HealthThree delicious recipes with carrot that help take care of your tan

Three delicious recipes with carrot that help take care of your tan

A cocktail of nutrients perfect for summer. In addition to its great culinary versatilitycarrots are of nutritional interest due to their richness in micronutrients (vitamins and minerals). In fact, carotenoids get their name from carrots as the first member of the Umbelliferae (Apiaceae) family to be chemically isolated and found in them. Carotenoids are not only responsible for the yellow and orange coloration of fruits and vegetables and the red color (watermelons, tomatoes, etc…), but they are also transformed into vitamin A in the intestinal wall. Its functions include the development and maintenance of visual function, the differentiation of epithelial tissue and immune function.

Carrots are also a good source of vitamin E and B vitamins (folates and vitamin B3 or niacin). As for the minerals that are found in greater abundance are potassium, and in more moderate amounts phosphorus, magnesium, iodine and calcium are present.

But also at this time it is in season and is at its best and that is why it is one of the essentials of summer in the shopping basket. You can prepare everything, soups and creams, salads, stews, roasts and sweet dishes. Although this time I have selected three of my favorite dishes whose vegetable is the protagonist: carrot hummuscarrot and ricotta cake and carrot ice cream. To enjoy!

Carrot hummus recipe

The oven is preheated to 200ºC. Place the washed and halved carrots lengthwise in a roasting pan. Salt and pepper are added and a tablespoon of EVOO is added. They are roasted for 20-25 minutes, depending on the size, or until they are soft.

The drained chickpeas are then placed in the food processor together with the roasted carrot, salt, pepper, garlic, hazelnuts, tahini and lemon juice. Blend for a minute, if necessary add a splash of water. Continue grinding for about two more minutes, adding two tablespoons of oil. Season with salt and pepper and pour into a bowl. It can be served with a little crumbled feta cheese on top, parsley and a little extra virgin olive oil.

Carrot Ricotta Cake Recipe

Peel and finely chop the onion brunoise and the garlic. Two tablespoons of EVOO are heated in a saucepan and browned. The carrots are then peeled and coarsely grated. They are added to the onion and garlic when they are golden and are stirred to integrate them. Reduce heat to medium and stir occasionally while carrots cook in their own juices for 12 minutes until softened.

Once that time has passed, add the soybeans, pepper, curry and coriander and mix slightly (it should have chunks). Then line the bottom of a removable mold with parchment paper greased with a little oil and spread the mixture.

To prepare the top of the cake, beat the egg until foamy and add the ricotta and Emmental cheese. Cover the cake with that cream, sprinkle grated Parmesan on top and bake for 20 minutes at 180ºC (previously heated). If you want the golden coverage, you can give it a touch of grill for three more minutes.

Carrot ice cream recipe

To prepare this ice cream, start the day before by roasting the carrots, peeled and cut in half lengthwise. To do this, they are placed on vegetable paper and baked for about 20-25 minutes at 180ºC or until they are tender. Once cold, they freeze, just like the banana cut into pieces. We will also have refrigerated the can of coconut milk.

The next day, the hazelnuts and cashews are crushed at high speed in the food processor to obtain a cream. Add the banana, pitted dates and frozen carrot and blend for 30 seconds at medium high speed and then again for another 30 seconds at lower speed. Then add the coconut, salt, cinnamon, vanilla and lemon and grind for 20 more seconds until it is combined.

Transfer the mixture to a container suitable for the freezer, cover with cling film and freeze for at least 2 hours to make it firmer.

Sourceabc.es

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