Boiled carrots

One of the most common and demanded vegetables in the diet of a modern person is carrots. This root crop comes in a wide variety of colors (from almost white to purple), sizes and shapes. Moreover, these all criteria determine the taste qualities and beneficial properties of cooked carrots.

In general, this plant was cultivated back in the days of Ancient Greece and Rome, and until the 14th century, carrots were considered a delicacy. At the same time, carrots in Europe began to be bred only in the 17th century, after which this root crop took its honorable place in culinary affairs, enriching this area with a huge number of all kinds of recipes.

Carrots are used very widely by culinary experts - this vegetable crop is highly appreciated for its good taste qualities in its pure form and compatibility in almost any other vegetable crops, as well as fruits, meat, poultry and fish. In addition, carrots can be added to pie fillings, used to prepare sauces and even confectionery.

Bright and attractive appearance, pleasant taste and healthy properties of boiled carrots make this product very popular in cooking. It is boiled carrots that are integral components of many salads, including vinaigrette, olivier, herring under a fur coat and many others. Often boiled carrots are used as edible decor in the preparation of snacks and pour dishes.

In order to cook carrots correctly, you do not need to be a pro in cooking - just understand a few simple rules. So, before cooking, root crops are washed and cleaned if desired, after which they are transferred to a saucepan and poured with cold water.

If necessary, salt is added and carrots are cooked for about twenty minutes - half an hour with periodic stirring (to prevent it from sticking to the bottom of the dishes). The readiness of boiled carrots is checked using a knife - when punctured, the structure of the root crop is quite soft. The calorie content of cooked carrots is about 35 kcal per hundred grams.

The benefits of boiled carrots

Very few people guess that the benefits of boiled carrots are much higher than raw vegetables. The thing is that during thermal treatment in root crops, the content of antioxidants begins to increase - substances that are considered a good preventive agent for cancer. In addition, scientists have discovered that cooked carrot puree contains phenols that protect the human body from aging and a number of diseases.

The benefits of boiled carrots are especially relevant for people with heart disease, vitamin deficiency hypertension, as well as Alzheimer's disease. So, you can add strength to the body with the help of regular consumption of this vegetable, namely in boiled or baked form.

It is gratifying that for all the multifaceted benefits of boiled carrots, this product does not have a single contraindication to use, with the only exception being the presence of allergic reactions to this vegetable crop.