The opinion of scientists about which region is considered the birthplace of carrots is divided, but most of them are inclined to the version that orange carrots originated in the Mediterranean, and Afghanistan is the homeland of white and yellow varieties.
Wherever this plant originated, now it grows everywhere and is found even in the Arctic Circle.
Initially, people used carrots only for medicinal purposes and much later tasted the taste of this root vegetable. He was especially popular in ancient Rome.
Carrots help in the treatment of many diseases: bronchitis, anemia, weak eyesight. It has antiseptic, anthelmintic, choleretic and anti-inflammatory properties.
Carrots are high in glucose, which gives them their sweetness. In addition, carrots are high in vitamins B, D, folate, fiber and potassium.
But in terms of carotene content, carrots are in the lead among other vegetables. 100-150 gr. raw carrots provide the daily intake of this substance. But for its better absorption, it is better to use carrots flavored with oil or yogurt.
Carrot juice improves body tone, improves hair color, strengthens nails, improves appetite. But you should not abuse them for people suffering from gastric ulcer and small intestine.
Carrots contain all 35 kcal, so dishes from it can be considered as options for a diet.
Pomegranate, carrot and walnut salad
Contrary to popular belief that pomegranate cannot be eaten with seeds, it can be done. Pomegranate seeds have a good hematopoietic effect.
Carrots - 1 pc.
- Pomegranate - 1/2 pc.
- Walnuts - 4-5 pcs.
- Sour cream or yogurt - 1 tbsp. l.
- Sugar - 1/3 tbsp. l.
- Arugula or other salad - to taste
Grate the carrots on a coarse grater, add pomegranate seeds to it. Stir them in with sugar and sour cream.
Fry the walnuts on a dry speed.
We spread the dish with lettuce leaves, put the carrots on them and decorate the salad with walnuts.
Carrot and apple salad
The uniqueness of this recipe lies in the fact that for its preparation you need products that are in every home all year round: carrots and apples.
Carrots - 2 pcs.
- Apple - 2 pcs.
- Iceberg lettuce - a few leaves
- Dijon mustard - 1 tbsp l.
- Soy sauce - 2 tbsp l.
- Lemon juice - 1/2 pc.
- Olive oil to taste
Grate carrots and apples on a coarse grater. Tear or cut large lettuce leaves.
Mix vegetables and salad with mustard, soy sauce, lemon juice and olive oil.
Salad ready. Its preparation takes no more than 10 minutes.
Carrot puree soup
Carrots - 400 gr.
- Potatoes - 200 gr.
- Natural yogurt - 100 ml
- Bay leaf - 2-3 pcs.
- Chicken broth - 0.5 l.
- Olive oil - 1 tbsp l.
- Salt to taste
- Pepper to taste
- Green onions - 1 bunch
Wash, peel and dice the potatoes and carrots. Bring the chicken broth to a boil, put the lavrushka, add vegetables to it and cook until they are fully cooked.
We remove the bay leaf and grind the vegetables with a blender until puree.
Add yogurt, butter, salt and spices to the puree, mix everything thoroughly. The soup is ready. Serve garnished with finely chopped green onions.
Bright, beautiful and tasty soup will be appreciated not only by adults, but also by children.
Carrots are an essential ingredient in vegetable stews and many meat dishes. The next dish is not exactly carrot, however, carrots give it an original taste.
Lamb with carrot sauce
Lamb - 1 kg.
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomatoes - 4-5 pcs.
- Garlic - 4-5 cloves
- Dry white wine - 150 ml.
- Flour - 50 gr.
- Olive oil - 2 tablespoons l.
- Butter - 1 tbsp l.
- Water - 100 ml.
- Salt to taste
- Pepper to taste
Prepare meat and vegetables. Peel, cut and dry.
Mix flour with spices, roll meat in it. Heat butter in a frying pan and add 1 tbsp. l. olive oil and fry the meat in this mixture for 4-5 minutes on each side until it becomes golden brown.
Crush the garlic with a knife, scald the tomatoes with boiling water and peel them off.
Transfer the fried meat to a container for the oven. Put onions, carrots, garlic in a frying pan. Fry for 2-3 minutes, season with salt and pepper. Pour wine into vegetables and simmer until alcohol evaporates.
Add chopped tomatoes and simmer covered for another 2-3 minutes.
The total cooking time for vegetables is 10-12 minutes.
We spread the vegetables on top of the meat, add water and send them to the oven preheated to 180 degrees. The water should not completely cover the meat and vegetables. After 20 minutes of simmering, reduce the temperature to 160 degrees and bake under the lid for two hours.
Fragrant, soft lamb is ready. This festive dish can be served garnished with mint or lemon zest.
The number of dishes in the preparation of which carrots are involved can be counted in hundreds, and maybe thousands. You can find the most popular ones on our website.
Author: Vira (specially for Calorizator.ru)
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