This dish is best prepared a day ahead of time, which allows the flavors to intensify and the consistency to soften a bit.

Carrots & Peppers

1.5 lbs. carrots, shredded (or 2 bags shredded carrots)
1-2 medium parsnips, shredded
3 medium-sized bell peppers, julienne cut
1 can tomato paste (Redpack or Contadina preferred)
1 small onion, course minced
1 tbs. oil (canola or peanut preferred)
water (might be needed - keep 1/4 cup handy)
1/4 tsp. salt (plus additional to taste)
1/4 tsp. sugar
1/4 tsp. ground black pepper (plus additional to taste)

1. Heat oil in large, straight-sided pan over medium heat until oil ripples.

2. Add onion and cook until just transluscent, about 2 minutes.

3. Add carrot and parsnip and sautee, moving constantly, until color deepens - usually about 7-9 minutes.

4. Add peppers and tomato paste to mixture, as well as measured salt, sugar and black pepper. Reduce heat by a tick (medium-low) and continue to cook, moving contents constantly to prevent burning. Add dashes of water if necessary if mexture proves too immobile in pan.

5. After cooking an addition 8-10 minutes, transfer to oven-safe covered bowl. Store in a cold place and reheat either in oven or microwave.

Serves 6-8.

Carrot, Leek and Apple Soup
(from The New American Plate Cookbook)

1 lb carrots, sliced into 1/2 inch pieces (peeling is optional)
1 leek, white part only, finely chopped
1/2 medium onion, finely chopped
1 apple, chopped (preferable a tart variety - the more tart, the better)
1 tbs. olive oil
3 cups chicken or clear vegetable stock
salt (to taste)
black pepper (to taste)
dried ginger (to taste)
fresh mint (garnish - optional)