Marinated Carrots
Marinated Carrots - A feast for all senses
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.
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
Wash basil, shake dry, pluck leaves and chop half.
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.
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.
