Mother Earth Living

Reduce Cholesterol: Carrots and Parsnips with Fresh Herbs

Carrots and parsnips come together in this heart-healthy recipe that uses classic French cooking techniques.
By Letitia L. Star
February/March 2012
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Balance your diet deliciously with vibrant herbs. Try our Carrots and Parsnips with Fresh Herbs with other root vegetables such as turnips and beets.
Photo by Povy Kendal Atchison

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This recipe relies on a classic French cooking technique for vegetables. Try this with other root vegetables such as turnips and beets. Green beans, asparagus, broccoli and Brussels sprouts turn a dazzling green when prepared with this approach. MAKES 2 TO 4 SERVINGS OF CARROTS AND PARSNIPS

• 4 cups ice water
• 4 cups boiling water
• 1 cup chopped carrots, cleaned and peeled
• 1 cup chopped parsnips, cleaned and peeled
• 1 teaspoon butter or olive oil
• 1/4 cup finely chopped fresh flat-leaf or curly parsley and French tarragon OR fresh herbs of your choice
• Pinch of lavender buds (optional)

1. Fill a large bowl with ice water. Set aside.

2. In a pot of boiling water (dash of salt optional), blanch vegetables for 1 1/2 to 3 minutes or until tender.

3. Drain and plunge vegetables into cold water to stop the cooking.

4. When cool, drain vegetables again. Set aside.

5. Just before serving: heat butter or oil in a medium nonstick skillet. Add cooked vegetables and herbs and toss for a few minutes until heated. Serve immediately while warm. 

Tip: Fragrant fresh herbs that also add fantastic flavor: chives, garlic, sage, rosemary, thyme, chervil, basil and herbes de Provence.

Letitia L. Star specializes in writing about healthy eating, gardening and green living topics. She is a frequent contributor to The Herb Companion.

Click here for the main article, The Best Foods to Reduce Cholesterol.

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