Oven-Baked Carrot Parenki
Make a vegetable dish packed with vitamins for your family. Parenki ("steamed-style" carrots) baked in the oven are an old-fashioned dish straight out of childhood — the kind grandmas used to make for their grandkids. And this vitamin-rich treat really is worth a try: far better, healthier, and tastier than any store-bought snack. This version is lightly updated with olive oil and spices. By the way, you can also make a sweet version — in a syrup, for instance.
Gera
Recipe author
Oven-Baked Carrot Parenki
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
1 g
Fats 27 %
3 g
Carbohydrates 64 %
7 g
59 kcal
GI:
100
/
0
/
0
- Vegetables play a huge role in a healthy diet. Raw, boiled, baked, steamed, or grilled, they're always tasty and full of nutrients. This recipe is all about carrots — an amazing, healthy vegetable! Carrots are anti-inflammatory and high in fiber, which aids digestion. They're easy to digest and gently help cleanse the body, which can ease issues linked to irritable bowel syndrome. Carrots are loaded with vitamin A, which the body needs — especially for eye health! They're particularly good for kids. This recipe walks through how to make carrot parenki. You can make them plain, with no add-ins or spices at all, but this recipe makes them especially tasty. You can make parenki from other vegetables the same way — beets, for example. 1. Peel the carrots and rinse them under running water. 2. Put the carrots in a pot of a suitable size and cover with water. 3. Set the pot over low heat and cook the carrots until half done. 4. Lift the carrots out of the water onto a plate and let them cool. 5. Cut the cooled carrots lengthwise into thin strips. 6. Line a baking sheet with parchment and arrange the carrots in a single layer. 7. Drizzle them with olive oil and sprinkle with your favorite dried spices. 8. Bake in an oven preheated to 400°F (200°C) for 20 minutes. Serve warm or cold. Help yourself!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
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