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CARROTS - a rich source of carbohydrates, biologically active compounds, mineral salts, lemon - malic and oxalic acids, pectin, carotene. In ancient times it was used not only as food but as medicine.
Due to high content of vitamin A, carrots improves eyesight, stimulates intestinal motility and activates the metabolism.
Carrot juice is deservedly called the elixir of youth, health and beauty. It is especially useful to patients suffering from cardiovascular disorders, changes in the digestive system and kidneys. Carrots are rich in salts, phosphorus, iron, calcium and potassium in particular.
Salad of raw carrots with honey and nuts.
100 g carrots grate, pour 40 g of melted and cooled honey, stir and sprinkle (30 g) finely chopped walnuts.
Nuts can be replaced by peanut or almond.
Puree of carrots. 150 g carrots, 150 ml of milk, butter 10 g semolina, 20 g, 300 g of water, 5 grams of sugar, half of the egg yolk.
Pour the semolina into the boiling water and, stirring constantly, cook for 10 minutes. Then add the grated carrots cooked with sugar and cook again for several minutes. Fill the milk-egg soup mixture and butter.
Carrot juice and cream. 300 g carrots grate, squeeze through cheesecloth. Add 150 g of cream and sugar to taste. Serve cooled down, but not cold.
Salad of carrots and beets. 100 g of raw carrots and grate the beets and season with 50 g of mayonnaise.
Carrots with honey. The purified raw carrots grate, pour honey and sprinkle with crushed nuts. Mix well.
Carrot salad with apples. Thoroughly wash 300g of carrots. Grate. There also grate 200g of apples. Add juice of half a lemon, 50 g sugar, and salt and mix well.
Salad of carrots and green peas.
On a fine grater grate 2 carrots. Add 1 cup of canned green peas and 1 teaspoon finely chopped dill. Salad season with 50 g of mayonnaise.
Carrot salad and cottage cheese. 200 g carrots grate and mix with 150 g of softened cream. Sugar, cinnamon, citric acid are added to taste.
Salad can be decorated with pickled vegetables.
Carrots, fried in dough. Cook carrots in water with sugar and salt. Cool and cut into long slices. 150 grams of flour, 3 eggs, 100 g, 30 g of butter to cook the dough, add salt. Carrots sprinkle with flour, dip in batter and fry in butter until golden brown.
Serve with jam, cream or sugar.
Carrot juice and milk.
Yolk with sugar and, stirring constantly, diluted with 1 cup of boiling milk. Cool and mix with carrot juice.
You can also add lemon juice.
Soufflé of carrots.
Carrots, stewed with fat, wipe and cool to 40-50 degrees. Then add the grated cheese, sugar and egg yolk. Mix well to combine with the whipped whites, put the resulting mass in the pan and bake in the oven top land.
Carrots - 90 g, eggs - 20 g butter - 10 g cheese - 30 g sugar – 5.