production salutary And original Mexican Foods With Carrots

Carrots are a delightful vegetable that offer plenty of nutrients as well as flavor. The engaging orange veggie that boasts more beta carotene than any other is also quite versatile as it can be used in everything from appetizers to desserts to juices, and salads or soups.

Carrots first originated in Afghanistan in colors such as white, red, yellow, and purple before seeing their way into the cultures of the aged Romans and Greeks. We can thank the Dutch for developing orange carrots in honor of a royal house living in the mid fifteenth century and about a hundred years later the vegetable was introduced to North America by the settlers at Jamestown.

Traditional Food

Then, just before the turn of the century, the residents of Mexico also learned of this new, colorful, and relatively easy to grow vegetable.

If you plan on growing your own carrots for production Mexican themed dishes, planting should be done as early as possible in the springtime when the weather is still cool. Carrots must also be planted deeply in rich, loose soil to allow the roots to fully fabricate as they grow downward instead of upward the way many vegetables do.

Whether you prefer them cooked or raw, carrots are easy to get ready and they are also light on calories as a whole cup of the raw vegetable contains only about 50 calories.

Carrots are authentically great for soups and you are authentically only minuscule by your own imagination and taste buds when it comes to what you select to put in your carrot soup. A butternut squash bisque would be a most welcoming treat during a chilly evening, or maybe a spicy carrot ginger soup. Along with other fresh vegetables, carrots can also be used in salsa, one of the staples of Mexican cuisine.

Besides the lowly collection with lettuce, tomatoes, and cucumbers, some other types of salads you may want to make with the fresh orange vegetables include an orange carrot dish or possibly a rice pilaf featuring cashews and raisins. Make a deliciously spicy stir-fry dinner with carrots, onions, and an array of assorted peppers along with herbs, spices, and seasonings for a fabulous main policy or side dish.

Quick and Easy Mexican Coleslaw Recipe

What You Need

6 cups (about 1/2 head) green cabbage, thinly sliced 3 medium sized carrots, peeled, grated 2 tablespoons extra virgin olive oil 1/4 cup fresh cilantro, chopped 1/4 cup rice vinegar 1/4 teaspoon salt or to taste

How to Make It

After slicing the green cabbage as thin as possible and grating the carrots, place both in a colander and rinse under cold water for a few minutes. This will cause them to be as crisp as possible. Then, allow the vegetables to drain for at least 5 minutes.

While the vegetables are draining, whisk together the olive oil, chopped cilantro, vinegar, and salt to taste in a large mixing bowl.

Add the drained cabbage and carrots to the mixing bowl and toss well to coat completely. Refrigerate or serve your Mexican coleslaw immediately and enjoy.

Serves 6

production salutary And original Mexican Foods With Carrots

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