Carrots are a wonderful seasonal product: they grow in the Netherlands from May to November and with a bit of luck you will find them in beautiful rainbow colours. How do you prefer to eat carrots? Boiled carrots are a bit boring and a stew every day is not quite it either as far as we are concerned. This warm carrot salad is a nice change: tasty as a side dish, but also delicious as lunch on a hummus sandwich. And on the table in no time!
Carrots: a versatile vegetable
Carrots are a common vegetable in the Netherlands. As a matter of fact, it is a storage vegetable which explains why you also see Dutch carrots in the shops outside the harvest months. They have a bit of a dull image, but these crunchy orange vegetables are actually very nutritious and you can do a lot with them. You find them raw in many kids' lunchboxes or at a get-together for dipping in an hummus is also anything but boring. A pasta bolo or lasagne without carrots is really a lot less tasty. So you can do a lot with Dutch carrots and the advantage is that they are cheap. And if you store it well in the vegetable compartment of your fridge, you can keep such a hearty winter carrot for a while.
- Want to know more about storing vegetables in the right place? We figured that out for you, too.
- Want to know more about the best fridge layout? We've got you!
Tip from velt.nu: Scrape carrots instead of peeling them because most of the vitamins are right under the skin. Do this just before you process them as otherwise the vitamins will disappear through contact with air.
Carrot is healthy
Carrots are healthy! They are rich in fibre, pectin and lignin. They contain minerals like potassium, sodium and calcium. But carrots are best known for their high amount of beta-carotene, which is converted into vitamin A in the body. It is not a fable what your mother said: carrots are really good for your eyes.
Source: velt.nu
Warm carrot salad Moroccan style
Having received a good amount of carrots via Too Good To Go, I set to work on several carrot recipes. A favourite is this warm carrot salad Moroccan style. With a few Moroccan spices, you quickly season the carrots, briefly roast them in a pan and you have a delicious side dish on the table in no time.
Are you curious about Too Good To Go? That's a really handy app that lets you save cheap food from being wasted. Check out the review and instruction here.
Moroccan-style warm carrot salad: delicious with drinks, with a meal and in a wrap.
Warm carrot salad with Moroccan herbs
Kitchenware
- frying pan
- (saucepan)to cook carrots in
- cutting board
- vegetable knife
Ingredients
- 500 gr roots
- 1 bunch fresh coriander (from the garden)
- 1 bunch fresh flat parsley (from the garden)
- 1 fluorescent cumin seeds (or cumin powder)
- 1 fluorescent paprika
- ½ fluorescent cinnamon
- 4 el vinegar
Instructions
- Halve the carrots and cut them lengthwise into 8 pieces (small carrots into 4) so that they become strips.
- Cook the carrots al dente (depending on thickness 10-20 minutes).
- In a pan, toast the cumin seeds briefly (2 minutes), let them cool on a plate and then grind the cumin seeds into powder. If you use cumin powder, you can skip this step.
- Put oil in a pan over medium heat.
- Sauté the garlic.
- Add vinegar, cumin, cinnamon and paprika.
- Fry until you smell the spices (about 1 minute).
- Add the carrots and fry briefly (about 2 minutes).
- Serve with flat parsley and coriander.
More food tips from thegreenlist.nl
- Also see: the tastiest stir-fry vegetables.
- Also see: vegan rendang with jackfruit which these roots fit very well.
- Also see: spice tips!
Photo credits: thegreenlist.nl.
