As well as being packed with nutrients, enzymes and antioxidants, vegetables are so versatile when it comes to cooking. Sadly, most of us tend to do little more than just boil them. We get most nutrients from veg in their raw state, however, when raw they tend to be harder for the body to digest, hence the need to cook. To retain as many nutrients as possible, it is best to cook veg for just a short time and this is where sautéing comes in.
Suitable for maintenance and level 1,2,3 and 4
Not only are carrots delicious but highly nutritious too. They are rich in carotene antioxidants, believed to improve concentration and memory, help protect against cancer, heart disease and eye problems. They are also packed with health-giving vitamins and minerals.
2 medium carrots peeled, topped and tailed
1 medium courgette
large knob of butter or coconut oil
1 tbsp fresh mixed herbs, chopped finely (optional) such as thyme, sage and parsley
salt and pepper
Using a vegetable peeler, finely slice the carrot and courgettes into long slithers.
Using a sauté or frying pan, melt the butter or oil. When melted add the veg and herbs, if using, and season well.
Lightly toss the veg around in pan for 3 to 5 minutes, till slightly softened.