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Cooking with Carrots
It's no wonder that many of us pile on the pounds as soon as the weather cools and we start cooking up comfort food to see us though those cold nights. All too often it means heavy meals laden with calories. But cooking with carrots is an economical and tasty way to bulk up stews, soups, casseroles, curries and most one-pot dishes you can think of - and best of all they're low in calories, fat and saturates as these recipes from www.britishcarrots.co.uk show.
And they're packed with the important antioxidant beta-carotene, which when converted into Vitamin A, is vital for eye health, keeps your skin healthy and elastic, and is essential for the proper functioning of the immune system, keeping all of those nasty winter bugs at bay.Carrot & Lemon Thyme Risotto
Carrots are low in calories, fat and saturates, and naturally low in salt but packed with the important antioxidant beta-carotene, which when converted into Vitamin A, is vital for eye health, keeps your skin healthy and elastic, and is essential for the proper functioning of the immune system.
Carrot, Chicken and Barley Soup
The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas – all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. It’s a delicious, warming soup for any time of year. To save time you can always make chicken stock with a stock cube or concentrate.
Carrot, Lentil and Bacon Soup
Carrots are high in fibre, which helps you feel fuller for longer and also helps to balance your blood glucose (sugar) levels. This recipe is suitable for freezing. Once cold, transfer the soup to freezer-proof containers and freeze for up to three months.