Steamed Carrots and Beets w/Sweet-spiced Fruit Coulis

Here is one of 3 dishes I created for my Healthy Cooking Demo at Intel.

THE WHAT (the root veggies)

  • 2 small beets, quartered (or eighth) lengthwise
  • 3 carrots, 1/2-inch thick slices

THE HOW

  1. Steam the root veggies (I used a bamboo steamer), until soft, about 20 minutes (remove beet skins, optional)
  2. When done, toss with coulis and serve. See coulis directions, below.


THE WHAT (the fruit coulis)

  • 2 large peaches, pitted, chopped
  • 1 large apricot, pitted, chopped
  • 3 tbls pastured butter
  • 1 tsp Chinese 5 Spice (or more, to taste)
  • 1/2 tsp vanilla (or more, to taste)
  • 1/4 tsp salt (or more, to taste)

THE HOW (the coulis)

  1. Melt butter in sauce pan over medium heat.
  2. Add the chopped fruit and cook until soft, about 20 minutes.
  3. Add the spice, cook for 2 minutes, stir often.
  4. Add the vanilla and salt.
  5. Blend until smooth, set aside, let cool.

HOW MUCH

Makes 4 (1/2 cup) servings


THE WHY

I used a 3:1 ratio of carrots to beets, the beets bear more sugars than carrots, yet are more astringent. And, I used a 2:1 ratio of peaches to apricots b/c the apricots pack-a-punch of tartness. Both -tartness and astringency- are generally toned down by sweet flavors, enter – the sweet peaches, butter and the Chinese 5 Spice.

More info to come.


THE NUTRITIONAL HIGHLIGHTS, the health benefits

Beet roots store quite a bit of fuel for the plant in the form of water, sugar and minerals, giving us a potent dose of nutrition. They are well known for their high mineral content: iron, manganese, calcium, magnesium. As with most plants they have vitamin Bs and C. The types of fiber in the root are very beneficial for digestion, aiding in the health of our GI tract.

More info to come.