Reduce Cholesterol: Carrots and Parsnips with Fresh Herbs

Carrots and parsnips come together in this heart-healthy recipe that uses classic French cooking techniques.
February/March 2012
http://www.motherearthliving.com/Cooking-Methods/carrots-and-parsnips-zmrz12fmzdeb.aspx
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

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.