How to cook carrots and what to cook from it

"There is a red maid in a dungeon, and a scythe on the street" ... Any child knows the answer to this mystery, and adults, of course, know the useful properties of the "red maiden" - carrots.

It is added to all kinds of food. In addition, a few years ago, Brazilian scientists made the discovery that if you weld this whole vegetable, it will retain much more useful substances than if it is first rubbed or cut. Especially it concerns falkarinola. Him Remains in the whole cooked carrots by 28% more, and it is useful in that it protects the body from cancer, in particular, from cancer. Therefore further there will be a small story about how to cook carrots, and what delicious of it can be made.

It is best to boil a vegetable without cleaning it. It is enough just to rinse it well and immerse it in a saucepan of cold water, which is then put on fire. On the question of how long it is to cook carrots, there is no exact answer, since it all depends on the size of the vegetable. On average, after the water boils, it takes 20 to 40 minutes for the product to be ready. Usually check the readiness of the carrot, piercing it with a fork: if it freely pierced the vegetable, then it can be removed. Also from it will peel skin. And more: before cooking carrots, make sure that it is completely covered with water. Salt is not needed.

What can be done from this sweet vegetable? The fact that it is added to borsch, soups, fish and meat dishes, everyone knows. And what about making jam from carrots? For example, this method: a kilogram of carrots requires sugar - 1.2 kg, water - 300 ml, citric acid - one teaspoon without top, as well as a bag of vanillin or a little orange essence.

Before cooking carrots, it should be thoroughly washed, cleaned, then again washed and cut into circles 10-15 mm thick. Cook them until they become soft. Drain the water, and cool the carrot. While it cools, prepare sugar syrup using only a kilogram of sugar (the remainder will be needed later) and, naturally, water (300 ml). When the syrup boils, immediately fill them with carrots, then cook for another five minutes and remove from heat. Leave the "brew" for 8 hours. After this time, bring the future jam to a boil again and add the remaining 200 g of sugar to it. Continue cooking until the carrot turns clear, and the syrup does not thicken. As soon as this happens, add citric acid, cook another two or three minutes and remove from heat. Let the jam cool down a little. After this, you can pour in it vanillin or orange essence for flavor.

And you can still cook delicious candied fruits. Before you cook carrots (you need 1 kg), be sure to rinse it, and then dip it for 5-10 minutes in boiling water. Next, the vegetables can be thrown back into a colander and allowed to cool, then remove the shkurochku, rinse, cut into cubes and pour pre-cooked sugar syrup (hot). It is made from 0.8 kg of sugar and 1,200 ml of water. All this is necessary to withstand 4 hours, and then bring to a low heat to a boil. The mass is boiled for 6-7 minutes, after which it must be left for 12 hours. After that add another 200 g of sugar and boil the product to 80% of the carrot volume, which was originally. When this is done, the hot future candied fruits should be transferred to a colander and letting the syrup drain. Three hours for this will be enough. Pour the remaining carrot slices with powdered sugar (1.5 kg) and shake well several times, transferring it to a pan. Next, put the lobules on the grill in a row and put in the oven. Its temperature should be 60 degrees. During drying, the oven door must be open. Dry for 6 hours, then transfer to glass jars and cover with lids.