Carrot Salad
Ingredient:
- 2 apple slices
- 375 grams of shredded carrots
- 200 grams of pineapple
- 45 grams of raisins
- 35ml vanilla yogurt
- 35ml plain yogurt
- 15ml lemon juice
- Whipped cheese
- Salt
- Mix carrots, apples, raisins and pineapple pieces in a large bowl.
- In another bowl, mix together lemon juice, cheese, yogurt and salt.
- Pour all the mixture into a large bowl, mix well.
- Leave in the refrigerator for half an hour and then serve cold.
Carrot soup
Ingredient:
- 10 grams of butter
- 15ml olive oil
- 1 celery stalk, 1 chopped onion and 2 cloves of garlic
- 450 grams of chopped carrots
- 1 chopped parsley sprig
- 300ml vegetable broth
- Salt and pepper to taste
- 250ml cup of water
Making:
- Put oil and butter in the pan.
- Once the butter is melted, add the onion and celery and cook until soft.
- Add garlic and parsley, and cook for a short while.
- Add water, vegetable stock, salt and pepper along with chopped carrots.
- Cook the carrots for half an hour or until soft. Puree the mixture and serve hot.
Carrot smoothie
Ingredient:
- 125 grams of shredded or chopped carrots
- 65g sliced banana chips
- 65ml pure condensed yogurt
- 65ml milk
- 65 grams of chopped pineapple
- 15 grams of roasted walnuts
- 1.5 grams of cinnamon powder
- A pinch of nutmeg
Making:
- Blend the ingredients until smooth to make a smoothie.
- Can be used cold or at room temperature.
Carrot rice
Ingredient:
- 125ml broth (vegetable or chicken)
- 35ml carrot juice
- 30ml melted butter
- 1/2 onion
- Salt and pepper to taste
- 125 grams of long grain rice
- 35 grams of grated parmesan cheese
- 45 grams of parsley or coriander
Making:
- Add the stock, carrot juice and two cups of water to the pan and bring to a gentle boil.
- In another pan, melt some butter and add the onions.
- Saute onions and season with salt and pepper to taste.
- Cook for four minutes after adding the rice.
- Stir in half cup of broth mixture until well absorbed.
- Add the broth mixture one cup at a time until the rice is thoroughly cooked.
- Mix one tablespoon of butter and grated cheese. Season with salt and pepper to taste, and serve warm.
