For someone who tries to eat organic and local, and lives in a cold climate, winter usually means endlessly eating root vegetables. That may not seem very inspiring or sexy, but root vegetables are super good for you and usually are pretty cheap food. With some inspiration and fantasy, they can be made into delicious and fun dishes. It’s a perfect time to celebrate roots, as December is actually national root vegetable month (in the U.S., at least).
First of all, what is considered a root vegetable? As we know from the name, these are vegetables that grow underground — beet, carrot, yam, potato, tuber, ginger, rutabaga, onion, celery root, garlic, shallot, radish, fennel, daikon radish, burdock, Jerusalem artichoke, etc. They all store energy in the form of carbohydrates, are mineral rich, contain high fiber and many important vitamins, and are delicious.
So here are a couple of root vegetable recipes that turn boring root vegetables into fun dishes that will knock your socks off.
Beet Quinotto — A beet and quinoa risotto that is much healthier and more colorful than a traditional Italian risotto:
- 1 Tbsp. canola oil
- ¼ cup yellow onion, diced
- 1 cup quinoa, rinsed
- 2 1/2 cups vegetable broth
- 1 cup beets, peeled and diced very small
- 1/2 cup sour cream
- Salt & pepper to taste
- Heat oil in a skillet on medium heat.
- Sauté onions for 3 minutes.
- Add the beets and cook for another few minutes.
- Add quinoa and broth, and simmer for about 15-20 minutes or until beets are done and all broth is gone.
- If beets or quinoa is still undercooked, add a little more broth.
- Remove from heat and add sour cream.
- Blend well but carefully so you don’t end up with mush.
- Add salt and pepper.
Rutabaga Fries with Basil Mayo — One large root turned into magic as fries, yum!!!
Raw Carrot Cake — http://www.onegreenplanet.org/vegan-recipe/raw-carrot-cake/
Curried Carrot Ginger Soup
- 3 Tbsp. coconut oil or olive oil
- 1 Tbsp. Turmeric root
- 1/2 onion
- 7 carrots
- 1/2 celery root
- 5-inch piece of ginger
- 3 garlic cloves
- 2 potatoes
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh rosemary
- 1/4 C. parsley
- 4-5 C. spring water
- 2 tsp. Himalayan salt (adjust as needed)
- In a large pot, heat oil and add garlic, onion, ginger and Turmeric. Stir-fry on medium low heat until onion is soft and transparent.
- Add water, bring to a boil, and add remaining ingredients except for herbs.
- Simmer for 15-20 minutes until carrots are soft. Pour soup into blender and add herbs.
- Blend until smooth, adjust salt, and serve with parsley garnish.