All About Carrots!

Carrot is the main ingredient of our first purees. Carrot is one of the most consumed vegetables in the world. Naturally it is sweet in taste; it seduces children and is used in both sweet and savory recipes. If so, look at the carrots recipes in our blog. Carrots are all season vegetable. Carrots season extends from autumn to summer or all year round! But new carrots are predominantly available in January-February and March-. If the summer was hot and the autumns is mild then the carrots are very sweet in January, a good delight.
There are different varieties of carrots, heavier gauge or smaller. Purists prefer carrots sands, fairly thin but very tasty, and sold as whole with their foliage. Even carrot tops can be used in soup or sauce so does not waste it out. Often carrots are grated and served in salads. They are still associated with the best raw zucchini or grated fresh coconut. Sliced into rings, surprises and changes the form of shredded carrots. Marinated in a little olive oil, lemon juice and cumin, you get an appetizer. And if you have a juicer, then carrot juice is excellent one for the morning. In vegetable patties (with potatoes and zucchini), puree, gnocchi with potato croquettes, custards, soufflés, , velvety soups, fries, fried diced, sautéed in a wok, or julienne salad … the carrot is ready go for all preparations.

The carrot cake is very common in Anglo-Saxon countries, but surprisingly very delicious. One can also imagine a carrot sorbet with honey and raisins, or blanks of sweet carrot. Good association with Herbs mint, coriander, parsley, tarragon, thyme Spices cumin, curry, cardamom, ginger, cinnamon Munster cheese, and hard cheese. Also it can match with sweet coconut, honey, raisins, prunes, figs, apricots, apple and everything. It can be seasoned with lemon juice, orange juice, balsamic vinegar, cider vinegar, walnut oil. Carrots are friendly with meat, they accompany any meat, poultry, fish, game, and agree to all other vegetables!

A broth always contains an onion studded with cloves, a carrot cut into sections. It is a basic ingredient. They are wilted or soggy Let them soak in cold water a few hours, it will rehydrate and gather their crisp. Do not peel carrots, scrape them with a brush. Like most fruits and vegetables, vitamins are in the skin …
The fibers and fiber transit carrots are friends of your intestine. We begin with the children often give purees baby carrots because they like the sweet taste, and cooked carrot is more a victim of aggression too their gut.

Carrot is rich in carotene (pro vitamin A), a molecule that struggle against aggression and fights free radicals therefore aging of the skin. It reacts with the sun’s UV and pigmented skin. So to zap whitish complexion of winter and get a luminous complexion, adopt the carrot diet! In particular, start three weeks before the holidays to prepare your body to “capture” the best of the sun. “Attention … they must be fresh or they may have lost some of their vitamins, minerals and nutrients. Eat a carrot for lunch is not a solution to lose weight … firstly because it is not enough, but also because the carrot is sweet, and it will only call the sugar and create hyperglycemia (increased blood sugar) and hypoglycemia ( rapid drop in blood sugar). In short, it is better to combine it with other foods as part of a “scheme”.