Fine Vegetable Cuisine

Marinated Carrots

5
Average: 5 (3 votes)
(3 votes)
Marinated Carrots

Marinated Carrots - A feast for all senses

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
434
calories
Calories

Healthy, because

Even smarter

Nutritional values

Carrots make us glow: The beta-carotene contained in them gives the skin a fresh, healthy color and also provides slight protection against the influence of the sun's rays. The substances contained in honey antioxidants and enzymes present in honey can have a positive effect on heart health and against inflammation. Mustard oils give mustard seeds antibacterial effects. They help the body fight off viruses, bacteria, and fungi. They also support the gastrointestinal tract during digestion.

Marinated carrots can be easily modified to be vegan: Simply replace the honey with a vegetable alternative such as maple syrup.

1 serving contains
(Percentage of daily recommendation)
Calorie434 cal.(21 %)
Protein11 g(11 %)
Fat29 g(25 %)
Carbohydrates33 g(22 %)
Sugar added3 g(12 %)
Roughage9.2 g(31 %)
Vitamin A4.1 mg(513 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K44.9 μg(75 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin5 mg(42 %)
Vitamin B₆0.7 mg(50 %)
Folate69 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin17.2 μg(38 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9 mg(9 %)
Potassium1,189 mg(30 %)
Calcium84 mg(8 %)
Magnesium135 mg(45 %)
Iron4 mg(27 %)
Iodine10 μg(5 %)
Zinc2.8 mg(35 %)
Saturated fatty acids5.1 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
36 ozs colorful carrots (with green tops)
salt
2 Tbsps honey
1 Tbsp apple cider vinegar
4 Tbsps olive oil
cayenne pepper
2 Tbsps toasted Sesame seeds
peppers
5 ozs Cashews
1 handful Basil
½ tsp Curry powder
2 Tbsps Pomegranate seed
How healthy are the main ingredients?
carrotCashewolive oilhoneySesame seedsBasil
Preparation

Kitchen utensils

1 Immersion blender

Preparation steps

1.

Clean, peel or wash carrots, setting aside some greenery. Cut carrots into quarters lengthwise and cook in boiling salted water for 4 minutes until al dente; drain, rinse and drain. Mix carrots in a shallow dish with honey, vinegar, oil, cayenne pepper, mustard seeds, salt and pepper and let sit covered for 2 hours, turning occasionally.

2.

Meanwhile, for the cashew sauce, soak 4 ounces cashews in water for approx. 2 hours. Roast remaining cashews in a hot pan without fat over medium heat for 3 minutes. Then set aside, let cool and chop coarsely.

3.

Wash basil, shake dry, pluck leaves and chop half.

4.

Drain soaked cashews, finely puree with 4-5 tablespoons water, season with salt, pepper and curry powder and place in bowls. Sprinkle with cashews and garnish with basil leaves.

5.

Place marinated carrots in a large hot skillet and heat over medium heat, tossing occasionally, for 4 minutes. Mix in pomegranate seeds and chopped basil. Arrange carrots on plates and add cashew sauce.