Carrots have many valuable ingredients. To preserve them as much as possible, you should only steam your carrots instead of boiling them. Read how it works here.
Carrots are a very versatile vegetable that can be used to prepare many delicious dishes. Not only are they best suited as an accompaniment to meat or fish dishes, purely vegetarian dishes can also delight the palate. A carrot salad in particular is something very refreshing in summer.
You have many options when it comes to processing. You can boil the carrots, fry them or prepare them in the oven. Steaming is a way of preserving as many of the valuable vitamins in the tubers as possible, and you can also cook the carrots very low in fat in this way.
Proper preparation of carrots
Before the carrots can be steamed, they are first washed and peeled with a knife or vegetable peeler. Then it is best to cut them into bite-sized pieces so that they are ready to eat later. You can either chop the carrots into pieces about half a centimeter thick or you can opt for fine sticks.
Steaming the carrots
There are of course many ways to prepare the carrots. The simplest variant is the one with little water so that they don't fry. In a large saucepan, add just enough water to lightly cover the bottom. Under no circumstances should you cover the entire vegetable with water, as valuable ingredients would be lost. In addition, in this case it would no longer be a question of steaming.
After adding the carrots to the saucepan, heat over medium-high. The lid must be on the pot, because this is the only way to create enough steam for the cooking process. The lid always stays closed while steaming. It's up to you how firm you want the vegetables to be, because the cooking time depends on that.
Refine the steamed carrots
That would be the basic preparation. Of course, you can refine the vegetables as you wish. You can alsoadd a piece of butter and some 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 s alt to enhance the taste.
Fresh parsley also goes really well with this vegetable. A spicier version is to steam the carrots with chili, onions and leeks. this can be done well in a pan or wok.