Carrot sweet

Carrot sweet . Exquisite Fruit Sweet . The carrot belongs to the family of umbelliferae, also called apiaceous, it is the most important and most consumed vegetable in the family. It is the domesticated form of the wild carrot, native to Europe and south-west Asia . Today it is consumed throughout the world, full of nutrients , and countless applications in the culinary art .


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  • 1 Characteristics of the carrot
  • 2 Ingredients
  • 3 Elaboration
  • 4 Recommendations
  • 5 See also
  • 6 Source

Carrot characteristics

Scientific name: Daucus carota ( Plantae ) Characteristics: Biennial plant that forms a strain that is naturally related to a rosette of leaves in spring and summer , while developing the thick main root, which will store large amounts of sugar for the flowering of the following year . The flower stem grows about 1 meter with an umbel of white flowers at the apex. The edible root is usually orange, white, or a combination of red and white, with a crisp texture when fresh. Use of the Carrot: Culinary uses, the carrotIt is a highly appreciated vegetable today and important in human nutrition, as it is a source of vitamins A, B and C, as well as carotene. The appreciation of the carrot as a product of great nutritional value is due to the discovery in 1919 of carotenoids as a contribution of provitamin A, which breaks down to retinol or vitamin A in the human body. This positive characteristic has been increased, especially since the 1970s, due to studies that have shown that foods rich in pigments such as anthocyanins, carotenoids, chlorophyll and flavonoids, have the ability to prevent certain cardiovascular diseases, some types of cancerand cellular aging, due to its antioxidant properties. The uses of this species are very varied. The natural, unprocessed product is used cooked in cold salads, although there is a growing trend to use it in raw salads. The carrot is also used in the preparation of various stews, such as soups, curros and pepitorias. They can be eaten roasted, boiled, steamed or fried in dante. Due to its high sugar content, carrots are also used in pastries to make custard, muffins and cakes, as well as jams. The carrots liquified are used in juices and cocktails.


(for 4 people)

  • 400 grams of carrots
  • 100 grams of sugar
  • 1 lemon


  1. Wash and peel the carrots with the help of a peeler or a small knife. 2. Put the carrots to cook in a saucepan until tender. 3. Drain well and pass through the mixer. 4. The puree obtained is placed in a saucepan and the lemon juice and the zest of half a lemon are added. 5. Add the sugar and leave to cook until the jam becomes consistent. 6. It is allowed to cool and it is consumed cold as an accompaniment to toast or biscuits.


  • Serve it cold.


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