Nice and juicy: a three-tiered carrot cake with a cover and base made of cream cheese
Image: Imago
They are orange or yellow – but they also come in a beautiful purple. They taste great raw and cooked, pressed and grated, boiled in soup or baked in cakes. Nothing is more versatile than carrots.
Babys they are mashed, packed in the lunchbox of kindergarten children. And if they can read later and start going out even later, then they’ll see these vegetables on every other menu. The carrot is hard to avoid. That’s a good thing, provided that three culinary rules are observed. First: no carrot and pea vegetables (boring). Second, don’t pair carrots with potatoes (too home-baked). Third: Don’t skimp on the heat, because carrots often taste better cooked than raw.
For example, in a Persian-style creation by the Indian-British cookbook author Madhur Jaffrey, in which carrots find their way into dried apricots: For four servings, clean, peel and cut 300 grams of carrots diagonally into slices about five millimeters thick, cut six dried apricots in half, one onion halve and cut into strips. Heat oil or butter in a pan, sauté the onions, add the carrots and apricots and fry until everything starts to brown. Sprinkle in a tablespoon of sugar and a pinch of salt, stir a little, then pour in about 150 milliliters of vegetable stock. Bring to a boil, cover and simmer for 5 to 10 minutes until liquid is absorbed. Tastes great as an accompaniment to red peppers stuffed with rice and herbs, but also on its own with rice or flatbread.
#Versatile #vegetables #carrots