Carrots are an indispensable vegetable: in borscht, in salads, and in baby purees. But it takes a very long time to cook: wait 20–25 minutes, then peel the hot root vegetables, but the vitamins still go into the water.
In fact, everything is much simpler. Carrots can be cooked in just 6 minutes in the microwave. It turns out soft, but not mushy, juicy and bright orange, ideal for any dish, but without steam, without pans and without waiting.
Here's how to do it:
- Wash the carrots well and do not peel them.
- Cut into circles or cubes.
- Place in a deep microwave-safe bowl.
- Add 1-2 tablespoons of water.
- Cover with a lid or cling film with a small hole.
- Microwave on high for 6 minutes.
- If the pieces are large, add another 1 minute.
Ready carrots are gently pierced with a fork, do not lose color and keep their shape perfectly, in soup they will not turn into porridge, in a salad they will remain bright, in mashed potatoes they will be tender without lumps.
Bon appetit!
Question and answer:
How much water should I add?
1-2 tbsp is enough. l. for 300 g carrots. The water creates steam, which cooks the vegetable from the inside rather than drying it out.
Are vitamins preserved using this method?
Yes, even better than when boiled. A short time and a closed container minimize the loss of vitamins, especially beta-carotene.
