Best Root Vegetables – Radish Yogurt Dip

Also, to listen to the my podcast from the Live Radio Show.

 So what are these unknown vegetables and how do we use them in the kitchen?  Let me list some of the most common vegetables for you, so you can get started.

• Beets : they can be eaten  or roasted, with an earthy sweet flavor.
• Celery root: Once peeled, underneath is a creamy white flesh often tasting sweet like the stalks. Can be shaved for salads, or cooked in stews.
• Radishes: Can be eaten straight from the garden with a sweet, crisp texture with a zesty juice.
• Jicama: peeled with a crunchy texture. Added raw to salads or use as a chip for dips.
• Parsnips: A delicate taste,a cross between a carrot and  parsley. So versatile, for soups, roasted,and mashed
• Rutabagas: Milder , sweet and creamier than turnips , use in the same dishes as the parsnip.
• Fennel bulb: can be eaten raw,shaved in salads, and often called “sweet anise”, a licorice taste. When cooked it becomes sweeter.

Techniques for Cooking Root Vegetables

• Roasting: Vegetables are cut into pieces, placed on a sheet pan with a drizzle of olive oil and salt and pepper. Oven pre-heated at 400 degrees  for 35-45  mintues.
• Baking: Whole vegetables can be baked in the oven at 350 degrees until tender.
• Grilled: Vegetables can be placed in a well-oiled basket, with salt and pepper and spices and turned occasionally until tender.
• Boiled: In a large pot vegetables can be boil, but not quite the flavor as the above methods.

 My beginning  5  categories to get you started cooking with roots.

1. Soup
2. Pasta
3. Salad
4. Mashed or Puree
5. Roasted
6. Meatloaf

I have gathered recipes from other sources, as well as my site. Just starting with these recipes can give you a head-start in a more healthful diet for your family.

And remember just having fun in the kitchen with your kids is what counts!

Soup 

Potato, Leek, and Fennel Soup Tomato Fennel Soup Red Lentil with Turnip and Parsley Split Pea Soup with Parsnips

Pasta

Carrot Mac and CheeseFarfalle with Golden Beets, Beet Greens, and Pine Nuts Ziti with Skillet-Roasted Root Orzo Salad with Celery,Radishes and Dill Pasta with Roasted Fennel and Tomtoes

Salad

Celery,Apple and Fennel Slaw Watermelon,Cucumber, and Jicama Lentil and Celery Root Salad Celery Root, Carrot,and Beet Salad

Mashed or Puree

Mashed Sweet Potatoes and Pears Sweet Potato and Apple Puree Celery Root Mashed Potatoes Potato and Root Vegetable Mash

Roasted

Greek – Style Roasted Beets Roasted Root with Brown Butter,Lemon, and Radish Tops Roasted Root Vegetable with Thyme Golden Mashed Potatoes with Parsnips

Meatloaf

Classic Meatloaf with Roasted Vegetables

© 2012 – 2019, Mary Papoulias-Platis. All rights reserved.

Follow

Tagged as: beets, Best Root Vegetables, carrot, carrot mac and cheese, fennel, grilled vegetables, jicama, Kid's Kritics, kid's recipes, lentil, Meatless Mondays, parsnips, pasta, radish yogurt dip, Radishes, Roasted Vegetables, root vegetables, soups, vegetarian, yogurt