Carrot comes from South Asia, from the region of Afghanistan, Iran, and Pakistan. Currently it is grown especially in Europe, Asia, and North America. Wild types of this species can be found in the wild even in our country.
Carrots contain mainly provitamin A - carotene, which can really help with eyesight problems. It is alkaline forming, which is particularly important for our body, often suffering from acidification.
Unlike most natural food, cooked carrot is healthier than raw. A raw carrot has rather stiff cell walls from which the body can transform only 25% of beta-carotene to vitamin A. Cooking carrots disrupts cell walls and when cooked carrot is served as part of a meal containing fat, the body can absorb more than half of the beta-carotene.
When consumed raw, carrots should be peeled and the upper part should be cut off, so we get rid of virtually all residues of inappropriate substances from the soil. By combining varieties with different length of cultivation and by seeding from spring to summer, we can offer our customers always fresh products during a large part of the year and supplies from refrigerated storehouses in the winter and early spring.
plastic bag - 1 kg, 3 kg
crates - 10 - 15 kg
raschel bag - 10 kg
Stewed Carrots with Pork
Dice cleaned carrots, salt lightly, add water, and let it stew slowly under the lid for about 30 minutes. You may also add peas, if you wish. Chop up washed meat into larger pieces, salt it, season it with caraway seeds and pepper, add water, and roast it in the oven until it becomes tender. Remove the roasted meat, strain the juice from roasting into a saucepan, and lightly fry onion, chopped up into small pieces, on this juice; sprinkle with flour and sauté. Add the broth, meat, and the stewed carrots, let it simmer for a while, and finally add some sugar and cream. Stewed carrots with pork is to be served with boiled potatoes.
plain flour - 2 tbsps., caraway seeds - 1 pinch, pork shoulder - 1 kg, carrots - 1 kg, sour cream - 2 tbsps., onion -1 pc, vegetable broth - 1/2 l, water - 1/2 l, ground black pepper - 1 pinch, salt – 1/2 tsp., according to your taste: peas, icing sugar
Carrot Pudding with Cottage Cheese.
Cook the carrots and grate finely. Break the egg and separate the yolk from the egg white. Mix the egg yolk with fat, sugar, salt and gradually mix in cottage cheese and cream. Add the cooked carrot and carefully mix in the egg snow, zest, and rum. Pour the mass into the flour sprinkled baking mould and either cook the carrot pudding in a water bath or bake it in the oven. Serve carrot pudding with cottage cheese immediately.
orange zest, fat - 10 g flour - 5 g, carrot 70 g, salt
lemon zest, rum - 0.15 dl, fat cottage cheese 30 g, cream 0.5 dl , vanilla sugar 20 g, egg 1 piece