Than carrots - " are useful; delicacy of gnomes “? The winter menu (part II)
From an extreme antiquity carrots were one of the most widespread vegetable cultures. In the Middle Ages it was called a delicacy of gnomes. There was even a belief that if very much carries, it is possible to exchange it at these small gourmets for a gold ingot.
Carrots are rich with a chemical composition, and it allows it to regulate all exchange processes in a human body. In it - about 90 percent of water, 0,8 percent of proteins, 8 percent of carbohydrates, B1, B2, B6, C vitamin, are a lot of enzymes and mineral substances, essential oils, and on the content of carotene (which turns in a human body into vitamin A) carrots concede only to red pepper.
Carotene is easier and more stoutly acquired by an organism in combination with fats. For this reason carrot salad is always recommended to be filled with vegetable oil or sour cream. As a last resort, it is possible just to eat a piece of bread and butter after carrots. In carrots there is a little cellulose (1,1 percent), so, it can be used in dietary food.
In the winter when deficiency of vitamins is big, it is especially useful to include in a diet of a dish from carrots. And it is enough, for example, 100 grams of carrot juice a day to fill daily need of an organism for vitamins which the delicacy of gnomes contains. The bigger amount of carrot juice can cause yellowness of skin. Kids can give carrot juice from the second - the third month of life, since several drops and diluting with water.
Carrots are useful to prevention and treatment of avitaminosis, at an anemia, to restoration of forces and improvement of appetite.
it is simple to b to prepare carrot juice. Carrots to clear and crush. To wring out juice (through a gauze, on a manual press, in the juice extractor, in the combine): only thing “ but “ - for natural juice it is better not to use metal ware. It is possible to drink juice just with sugar or with honey, lemon juice. And it is possible to mix with apple juice.
Carrots, green peas and apples salad. to cut the Cooked carrots and the fresh apples peeled of a peel and a core in small cubes. To add green peas, salt, sugar to taste, mayonnaise. It is good to stir, lay out in a plate and to smooth. It is possible to decorate with pieces beautifully cut some carrots and apples. On 300 grams of carrots - 150 grams of tinned green peas, 100 grams of apples and mayonnaise, sugar, salt.
Carrots with green tomatoes. I Skin carrots and green salty tomatoes to wash up and cut circles. To salt, pepper, fill in with oil and to extinguish within 20 minutes. To remove from fire and to cool. To add the pounded garlic and the crushed parsley. To serve as cold appetizer. On 400 grams of carrots - 400 grams of green salty tomatoes, 50 grams of onions, 50 milliliters of vegetable oil, 5 branches of greens of parsley, 4 - 5 garlic gloves, black ground pepper, salt.
A pudding with cottage cheese. Small to chop the peeled and washed up carrots. To extinguish in a small amount of water and oil, to knead. To add the semolina welded in the form of thick porridge, cottage cheese, sour cream, eggs, salt, sugar to taste, it is good to stir. To lay out weight in the form oiled and strewed with crackers and to bake in an oven.
To give as hot appetizer or to use for preparation of sandwiches. On 400 grams of carrots - 250 grams of cottage cheese, 60 grams of butter, 60 grams of semolina, 4 eggs, 100 grams of sour cream, 50 grams of breadcrumbs, sugar, salt.
Cream. to grate Carrots to itushit in the closed ware (with oil and several tablespoons of water) that became soft. To make mashed potatoes, to pour in it in milk with the shaken-up crude eggs and starch. To pour out mix in a form in which sugar was burned slightly through. If sugar not burned, and dissolved in milk, add vanillin or a lemon dried peel to mix. To bake cream in an oven on moderate fire to desirable density.
On 1 kilogram of carrots - 1 liter of milk, 50 grams of butter, 3 eggs, 50 grams of sugar, 100 grams of starch, a lemon dried peel or vanillin.
it is better for b to cook it from brightly - orange carrots. Vegetables to wash up, clean, cut circles 1 centimeter thick, to weld to softness, to cool. It is possible to cut out from rombika carrots, stars, figures if you want that jam was beautiful. To fill in with syrup: 1 kilogram of sugar (on 1 kilogram of carrots) and 300 milliliters of water.
To cook 5 minutes, to remove from fire. In 8 hours to bring jam to boiling again, to add 200 grams of sugar and to uvarit to dense syrup. In ready jam carrots will become transparent, as if amber. In 2 - 3 minutes prior to the end of cooking to add a teaspoon of lemon acid. When jam cools down, it is possible to flavor it orange or vanillin.