Carrots, or depending on the region also known as carrots, carrot turnips and yellow turnips, are one of the oldest and best-known vegetables in Germany and in Europe. Even in ancient times they were valued as a valuable plant and were often included in stews. Even today, they should not be missing in the kitchen and daily menu of young and old, because they are particularly rich in beta-carotene, a precursor for vitamin A, which our body needs, among other things, to see light and dark. Carrots are available on the market all year round, but young carrots (with greens) are only available in spring and summer. Therefore, they play an important role in vegetarian spring recipes and are often included in salads or main dishes. Below we present everything that is in this wonderful vegetable and also delicious recipes with carrots.
Depending on the variety, the color and shape of the carrots vary from yellowish to orange to purple. A distinction is made between young or bunch carrots with green and late or long-term carrots or washed carrots without green. The young carrots have a higher sugar content and their shelf life is limited. The washed carrots, on the other hand, are particularly storable and are available on the market loose, without green. Carrots have the highest content of beta-carotene, which the body converts into vitamin A. The more intense the color of the vegetable, the more beta carotene it has. It is mainly found in the bark and is particularly important for growth, vision, skin color and strengthens the immune system. Carrots are also easy to digest and are a good source of fiber, which helps with stomach problems. They also make an important contribution to infant nutrition. About 150 gramsstewed carrotscover the daily requirement for beta-carotene.
Carrots taste sweet and are characterized by a relatively high sugar content of up to 6%. At the same time, they belongto the low-calorie vegetables– only 26 kilocalories per 100 grams. It can be eaten raw or steamed. When raw, they have an antibacterial, hematopoietic and diuretic effect. According to new studies, cooked carrots contain more beta-carotene than raw ones. Since the valuable vitamin is fat-soluble, carrots should always be consumed with a little fat, regardless of whether they are raw or cooked. Carrots can be prepared in many different ways: in soups, stews and sauces, as a side dish or raw as a salad, juice or smoothie. We present some delicious and healthy vegetarian spring recipes.
Salad with carrots, beetroot and apple
Ingredients:
- 1Rote Beth, peeled and grated
- 2 large carrots, peeled and grated
- 1 red apple, peeled and grated
- 1/2 pomegranate seeds
- 1 shallot
- 2-3 Bags Mischsalat
- 1 tbsp fresh coriander, finely chopped
For the dressing:
- 1 garlic clove, pressed
- 2 dates, pitted and peeled
- 5 tbsp olive oil
- 2 tbsp apple cider vinegar
- 3-4 tsp water
- Salt and pepper to taste
Puree the ingredients for the dressing in a blender and add the pressed garlic clove. Season with salt and pepper. Mix all the ingredients for the salad in a large bowl and drizzle with the homemade dressing before serving.
SpicyCarrot ginger soup
Ingredients for 8 servings:
- 1kg carrots
- 1 onion
- 1 small knob of ginger
- 100 g Butter
- 100 ml rice wine
- 50 ml soy sauce
- 3 Tbsp chili sauce
- 1 l vegetable broth
- Salt and pepper
Wash, peel and chop carrots, ginger and onions. Sauté in a large pot with a little butter and then deglaze with the rice wine. Reduce until medium and add the soy sauce. Then add the vegetable broth and cook until the carrots are soft. Allow to cool and puree finely with the hand blender. If necessary, bring to the boil again and let it simmer until the soup reaches the desired consistency. Finally season with chili sauce, salt and pepper.
Carrot zucchiniSpring quiche
Ingredients for a small casserole dish or tart or quiche dish with a diameter of approx. 20 cm:
For the dough:
- 10 ml milk
- 100 g wheat flour
- 40 g Butter
- 1 egg yolk
- 1 pinch of sugar
- 1 pinch of salt
For the topping:
- 10o ml Sahne
- 100 ml milk
- 2 Owner
- 2 tbsp feta, crumbled
- 1 medium zucchini
- 2 medium carrots
- Salt and pepper to taste
- optional: Piment d'Espelette and fresh thyme
Preheat the oven to 170°C and grease the tart tin. Put flour, egg yolks, butter, salt and sugar in a bowl and knead into a smooth dough. If necessary, add a little water to bind and let it rest in the fridge. During this time, peel and chop the carrots and also the zucchini. Crumble the feta and mix with the vegetables. After about 30 minutes, take the dough out of the fridge and use it to line the tart pan. Pull up a small edge and prick the base several times with a fork. Distribute the vegetables and feta evenly over the dough base and sprinkle with fresh thyme. Put the milk, cream and the two eggs in a bowl and mix with a whisk to form a glaze. Season with salt and pepper and, if desired, with Piment d'Espelette. Then pour the icing onto the topping and bake for about 30 minutes.
If desired, you can use different types of carrots or carrots in different colors. Fine strips can be made from the carrots and zucchini using a Julienne cutter, which can be wrapped as small roses or as a large rose concentrically from the center of the quiche dish outwards. For a large casserole dish, simply double the amount of ingredients. You can also make small tartlets using muffin tins.
Muffinswith carrots
Ingredients for 12 muffins:
- 210g carrots
- 100 g Mandelmehl
- 70g oat flakes
- 30 g of coconut flakes
- 50 g dried apricots
- 2 Owner
- 60 g Beer or coconut fat
- 120 g honey, maple syrup or agave nectar
- 1 pinch of salt
- 3/4 tsp cardamom powder
- 2 TL Zimtpulver
- 1 tsp baking powder
For the cream:
- 175g cream cheese
- 2 tbsp yogurt
- 1-2 honey, agave syrup or maple syrup
Preheat oven to 180°C. Line a 12 muffin tin with paper liners. Wash and peel the carrots and chop them finely in a blender or, if necessary, grate them finely by hand. Chop the apricots finely. Beat eggs until creamy. In a large bowl, mix the dry ingredients. Heat coconut oil or use another liquid oil and add to the dry ingredients. Then add the honey or another sweetener of your choice, stir and then fold in the egg foam. You should get a homogeneous dough. Divide the batter into the muffin cups and bake for 25-30 minutes. During this time prepare the cream. Mix all ingredients with a hand mixer and refrigerate until ready to use. After the baking time, let the muffins cool down. Only spread the cream on completely cooled muffins and keep the finished cakes cold until ready to eat.
Carrot smoothie
Ingredients:
- 300g apples
- 200g carrots
- 50 g Rote Bete
- 500 ml water
Core the apples, peel the carrots and beetroot and cut them into coarse pieces. Then put everything and the water in the blender and puree until fine. If necessary, add more water until the desired consistency is achieved. Then pour into a glass or bottle and enjoy chilled. It is recommended to drink the smoothie within an hour so that as many vitamins and valuable ingredients as possible are retained.
