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Cooking vegetables is actually not rocket science, this also applies to carrots. However, one must pay attention to a few important points, so that the valuable ingredients are retained.
Carrots are extremely popular with young and old. They can be planted not only in the garden easy to care for, but are also fixed in the kitchen. Without much tam tam and yet simply delicious.
It is important to know that you prepare the carrots properly so that the valuable ingredients are preserved. Especially the vitamins A and E make the carrots a very healthy vegetable, these should not be lost during cooking, so the preparation must be as gentle as possible.
Here are some tips that you should not lose sight of when cooking carrots.
Tips for gentle cooking of carrots
The healthiest carrots are of course as raw food, that's not a question. As often as possible you should therefore abstain from cooking and enjoy the carrots in the form of salad or even squeeze a juice from it. However, if you want to cook the carrots, you should use as little water as possible unless you want to cook a carrot soup.
Before cooking, you should always scrub the vegetables thoroughly under running water with a brush and then peel the carrots with a vegetable peeler. Now you can cut the carrots into pens, dices or slices, you can also prepare small carrots in one piece.
" Tip: The pieces should not be too big for cooking, because then the preparation time is longer.
Preparation methods for the carrots
Carrots should not be cooked in the water at all. It is best to always use a special sieve insert for the saucepan. There is only very little water in the pot, the vegetables in the sieve does not touch the water surface. The carrots are cooked only in steam, so the cooking pot lid remains closed all the time.
Alternatively, you can also melt some butter in a pot and add some sugar, then the carrots are caramelized in it. Then add a little water or vegetable broth and cook the carrots for about 10 minutes. You should stay pretty bite. You can still season the vegetables with a little salt, pepper and fresh parsley.
Another method is to prepare with onions and cream. The onions are finely chopped and in melted butter in a pot swirled until golden yellow. The sliced carrots come in a pot and are showered with boiling water. They should pull in for five minutes. Then the water is poured off and the carrots come to the onions in the pot. Add a little water and cook on medium for seven minutes. Then season with salt and pepper and add a little cream, then cook on a small scale for another four minutes.