Carrot is a queen of root vegetables. Along with celeriac, swede, parsnip, sweet potato, beetroot and radish, carrot protects us from cancer. This orange root is an excellent source of beta carotene – an antioxidant and a precursor to vitamin A. Carrots improve eyesight, regulate blood sugar, benefit the skin, prevent heart diseases, maintain good digestive health, and boost the immune system. Carrots are rich in vitamins K and C, fibre, potassium, and they are low in calories.
Carrots are great both when raw and cooked. According to the new studies, boiling carrots before slicing them increases their anti-cancer properties by 25%. To enable the body to absorb vitamin A, you should eat carrots with some healthy fat or oil.
Carrots and zucchini in olive oil
You need:
1,5 large zucchini, sliced
2,5 large carrots, sliced
2-3 tablespoons olive oil
2 bunches spring onion, chopped
4 garlic cloves, halved
6-8 mint leaves
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon salt
1 green chili pepper, finely chopped (I used a red one)
Method:
1. Blanch the zucchini and carrots in boiling water for about 3-5 minutes. Drain and set aside.
2. Heat the olive oil in a deep skillet and sauté the spring onion and garlic together for about 2 minutes. Stir in the zucchini and carrots, then the mint, coriander, lemon juice, vinegar, sugar, salt and chili pepper.
3. Gently stir-fry until the vegetables are cooked, making sure the vegetables retain their shape.
4. Transfer to a serving dish and serve immediately.
1,5 large zucchini, sliced
2,5 large carrots, sliced
2-3 tablespoons olive oil
2 bunches spring onion, chopped
4 garlic cloves, halved
6-8 mint leaves
1 tablespoon chopped fresh coriander
1 tablespoon lemon juice
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon salt
1 green chili pepper, finely chopped (I used a red one)
Method:
1. Blanch the zucchini and carrots in boiling water for about 3-5 minutes. Drain and set aside.
2. Heat the olive oil in a deep skillet and sauté the spring onion and garlic together for about 2 minutes. Stir in the zucchini and carrots, then the mint, coriander, lemon juice, vinegar, sugar, salt and chili pepper.
3. Gently stir-fry until the vegetables are cooked, making sure the vegetables retain their shape.
4. Transfer to a serving dish and serve immediately.
References:
www.organicfacts.net
www.medicalnewstoday.com
www.livestrong.com
www.zwrotnikraka.pl
www.carrotmuseum.co.uk
Shehzad Husain, Vegetarian Indian, JG Press, 1995.