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Carrots have many valuable ingredients. To keep them as far as possible, you should only steam your carrots instead of boiling them. Read here how it works.Steam carrots and preserve valuable vitamins
Carrots are a very versatile vegetable that can be used to prepare many delicious dishes. They are not only ideal as an accompaniment to meat or fish dishes, but also purely vegetarian dishes can delight the palate. Carrot salad is something very refreshing in summer.
You have many options when it comes to processing. You can cook, fry or even cook the carrots in the oven. Steaming is a way to get as many of the valuable vitamins in the tubers, and you can also prepare the carrots nice and low in fat.
Proper preparation of the carrots
Before the carrots can be steamed, they are first washed and peeled with a knife or peeler. Then it is best to cut them into bite-size pieces so that they are ready to eat later. You can either cut the carrots into pieces with a thickness of about half a centimeter or you can choose fine pencils.
Steaming the carrots
There are of course many options for preparing the carrots. The simplest variant is the one with a little water so that they don't fry. In a large saucepan, just add enough water to cover the bottom. Under no circumstances should you cover the entire vegetable with water, as valuable ingredients would be lost. In addition, it would no longer be steaming in this case.
After adding the carrots to the saucepan, heat them on a medium heat. The lid must be on the pan, as this is the only way to generate enough water vapor for the cooking process. The lid always remains nicely closed while steaming. It is up to you how hard you want the vegetables to be, because the cooking time also depends on this.
Refine the steamed carrots
That would be the basic preparation. Of course, you can still refine the vegetables as you like. You can also add a piece of butter and a little sugar, crushed ginger gives the carrots an Asian touch and provides a fresh aroma. Of course, you should also season the carrots with a little salt to enhance the taste.
Fresh parsley also goes very well with these vegetables. A sharper variant is steaming the carrots with chilli, onions and leeks. that can be done well in a pan or wok.