Facts: The first time the word Carrots was recorded in English, was in a book of herbs in 1538. Carrots were originally grown for there leaves and seeds rather than the taproot which is the part we eat. Interestingly enough carrots were originally white or purple, then became yellow from a mutation. The Dutch then took the yellow carrot and bred it to be orange, like the color of a royal house of the Netherlands.
Health Benefits: Carrots have been known to help with a lot of different heart related problems. Carrots can help reduce cholesterol levels and help digestion issues. They can also help with blood pressure and are a great immune booster. Just like many things carrots can prevent lung cancer. Researchers in Britain found that by increasing the amount of carrots you eat by 1.7 to 2.7 per day you can reduce lung cancer by 40 percent. Growing up you always heard your parents say if you eat carrots it will help you from losing your eye sight. Well it's true, research has found that by eating the most amount of beta carotene you have 40 percent lower risk preventing macular degeneration that those who consumed very little.
Recipe: Carrot Soup
4 tablespoons margarine 1 onion, chopped 2 cloves garlic, minced 10 carrots, sliced 6 cups chicken stock 1 pinch dried dill weed 1 pinch dried marjoram 1 pinch dried thyme 1 pinch dried parsley salt to taste ground black pepper to taste 3 tablespoons cornstarch 1/2 cup heavy whipping cream Add all ingredients to list
1 h 5 m
In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!
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