DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
CARROT
CARROT
HEALTH BENEFICTS
Improve eyesight. Beta-carotenes are powerful protectors that prevent premature aging. They protect our retina and prevent the appearance of cataracts.
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Protects the teeth. Eating raw carrots strengthens teeth and gums. Contains fluoride, a fundamental mineral to care for tooth enamel.
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Helps in intestinal problems. Thanks to their high fiber content, they prevent constipation. In addition, they calm gastric discomfort and excess acidity.
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It has diuretic properties. Due to their high water content, they are diuretic and help to disintegrate kidney stones.
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They provide energy to the brain. Rich in potassium and phosphorus, carrots are a remedy for tired minds and frayed nerves.
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Good for nails and hair. They are very rich in beta-carotene, a powerful antioxidant that contributes to the growth and development of these areas.
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It has anticancer properties. The WHO says that carotenoids, substances that give it that orange color, help prevent cancer.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
Carrots can be consumed in a variety of ways, including:
Raw in salads or as a healthy snack.
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Cooked as a complementary vegetable to other dishes or as a base for soups or creams.
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Carrot juice can be made at home or bought in specialized stores.
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Added to smoothies or shakes to give a sweet and mild flavor.
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Grated in salads or as a topping for wraps or tacos.
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Used in dessert recipes, such as biscuits or cakes.
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Mixed with other ingredients to create a garnish or salad.
RECIPES
Carrot Chicken
Ingredients
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6 chicken thighs
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2 large carrots
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1 teaspoon of freshly ground black pepper
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2 teaspoons of ground dried thyme
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1 glass of brandy
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2 glasses of water
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2 tablespoons Dijon mustard
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1 splash of olive oil
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3 pinches of salt
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1 sweet onion
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3 garlic cloves
Put a good jet of oil in the pot to fry the chicken. You can use a conventional pot or an express one, as we will do. If you opt for a slow cooker, you will have to let the stew cook over low heat and count twice as long.
When the chicken is golden on the outside, remove it from the pot to continue with the recipe. At this point, we don't want it to cook on the inside. Separately, chop the onion and garlic into small pieces, peel the carrot and cut it into long strips and fry all these ingredients in the same pot.
Sauté the previous sauce for 5 minutes, stirring over medium heat. After this time, introduce the chicken thighs again and pour the brandy. Let it cook for 2 minutes so that the alcohol evaporates.
Add the rest of the ingredients, that is, the mustard, the spices, the salt and, finally, the water. Stir a little so that everything is mixed, close the pot and let the chicken with carrot cook for 20 minutes under high pressure. If you use a conventional pot, you will have to cover it and leave the preparation on low heat for 30 or 35 minutes.
It will be a spectacular sauce and you will not be able to resist dipping bread. This carrot chicken recipe is so easy to cook and it is so rich and so light in fat that you will prepare it more than once. We recommend accompanying the dish with a glass of red wine if adults are going to drink it.
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Turkey Ragout
Ingredients
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1 pound lean ground beef
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½ unit of white onion
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3 units of Carrot
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1 tablespoon tomato paste
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1 branch of Thyme
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1 pinch of Salt and Pepper
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1 tablespoon Parmesan cheese
The first thing we're going to do is cook the meat, make sure you ask for lean boneless without fat. In a very hot pot with a little olive oil, sauté the onion cut into small cubes for 3 minutes over high heat.
Then add the ground beef and cook for 7 minutes add the tomato paste, salt, pepper and thyme to taste.
It's time to assemble our lasagna. To do this, the first thing you should do is put a layer of carrots, peeled and cut into very thin sheets, then place a layer of meat and on top of it another layer of carrots.
Finally place a layer of meat and add Parmesan cheese to taste. Bake for 10 minutes at 170ºC.
Serve and taste this delicious recipe for meat lasagna with carrots at your healthy dinners or light lunches.
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Meat and Carrot Lasagna
Ingredients
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1 pound lean ground beef
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½ unit of white onion
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3 units of Carrot
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1 tablespoon tomato paste
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1 branch of Thyme
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1 pinch of Salt and Pepper
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1 tablespoon Parmesan cheese
The first thing we're going to do is cook the meat, make sure you ask for lean boneless without fat. In a very hot pot with a little olive oil, sauté the onion cut into small cubes for 3 minutes over high heat.
Then add the ground beef and cook for 7 minutes add the tomato paste, salt, pepper and thyme to taste.
It's time to assemble our lasagna. To do this, the first thing you should do is put a layer of carrots, peeled and cut into very thin sheets, then place a layer of meat and on top of it another layer of carrots.
Finally place a layer of meat and add Parmesan cheese to taste. Bake for 10 minutes at 170ºC.
Serve and taste this delicious recipe for meat lasagna with carrots at your healthy dinners or light lunches.
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Pork Tenderloin with Carrots
Hake in Carrot Sauce
Ingredients
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250 grams of Pork Tenderloin
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5 spinach leaves
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1 unit of Carrot
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2 garlic cloves
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1 pinch of Salt and Pepper
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6 tablespoons of Oil
The first step will be to season the piece of meat on all sides, it is important to pay attention to this step so that the sirloin is well seasoned.
On the other hand, we will put salt and the two cloves of garlic in a mortar. We crush this to form a garlic paste.
Next, we heat a pan with about 5 tablespoons of oil, rub the garlic paste all over the pork tenderloin, and cook to seal the meat over high heat.
While the meat browns, wash, peel and cut the carrot into small cubes. The spinach leaves must be very well washed, the thick stem from the bottom of the leaf must be removed.
Once the meat has been browned on both sides, we lower the heat to a minimum and cover it. Let cook for 20 minutes. Withdraw and reserve.
In the same pan, without washing, we saute the carrots and spinach with a tablespoon of oil. Let cook until the carrot is golden but not soft, season with salt and pepper.
Finally we will put a bed of carrots, the sirloin and finish with the spinach.
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Ingredients
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8 slices of Hake
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2 Carrots
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1 onion
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2 tomatoes
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1 pinch of salt
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1 pinch of ground black pepper
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2 tablespoons of olive oil
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1 bay leaf
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1 clove garlic
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350 milliliters of Water
To start preparing the fish sauce, we fry the julienned onion and the sliced ​​carrot in a pot with olive oil. Let it brown for 3 minutes.
Add the peeled and diced tomatoes. Add salt and pepper and let the carrot sauce cook for 3 minutes over medium heat. If you want to add any more vegetables to taste, you can do so and leave us your comment to tell us which extra ingredient you decided to incorporate.
Add 350 milliliters of water or fish stock. Add the bay leaf and bring the carrot sauce to a boil. For the sauce to thicken we can add a little cornmeal dissolved in cold water.
Finally, we add the salt and pepper fish and let it cook on both sides to continue with the recipe for hake in sauce. Cooking time is about 3 minutes per side, depending on the thickness of the slices.
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Vegetarian Carrot Tinga
Ingredients
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½ kilogram of onion
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½ kilogram of tomato
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1 kilogram of Carrot
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2 garlic cloves
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4 tablespoons of olive oil
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1 piece of chili chipotle
Cut the onions in half and then into very thin half moons. Booking.
Peel and grate the carrots. Book separately.
In a saucepan, heat the oil over medium heat. Sauté the onion until it becomes transparent and has reduced its size to less than half.
Add the grated carrots to the onion and continue stirring.
Vegetarian Carrot Tinga Recipe - Step 5
While the vegetables are cooking, quarter the tomatoes to make them easier to grind.
Mash the tomato together with the garlic cloves and the chipotle pepper.
Pour the puree into the saucepan and let it cook until the tomato is cooked and reduced.
Rectify seasoning with salt and pepper. Remember that if you like spicy, you can also add caldillo from the chipotle pepper can.
Serve the vegetarian tinga on toast.
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Vegetarian Ceviche with Carrot
Ingredients
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1 cup of lentils
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3 jars of water
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1 pinch of salt
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½ medium onion
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½ piece of jicama
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1 handful of coriander
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2 pieces of carrot
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1 large tomato
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2 lemons just the juice
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2 tablespoons tomato sauce or seasoned tomato puree
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salt to taste
First, cook the lentils in a pot with 3 cups of water and a pinch of salt, let it boil for 10 minutes.
While the lentils are cooking, get the vegetables ready. To do this, chop the carrot, jicama, onion, and tomato into small cubes, remove the seeds from this, and also finely chop the cilantro. You can also grate the carrot and jicama and you can choose to julienne the onion and tomato. When the 10 minutes of the lentils have passed, drain the remaining water and reserve.
When you have all the ingredients ready, move to a container or bowl, the lentils, the onion, the carrot, the jicama, the tomato and the coriander, mix so that the vegetables are integrated and combined with the lentils.
Add the juice of two lemons and two tablespoons of ketchup or seasoned tomato puree. Also add a pinch of salt and mix very well so that all the vegetables and lentils are bathed in the ketchup sauce.
Before serving, let it rest for 15 minutes in the refrigerator.
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