World Health Day: mashed potato and carrot recipe | Press

São Paulo, April 2016 – Each year, World Health Day – celebrated on April 7 – has become increasingly important to raise awareness about self-care for a more balanced life. Nutrition should certainly be among these key factors. To help, the Umami Committee has prepared a mashed potato and carrot recipe with a special touch. Tasty and healthy, this suggestion is perfect to share with the whole family.

Many people know umami – one of the five basic tastes of the human palate – through tomatoes or Parmesan cheese; however, there are other foods that naturally contain this taste. In this dish, umami is present in the potato and carrot, ingredients that are essential to the recipe. In addition to enhancing the flavor and helping reduce sodium, umami offers several health benefits, such as increasing salivation, which contributes to food acceptance and oral hygiene.

Check out the preparation method below:

Mashed Potatoes and Carrots

Ingredients:

• 1 medium carrot, cooked and mashed while still hot (150 g)
• 3 medium potatoes, cooked and mashed while still hot (480 g)
• Half cup milk (100 ml)
• 2 tablespoons unsalted margarine
• Half teaspoon salt
• Half teaspoon monosodium glutamate (AJI-NO-MOTO®)

Preparation method:

1. In a medium bowl, combine the carrot, potato, and milk, and using a fork, mix for 5 minutes or until smooth and homogeneous.
2. In a large saucepan, melt the margarine over high heat. Add the mash and season with salt and monosodium glutamate (AJI-NO-MOTO®).
3. Remove from heat and serve immediately.

Chef’s Tip: For a smoother texture, use a whisk instead of a fork.

Yield: 4 servings
Preparation time: 10 minutes

Find more recipes at portalumami.com.br 

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.