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Carrots with rosemary

Carrots with rosemary

© ZDG

Carrots contain countable nutrients and vital substances such as vitamins, minerals and phytochemicals. The root vegetable is known, however, due to its high content of carotene. The so-called provitamin A is the precursor of vitamin A, which is particularly important for vision.

Ingredients for 4 servings

For the carrots

  • 750 g of carrots - cut into thin pens

Liquid ingredients and spices

  • 300 ml vegetable broth (recipe for homemade vegetable broth)
  • Olive oil - for drizzling
  • 2 teaspoons freshly chopped rosemary
  • crystal salt
  • pepper

preparation

Put the carrots with the broth in a saucepan and cover with a lid. Then remove the lid and simmer for 8 minutes. The vegetable broth should then be largely overcooked.

Season with salt and pepper, drizzle with olive oil and sprinkle with rosemary.

Let it rest for a few minutes and then serve in a preheated bowl.

Here you can find our cooking films on YouTube.

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