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 bread. You 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, really can a court than your taste - bulk-up a sauce or Eintopf.Und if you are clueless, try more vegetables in your kids diets, carrots may answer as most children how raw or cooked.
Carrot and sweet potato soup with Mint or tarragon
These lightweight, beautiful puree makes a nice Thanksgiving opener with the added benefit of additional doses of vitamin A, vitamin C, potassium and Faser.Wenn look ahead for your meal, make this up to two days before the big day dish.
1 Tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 1/2 Pound carrots, peeled and diced
1 Pound sweet potatoes, peeled and diced
6 Cups water, chicken stock or vegetable broth
2 Sprigs tarragon
A 1-inch piece of orange peel
Salt to taste
1 TBSP of chopped fresh mint or tarragon
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the Schalotten.Kochen, stir until tender, three to five minutes. Add the carrots. Cook, stir for five minutes until you begin to soften.Add the sweet potatoes, water or stock, tarragon branches and orange peel and bring to a boil.Add salt to taste, reduce the heat ceilings and simmer, 45 minutes or invitation to tender are thoroughly until all the ingredients. Remove the orange peel and discard.
2. The soup in batches in a blender puree, remove the plug from the top and keep a kitchen cloth tightly over the top to avoid splashing or in a food processor with the steel blade equipped.Back to the pot, heat, and fit after Geschmack.Stir in the Mint or tarragon, salt and pepper and serve.
Yield:Serves four to six.
Preparation ahead:This keeps in the refrigerator for three to four days.
Nutritional information per serving(four servings): 204 calories;4 Grams fat; 0 g saturated fat; 0Milligrams cholesterol 40 grams carbohydrates; 8 grams of fiber; 192 mg sodium (includes not salt added during preparation); 4 grams of protein.
Nutritional information per serving(6 servings): 136 calories; 3 grams of fat; 0 g saturated fat; 0G cholesterol; 27 grams carbohydrates; 6 grams of fiber; 128 mg sodium (includes not salt added during preparation); 2 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached latest book "the very best of recipes for health," was recently by Rodale books published.
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