The recipe with carrots is mandatory for the spring menu. It's true that in the spring, nature offers fabulous vegetables and your menu can really vary. You can feast every day!
However, carrots can remain an omnipresent ingredient given its undeniable nutritional values.
Recipe with carrots because you're worth it!
The carrot is a vegetable that weighs 125 g on average. Its energy intake is about 45 kcal about raw and about 24 kcal cooked. For 100 g of carrots , there are about 6.6 g of carbohydrates, 1 g of proteins, 0.2 g of lipids, 0.05 saturated fatty acids, 5 g of sugar, 2 g of fibers and water.
There are the following vitamins: Vitamin A Beta carotene, vitamin A, vitamins B1, B2, B3, B5, B6, B9; vitamins C and E. There are calcium, copper, iron, iodine, magnesium, phosphorus, potassium, sodium, zinc, selenium, manganese. The carrot has 40 g of polyphenols.
Recipe with Carrots: Spring Chicken with Carrots
The ingredients you will need are:
It will take you two hours to prepare it and wait for it to cook. When you wash the chicken and peel the carrots (and wash them), you cut them into slices.
Brown the chicken cut in a little olive oil without burning. Add carrots and herbs. Add salt and pepper. Sprinkle with wine and heated broth and add 3 tarragon sprigs. Cook for 40 minutes with the lid closed. When the chicken is ready remove the tarragon. Add a little cream in the pan and beat to bind the sauce. Add chopped fresh tarragon to the chicken. Top chicken and carrots with sauce.
Recipe with carrots: Spring vegetable gardener
You need the following ingredients: 500 g of peas, 1 bunch of carrots, ½ bunch of turnips, 1 lettuce, 150 g of green beans, 250 g of new potatoes, 40 g of butter, parsley, cream, salt and pepper.
Peel the carrots, peel the turnips, and peel the peas. Rinse them all with water. Wash green beans after raking. Wash the lettuce well (clean it from the mud). Wash the parsley and cut it with scissors.
Melt some butter in a sauté pan without letting it get any color. First add the peas, green beans, turnips and carrots. Stir and incorporate the lettuce. Salt, pepper and add a glass of water. Sprinkle with chopped parsley. Leave on low heat for 20 minutes.
Meanwhile, peel the potatoes, cut them into cubes and incorporate them when cooking. Add water and cook another 35 minutes. If necessary, sprinkle boiling water regularly. When everything is ready, add a spoonful of crème fraîche to bind the sauce.
Recipe with carrots: carrots early
The ingredients you will need: carrots of regular size (straight, firm and without green collar too pronounced), salt, butter, a little sugar and water.
Peel the carrots. Give them a beautiful shape using a very sharp knife. Cook the carrots in the water with butter, salt and a pinch of sugar. Cook them covered with a greaseproof paper disk with a chimney until the complete reduction of the watering. The idea is that the carrots remain firm but tender at the same time.
The trimmings can be recovered and used for a sauce, soup or puree.
Recipe with carrots: clams with spring vegetables
The preparation time is about 30 minutes. The cooking time will last 20 minutes. Keep in mind that the recipe is for two people. The ingredients you will need are: 1 kg of clams, 250 g of peas, 100 g of beans, 1 carrot, 1 glass of dry white wine, sprigs of parsley and 1 onion.
Wash the clams well. Peel and wash the carrot, cut into cubes. Steam vegetables in the steam oven for 10 minutes. It is possible to cook them in a saucepan. Take out the casserole and put wine and chopped onion. Cover for 2 minutes before putting clams and chopped parsley. Cook for 5 minutes. Mix with the vegetables after cooking.
Recipe with carrots: gardener of early vegetables for 3 people
The preparation time will be approximately 30 minutes. Cooking takes 4 minutes.
You need fresh peas (2 kg to obtain 600 g shelled), turnips (a new turnip bunch of 170 g), 5 carrots, a shallot (40 g), a branch of thyme, ½ cube dehydrated poultry broth and 250 ml of water. Salt and pepper.
So shell the peas, peel the carrots, pass them under the water and cut into slices. Peel the turnips, cut them. Peel and cut roughly the shallot. For a slightly greedy recipe, put new potatoes.
Take out the pressure cooker. Put in all the vegetables. Add the half cube of chicken broth, water, thyme. Add salt and pepper. Program the pressure cooker for 4 minutes under pressure.
Recipe with carrots: spring simmer for 6 people
The preparation time is 40 minutes. The cooking lasts 1 hour. You will need: 1 kg of fools-leash, 4 large sausages, 20 cl of white wine, 4 onions, 600 g of peas, 5 or 6 carrots, salt and pepper.
Remove the first skin from the onions. Cut them into strips with the stem. Scrape the carrots and cut them into slices. In a cast iron casserole if possible, heat a little olive oil and bring back the fools to leave it there. Salt, pepper, add the white wine.
Close the casserole and cook for 30 minutes.
Meanwhile, cook the pricked sausages in a pan of water. After 20 minutes of cooking, drain them. Rinse them to remove the fat.
Remove the hoses and cut them into slices. After 30 minutes of cooking, add them with carrots and onions. 8 minutes before the end of cooking, add the peas. Serve hot with a green salad (lettuce for example).
Recipe with carrots: crumble with spring vegetables for 4 people (the most difficult!)
You will need 4 carrots, 200 g of peas, 200 g of gourmet peas, a red onion, 150 g of quinoa-bulgur mixture, 50 g of butter, 80 g of flour, 80 g of breadcrumbs, 4 c. Gerble wheat, olive oil, salt and pepper.
Preheat the oven to 180 ° C. Put 300 g of salted water to boil in a saucepan for quinoa-bulgur, and another pan of salt water for peas. While the water boils, peel the carrots and cut them into slices or cubes and set aside.
Immerse the peas in boiling water for 5 minutes. Drain and reserve.
Dip the quinoa-bulgur in the other pan and cook on low heat for 10 minutes.
Mince the red onion.
Heat the olive oil in a skillet and fry the onion. Add carrots and peas. Cook for a moment, stirring, season and reserve.
Pass the quinoa-bulgur cooked in the colander. Then put it in a big bowl. Add the vegetables and mix everything. Place in 4 ramekins that you put in the oven.
Meanwhile, make the crumble dough. Put in a bowl of flour, bread crumbs and half of wheat Germ Sprouted. Add salt and pepper.
Cut the butter into cubes and add them to the dry items. Sand the dough and crumble it while keeping big pieces if you prefer. Sprinkle the crumble dough on the ramekins. Cook the crumbles for 10 minutes at 180 °. Then, put your oven in the grill position and cook another 10 minutes. Sprinkle with remaining Gerblé wheat germ just before serving.