I write this column still under the pleasant effects of a pasta with meat sauce made with a formula that I have talked about other times in this column: five times more vegetables than meat.
That is, a kilo and a half of vegetables for 500 grams of ground meat. The vegetables can be whatever you want, but the one that is never missing in my recipe is the carrot. The crunchy touch and the orange color give an injection of life to any dish.
And it is that the carrot is one of the noblest vegetables in the garden. It can be eaten raw, cooked, pickled, in pieces, whole, in slices, grated. It is also very cheap and, say those who know, that it is even good for health.
In addition, it is perfect to start introducing the little ones to the fascinating world of vegetables, before moving on to more adult flavors, such as spinach or cabbage. I put it grated in the fruit salads and they loved them!
This week you can use carrots in several of the recipes that I propose. Also, you have at least one vegetarian meal a day. And also, of course, three servings of legumes, two of fish and the
Cold Elaborations
Elaborations with Sauté
Elaborations to the fire
