2023-10-06 23:20:37
If you bought carrots and these include stems or you have grown your own vegetables at home and still have the green parts of the carrot, don’t throw them, these too they are edible and they also have an excellent flavor, that’s why we will give you four ideas different so that you can take advantage of these elements and give new life to your saucers with them.
To give flavor and aroma
Although they have a flavor vaguely reminiscent of carrotslos stems and the leaves They have distinctive characteristics, so by using them you can give it a touch of flavor different from your dishes, a very easy way to incorporate them into your saucers is by chopping it finely and adding them on top to pastas, rice or similar preparations, as if it were chopped parsley or chives.
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For broths and soups
Las leaves and the stems They can provide their flavor if they are infused in hot liquidsthis means that they are a perfect complement for soups and broths. Incorporate them during the preparation of liquid dishes so that they gradually release their aromaHowever, we recommend that you wash and disinfect them very well before incorporating them into any dish.
Healthy infusions
Athough it does not seems, carrot stems and leaves they have their own medicinal propertiesso if you prepare an infusion with them you can take advantage of their benefits for your body. If you include them in a cup of Hot water and you leave them to infuse For 5 minutes, you will have a tea with detoxifying and purifying properties that can even improve your breath.
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Wash and disinfect the carrot stems and leaves very well before using them. Photo: Pixabay/JillWellington
For salads
Las green leaves They are an excellent addition to salads, once you have washed and disinfected them you can integrate them into any fresh dish, where they will provide a very special flavor. So try them first and add them in combination with others vegetables that you like and that go well with their flavor, you can even prepare vinaigrettes and dressingsfinely chopping these elements to integrate them into the preparation.
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