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.
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