250 g (2 pcs.)
- Sugar – 20 g
- Ground cinnamon – 0.5 tsp
- Flour (for bread) – 40 g
- Vegetable oil (for baking) – 30 ml
We clean the carpets, wash them, put them on a medium (fine) grater, and move them to a thick wall.
Pour in 35 grams of sugar. Also add butter and pour 180 ml of water. We put the pot on a low heat, bring it to the pot and cook the carrots under the lid for 15 minutes until soft.
Then add salt and semolina. Mix semolina immediately to avoid any lumps. Bake for another 2-3 minutes, stirring constantly, until the semolina swells.
Refrigerate carrots in semilina and room temperature. Then we drive the egg to the carrot collection. We mix everything until smooth.
We are preparing the filling. Peel a squash, grate it and squeeze the juice. Pour the remaining sugar (20 grams) and cinnamon into the apples. We mix everything – the filling is ready.
Divide the carrot mixture into 7 equal parts. With wet hands, make a ball out of the carrot mixture, then roll it into a cake. Place some filling in the center of the cake. Rotate the edges so that the filling is inside. The zigzag comes out round.
Zerazin is rolled in flour. We spread the zest over a frying pan heated with vegetable oil. Bake the zrazy slightly below medium heat for 3-4 minutes on each side until brown.
Such zrazy desserts are both hot and cold, – the authors report.
enjoy your meal!
Sweet Carrot Recipe: Walnut Pate
Let’s find out right away – you can try it with nuts, you can try it with peanuts and cash. The rest of the recipe remains the same. And finally carrots can be spread!
This type of dish is ideal for dessert, and you can fill the tartlets with batter or serve only with bread. The sweet taste of carrots goes well with walnuts, and the garlic puts a spicy flavor.
Inputs (for 4 meals)
- Carrots – 0.5 kg
- Walnuts – 50 g
- Garlic – 1 clove
- Zira (cumin) land – pinch
- Vegetable oil – 1 tbsp. A spoon
- Salt – 4 g
Slice the carrots – so they cook faster. Cut the walnuts as finely as possible or in a blender bowl.
Heat vegetable oil in a frying pan and add carrots. Boil for 7 minutes, stirring. Peel a squash, grate it and squeeze the juice.
Add the cumin, salt, minced black pepper and garlic to the carrots. Mix.
Put the carrots under the lid on low heat for 20-25 minutes.
Transfer the boiled carrots to a greased bowl. Grind the carrots until soft.
Transfer the carrots to a bowl and add the chopped nuts.
Mix all ingredients. Carrot Pat is ready with Walts.
Meat separately, cabbage separately. Check out how we can focus on vegan diets
Prepare a special pasta
Recipes for making unique Philadelphia pasta have been identified in Sardinia. The hardest part is rolling the pasta by hand. First, the weakened dough is folded in half and stretched, then four times – and stretched … Ideally, 8 rods should occur, after which 256 (!) Will have the finest strands in your hands.
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