Cooking with carrots: 2 side dishes you've got to try

Check out these simple side dishes that feature healthy carrots. There's plenty of vitamin A in every serving, in the protective form of beta carotene.

• Preparation: 6 minutes.
•  Cooking: 30 minutes.
• Serves 6.

Ingredients:

•  30 ml (2 tbsp) olive oil
• 500 g (1 lb) carrots, peeled and cut diagonally into thin slices
• 1 ml (1⁄4 tsp)  salt
• 1 ml (1⁄4 tsp) black pepper
• 30 ml (2 tbsp) grated Parmesan cheese

Instructions:

1. Heat oil in a medium non-stick saucepan over medium-low heat. Add carrot and cover. Cook just until carrot is tender, or about 15 minutes.
2. Increase heat to medium. Cook, uncovered, until lightly browned, stirring occasionally, about 15 minutes.
3. Season with salt and pepper. Sprinkle with Parmesan just before serving.

Per serving: 

• 82 calories
• 2 g protein
• 5 g fat (including 0 g saturated fat)
• 1 mg cholesterol
• 10 g carbohydrates
• 3 g fibre
• 177 mg sodium

• Preparation: 10 minutes.
• Cooking: 18 minutes.
• Serves 4.

Ingredients:

• 4 large carrots, peeled, halved lengthwise and cut into pieces
• 5 cm x 0.5 cm (2 in x 1⁄4 in) long 3 celery stalks, peeled and cut into pieces
• 5 cm x 0.5 cm (2 in x 1⁄4 in) long 1 small red onion, thinly sliced
• 1⁄2 fennel bulb, cored and thinly sliced
• 400 ml (1 2⁄3 c) low-sodium chicken stock
• Pinch each of salt and pepper
• 10 ml (2 tsp) butter

Instructions:

1. In a large saucepan over medium-high heat, gently simmer carrot, celery, onion and fennel in the stock, covered, until the vegetables are tender, or about 15 minutes.
2. Uncover saucepan. Boil until liquid has reduced slightly, or two to three minutes.
3. Season to taste with salt and pepper. Stir in the butter and serve.

• Celery is low in calories and a great source of fibre and potassium.

Per serving: 

• 77 calories
• 3 g protein
• 2 g fat (including 1 g saturated fat)
• 5 mg cholesterol
• 13 g carbohydrates
• 4 g fibre
• 616 mg sodium

Combining vegetables can make a simple side dish into something much more exciting. Make sure you choose vegetables that will cook in the same amount of time.

• Try parsnips and carrots, for example, or zucchini and tomatoes.
• Others can be matched if you parboil the one needing more cooking, such as a potato, before combining it with one that cooks faster, such as leeks.
• Use seasonings that suit both vegetables.

For a simple yet sophisticated meal, pair these healthy side dishes with baked ham, dill on new potatoes, and strawberries and fresh pineapple for dessert.