How do you Cook Your Carrots?

Attention all cooks, please spare that carrot! British scientist have found that carrots cooked whole contain 25% more of a possible anti-cancer compound, falcarinol, than those cooked after being chopped. At a conference, Newcastle University researchers reported, "Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked. By cooking them whole and chopping them up afterwards, you are locking in both taste and nutrients: Pre-chopped carrots similarly lost more vitamin C than those cooked whole. The scientists also conducted a blind taste test with almost 100 people, 80% of whom preferred the flavor of carrots cooked whole. The whole-cooked carrots, scientists explained, retain more of their natural sugars-and their sweet taste. The Chicken roti recipe below calls for a large carrot, and now you know what to do.

CHICKEN ROTI

Ingredients:

3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, pre-cooked whole and then sliced thinly
2 large potato, peeled and cubed
1 can chicken broth
1/2 cup water
2 cloves crushed garlic
2 Tbs. curry powder
salt and pepper to taste
fresh chopped parsley
4 large flower tortillas
1 jar Nature Isle tropical fruit chutney

Method/Preparation:

In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender. Add green peppers. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add carrots. Add all spices and flavorings to taste.

Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompaniments.

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