In fact, it is a carrot cut into strips with a peeler for vegetables…. but after frying it with butter, orange juice and in combination with dried tomatoes, nuts, parmesan and parsley, it is a surprisingly delicious combination of flavours, ideal for the main course.
The carrot prepared in this way is also a great appetizer or an addition to meats.
Carrot is a rich source of carotenoids (compounds which are the dyes responsible for the orange colour of carrots and antioxidants). Beta-carotene ensures proper functioning of eyesight, strengthens immunity, as well as supports the treatment of acne and delays the appearance of wrinkles.
- 4-5 long carrots
- juice squeezed out of the middle of the oranges
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- salt to taste
Peel and wash the carrot. Then use the vegetable peeler to cut it to the end into pasta-like tagliatelle strips. Sprinkle everything with oil, add chopped rosemary and mix. In a pan melt butter and add carrot pasta, all a little bit of salt. When the carrot begins to soften, add orange juice to the pan, stir and wait until it evaporates. You can also add a bit of water to avoid burning the dish.
Fry for a while, remembering that the carrot should remain slightly al dente. Put the ready dish on a plate and serve as an addition or add dried tomatoes, sprinkle with chopped parsley, walnuts and parmesan cheese and serve as the main dish.