Rich in enzymes, vitamins B, C and E, carrots are precious allies for our health. But because they retain all their benefits, it’s best to eat them raw. For a change from the classic grated carrots, not to everyone’s taste, here are some healthy and gourmet recipe ideas. On your apron!
Carrots are cooked: We know that expression, but when it comes to nutrition, they’re best eaten… raw, according to Dr. Réginald Allouche. Asked by The Parisianthe author of The hepato-detox methodpublished by Albin Michel, states that it is preferable to consume this root vegetable raw and not cooked.
In question ? “When the carrot is raw, its glycemic index, which measures the impact of its consumption on blood sugar levels, is low (16) despite its slightly sweet taste”explains the specialist at parisian. “When it is cooked, this index is three times higher, which favors weight gain, the development of diabetes and the infiltration of fat in the liver. In addition, raw carrots contain more vitamins and minerals than cooked carrots.” However, be careful not to overuse it. The ideal dose according to the doctor is about twice a week.
After this observation, how to cook carrots other than serving them grated with vinaigrette? From starters to desserts, and of course the main course and sides, here’s something you can enjoy with carrots without going through the cooking box.
Appetizers and appetizers
Raw carrot rolls
Prepare 2 carrots and rinse them in clear water and scrub them with a soft brush. Peel them and make strips with a vegetable peeler. In a bowl, mix the ricotta with salt, pepper and the fresh herbs of your choice. On each carrot slice, put a teaspoon of ricotta, salt and pepper. Roll each strip back on itself and prick the end with a toothpick or toothpick to secure the strip. Then dip the roll in a plate of sesame seeds.
grated lacto-fermented carrots
If you don’t like grated carrots because they bring back bad memories of school canteens, here’s an alternative that might delight your taste buds: lacto-fermented grated carrots. To do this, get one or more special Le Parfait jars, wash them well with hot soapy water and dry them with a clean cloth. Wash the carrots (this recipe, which can be seen in Plats Petits del Príncep, is good for one kilo of carrots), peel and grate them. So far, nothing too complicated.
Next, peel the garlic (3 heads) and cut them into thin slices. Mix the garlic with the carrots and 8 grams of coarse sea salt (no additives). Reserve 15 minutes. Mix again before pouring the carrots into the jars. Cover tightly, being careful not to overfill the jars. Leave at least 2 centimeters of space under the lid. Close the lids tightly and leave the jars at room temperature. Wait about ten days: then store the jars in the fridge, pantry or cellar. You can open them and therefore taste the carrots after a month.
If small bubbles appear in your jars, don’t panic! This is completely normal – it means that the fermentation is working well. Bad smells when opening the jar? This is a sign that the fermentation has not gone well. In this case, unfortunately, you just have to throw the carrots in the compost.
Same principle, but shorter fermentation time: here are carrot pickles. The blog “Du bio dans mon bento” offers a version with ginger and orange, but you can replace them with other ingredients you prefer.
As with the fermented carrots, prepare the jar first by washing and peeling 2 carrots. Use it to make small slices or thin strips. Next, peel a piece of fresh ginger and cut it into thin slices. Juice an orange, reserve the juice and cut the skin, remove the white part, to make the zest.
Pour the orange juice, 60 ml of white vinegar or cider vinegar, 600 ml of water, 2 tablespoons of brown sugar, 1 teaspoon of fine salt into a saucepan and bring to a boil over high heat. Then turn off the heat.
Fill your pots starting with a large handful of carrots, add ginger slices, orange zest, coriander seeds and then repeat. When the jar is full, pour in the liquid, it should completely cover the carrots. Close tightly with a lid and let it sit for at least 48 hours. You can then taste your pickles. The jar should be kept in the refrigerator once opened.
Raw carrot wrap
Prepare a carrot and grate it very finely. Season it with olive oil, lemon juice and a little salt. Take a wrap, spread it with sesame puree (tahini), add a thin strip of feta, arugula, a portion of grated carrot and sesame seeds. Roll it up and secure the wrap with a toothpick or toothpick.
Dishes and garnishes
Wash, scrub and grate the carrots. Book. In a bowl, squeeze half an orange, add 4 tablespoons of olive oil, 2 tablespoons of cider vinegar, 1 teaspoon of mustard, ground cinnamon, ground cumin, pepper and salt. Chop a few sprigs of fresh mint or coriander. In two plates or bowls, divide the grated carrots, add the herbs, a few seeds of your choice, a handful of raisins and dried dates, then pour the vinaigrette and toss. Serve cold.
Raw carrot puree
To make this recipe, you will need:
- about 10 carrots
- 2 tablespoons of brewer’s yeast
- 1 tablespoon of sesame puree (tahini)
- 2 tablespoons of olive oil
- 1 cup of cold water coffee
- cumin powder
- salt, pepper
Follow the recipe steps in this video from the “Une Tout Zen” YouTube channel:
Raw carrot noodles
As always, wash, scrub and peel the carrots. Using a peeler, make strips of carrot to make noodles. In a bowl, mix the sesame oil with the olive oil and fig vinegar and brush the noodles with it. Soak for 15 minutes.
Toast a handful of sesame seeds in a pan (without adding fat). When they are well browned, remove them from the heat and grind them with a mortar to a powder. Serve your noodles, sprinkling them with sesame seeds and fresh parsley. You can accompany your raw carrots with seaweed toast. The full recipe for this dish can be found on the Maison Louno blog.
Raw carrot falafel
Mix 2 carrots (rinsed and peeled) with 1 handful of sesame seeds, 2 tablespoons of ground flax seeds, 1 pinch of salt, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, chopped coriander, 2 grains chopped garlic and 2 tbsp. green onion, also finely chopped. After achieving a homogeneous mass, make balls the size of a falafel. Place your falafels on a dehydrator sheet and bake in the dehydrator at 115F for two hours. Then remove the sheet and replace it with a mesh sheet. Dehydrate for another 2 hours. Serve with hummus.
No-bake carrot cake
Carrots are root vegetables that are also eaten in sweet recipes like the famous carrot cake. You don’t have to cook to enjoy these gourmet desserts that are especially popular this season. To make this recipe, here are the ingredients you will need:
- 140 grams of pitted Medjool dates
- 100 grams of hazelnuts
- 80 grams of walnuts
- 85 grams of raisins
- 1/2 teaspoon gingerbread spice
- 3/4 teaspoon ground cinnamon
- 150 grams of grated coconut
- 1 half apple
- 200 grams of carrots
The rest of the recipe can be found on Sarah JUHASZ – Pimp Me Green YouTube channel:
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