Turkish people use carrots a great deal in their everyday cooking. The high consumption of this vegetable in Turkey proves its presence in many dishes and preparations. It is possible that interest in this root is derived from the geographical proximity linking Turkey with the botanical origin of carrots or for the appreciation the Arabs have for what they call \u201cisfannariya\u201d, origin of the word \u201czahanoria\u201d, carrot, in Spanish. For though today the cultivated carted and marketed globally known for its healthy properties and the colour orange, the primitive version was more of a purple or yellow colour. It seems that the carrots was born in the Middle Eat or Asia, in an area close to Afghanistan or Iran. There are references that demonstrate their use of labour market gardeners as old as the Egyptians or the Mesopotamians, who became famous during thousands of years for the beauty and pageantry of such spaces that are historically known such as the Hanging Gardens of Babylon. It seems that Greeks and Romans also considered an aphrodisiac joined this food between meals, but more the latter, who still limit their use strictly for medicinal functions. It was not until the Middle Ages when the carrots appear in Spain by the Arab invasion, a fat contributing to their great expansion across Europe. Recently, we discovered the healthy progress of vitamin component, which helped to increase their daily food consumption around the world.<\/p>\n
750 g carrots
\n\t\t\t\t\t\t2 medium onions
\n\t\t\t\t\t\t150 ml water
\n\t\t\t\t\t\t2 tbsp white sugar
\n\t\t\t\t\t\t the juice of 1\/2 lemon (optional)
\n\t\t\t\t\t\t10 ml olive oil
\n\t\t\t\t\t\t pepper
\n\t\t\t\t\t\t salt\n\t\t\t\t\t\t<\/p>\n
Scrape the skin of the carrots, wash and cut into sticks about 1 cm thick. Peel onions and cut into slices.
\nHeat olive oil in a saucepan or skillet and simmer the onions for 8 minutes, until they are translucent.
\nAdd the carrots and cook for 5 minutes stirring frequently.
\nAdd half of the parsley and sugar. Add water, salt and pepper to taste and cover with a lid. Cook the carrots and simmer for 15 minutes, until tender.
\nServe the carrots warm, sprinkled with a pinch of chopped parsley and, if desired, drizzle at the last moment with a few drops of lemon juice.<\/p>\n","protected":false},"author":2,"featured_media":1115,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1117","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/1117\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=1117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1115\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=1117"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}