With potato, carrot is certainly the most consumed vegetable. Often known for its beautiful orange, carrot is yet to accept a wide range of colors like white, yellow, pink, red and purple! Here are 5 tips to beautify the red and yellow carrots and delight your guests both visually and tastewise.
Red and yellow carrots salmon: For a tender and tasty dish, marry the two kinds of carrots with salmon. Peel and split carrots into four. In a pan melt the butter, add the carrots, and cover with a glass of water, adding salt and pepper. Cook for 20 minutes, stirring often. Grill the salmon for 3 to 4 minutes and serve with carrots sprinkled with parsley! An easy dish for the griddiests!
Grated colored carrots: As for traditional grated carrots, peel and grate red, yellow and purple carrots together. Chop 2 cloves of garlic finely and make a light vinaigrette. Mix together and add fried sesame seeds just for the finishing touch. A light and colorful entry that will delight your friend for sure!
Red carrots with honey: Peel and chop the shallots, then peel and cut the carrots. Melt the butter in a cast iron pan and let fry the shallots. Once the shallots are translucent, add the carrots, thyme, nutmeg and a little water. Cook, stirring regularly, if necessary, add water to the carrots so they don’t stick to the pan. 5 minutes before serving, add the honey and mix well. This gourmets side dish blends perfectly with cod fillets.
Carrots wok: Pour 1 tablespoon of olive oil in a wok, throw a trio of yellow, orange and purple carrots that you have previously washed, dried and cut. Stir in 2 cloves of garlic and let it rest five minutes over high heat. Lower the heat and cover the preparation. Cook for fifteen minutes, then add salt and pepper. This trio of tender vegetables will greatly accompany a white meat.
Glazed yellow carrots with coriander: Make a vegetable broth that you let cool. Cut both ends of carrots with a knife. Peel and wash before draining. Put the yellow carrots in a pan and add a little butter, honey, salt and pepper and wet up with cold broth. Cover it with a sheet of parchment paper pierced with a small match and cook over medium heat for 10 minutes. Remove the parchment paper. Deglaze with orange juice and garnish with fresh cilantro.