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Great Recipe Ideas for Root Vegetables
Regardless of if we roll our eyes when we hear it, "Eat your vegetables" is an adage that we would be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and veggies were good for us, and science has proved the value of fresh goods in keeping our bodies in top condition. Nonetheless, we often skip on eating root vegetables, either because they appear dull or we do not know how to best prepare them. These nutrition-packed powerhouses are worth another look, though. Here's an overview that will hopefully inspire you to reach for the roots when you are in the produce section of your corner shop. They are also essential if you wish to follow a vegetarian weight loss diet.
Enticing Carrots
Oh, the pervasive carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or flexibility. As an example, not all carrots are orange. The next time you wish to experiment, be looking for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.
Talking of recipes, carrots can be more than an afterthought for a salad or to improve and add flavor to broths. Carrots give breads, muffins, and cakes a fabulous moistness, texture, and flavour, and cold carrot soup could be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a blender and spread on toast points for a delicious appetiser. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your inspiration fly and you can rediscover these colorful treasures.
Radical Rutabagas and Mouth watering Turnips
Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip are not in most Americans repertoires when it comes to cooking veg. Sure, turnip greens are a staple of the tasty cuisine of the South, but what to do with the root?
Rutabagas are really a mixture of turnips and cabbages, though they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mash to improve their flavor and nutrition. Try turnip custard, or blend apples and rutabagas for a savory baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.
Hearty Jicama
Like the carrot, the jicama is usually banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Tasty!
Other Nutrition-Packed Roots
When visiting the fresh items section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and plants. Beets, parsnips, and radishes also offer culinary pleasures, so embrace their versatility and their ability to get you happy about eating your vegetables!
Enticing Carrots
Oh, the pervasive carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or flexibility. As an example, not all carrots are orange. The next time you wish to experiment, be looking for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates.
Talking of recipes, carrots can be more than an afterthought for a salad or to improve and add flavor to broths. Carrots give breads, muffins, and cakes a fabulous moistness, texture, and flavour, and cold carrot soup could be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a blender and spread on toast points for a delicious appetiser. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your inspiration fly and you can rediscover these colorful treasures.
Radical Rutabagas and Mouth watering Turnips
Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip are not in most Americans repertoires when it comes to cooking veg. Sure, turnip greens are a staple of the tasty cuisine of the South, but what to do with the root?
Rutabagas are really a mixture of turnips and cabbages, though they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mash to improve their flavor and nutrition. Try turnip custard, or blend apples and rutabagas for a savory baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.
Hearty Jicama
Like the carrot, the jicama is usually banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Tasty!
Other Nutrition-Packed Roots
When visiting the fresh items section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and plants. Beets, parsnips, and radishes also offer culinary pleasures, so embrace their versatility and their ability to get you happy about eating your vegetables!
About the Author:
Vegetables are essential for good diets for losing weight and you can learn more about healthy eating and recipes in this Diet Solution review.
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