2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Yellow carrot (lat. Daucus) Is a popular vegetable crop belonging to the Umbrella family.
Description
Yellow carrots differ from all their other relatives in light yellow or rich yellow color - a pigment called xanthophyll is responsible for it, the properties of which are similar to those of the well-known beta-carotene.
Yellow carrots are much less sweet than their orange counterparts. And it is also much drier, that is, you can get very little juice from it.
Where grows
The homeland of the yellow carrot is Central and Central Asia. Not so long ago, breeders managed to successfully breed such popular varieties of this vegetable as Mello Yello F1 and Yellowstone. More and more often, you can see Uzbek yellow carrots in the markets, which is a rather thick and very gnarled root vegetable, practically devoid of sweetness (when compared with the usual orange carrot).
Usage
In cooking, yellow carrots are used in the same way as the classic root vegetable - they are added to a wide variety of dishes, both whole and finely or coarsely chopped, or even in the form of mashed potatoes. Raw roots are actively used in the preparation of fish dishes or sauces, as well as when stewing large pieces of meat or cooking broths.
And for transparent sauces and soups, it is recommended to cut yellow carrots into two halves lengthwise and bake them on the surface of the stove until a brownish crust forms. Then the carrots prepared in this way are placed in a boiling broth - it will immediately give it a pleasant golden color and give its delicious aroma.
Often, yellow carrots are sauteed, that is, they are crushed and heated in fat until tender, but without the formation of crusts. As a rule, sautéed carrots are added to first courses and various sauces to fortify them, as well as to improve their taste and appearance. And in order to take the maximum from the yellow sautéed vegetable, it is added to dishes about twenty minutes before they are ready. Sauteed yellow carrots are ideal for dressing a wide variety of dishes. True, there are products that do not go with it - these are hodgepodge, green cabbage soup, pickle soup, as well as mashed soups from beans, lentils, apples, tomatoes, liver, crayfish, crabs and poultry. And you can also make great Uzbek pilaf from yellow carrots!
Xanthophyll, contained in yellow carrots, helps prevent malignant neoplasms of various internal organs, and lutein reliably protects the retina from the harmful effects of sunlight.
And regular consumption of yellow carrots helps prevent the development of cardiovascular ailments. By the way, the calorie content of this valuable product is very low - 33 kcal for every 100 g.
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