Andrew Scrivani for the New York TimesWhenever I buy a bunch of carrots I at the end you eat just as you are - raw, crisp and delicious. but this week Martha rose Shulman inspired us to more creative with carrots, get a versatile vegetable that can be used to create rich sauces, salads, soups and even cake.
In contrast to many other orange vegetables rich are carrots in both their raw and cooked States to beta-carotene versatile.I rub raw carrots and their use in salads, cakes and Brot.Sie can cook quickly in a stir fry cooking carrots for soup or give you a long roast in the oven. (Roasting will intensify your sweet while simmering a delicious broth will yield.)
Sometimes the texture of carrots is important, a court than your taste - you really can bulk-up a sauce or stew.And if you're stumped, try more vegetables in your kids diets, carrots may answer as the most kids like you raw or cooked.
Here are five new ways to prepare carrots.
Tomatoes and carrot marinara sauce:When you try to eat less meat but miss chunky tomato sauce you will know to appreciate the finely diced carrots in this one.
Rocket and carrot salad with walnuts and cheese:Peppery arugula contrasts strongly with sweet carrots and a nutty dressing.
Flourless carrot cake:This spicy carrot cake is less sweet and sweet as the traditional way.
Roasted carrots with parsley and thyme:Bitter herbs offset sweet carrots in this Court, inspired by roasted carrot antipasti.
Carrots and sweet potatoes soup with Mint or tarragon:This makes a nice Thanksgiving opener easy, beautiful puree and two days can be made ahead of time.
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