Cheers to these beautiful bundles of nutrition that add a crunchy taste to your meals while they perk up your body and keep it running smoothly. Root vegetables are low in calories with a natural sweet taste, and are loaded with delicious fiber that makes your digestive system work better. Root veggies give you energy and can even help with weight loss. They are packed with vitamin A and C, help fight off colds and help reduce your cholesterol and strengthen your eyes.
With root vegetables, you have endless possibilities. Steam, roast, or smash them together. Toss them into stews or soup. Mix them all together or pair with different “partners”. Slice them thin or in sticks and make “chips” or “fries”.
The veggie partners
• Beets like partners. Delicious with red onion and slices of orange or grapefruit. Cooking brings out the sweetness; a bit of vinegar bumps up the flavor
• Carrots are the most widely eaten veggie in the world! From crunchy sticks for dips to flavor for soup to carrot cake, their natural sweetness can’t be beat. Mix with anything
• Parsnips are the unsung root veggie. Denser than a carrot with a nuttier taste, they add delicate flavor to soup, salad or stew. They should be cooked. Delicious, mashed up with carrots or sweet potatoes, a bit of butter and cinnamon.
Our root dishes adapts to the weather. Tasty served warm on damp messy days or at room temperature on suddenly warm ones.
ROOTS FOR THE HOME TEAM!
RECIPE : Winter Root Medley
INGREDIENTS
2 beets, peeled and cut into wedges
4 carrots, peeled and cut in chunks
1 red onion, peeled and cut into wedges
2 parsnips, peeled and cut into 1 Inch pieces
8 fingerling potatoes (purple or white), cut in half lengthwise
3 tablespoons extra virgin olive oil
TO MAKE: Preheat oven to 375°F.
1. Put all vegetables in bowl, drizzle with oil and toss together. Season with salt and pepper. Spread on two cookie sheets
2. Roast vegetables for 30 to 40 minutes, gently tossing around with a wooden spoon to ensure even roasting.
5. Remove from oven and allow to cool, 4 to 5 minutes (if serving cold, allow vegetables to cool completely before refrigerating until ready to serve).
6. Transfer vegetables into a large mixing bowl and gently toss together with balsamic vinaigrette.
Balsamic Vinaigrette dressing: Mix together 1/2 shallot, finely diced, 1 garlic clove, minced, 2 tablespoons light brown sugar, 1/3 cup balsamic vinegar and 2/3 cup extra virgin olive oil
* For extra flavor add pine nuts and feta.
TIPS AND TRICKS
Cutting large winter vegetables
Microwave for a short time.
Pierce them a few times with a sharp paring knife or long skewer.
Cook on high for 6 to 8 minutes, until slightly soft. Let cool then peel and dice as needed.
Peeling parsnips, turnips and carrots:
Scrape with a knife.
Use veggie peeler
Pair your roots with herbs: A dash or two of seasoning can turn boring into delicious. Matching is the key. Go gradually: Add a dash or two, taste, add more.
Beets: Basil, chives, cumin, ginger.
Carrots: Dill, Oregano, coriander, ginger
Rutabagas: Chives, dill, black pepper & salt
Sweet Potatoes: Cilantro, ginger, rosemary, thyme, cinnamon or nutmeg
Sprinkle herbs over the veggie with a bit of olive oil. Do not over do it.
