It has long been known to people that carrots improve eyesight and blood composition, and also strengthens the immune system. It contains a lot of vitamins and minerals (carotenoids, B vitamins, flavonoids, etc.). Also, this vegetable has excellent taste. There are many dishes that include carrots, such as the famous vinaigrette. But how do you properly cook this root vegetable for salad?
It is necessary
-
- the required amount of carrots;
- water;
- salt;
- pan;
- brush for vegetables;
- the spoon;
- knife or fork.
Instructions
Step 1
Start by choosing a good hard carrot that is free from cracks and black spots. Vegetables should be bright, smooth, even and preferably the same size.
Step 2
Take the required amount of carrots and wash well in cool running water. Then scrub thoroughly with a vegetable brush and rinse. It is undesirable to peel root crops. It is also undesirable to cut up large carrots before boiling. After all, when a vegetable is crushed, the area of its contact with water increases significantly. As a result, most of the nutrients (falcarcinol, natural sugar, etc.) are washed out and remain in the pan.
Step 3
Place the carrots in a saucepan and cover with salted boiling water. Measure the amount of water in advance. It should cover the vegetables quite a bit (about 1 finger). Cover and place on the stove over high heat.
Step 4
Wait until the water boils and turn the heat down to minimum. Then remove the lid and start stirring regularly. This is to prevent the carrots from sticking to the bottom of the pot.
Step 5
Cook vegetables for 20-25 minutes. Remember to check their readiness from time to time. To do this, use a fork or knife. If the knife (fork) enters the root crop easily, then it is ready. Try to boil the carrots so that they remain slightly firm in the middle. After all, a boiled vegetable is not suitable for salad.
Step 6
Drain all the water from the pot of carrots and let the vegetables cool.
