Rich in beta-carotene, minerals, vitamins B, D, E, and fiber, carrots strengthen the immune system and, unlike other vegetables which lose some of the content of vitamins and minerals with the cooking, they see increasing bioavailability of beta-carotene (as happens with tomato that during cooking releases a greater amount of lycopene).
This simple, crisp and tasty salad is perfect as a side dish, especially if dressed in a simple way. This dish is rich in flavor and healthful with the addition of high quality olive oil. The apple cider vinegar, rich in beneficial properties (it stimulates circulation, alkalized body, activates the immune system) gives a special taste that gently customizes the plate.
Riesling 2021 by Hans Baer is our wine pairing: “The sip is particularly fresh and pleasant, well balanced and quite persistent with an aftertaste of papaya and mango.” For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for two serves
- 500 g (17 oz) carrots
- extra virgin olive oil to taste
- pinch of sea salt
- 50 ml (2 fl oz) water
- 1 tbsp apple cider vinegar
- dry oregano to taste
©Veronica Lavenia- The Wolf Post
Method:
- Scrape and trim the carrots, washed and dried. Put in a pan with a little oil and a pinch of salt. Let cook for 10 minutes.
- Add water, drizzle with apple cider vinegar and cook without stirring.
- Remove the carrots from the heat, sprinkle with fresh or dry oregano (depending on the season) and serve as a side dish.
