How to cook carrots and what to cook from it

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"The red maiden is sitting in a dungeon, and the scythe is on the street" … Any child knows the answer to this riddle, and adults, of course, know the beneficial properties of the "red maiden" - carrots.

It is added to all sorts of dishes. In addition, a few years ago, Brazilian scientists discovered that if this vegetable is cooked whole, it will retain much more useful substances than if it is grated or cut beforehand. This is especially true for falcarinol. His

is preserved in whole boiled carrots by 28% more, and it is useful in that it protects the body from oncological diseases, in particular, from cancer. Therefore, further there will be a short story about how to cook carrots, and what delicious things can be made from it.

It is best to boil a vegetable without peeling it. It is enough just to rinse it well and immerse it in a saucepan with cold water, which then putto the fire. There is no exact answer to the question of how long to cook carrots, since it all depends on the size of the vegetable. On average, after the water boils, it takes 20 to 40 minutes for the product to be ready. Usually they check the readiness of the carrot by piercing it with a fork: if it freely pierced the vegetable, then it can be removed. It will also peel off the skin. And one more thing: before boiling carrots, make sure that they are completely covered with water. S alt is not required.

What delicious can be made from this sweet vegetable? Everyone knows that it is added to borscht, soups, fish and meat dishes. How about making carrot jam? Here, for example, is this method: for a kilogram of carrots, you will need sugar - 1.2 kg, water - 300 ml, citric acid - one teaspoon without top, as well as a bag of vanillin or a little orange essence.

Before boiling carrots, they must be washed well, peeled, then washed again and cut into circles 10-15 mm thick. Cook them until they become soft. Drain the water and set the carrots aside. While it is cooling, prepare the sugar syrup using only a kilo of sugar (the rest will be needed later) and, of course, water (300 ml). When the syrup boils, immediately pour it over the carrots, then cook for another five minutes and remove from heat. Leave the "brew" for 8 hours. After this time, bring the future jam back to a boil and add the remaining 200 g of sugar to it. Continue cooking until the carrots are translucent and the syrup has thickened. howas soon as this happens, add citric acid, cook for another two or three minutes and remove from heat. Let the jam cool down a bit. After that, you can pour vanillin or orange essence into it for flavor.

And you can also cook delicious candied fruits. Before boiling carrots (1 kg is needed), be sure to rinse it, and then dip it in boiling water for 5-10 minutes. Next, put the vegetables in a colander and let them cool, then remove the skin, rinse, cut into cubes and pour over the pre-prepared sugar syrup (hot). It is made from 0.8 kg of sugar and 1.200 ml of water. All this must be kept for 4 hours, and then brought to a boil over low heat. The mass is cooked for 6-7 minutes, after which it must be left for 12 hours. After that, add another 200 g of sugar and boil the product to 80% of the volume of carrots that was originally. When this is done, the hot future candied fruits should be transferred to a colander and let the syrup drain. Three hours will be enough for this. Sprinkle the remaining carrot pieces with powdered sugar (1.5 kg) and shake well several times, transfer to a saucepan. Next, lay the slices on the grate in a row and put in the oven. Its temperature should be 60 degrees. During the drying process, the oven door must be open. Dry for 6 hours, then transfer to glass jars and cover with lids.