Root vegetables are important to eat. They root us to the Earth and ground us. Root vegetables have a wonderful way of nourishing us and giving comfort at the same time. I find that I suggest eating these foods, but many people admit they don’t know how to cook them.
First, let me give you a little list of them:
- Potatoes – red skinned are very nice
- Sweet Potatoes – yum! sweet like the name says
- Yams – very sweet, deep orange with lots of vitamins
- Carrots – beta carotene! Be good to your eyes! sweet flavor
- Turnips – white and purple on the outside – mild flavor I think – cooks like a potato, perhaps a little bitter but flavors easily
- Rutabaga – use this in smaller quantities, buy younger smaller ones with smooth outer peel. Larger ones have woody flavor. Good to add to pot roasts, crockpot meals, or mash like potatoes
- Celery root – great added to mashed potatoes. Gives a celery flavor to it. I wouldn’t just roast this vegetable.
- Onions – Needs no introduction!
- Parsnips – like a white carrot, smooth and sweet. This is one of my favorites.
- Beets – some would say they taste like dirt or the earth. They are a deep vegetable with wonderful qualities. I love them roasted.
Easy ways to eat your root vegetables
- Cook the white root vegetables with pesto sauce with fresh basil. Add a fresh tomato.
- Slice into thin slices, roast a potato – eat with salsa. This way you avoid the rancid fat in potato chips.
- Beets and carrots are a nice combination. Cook with celery.
- Slice parsnips, brussel sprouts, and onion – saute and sprinkle with black sesame seeds. Beautiful dish full of nutrients.
Recipe for Roasted Root Vegetables
Take about 6 cups of any root vegetable. I leave mine unpeeled. Take 1 -2 tablespoons high quality olive oil. This usually means first cold pressed extra virgin olive oil in a dark container.
Add your favorite herbs such as thyme, oregano, marjoram, dill, cumin, curry, celery salt, parsley, and even some cilantro
Salt and pepper to taste
Heat the oven to 350 F. Arrnge the vegetables in a shallow glass oven pan. Toss the vegetables with olive oil and sprinkle with herbs. Bake, uncovered for 30 – 40 minutes until the hardest vegetables are tender to the puncture of a knife. The hardest vegetables tend to be carrots, beets, and parsnips.
For added nutritious benefit add a head of garlic. Slice in half, do not peel the cloves and brush with olive oil. Place in pan with the other vegetables.