Meals for children from one to three years. Salads

A three-year-old child is the most capricious consumer. At his tender age, he already knows which foods he likes and which he doesn't. In order for the baby to eat properly, you need to show all your ingenuity, turn on your imagination and take into account his preferences.

Parents constantly have to invent different recipes so that the dish is both tasty and healthy. It is especially difficult with vegetables. But their child should eat from 3 servings a day. Today we will talk about carrots and offer several salad recipes with them.

The benefits of carrot salad for children

Carrots are available all year round. which practically does not change its nutritional value during storage. And with a low content of proteins, fats and carbohydrates, carrots abound in vitamins, macro- and microelements, dietary fiber. This composition has an anti-inflammatory effect, improves vision, strengthens the immune system, and increases intestinal motility.

The notion that this orange vegetable contains vitamin A is somewhat misleading. Vitamin A does not exist in nature. It is included in the composition of products in the form of provitamin (carotene), and the vitamin itself is already synthesized in the body. One carrot is enough for a child to get the daily norm of this provitamin.

Boiled carrots are introduced into the diet from 7 months in the form of mashed potatoes or as part of vegetable mixtures. Grated raw root vegetable is allowed from 1 year. By the age of 3, the child will be happy to eat a variety of salads with carrots, if they are cooked correctly and tasty. How to get the most out of raw or boiled carrots?

• Vitamin A- fat soluble. This means, no matter how many carrots a child eats, without the presence of fat, he is not fortified by a single gram. Therefore, dishes from raw or boiled carrots must be seasoned with vegetable oil, yogurt or sour cream.
• By the way, there is 14% more carotene in a boiled vegetable than in a raw one.
• But raw carrots are solid foods, and if a child periodically chews a whole or chopped root crop, the risk of developing dysarthria (impaired pronunciation) will be significantly reduced.
• Pro-vitamin A is not destroyed during heat treatment, and to minimize the breakdown of other vitamins in carrots, boil the vegetable with the lid closed.

How to choose a quality product

Buy carrots:

• bright orange;
• medium size;
• even;

• smooth;
• kiss;
• with sparse tops.

An overgrown root crop has a hard woody core, a depleted supply of nutrients and a high content of nitrates. In light carrots, there is more starch, so it is better to use it in the preparation of vegetable cutlets or casseroles.

What to cook from carrots so that the child will happily taste your creation? We offer some simple recipes.

Fresh Carrot Salad Recipe

• Cooking time: 4-5 minutes.
• Servings: 2.
• salad bowl, bowl, grater, knife (or vegetable peeler).

Products

Step by step cooking

Options

Add to fresh carrot salad recipe:

• 1/2 cup of steamed dried fruits (raisins, dried apricots or a mixture thereof);
• 1 grated apple;
• 1/4 cup dried in a dry frying pan and ground nuts;
• 50 g boiled (baked) or grated raw pumpkin puree;
• prepare a salad with boiled carrots.

Grated carrot salad video

Cook with us and you will learn how to squeeze juice from citrus fruits without special tools.

Unsweetened carrot salad recipe

• Cooking time: 15 minutes.
• Servings: 2.
• Required kitchen utensils: container for boiling eggs, cutting board, grater, knife, salad bowl, garlic press.

Products

Step by step cooking

GRATED CARROTS WITH CRANBERRY JUICE

Peel the carrots, grate on a fine grater, add sugar and cranberry juice. Fill with vegetable oil. Carrots - 100 g, sugar - 5 g, vegetable oil - 5 g, cranberry juice - 3 ml.

CARROT GRATED WITH SOUR CREAM

Add sugar to washed, peeled and finely grated carrots. Fill with sour cream. Carrots - 100 g, sugar - 5 g, sour cream - 10 g.

THE VINAIGRETTE *

Boil carrots and potatoes, separate beets, peel, cut into small pieces, add washed, peeled and finely chopped fresh cucumbers, green onions. Mix all the vegetables, salt, season with vegetable oil, sprinkle with finely chopped, hard-boiled egg. You can add a peeled and finely chopped apple to the vinaigrette. Beets - 20 g, carrots - 20 g, potatoes - 30 g, fresh cucumbers - 20 g, apples - 20 g, green onions - 20 g, eggs - 1/4 pcs., vegetable oil - 5 g.

VINAIGRETE FROM VEGETABLES WITH FRUITS*

Peel carrots, fresh cucumbers, apples, pears, oranges, cut into slices, mix, add green peas, finely chopped parsley. Season with sugar and sour cream. Carrots - 20 g, fresh cucumbers - 20 g, apples - 20 g, pears - 20 g, oranges (tangerines) - 20 g, green peas - 10 g, parsley - 2 g, sugar - 2 g, sour cream - 10 g .

CARROT SALAD WITH APPLES**

Wash, peel, grate the carrots, add the grated, pre-peeled apple, add sugar, mix. Fill with sour cream. Carrots - 60 g, apples - 40 g, sugar - 3 g, sour cream - 10 g.

BEET SALAD WITH PRUNE

Pass the boiled and peeled beets together with the soaked and washed prunes through a meat grinder. Fill with sour cream. Beets - 15 g, prunes - 15 g, sour cream - 5 g.

SPRING SALAD*

Cut thoroughly washed radish into thin slices, add diced fresh cucumber, chopped green lettuce leaf and a few chopped green onion feathers. Fill with sour cream. Radish - 30 g, cucumber - 30 g, lettuce - 10 g, green onion - 5 g, sour cream - 15 g.

VITAMIN SALAD*

Washed and peeled carrots, fresh cabbage and apples chop or grate on a coarse grater. Mix everything, add green peas and sweet bell pepper. Dress the salad with vegetable oil and sugar. Carrots - 20 g, cabbage - 20 g, apples - 20 g, green peas - 20 g, sweet pepper - 10 g, sugar - 5 g, vegetable oil - 6 g.

GREEN SALAD*

Sort the leafy green salad, rinse, pour over with boiled water. When the water drains, chop the lettuce, add peeled and sliced ​​radish and fresh cucumber. Season with sour cream mixed with finely chopped hard-boiled egg yolk, top with finely chopped dill and egg white. Lettuce - 30 g, radish - 20 g, cucumbers - 40 g, eggs - 1/2 pc, sour cream - 10 g, dill - 2 g.

GREEN PEA SALAD*

To green canned peas add boiled carrots and potatoes cut into small cubes, finely chopped raw apple. Fill with sour cream. Green peas - 40 g, carrots - 20 g, potatoes - 20 g, apples - 20 g, sour cream - 10 g.

GREEN ONION SALAD WITH EGG**

Rinse the green onions, let the water drain, finely chop and mix: finely chopped, hard-boiled egg, season with sour cream. Green onions - 30 g, eggs - 1/2 pcs., sour cream -10 g.

CABBAGE SALAD*

Rinse the peeled white cabbage, finely chop, add a little lemon juice or diluted citric acid, mix and let stand for 2-3 hours, then season with sugar and vegetable oil. Before serving, sprinkle the salad with chopped dill. Cabbage - 100 g, sugar - 2 g, vegetable oil - 5 g, lemon juice - 3 g, dill - 2 g.

CABBAGE SALAD WITH CARROT*

Rinse the cabbage, finely chop, mix with grated carrots on a coarse grater, grind. Add sugar, lemon or cranberry juice. Cabbage - 60 g, carrots - 40 g, sugar - 3 g, juice - 3 ml.

CABBAGE SALAD WITH PRUNES*

Rinse the cabbage, finely chop, add sugar, overheat slightly, combine with pre-soaked and washed prunes without pitting and grated peeled carrots on a coarse grater. Over-eat everything. Season with lemon juice or diluted citric acid Cabbage - 80 g, prunes - 20 g, carrots - 20 g, sugar - 3 g, lemon juice - 3 ml.

CABBAGE SALAD WITH APPLES*

Finely chop white cabbage, grind with salt or lemon juice (diluted citric acid) until juice is released, add finely chopped peeled apple, sprinkle with sugar, mix. Fill with sour cream or vegetable oil. Cabbage - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, sour cream - 10 g or vegetable oil - 5 g.

CABBAGE SALAD WITH EGG*

Finely chop the washed cabbage, finely chop the hard-boiled eggs, combine with cabbage, add finely chopped parsley, mix. Fill with sour cream. Cabbage - 100 g, eggs - 1 pc., parsley - 2 g, sour cream - 10 g.

CABBAGE SALAD WITH BEET*

Finely chop the washed cabbage, add the peeled boiled beets grated on a coarse grater. Season the salad with sugar, lemon juice, vegetable oil. Cabbage - 60 g, beets - 40 g, sugar - 2 g, juice - 3 ml, vegetable oil - 5 g.

POTATO SALAD WITH GREEN PEA**

Cut boiled and peeled potatoes and carrots into small cubes, add canned green peas, chopped green onions, chopped fresh cucumber, chopped hard-boiled egg, mix. Fill with sour cream. Potatoes - 40 g, carrots - - 15 g, green peas - - 15 g, cucumbers - 15 g, sour cream - 10 g, egg - 1 pc.

POTATO SALAD WITH CUCUMBERS*

Boil potatoes in their skins, peel, cut into small cubes, add finely chopped fresh cucumber, a little chopped green onion, chopped hard-boiled egg, mix. Fill with vegetable oil or sour cream. Potatoes - 100 g, cucumbers - 20 g, onions - 10 g, egg - 1/4 pc, vegetable oil - 5 g or sour cream - 10 g.

POTATO SALAD WITH TOMATOES**

Peel the steamed potatoes, cut into slices. From a tomato, previously dipped in boiling water for 1-2 minutes, remove the skin, remove the seeds and also cut it into slices. Salt the potatoes and tomatoes a little, mix, season with sour cream, sprinkle with chopped, hard-boiled egg and chopped dill on top. Potatoes - 60 g, tomatoes - 30 g, sour cream - 10 g, egg - 1/4 pc, dill - 2 g.

CARROT SALAD WITH GREEN PEA*

Wash, peel, grate the carrots, add green peas, berry or fruit juice. Fill with vegetable oil. Carrots - 80 g, green peas - 25 g, juice - 10 ml, vegetable oil - 5 g.

CARROT SALAD WITH GARLIC**

Grate the peeled and washed carrots on a fine grater, add garlic mashed with salt, season with sour cream. Carrots - 50 g, garlic - 1 clove, sour cream - 10 g.

CUCUMBER AND TOMATO SALAD*

Washed cucumbers and tomatoes cut into small slices, add chopped green onions, lightly salt. Fill with sour cream or vegetable oil. Cucumbers - - 50 g, tomatoes - 50 g, onions - 5 g, sour cream - 10 g or vegetable oil - 5 g.

FRESH CUCUMBER SALAD*

Wash a fresh cucumber with a thin skin (with a rough one - peel after washing), cut into thin slices, put on a plate, lightly salt. Before serving, season with sour cream mixed with pounded hard-boiled egg yolk, sprinkle with finely chopped dill. Cucumbers - - 100 g, sour cream - 10 g, yolks - 1/2 pcs., dill - 2 g.

TOMATO SALAD*

Wash fresh tomatoes, cut into thin slices, cutting out the stem. Peel green or onion, finely chop, combine with tomatoes, salt a little. Fill with vegetable oil or sour cream. Tomatoes - 100 g, onions - 10 g, vegetable oil - 5 g or sour cream - 10 g.

TOMATO AND APPLE SALAD*

Cut the washed peeled tomatoes into slices, add the peeled, chopped apples, mix. Fill with sour cream. Tomatoes - 60 g, apples - 40 g, sour cream - 10 g.

TOMATO SALAD WITH EGGS**

Washed peeled tomatoes and hard-boiled eggs cut into circles, put alternately on a plate, pour over lemon juice and vegetable oil, lightly salt. Sprinkle finely chopped parsley on top. Tomatoes - 80 g, eggs - 1/2 pc., lemon juice - 3 ml, vegetable oil - 5 g.

BEET SALAD**

Wash the beets, boil or bake in the oven, peel, cut into small slices or strips, lightly salt. Season with lemon juice and vegetable oil. Beets - 100 g, lemon juice - 3 ml, vegetable oil - 5 g.

BEET AND APPLE SALAD*

Peeled boiled beetroot and apple chop into strips or grate on a coarse grater, season with sugar, lemon juice and vegetable oil. Beets - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, vegetable oil - 5 g.

BEET SALAD WITH WALNUTS*

Boil the beets, peel, cut into small cubes. Pour nuts with hot water for 10-15 minutes, then chop, dry the kernels in the oven for 6-7 minutes, chop and add to the beets. Stir, season with sour cream mixed with cranberry juice, garnish with parsley. Beets - 50 g, nuts - 10 g, sour cream - 5 g, cranberry juice - 5 g.

BEET SALAD WITH GREEN PEA**

Wash the beets, boil, peel, grate on a coarse grater, add canned green peas, chopped fresh cucumber. Fill with vegetable oil. Beets - 50 g, green peas - 25 g, cucumbers - 25 g, vegetable oil - 5 g.

BEET SALAD WITH RAISINS*

Peel the boiled beets, grate on a fine grater, add finely chopped sour apple and washed raisins, mix. Season with sour cream, sprinkle with finely chopped parsley on top. Beets - 60 g, apples - 20 g, raisins - 20 g, sour cream - 10 g, parsley - 2 g.

BEET SALAD WITH PLUMS*

Boil the washed beets, peel, grate on a coarse grater, mix with plums, from which the seeds have been previously removed. Season with cranberry or lingonberry juice, sour cream, sugar. Beets - 60 g, plums - 45 g, juice - 5 ml, sugar - 5 g, sour cream - 10 g.

BEET SALAD WITH APPLES AND CUCUMBERS*

Peel boiled or baked beets, grate on a coarse grater, add grated apple with peel, finely chopped cucumber, chopped green onions and parsley, mix. Fill with vegetable oil. Beets - 50 g, apples - 25 g, cucumbers - 25 g, onions - 5 g, parsley - 2 g, vegetable oil - 5 g.

RAW VEGETABLE SALAD*

Grate the peeled and washed carrots on a coarse grater, chop the apple and fresh cucumber into strips, cut the tomato into slices, rinse and chop the green salad. Mix all the vegetables, season with sour cream. Carrots - 20 g, apples - 20 g, cucumbers - 25 g, tomatoes - 25 g, green salad - 10 g, sour cream - 10 g.

PUMPKIN SALAD**

Peel the pumpkin from the peel and seeds, wash, grate on a fine grater, add sour apple and sugar grated on a coarse grater, season with lemon or any other sour juice. Pumpkin - 100 g, apples - 80 g, sugar - 10 g, juice - 5 ml.

PUMPKIN SALAD WITH HONEY**

Grate the peeled pumpkin on a coarse grater and simmer in a small amount of water with sugar and citric acid until the pumpkin becomes transparent. Then pour it with a mixture of vegetable oil, a solution of citric acid and honey and put in a cool place for 2-3 hours. Pumpkin - 100 g, sugar - 5 g, honey - 20 g, vegetable oil - 5 g.

PUMPKIN SALAD WITH TOMATOES

Peel the pumpkin, rinse and grate on a coarse grater, add thinly sliced ​​tomato and finely chopped green onion. Season with sour cream, sprinkle with finely chopped dill. Pumpkin - 60 g, tomatoes - 40 g, onions - 5 g, sour cream - 10 g.

PUMPKIN AND BEET SALAD*

Grate the peeled pumpkin and beets on a coarse grater, add the raisins washed and scalded with boiling water, mix, season with sour cream. Pumpkin - 70 g, beets - 30 g, raisins - 20 g, sour cream - 10 g.

SORREL SALAD WITH CARROTS AND APPLE**

Dry and chop the washed sorrel, add carrots and apples grated on a coarse grater, finely chopped green onions, chopped garlic clove, season with sour cream. Sorrel - 20 g, carrots - 30 g, apples - 30 g, onions - 5 g, sour cream -10 g.

APPLE SALAD WITH PRUNE**

Washed and peeled apples grate on a coarse grater, add finely chopped, pre-soaked and washed prunes, from which the stones are removed, season with honey or sugar. Apples - 70 g, prunes - 30 g, honey -10 g or sugar - 8 g.

VEGETABLE SALAD WITH SHRIMP*

Add boiled and diced carrots, potatoes, washed and cut into small pieces fresh cucumber, green peas, sliced ​​peeled apple to the boiled peeled shrimp, mix. Fill with vegetable oil. Shrimps - 50 g, carrots - 15 g, potatoes - 15 g, green peas - 10 g, cucumbers - 15 g, apples - 15 g, vegetable oil - 5 g.

VEGETABLE SALAD WITH OCEAN PASTA*

Defrost Ocean pasta, transfer to a pan, pour a small amount of hot water and simmer for 10 minutes. Boiled and peeled potatoes and carrots cut into cubes, add diced fresh cucumber and hard-boiled egg, green peas, combine with chilled poached Ocean pasta, mix, lightly salt. Fill with vegetable oil. Potatoes - 40 g, carrots - 15 g, cucumbers - 15 g, green peas -10 g, eggs - 1/4 pcs., Ocean pasta - 15 g, vegetable oil - 10 g.

VEGETABLE SALAD WITH APPLES*

Dice boiled and peeled potatoes, an egg, add sliced ​​fresh cucumbers, apples, green peas, mix everything. Season with sour cream, sprinkle with parsley. Potatoes - 40 g, eggs - 1/4 pc., Cucumbers - 30 g, apples - 30 g, green peas - 20 g, sour cream - 10 g, parsley - 2 g.

FRUIT SALAD

Washed and peeled apples and pears cut into slices, add chopped melon, watermelon, peaches, apricots, plums, cherries. Mix the fruits, season with sour cream, honey or fruit syrup. Apples - 30 g, pears - 30 g, other fruits - 20 g each, sour cream or honey - 30 g.

* -- for children over two years old

Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

"The beauty is sitting in a dungeon, and her scythe is on the street." There is hardly a person on the territory of Russia who does not know the answer to this riddle. It's even harder to imagine a person who has never eaten carrots. Since childhood, we have known about the benefits of a vegetable in which there is a huge amount of vitamins, we were told: if you eat a lot of it, you will grow faster and see better. So what is unique about this miracle carrot?

Carrots are a biennial plant in the Apiaceae family. In our diet, we use the cultivated, or seed, subspecies of wild carrots, which were originally grown in the Mediterranean. In ancient Greece, more than 4 thousand years ago, they were familiar with the healing properties of carrots, it was considered a sacred plant. In the 17th century, carrots were still considered delicacies in different countries. There is a legend that the gnomes exchanged the red-haired beauty for ingots of gold, so they liked her so much.

Useful properties of carrots

Carrots contain a large amount of vitamins, micro and macro elements. It is very beneficial for the health of adults and children.

To understand what causes the beneficial properties of carrots for children, let's see what it consists of at the molecular level:

Chemical composition (per 100 g of carrots):

• Water - 88 g
• – 7 %
• Proteins - 1.3%
• Fats - 0.3%
• Vitamins:

1. (beta-carotene) - 9 mg
2. (ascorbic acid) - 5 mg
3. Vitamin PP - 1 mg
4. (tocopherol) - 0.6 mg
5. Vitamin B2 (riboflavin) - 0.07 mg
6. Vitamin B1 (thiamine) - 0.06 mg
7. – 8 mcg

Macro- and microelements:

• Potassium - 270 mg
• Sodium - 156 mg
• Phosphorus - 94 mg
• Calcium - 83 mg
• Copper - 80 mcg
• Magnesium - 38 mg
• Iron - 7.4 mg
• Iodine - 5 mcg

As well as chromium, zinc, cobalt, fluorine, manganese, nickel, molybdenum.

The calorie content of carrots is about 35 kcal.

It is thanks to the rich composition that carrots are useful to everyone. It has long been used primarily as a medicinal plant and only then as a vegetable. First of all, carrots are known for containing carotene - provitamin A. Provitamin is a substance that, after certain chemical reactions in the body, turns into vitamin A. Yes, and translated from Latin carota - “carrots”. It is rightfully considered the main source of vegetable vitamin A (carotene). In the body, it promotes the growth and strengthening of bones, healthy skin, teeth and gums, hair; plays an important role in the functioning of the immune system, especially increases resistance; involved in the synthesis and regulation of hormones. Retinol is a component of the main visual pigment rhodopsin. With its help, light is converted into brain signals that allow a person to perceive an image. Retinol, being an antioxidant, provides protection for the body, since it acts as a structural component of cell membranes.

It should be noted that vitamin A is fat-soluble, so carrots must be consumed with a small amount of vegetable oil or sour cream to convert carotene into retinol.

Very useful and carrot juice. Our ancestors used it in the treatment of purulent wounds, burns, frostbite.

When should children be given carrots?

For a child, vitamin A is simply necessary, and getting it is not at all difficult: you just need to make carrots a regular guest of the diet.

Finely grate the carrots, add nuts, honey and stir. Salad can be decorated with cherries.

Carrot cheesecakes

You will need: 300 g of cottage cheese 9%, 100 g of carrots, 4 tbsp. l. semolina, 1/3 tbsp. sugar, 10 g butter, 1/3 tbsp. flour and 1/2 egg.

Melt the butter in a frying pan, add the grated carrots and a little water, simmer for 10 minutes, stirring occasionally. Add semolina, mix thoroughly and let cool.

We mix cottage cheese, mashed through a sieve, half an egg, sugar, flour and stewed carrots. We make balls from the resulting mixture, roll in flour and fry. Serve cooled cheesecakes with sour cream.

salad for breakfast

Three carrots and an apple on a coarse grater, add raisins, pour sour cream. Stir and sprinkle with walnuts on top. Very tasty, fast, and most importantly - useful.

Bon appetit! Health to you and your kids!

The queen of vitamin A - in the diet!

Everyone knows about the usefulness of carrots in everyday nutrition, because a bright orange vegetable contains a lot of valuable trace elements and vitamins. Most of all, it contains carotene, which is a prototype of vitamin A. Carrots are also useful for improving blood counts - it is recommended for those suffering from anemia. Therefore, for the growing body of children, it is very important to introduce it in moderation, but regularly in the menu. Raw carrots in juices and salads

The best form in which carrots can be given to a child is raw. Moreover, according to some practitioners, it is better to give it whole, so that the child gnaws. So it retains all the valuable substances, which partially disappear when rubbed. In order for carotene to be better absorbed, carrots should be thermally processed with fat-containing products to extract them. Otherwise, its assimilation will not exceed 5%.

Since vitamin A requires fat to be absorbed (it is a fat-soluble vitamin), it should be given with fat-containing substances. These include conventional vegetable oils (sunflower or nut, hemp or olive), cream or sour cream.

It is very good to give a child a glass of freshly squeezed, adding a spoonful of cream and a little honey. This makes a great multivitamin shake. It can even cure thrush in a baby's mouth. To make fresh juice more original, it can be prepared from a combination of various fruits and vegetables: for example, from carrots, pumpkins, apples, be sure to add a little sour cream or olive oil, sugar, or better than honey.

Second courses with orange beauty

For the smallest, carrots should be chopped in a blender and served mixed with small amounts of vegetable oils or dairy products. For older children, it is enough to rub it on a grater and mix it with your favorite ingredients, which include fat-containing animal products (this can be meat or finely chopped bacon). Carrot salads are a great breakfast starter or dessert. You can add fruits, vegetables, nuts, pome crops to grated carrots.

Original and beloved by all - a good addition to the chop. What is especially good about it is that hot vegetable oil extracts valuable substances from carrots, garlic and spices and, blending them, presents an excellent vitamin and mineral complex for a young organism.

Carrots make good ones. And zrazy - carrots with boiled eggs goes well with ground beef. And for a change, you can cook an omelette with carrots for breakfast for your child, finely rubbing it and stewing it a little. A good option for breakfast is.

But a casserole is also made from the carrot itself, lightly stewed in milk and then mixed with egg and flour. They will be very useful for children who have stomach problems. Cheesecakes with carrots are great for all crumbs over a year old. Starting from the second year of life, the baby can eat nuts, garlic, seasoned with sour cream.

Carrot-zucchini mousse is a great solution for a baby. To do this, stew finely chopped zucchini with carrots together, and then beat them with a blender. Sweets with carrots

Carrots are also good as part of rolls and various pastries (see). To do this, finely grated carrots are either introduced into the dough itself during the kneading process, or sprinkled on a layer of dough, wrapping it later. In the event that mom does not have time to make dough, pudding will come to the rescue, which is made from bread, grated carrots and apples.

Another option for baking with carrots is a slow cooker. It is easy to bake in it in a matter of minutes, taking biscuit dough as a dough base. The second option is, which comes out especially tender in a slow cooker. If a lot of carrots were born, you can try to cook. This will require some lemons, vanilla and sugar.

In the event that a sweet child categorically refuses to eat carrots, outsmart him by preparing carrot ice cream with mascarpone cheese and raisins. It is unlikely that a picky little one will find a healthy vegetable in a sweet dessert. Instead of raisins, you can put chopped nuts - it will be no less tasty and healthy.

They also make salami from carrots. Yes, yes, you are not mistaken. Only it will be sweet, because cookies, nuts, butter and sugar are added to it. Finely grated carrots for such salami are mixed with sugar and stewed a little.

All good things are in order!

Introducing carrots to the child's menu, you can not overdo it with this vegetable. The daily norm for a child should not exceed 50 g. If, however, for several days to feed 100 g, the child may experience indigestion. The second danger of overfeeding with carrots is the appearance of a yellow color on the face and hands due to the increased consumption of carotene. This is not dangerous, but it is unlikely that the child will like to walk with such a peculiar complexion.

Incidentally, in the 17th century, carrots were considered a delicacy. And the Germans told legends about her that the gnomes love her so much, so they are ready to exchange elongated fruits for gold. So many dishes can be prepared from a healthy bright orange vegetable, both raw and baked. Now your baby will definitely grow sharp-sighted, quickly rise in height and very rarely get sick - after all, carrots are known for increasing the level of hemoglobin in the blood.

This salad is my childhood memory. When I was little (and rather plump, by the way, thanks to my grandmother's efforts), this salad was “served” to me in a beautiful bowl - grated apple and carrots, sprinkled with sugar. The acidity of apples, the sweet-tart taste of carrots and sugar crunching on the teeth made me smile and eat all the treats with pleasure. Now my grandmother is sick and very far from me, but this salad will remain one of the most delicious dishes for me. For me, this is the highest cuisine.
Recently, while preparing lunch on a day off, I realized that my good and dear husband and son would have to wait a long time for this very dinner, so I decided to cook this salad snack. There was no grater at hand, so the cutting was thin straws (fortunately, my son is already 5 and all the teeth are in place). Well, and small changes in dressing - thanks to cookbooks and newfangled trends in cooking. So, I chopped it, took a photo for my favorite site, left it to brew and soak apples and carrots with each other's juices - and the salad disappeared. A minute later, the culprit of this very disappearance returned for spoons, and after another 2 minutes - with empty bowls. Here is such a recipe-remembrance.

Servings: 2
Calories: medium calorie
Calories per serving: 150 kcal

To prepare a children's salad with carrots and apples, you will need:

Apple - 1 pc.
carrots - 1 pc.
lemon - slice
sugar - 2 tbsp.
vanilla, cinnamon, cardamom, star anise (ground) - to taste

How to cook a children's salad with carrots and apples.

1. Peel the carrots and cut into thin strips. Apples and carrots should be equally divided in the salad, and if the carrots are large (like mine), it is better not to take all of them.

2. Cut the apple into four parts, remove the seed box and cut the fruit into strips. There is a lot of usefulness in the peel, so I do not cut it. We spread the chopped apple to the carrots and pour over the lemon juice - so it does not darken, and the salad will be with sourness and lemon flavor. Here we add a spoonful of sugar and sweet spices, mix and leave to brew.

3. We lay out in portioned vases (bowls, bowls, etc.), sprinkle with the remaining sugar and call the eaters.

By the way, that day for lunch I had stewed potatoes and. The family liked it.