Welcome ! | Log Off | Home

GOODNESS

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

A Summer Garden's Worth of Vegetables

serves
prep time: 10
cook time: 48

ingredients

1 pound small new potatoes
1 cup small carrots, trimmed and cut on the bias into 0.75 inch lengths
1 bunch of radishes, trimmed
1 pound thin green beans, trimmed
1 pound small white onions, with green tops if possible
2 pounds fresh peas in the pod (to give about 2 cups shelled)
3 tablespoons extra-virgin olive oil
Fleur de sel (or sea salt) to taste

directions

Bring 3 cups of water to a boil in the bottom of a steamer. Steam the new potatoes until they are just tenderh, 14 minutes. Remove from the steamer and reserve. Add the green beans to the steamer and steam until they are nearly tender but still have their bright green color, 14 minutes. Remove from the steamer and reserve. Add the onions and the carrots and steam until both are nearly tender, about 5 minutes. Remove from the steamer and reserve.

Bring a pot of salted water to a boil, add the peas, return to the boil and cook until the peas are sweet and tender but not quite cooked through, 5 minutes. Strain the peas and reserve.

Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the potatoes and toss until they are coated with oil, then add the remaining vegetables except for the peas and cook, tossing occasionally, until the vegetables are completely hot, about 10 minutes. Add the peas and cook, tossing constantly, until they are hot. Transfer the vegetables to a large, warmed serving bowl. Quickly mince the herbs and sprinkle over the vegetables, along with the fleur de sel and the remaining tablespoon of olive oil. Toss quickly and serve.