Anyone who knows me knows my level of curiosity in the kitchen and my love to always experiment with new things. Lately then I’m trying to dwell more and more in the discovery of products that have the best nutritional values for our body. I am more convinced than ever of the need to feed ourselves better, with the right foods that serve as energy and help to our body. And so here is my turmeric amaranth with fennel and carrots.
I chose to start using amaranth a bit ‘out of curiosity, a bit’ for its characteristic of having a low glycemic index. Amaranth does not contain gluten, is highly digestible and is abundant in fiber. Precisely for these properties it is used as a staple food for children’s meals. Amaranth is a cereal rich in proteins, among the most nutritious proteins of plant origin. Rich in antioxidants, it helps to counteract free radicals and protect the body from heart disease.
For the preparation there are instructions on the packaging, but just to know it would be better to put the Amaranth soaking for about 30 minutes and then cook it for 40 minutes on low heat until it absorbs all the water. The water/amaranth ratio should be 2/1.
It can be sold in organic shops in the form of grains, flour and even blown seeds.
I believe that amaranth can be a valid alternative to other high glycemic index cereals, with better nutritional properties for our health 🙂
- 250g of amaranth
- 3 fennel
- 8 carrots
- Cook the amaranth in salted water where you will add 2 teaspoons of turmeric.
- Wash the fennel and carrots. Leave the carrots whole while the fennel cut them in half, or in four parts depending on their size.
- Put them on a baking sheet, sprinkle with oil, pepper, salt, rosemary and sage. Bake at 190 degrees for about 20-25 minutes.
- Once cooked put them in the dish together with the cooked amaranth and sprinkle with a pinch of parsley.