Carrots

Carrots
06/07/2015 Carol Pavot

Carrots

There are so many sides to a carrot it’d fill books to give all of them the amount of attention they rightfully deserve. Carrots are wonderfully versatile and delicious either cooked, baked, grilled or raw – which is how we will get started today.

We prefer grating the carrots by hand but if you don’t feel like getting your hands dirty or if you are going for a large carrot salad buffet, you can use a food processor instead.

Carrot salad with herbs

Ingredients

a bunch of carrots
a handful of chives
2-3 tbsp of olive oil
2 small garlic cloves

Grate the carrots, finely chop the chives, crush the garlic and chop finely. Mix everything together in a large bowl. Add oil and season with salt. All done!

Moroccan carrot salad

Ingredients

a couple of carrots
a handful of raisins
a few mint leaves
1/2 chilli
2-3 tbsp of olive oil
salt

Grate a couple of carrots and finely slice the mint leaves. In your salad bowl combine the carrots, the raisins and the mint leaves, then add the chilli, finely chopped. Season with salt and pour in a few spoonfuls of olive oil oil. Mix well together and eat to your heart’s content.

Fruity carrot salad

Ingredients

1 sweet apple
2 carrots
a squeeze of lemon juice
1 tsp of fine brown sugar (to taste)
1 tbsp of flaxseed oil

Grate the apple and the carrot, squeeze in some lemon juice, sugar to taste and add the flaxseed oil. Ta-da!

Getting bored? Swap the apple for some finely chopped pineapple, leave out the sugar and sweeten with one teaspoon of honey instead!

Don’t bother peeling your carrots (unless you ended up with some particularly unappealing ones). Their skin is so thin, you won’t even notice it’s there – at the same time you’ll be getting much more vitamins than if you’d have gotten rid of it. Just give your carrots a good wash, you can also scrub them too if you like, and you’re ready to go!

Bookworms, prick up your ears! Carrots are full of carotenoids (responsible for the orange colour of the carrot). Our body transforms them into vitamin A which is very important for good eyesight.

Longing for a nice tan? Have a carrot! Eating carrots speeds up your bronzing protecting you at the same time against the negative impacts of the sun.

And always remember that the vitamins in the carrots need fat to be fully absorbed by the human body. That’s why you should never leave out a small drizzle of a good quality oil when serving carrots. Of course if there already is a different source of fat in the dish, adding oil is not necessary.

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