Rooting for Roots
Rain, snow, warm days and cold the next day, is the winter announcing its end. In the meantime, let’s root for those root veggies that give us what we need to get through this crazy season.
Carrots, beets, turnips, and sweet potatoes are colorful bundles of nutrition that add a crunchy taste to your meals while they perk up your body. They are low in calories, loaded with fiber with a naturally sweet, nutty taste that will make your digestive system work better giving you more energy.
Packed with vitamin A and C, they help fight off colds, help reduce your cholesterol and strengthen your eyes.
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.
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.
Parsnips are the unsung root veggie. Denser than a carrot with a nuttier taste, they add delicate flavor to soup, salad, or stew. Cook turnips and mash them up with carrots or sweet potatoes for a delicious side.
Picking the right ones: The harder the better. If there are greens attached, the leaves and stems should be firm.
Storing: Do not wash until just before you use them. Store any green leaves separately.
Beets, carrots, parsnips, turnips: Store in the fridge in paper or plastic bag to keep out moisture. Beets last up to 10 days; parsnips for 2 weeks; carrots, 3-4 weeks; turnips, several months.
Sweet potatoes: Do not go in the fridge. Store in a cool place, they’ll last up to 6 months.
Cooking: Boil, steam, or roast?
Roasting brings out the most flavor. Peel, cut into inch pieces, place on a baking sheet with a tablespoon of oil, salt, and pepper. (See recipe below)
Steaming: If you plan on mashing them up, peel and cut into chunks and steam until fork tender.
Boiling: Not a good idea. You lose both flavor and nutrition.
Discover your roots!
Roasting for Roots
Recipe: Roasted Root Veggies, Plain and Fancy
Roasted veggies are delicious with just salt, pepper and olive oil. Make different dishes by adding herbs while cooking or a dressing before you serve them. Serve warm or toss them with salad greens, even eat them as snacks.
INGREDIENTS
2 medium beets, peeled
3 carrots, peeled
2 large parsnips, peeled
1 sweet potato, peeled
1 yellow onion, cut into 8 wedges
1/4 cup olive oil
Salt and freshly ground black pepper
TO MAKE:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Cut veggies into 2-inch pieces
Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables).
Drizzle the vegetables with 1 tablespoon oil; sprinkle with salt and pepper. Gently toss the vegetables to coat; roast until tender, about 35 minutes, turn midway through roasting. Remove from the oven and cool for 5 minutes.
More Seasoning Choices:
Marinate: Mix 1 Tablespoon each of Olive Oil and Dijon mustard, 2 Tablespoons Balsamic vinegar, 1 teaspoon of basil and ½ teaspoon each of salt & pepper. Pour of veggies and let sit for 30 minutes. Roast as usual
Season with Herbs: Just before you serve: Whisk the juice and zest of 1 orange with 1 tablespoon chopped fresh herbs, such as rosemary, sage or thyme. Pour over plain roasted veggies
Mix roasted veggies with greens for winter salads
TIPS and TRICKS
Roasting is great for almost any veggie. Mix different kinds together. Of course, different veggies need different cooking times. Check here to learn more.
“Roast until you see toast” An easy way to tell if your veggies are cooked, just look for crispy edges. Crispiness adds flavor. Kids generally love it!
Root veggies like partners
Roast carrots and parsnips together with a little oil, salt, and pepper
Mash equal parts of sweet potatoes and parsnips with butter, a little sour cream and a dash of cinnamon
More Ideas for root veggies
Beet greens tastes like kale: delicious and healthy. Wash and clean leaves. Heat enough olive oil to cover a pan, add greens and 2 cloves of garlic minced. Cook, stirring until leaves are wilted (5-8 minutes) Add the juice of half a lemon.
Sweet Potato Fries: Cut sweet potatoes into match-stick pieces about 3 inches long. Drizzle on 1 Tablespoon of olive oil, salt and pepper. Bake at 400 degrees for about 30 minutes, turning once. Your kids will love them!
Don’t forget: Toss chunks of parsnips, sweet potatoes, carrots into soups and stews. Cook beets before you add to any dish
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