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



Carrots And Parsnips

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.





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