Recipe. Islands fan club

Sometimes associated with rabbits, friendliness, good eyesight, or even pink buttocks, carrots are a must on our plates. Just behind the tomato, the vegetable is actually the most consumed in France, and a must in all kitchens, even among the least gourmet. Whether it’s raw, cooked, in juice, grated or mashed, everything can be made, from appetizers to dessert. It is also beneficial for your health. Why dispense with it? Roots, man has always eaten them. In a prehistoric cave, researchers found carrot seeds, which are completely different varieties from those that we find on our dishes today. The famous orange carrot, which is the first thing that comes to mind when we think of this vegetable, is the result of mutations made by man from older roots such as yellow, white (parsnip) or purple carrots.

Batavian origins?

While its exact origin is still debated today, some claim that it was created by Dutch farmers as a tribute to the powerful Puritan house of Orange-Nassau, which became rulers of the Netherlands a few centuries later. According to other researchers, it will be just a crossing aimed at obtaining a carrot with more flesh and a more pleasant taste than the one grown until then. Carrots are an excellent source of vitamins of all kinds (B1, B2, B3, B6, K, C raw and cooked E), but we especially remember their contribution to carotene, a pigment, once it passes through the liver and turns into vitamin A. It contains many important nutrients such as iron, potassium and phosphorous.

From appetizers to desserts

By following the season of the different varieties, it is possible to eat carrots almost all year round. To pick them well in the stalls of vegetable sellers, nothing is too complicated, it is enough that they have a dense color, beautiful firmness and clouds, if any, very green. It can then be kept for up to two weeks in a cool, dry place. Note that winter carrots, more resistant than summer carrots, can sometimes be kept for up to four weeks. For the kitchen, the choice of recipes is practically unlimited. Often considered a favorite accompaniment to cooked dishes made with beef or pork (pot-au-faux, stews, beef bourguignon, etc.), they make great alternatives, such as oven-roasted carrots or sautéed with thyme and delicious olive oil. On the other side of the Atlantic, it is widely consumed as a dessert thanks to the popular carrot cake, a cake that is mixed with cinnamon and ginger in delicious gingerbread.


Delicious carrot and goat cheese cake

Prepare : 1 hour
Difficulty: easy
Ingredients for 4 people 3 eggs, 120g flour, 10cl milk, 2 large carrots, 1 onion, 1/4 bag of baking powder, salt, pepper, 100g goat cheese, 10cl olive oil, 2 sticks of thyme

  1. Peel the carrots and then grate it. Chop the onions.
  2. Soak the onions in a saucepan in a little olive oil, then add the grated carrots. Season with salt and pepper and add thyme leaves. Cover and let it simmer for ten minutes. Feel free to stir.
  3. Mix the flour and baking powder, then add the eggs. Once everything is mixed, add the milk and oil. Whisk to obtain a homogeneous mixture. Finally, add the carrots and onions. Pour everything into a buttered dish and add nice bits of goat cheese to the mixture.
  4. Put in a preheated oven at 180 ° C and cook for 45 minutes. The recipe can be prepared with different cheeses according to taste.

Code titleto drink. Vitamin Dosage

Just two ingredients, 96% carrot and the rest of the lemon, for a hefty Vitamin A content, what more could you ask for? Obviously, this organic carrot juice is consumed very fresh, as a morning alternative to orange juice, which can also be mixed for an explosive cocktail. Organic Carrot Juice, Georges, €3.50

Code titlevegetarian. How are carrots cooked?

Carrot simple accompaniment? Not right. In “It’s All Good With Carrots,” culinary specialist Joyce Briand offers several vegetarian recipes that showcase this food, from tempeh to wok cheesecake. All is good in the islands, by Joyce Brian, Rue de l’échiquier Editions, €8

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