Carrots are extremely diverse and able to transform into many awesome dishes. This colorful root vegetable can be orange, purple, red or yellow and can be eaten raw, cooked or made into a nutritious juice and even used as a snowman’s nose! They are healthy, sweet and delicious.
Carrots are full of benefits, vitamins C and K, beta-carotene, fiber and potassium.
The high levels of carotene are what give carrots their brilliant color. Carrots are high in a group of phytonutrients called carotenoids: beta-carotene, alpha-carotene and beta-cryptoxanthin. The body processes these three carotene compounds and converts them to vitamin A in the liver, which is vital for healthy vision, bone growth, embryonic development and reproduction, healthy skin, immune function and cellular health.
Carrots also have powerful antiseptic compounds and are rich in B-complex vitamins such as vitamin B-6, folic acid, pantothenic acid and thiamin.
Beta-carotene will only convert as much vitamin A as the body needs which is a lot safer than taking a vitamin A supplement. It helps reduce the risk of cancer and has excellent anti-aging qualities due to its high antioxidant levels. Once the beta-carotene is transformed to vitamin A it converts to rhodopsin, a purple pigment essential for night vision.
Naturally sweet and tasty, we are never without a big bundle of carrots in our home.
One of our favorite ways to have cooked carrots is savory carrot pancakes, crunchy on the outside and moist on the inside.
The best part of this recipe is that there’s only ½ cup of semolina flour and packed with 5-6 cups of carrots compared to most recipes that have at least 1 1/2 cups regular flour and only 1-2 cups of carrots. It is fantastic served as a side with tzaziki or sour cream toped with fresh dill or parsley.
- 5-6 medium carrots
- 1/2 medium onion
- 1 egg
- 1 cup warm or room temperature almond milk (any milk works)
- 1/2 cup semolina (Cream of Wheat)
- 1/2-1 teaspoon of red chili pepper, optional
- Sea salt and fresh ground pepper to taste
- Coconut oil, for frying
- Thoroughly wash the carrots. Peeling is optional.
- Cut the carrots in half and boil in water until tender, but not soft. Check the carrot with a knife. It should go through with some firm pressure, but not soft. Pour the water out.
- When carrots have cooled down, run them through the food processor or grind it with hand grinder.
- In a mixing bowl, add carrots, egg, chopped onion, chilli pepper, salt and pepper. Mix well.
- Add warm milk and semolina. Mix well.
- Add 1-2 tablespoons of coconut oil to a hot pan and spoon the carrot mixture into the pan. Cook as pancakes, 1-2 minutes on each side.
- Serve with sour cream, sour cream with lots of chopped dill or tzatziki.
- 5-6 штук моркови среднего размера
- 1/2 средней луковицы
- 1 яйцо
- 1 стакан теплого молока (миндального, кокосового или коровьего)
- 1/2 стакана манной крупы
- Соль и перец по вкусу
- Красный молотый перец (не обязательно)
- Кокосовое масло для жарки (можно оливковое или подсолнечное)
- Если морковь свежая, то чистить не обязательно. Отварите до полу-готовности, слейте воду и остудите. Натрите морковь на тёрке.
- Добавьте яйцо, нарезанный лук, соль, черный перец, красный молотый перец. Перемешайте.
- Добавьте молоко и манную крупу, перемешайте.
- Готовьте на разогретой сковороде в оливковом или кокосовом масле.
- Подавайте со сметаной и зеленью.
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