4 unexpected and simple recipe of carrots

First I want to tell important: carrots – not what we think, by nature it is not orange, and Orange colored were first developed by Dutch breeders, hundreds of years ago. And since were talking about breeding, eggplant by nature, too, is not eggplant in color.

Now – a few simple and quick ideas with carrots. This root is very delicious salads, appetizers and sandwich fillings and sandwiches, not to mention the soups.

 





 

Warm salad with carrots and tahini

Carrots cut into circles, boil for a few 6 minutes. Cool slightly. Meanwhile mix in a bowl the lemon juice, tahini (sesame paste or sesame Urbach), olive oil, salt and pepper to taste. Lower the carrots into the dressing and check the taste. If desired, add a little more lemon juice or spices. Drizzle with carrot dressing, sprinkle with parsley and mix.

 

 





 

Spicy carrot spread

Cut the carrots thin circles (6 pieces) and boil for a couple 10 minutes. Place in a blender along with half of garlic clove (minced), ¼ tsp cumin, ¼ tsp finely grated fresh ginger (if you don't, don't add), a pinch of cinnamon, 1 tbsp tahini, 1-2 tbsp olive oil, lemon juice, salt and pepper to taste. Beat until the consistency of mashed potatoes, if it turns out too thick, add 1-2 tbsp of water. Stored in a closed container in the refrigerator for 3 days.

 





 

Moroccan salad

 

A total of 15 minutes and an incredible concentration of flavors and aromas you have your plate. The combination of lemon, parsley and black olives makes this salad memorable – I want to eat it again and again.

4-5 carrots cut into discs and lightly boil (7 minutes). Meanwhile, saute in olive oil 2-3 chopped garlic cloves, until fragrant. Add the carrot and cook for 2-3 minutes. Add a couple of handfuls of chopped parsley and olives, sprinkle with salt and pepper to taste, squeeze fresh lemon juice. Serve the salad hot or at room temperature.

 





 

Dip of roasted carrots and chickpeas

Preheat the oven to 200 degrees. Put 4-5 peeled carrots with a parchment on a small baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Bake, in the process turning 1-2 times, 25 minutes. Allow it to cool.

Meanwhile, mix in a blender boiled chickpeas (200 g), 1/2 tsp crushed coriander, caraway, cumin, 1 large chopped clove of garlic, half the chilli, the zest and the juice of half a lemon, 1 tsp of tomato paste and 2 tbsp tahini. Coarsely chop the carrots and add to a blender along with 2 tbsp of olive oil. Mix until consistency of mashed potatoes. Add salt and pepper to taste. Serve with crackers and fresh vegetables, garnished with pomegranate seeds, herbs, nuts. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: smart-cookie.ru/breakfasts/lyubov-morkov-4-neozhidannyx-i-prostyx-recepta/