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    • http://tiny-news.blogspot.com
    Avatar Posted by sona240 321 days ago (http://tiny-news.blogspot.com)
    Category: General | Tags: vegetable food carrot salad soup

    Years before, vegetables were often served merely as an accessory to meat. But carrots always made an appearance, often overcooked but still eaten. Young carrots braised in butter are intensely flavoured and sweet, while steamed carrots are tender. Carrots grated into salads taste fresh and clean, while in casseroles, they are savoury with the characteristic carrot flavour. In soups they are fragrant and mild, and in cakes their flavour can hardly be detected, yet their sweetness adds richness.
    The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.
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