here are 9 gourmet and healthy recipes

Rich in enzymes, vitamins B, C and E, carrots are precious allies for our health. But in order for them to retain all their benefits, they are best eaten raw. To vary from the classic grated carrots, which are not for all tastes, here are some ideas for healthy and gourmet recipes. To your apron!

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Carrots are cooked: we know this expression, but when it comes to nutrition it’s better to eat them… raw, according to the doctor Réginald Allouche. Asked by The Parisianauthor of The hepato-detox methodpublished by Albin Michel, states that it is best to consume this root vegetable raw and uncooked.

in question ? “When carrots are raw, their glycemic index – which measures the impact of their consumption on blood sugar levels – is low (16) despite its slightly sweet taste”explains the specialist to Parisian. “When cooked, this index is three times higher, which favors weight gain, the development of diabetes and the infiltration of fat into the liver. Furthermore, raw carrots contain more vitamins and minerals than cooked carrots. However, be careful not to abuse it. The ideal dose according to your doctor is about twice a week.

Having overcome this observation, how can you cook carrots if you don’t serve them grated with the vinaigrette? From appetizers to desserts, obviously passing through the main course and accompaniments, here is something to enjoy with carrots without going through the cooking box.

Appetizers and appetizers

Raw carrot rolls

Prepare 2 carrots and rinse them with clean water and scrub them with a soft brush. Peel them then cut into strips with a potato peeler. In a bowl mix the ricotta with salt, pepper and fresh herbs of your choice. On each slice of carrot put a teaspoon of ricotta, salt and pepper. Roll each strip onto itself, then prick the end with a toothpick or pick to secure the strip. Then dip the roll into a saucer of sesame seeds.

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Lacto-fermented grated carrots

If you don’t like grated carrots because they bring back bad memories of school lunches, here’s an alternative that might delight your taste buds: lacto-fermented grated carrots. To do this, get one or more special Le Parfait jars, wash them thoroughly in hot soapy water and dry them with a clean cloth. Wash your carrots (this recipe, identified on the Piattini del Principe, is valid for a kilo of carrots), peel and grate them. So far nothing too complicated.

Then peel the garlic (3 heads) and cut it into thin slices. Mix the garlic with the carrots and 8 grams of coarse sea salt (without additives). Reserve for 15 minutes. Stir again before pouring the carrots into the jars. Crush well, being careful not to overfill the jars. Leave at least 2cm of space under the lid. Close the lids tightly and place the jars at room temperature. Wait about ten days: then keep the jars in the fridge, pantry or cellar. You can open them and then taste your carrots after a month.

If small bubbles appear in your jars, don’t panic! This is completely normal: it means that the fermentation is working well. Bad smells when opening the jar? A sign that the fermentation has not taken well. In this case, unfortunately, you just have to throw your carrots in the compost.

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Carrot pickles

Same principle, but shorter fermentation times: here are the carrot pickles. The blog “Du bio dans mon bento” offers a version with ginger and orange, but you can replace them with other ingredients of your choice.

As with the fermented carrots, prepare the jar by first washing and peeling 2 carrots. With it, make small slices or thin strips. Next, peel a piece of fresh ginger and slice it thinly. Squeeze an orange into juice, keep its juice aside and cut the peel, remove the white part, to obtain the peel.

Pour the orange juice, 60 ml of white or cider vinegar, 600 ml of water, 2 tablespoons of white sugar, 1 teaspoon of fine salt into a saucepan and bring to the boil over high heat. Then turn off the fire.

Fill your pots starting with a large handful of carrots, add ginger slices, orange zest, coriander seeds, then repeat the operation. Once the jar is full, pour in the liquid, it should completely cover your carrots. Close tightly with a lid and leave to rest for at least 48 hours. You can then taste your pickles. The jar should be kept in the refrigerator once opened.

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Raw carrot wrap

Prepare a carrot and grate it finely. Dress it with oil, lemon juice and a pinch of salt. Take a film, spread it with sesame puree (tahini), add a thin strip of feta, rocket, a portion of grated carrot and sesame seeds. Roll it up and hold the wrapper with a toothpick or toothpick.

Dishes and side dishes

Oriental salad

Wash, rub the carrots and grate them. Reserve. In a bowl, squeeze half an orange, add 4 tablespoons of olive oil, 2 tablespoons of cider vinegar, 1 teaspoon of mustard, ground cinnamon, ground cumin, pepper and salt. Chop a few sprigs of fresh mint or coriander. Divide the grated carrots into two plates or bowls, add the aromatic herbs, a few seeds to taste, a handful of raisins and dried dates, then pour the vinaigrette and mix. Serve cold.

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Raw carrot puree

To make this recipe you will need:

  • about 10 carrots
  • 2 tablespoons of brewer’s yeast
  • 1 tablespoon sesame puree (tahini)
  • 2 tablespoons of olive oil
  • 1 coffee cup of cold water
  • cumin powder
  • salt and pepper

Follow the recipe steps in this video from the “Une Tout Zen” YouTube channel:

Raw carrot noodles

As always, wash, scrub and peel the carrots. With a potato peeler, cut strips of carrots to make tagliatelle. In a bowl mix the sesame oil with the olive oil and the fig vinegar and brush your tagliatelle with it. Soak for 15 minutes.

Roast a handful of sesame seeds in a pan (without adding fat). When they are well browned, remove them from the heat and reduce them to powder with a mortar. Serve your tagliatelle by sprinkling them with sesame seeds and fresh parsley. You can accompany your raw carrots with seaweed croutons. The complete recipe for this dish can be found on the Maison Louno blog.

Raw carrot falafel

Mix 2 carrots (washed and peeled) with 1 handful of sesame seeds, 2 tablespoons of ground flax seeds, 1 pinch of salt, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, chopped coriander, 2 cloves of finely chopped garlic and 2 tablespoons green onion, also finely chopped. After obtaining a homogeneous dough, make balls the size of falafel. Place your falafels on a dehydrator sheet and cook in the dehydrator at 115F for two hours. Then remove the sheet and replace it with a sheet of mesh. Dehydrate for another 2 hours. Serve with hummus.


No-bake carrot cake

Carrots are root vegetables that are also used in sweet recipes such as the famous carrot cake. You don’t need to cook to enjoy this gourmet dessert that is particularly popular this season. To make this recipe, here are the ingredients you will need:

  • 140 grams of pitted Medjool dates
  • 100 grams of hazelnuts
  • 80 grams of walnut kernels
  • 85 grams of raisins
  • 1/2 teaspoon gingerbread spice
  • 3/4 teaspoon ground cinnamon
  • 150 grams of grated coconut
  • 1 half apple
  • 200 grams of carrots

The rest of the recipe can be found on Sarah JUHASZ’s YouTube channel – Pimp Me Green:

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