17 autumn dishes with carrots to stop looking dull

If the famous rabbit rarely gives up his favorite root vegetable, it’s not for nothing! Beta-carotene for the skin, phosphorus, potassium, antioxidants, calcium, vitamins, carrots are the health and good mood option on the plate. As with other autumn vegetables, they are perfect for stocking up on dietary fiber, which rebalances intestinal transit and promotes satiety. If we still don’t know if they make you friendly, they make you look good, and in winter, that’s already a great asset!

Choosing carrots wisely

We choose them of organic origin to be able to consume them with the skin – always after cleaning -, without stains, bruises, and with an intense color. We automatically forget about soft products and prefer firm carrots. If by chance your carrots look gray in the vegetable drawer and become soft, prepare them in recipes that do not require a crunchy texture like soups and soups (rather than grated carrots for example).

Cook carrots properly

In salad; pickles; roasted with meat; blended into a puree; or transformed into juice, carrots are good. Whether they are eaten raw to make the most of their vitamin C, cooked in water, in broth or roasted in the oven, they can be consumed in any way. If you cook them in water, remember to use a minimum of water and not throw away the broth, full of vitamins and minerals from the vegetable. Obviously, we only consume this broth if the products are of organic origin.

The right associations

Carrots go wonderfully with orange, cumin, herbs and all aromatics like onion, shallot or garlic. In the cake version, we think of combining it with cinnamon, the essential spice of autumn.

From baby food to grated carrots, including divine carrot cake, carrots please everyone. The proof in 17 recipes.