Desserts de légumes by Élisabeth Schafer, Jeannette L. Miller

By Élisabeth Schafer, Jeannette L. Miller

Gâteau épicé aux oignons doux
Fondant aux haricots rouges
Tarte aux tomates vertes
Crème glacée aux piments
Petits palets à los angeles courge musquée
Gâteau marbré au potimarron...

Ce livre est dédié aux amoureux des légumes, aux accros du dessert et, bien sûr, à tous les parents.

Desserts de légumes détaille les qualités nutritionnelles de chaque légume, suggest des conseils pratiques pour bien les choisir et les conserver et, surtout offre des options joyeuses et inattendues pour les faire-aimer à toute los angeles famille.

Des recettes faciles à réaliser, des ingrédients qui poussent dans votre potager, et le résultat... " trop bon pour être vrai ! "

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Extra resources for Desserts de légumes

Sample text

Seulement si vous en mangez tant que vous oubliez de manger autre chose. Le bêtacarotène étant stocké dans l'épiderme, manger trop de carottes peut se traduire par une coloration orange de la peau. Cela n'est pas dangereux mais vous donne l'air d'un clown ! L A C A R 35 O T T E D E S S E R T S D E L É G U M E S Gâteau aux carottes et aux raisins Les enfants adoreront préparer et déguster ce délicieux gâteau. Ingrédients 80 g de sucre 40 g de margarine végétale ou de beurre 1 œuf 1 c. à c. de vanille liquide 60 ml d'eau 100 g de farine 1 c.

Une étude a montré qu'en mangeant 200 g (environ 3 carottes moyennes) par jour, il est possible de faire baisser le taux de cholestérol de 11%. Bien sûr, les carottes ne sont pas les seules responsables : l'augmentation de leur consommation s'accompagne d'une réduction de l'ingestion de corps gras. Plusieurs études démontrent que la consommation de carottes (et d'autres légumes riches en carotène) diminue les risques de contracter certains cancers. Bien qu'on dispose de fortes présomptions, l'agent actif n'a pas encore été identifié, ce pourrait être le bêtacarotène, des fibres alimentaires ou la synergie des nombreuses molécules entrant dans la composition du légume.

C. de cannelle en poudre 200 ml d'huile végétale 350 g de sucre 2 œufs 500 g de carottes râpées matière grasse pour le moule Crème au fromage blanc : 100 g de sucre brun 225 g de fromage blanc 2 c. à c. d'extrait de vanille un peu de lait, si nécessaire 30 g de germe de blé ■ Préchauffer le four à 180°. Graisser et fariner le moule et le laisser en attente. ■ Mélanger les 2 farines avec le germe de blé, la levure, le sel et la cannelle. Dans un grand saladier, battre le sucre et l'huile avec un fouet.

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