About the benefits of carrots and garlic
Carrot, and garlic not only give the dish an original taste, but also provide it with nutrients. Carrots are rich in carotene – source of vitamin A, essential for maintaining eye health. In addition, carrot contains vitamins D, E, B, and C, calcium, phosphorus, magnesium and other useful elements.
In boiled carrots contains 34% more antioxidants than raw. When properly stored, the amount of nutrients in boiled carrots is not reduced.
In turn, in garlic, is extremely useful for the treatment of colds and support the immune system, contain carbohydrates, polysaccharides, vitamin C, vitamin B1, B3 and PP.
Recipes of salads, carrots and garlic
To cook simple and healthy salad, take:
- carrots – 400 g;
- garlic – 3 cloves;
- walnuts – 10 PCs.;
- sour cream – 100 g;
- lemon juice – 2 tsp;
- salt – to taste.
First clean the nuts from the shell, carrots grate on a coarse grater and chop the nuts into fine crumbs. In a large bowl, combine carrots, nuts, and season with salt and lemon juice, mix thoroughly. Fill salad with sour cream.
You can also enjoy a light but hearty salad with carrots and garlic with feta cheese, you will need:
- carrots – 500 g;
- garlic – 2 cloves;
- feta cheese – 100 g;
ground pepper – to taste;
- salt – to taste;
- green onion – to taste;
mustard – 1 tbsp;
- olive oil – to taste.
To the keratin in the composition of carrots assimilated as best you can, refill carrot salad of any vegetable oil.
First boil the carrots (not clearing from the skin), then peel and cut into small cubes. Also cut the feta cheese. Then sauté in olive oil half of the chopped green onions. Add to the onions carrots, mustard, salt and pepper. Mix everything thoroughly and fry for a few minutes.
This salad is best stored in a salad bowl layers. Alternate mix of carrots and onions with feta cheese. On top of the salad sprinkle with the remaining green onions and place in the fridge for a couple hours.
If you want to please guests with unusual dish, prepare Korean carrot salad, meat and garlic. 1 kg of carrots it should be:
- garlic – 100 g;
- meat – 100 g;
- salt – 2 tsp.;
- sugar - 2 tsp.;
- diluted with water to taste vinegar – 2 tbsp;
- onions – 6-8 pieces;
- vegetable oil – 120 g;
- red pepper and black to taste.
Finely chop the onion and sauté it in vegetable oil. When the onion has turned Golden brown, add finely chopped meat and fry until cooked. Grate carrots, mix with salt and sugar. Add carrots vinegar, chopped garlic, pepper, then add the fried onions and meat and mix thoroughly. The salad is tightly put in a jar and refrigerate to infuse for about a day.