Cooking Carrots

The anti-cancer properties of carrots are more potent if the vegetable is not cut up before cooking, research shows. Scientists found "boiled before cut" carrots contained 25% more of the anti-cancer compound falcarinol than those chopped up first.

6 medium sized carrots

1/2 Tbspn of natural organic honey

1/2 tspn of natural rock salt

1 tspn of ground cardomon

Small sprig of fesh thyme (or 1/2 a teaspoon of dried ground thyme)

1/2 tspn of black pepper

1 Tbspn Virgin Olive Oil


In a shallow pan (fry pan is best) place carrots and all other ingredients.  Fill pan with water so it is just covering carrots.  Simmer untill carrots are just tender - approx 20 to 25 mins depending on the size of the carrots.


Remove carrots from liquid and keep warm.  Bring liquid to boil then simmer at medium-high temperature untill liquid reduces and thickens.  Check seasoning and spoon liquid/sauce over carrots and serve.

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