2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When you were little, were you often told that if you ate carrots, you would have good eyesight? Probably yes and probably because this is quite true. Carrots are really good for the eyes and boost immunity because they are one of the best sources of provitamin A, carotenoids, alpha-carotene and beta-carotene.
All these compounds in the body are converted into the active form of vitamin A. In addition to being useful for vision and immunity, this vitamin has a positive effect on the skin and is important for controlling the growth and development of epithelial tissue.
To preserve most of the nutrients (vitamins, minerals and antioxidants), it is best to steam the carrots (five minutes is enough), cut into slices 6-7 mm thick. The taste can be enriched with various spices and sauces to make a snack or a side dish to meat. Sauce of honey, mustard or olive oil goes perfectly with the taste of carrots, dressing of fresh basil, mint, coriander, juice and grated peel of an orange - too.
In our time, carrots can be consumed all year round. Stored in the refrigerator, they stay fresh for at least two weeks. For better storage, put them in a plastic bag, carefully removing the air from it. Remember - the envelope must be completely dry.
Carrots are a great base for a sauce that would go well with meat dishes.
For this purpose, the carrots are boiled and mashed. Add water and spices as desired and cook the mixture briefly. Then add sour cream in an amount equal to that of water. Bring to the boil, then serve.
Also make a quick carrot pickle using the fermentation process. The vegetables are cleaned well and cut into small pieces. Arrange in a jar, which is filled with a mixture of water and salt in the ratio of 5 g of salt per 250 ml of water. The vegetables are pressed tightly and watered without leaving any air. They can also be pressed with a stone. After a few days, when the liquid decreases, add more. Three days at room temperature are enough to start fermentation. When the specific odor appears, close the jar with a lid and transfer it to the refrigerator.
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