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Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Recipe

Assorted Dipping Vegetables

serves
prep time: 10
cook time: 58

ingredients

raw vegetables:
3 Belgian endives, trimmed
12 small (not baby) carrots with tops, greens trimmed to 2 inches
2 pounds small summer squash, halved lengthwise
1 quart red and yellow pear or cherry tomatoes
2 bunches radishes, trimmed
2 bunches scallions, trimmed
cooked vegetables:
2 pounds green beans, trimmed
2 pounds cauliflower, cut into florets
2 pounds small turnips, peeled
1 1/2 pounds fingerling, B-size Yukon Gold, or B-size red-skinned potatoes

directions

Prepare raw vegetables: Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored spots from bulb. Quarter bulb lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into 0.25 inch-thick slices.

Separate endive leaves.

Wrap all raw vegetables separately in damp paper towels and chill in sealed plastic bags.

Prepare cooked vegetables: Have ready a large bowl of ice and cold water. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer beans to ice water with a slotted spoon to cool, then transfer to a colander to drain.

Add cauliflower to boiling water and cook until crisp-tender, about 4 minutes. Transfer to ice water to cool, then transfer to colander to drain.

Add turnips to boiling water and cook until crisp-tender, about 7 minutes. Transfer to ice water to cool, then drain in colander. Cook potatoes about 30 minutes.

Before serving:

Steam potatoes in a large steamer over boiling water, covered, until tender, 13 minutes. Serve hot or warm.

Arrange raw and cooked vegetables on a platter and serve with aoli.

notes:

Raw vegetables may be cut and chilled 1 day ahead.

Cooked vegetables (not including potatoes) may be prepared 1 day ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture.