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Its simplicity–combined with the phenomenal taste of fresh rosemary–make this dish a perfect quick lunch and a family favourite. Rosemary not only adds fragrance, it also has medicinal properties and cleanses the blood.

2 cups (500 ml) carrot, cut two inches (five cm) long
2 cups (500 ml) potato, cut two inches (five cm) long
4 cups (1 l) water
6-7 green onions (stem only), cut two inches (five cm) long
2 tomatoes, skinned, seeded and cut in wedges
2 Tbsp (30 ml) extra-virgin olive oil
1 Tbsp (30 ml) fresh herbs of your choice, chopped
1 Tbsp (30 ml) fresh rosemary, chopped

In a large pot, boil carrots and potatoes in salted water for four to five minutes. Add tomato, onions and oil; cook for two minutes longer. Stir in fresh herbs. Drain and serve.

Variation: Make a simple celery ragout with fresh herbs using the same method, omitting the carrots and potatoes. Serve with boiled potato or brown rice.

Source: alive #225, July 2001