Reduce Cholesterol: Carrots and Parsnips with Fresh Herbs
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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