Carrots and Parsnips with Fresh Herbs
This recipe relies on a classic French cooking technique for vegetables. Try this with ether root vegetables such as turnips and beees. Green beans. asparagus, broccoli and Brussels sprouts turn a dazzling green when prepared with this approach. SERVE5 2 TO 4
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 ofvour 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. Setaside.
5.lust before serving; heat butter or oil in a medium nonstick skillet. Add cooked veg etables and herbs and toss for a few minutes until heated. Serve immediately while warm.
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