2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carrots are strong in taste, useful, durable and good for storage vegetables.
It has been shown that during the first five months of storage after harvesting, its vitamin A content increases, and if it is protected from heat or direct sunlight, it can retain its nutrients for another two to three months. The fresh crunchiness of carrots is due to its cell walls, reinforced with hard-to-digest fibers cellulose, hemicellulose and lignin.
Perhaps the best way to enjoy freshly picked carrots is to eat them raw, simply lightly cooked or steamed. Tender, young carrots need to be grated well before cooking. The larger ones have thicker skin and an overly strong aroma that goes well with dishes with more different vegetables.
Try to remove only the top layer of carrot skin when peeling, because this way you will save more of its valuable substances.
A trick used to preserve the taste and nutritional qualities of carrots is to reduce the amount of fluid lost from them. More mature and old carrots have a firmer texture and are best stored.
How to store carrots in the refrigerator?
First, remove the green aboveground parts of the carrot, as they draw moisture from the root-fruiting body. Leave only one stalk of about 2 cm to prevent the rotting process. Then tightly arrange a few unwashed carrots in a plastic bag with a zipper, remove the air from it and put it for storage in the coldest part of the refrigerator.
Take the carrots out of the fridge and wash them just before processing. They need to stand at room temperature for a while and then you can use them.
You can also let the carrots stand in the sun for a few days and then put them in the fridge. Properly stored, they can last up to three months.
How to freeze carrots?
Before you start freezing carrots, they must be blanched. Blanching (scalding vegetables in boiling water or steam for a short time) is a mandatory step in the preparation of almost all vegetables that need to be frozen. The youngest and most tender carrots are frozen most successfully after blanching.
Prepare about 4 liters of water for every pound of vegetables. The use of these proportions is in order for the water to continue to boil when the vegetables settle to the bottom of the pot.
Choose young, tender, medium-length carrots. If you have cut them, then when blanching them it is enough to stay for about two minutes in boiling water.
Put the carrots in a blanching basket and immerse it in water. Place a lid over the basket. Start counting as soon as the water boils. The time required to blanch whole carrots is a minimum of 5 minutes.
Immediately after that, take them out of the pan and cool them in a bowl with ice. Move them from it to another container and wait for the water to drain from them. Once they are dry, arrange the carrots in a plastic box with a lid, leaving about 1 cm of free space and do not overfill it. Put it in the freezer.
If you store carrots vacuum-packed in a plastic bag, they can last up to 14 months.
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