Radish Yogurt Dip

What are root vegetables and how do you use them in your weekly meals?

First things first, I’ve compiled my Best Root Vegetables for you and your family. Let’s identify what root vegetables are. Fall is the season root vegetables are available and abundant at the farmer’s markets. Their sizes vary from tiny round radishes to large knobby celery roots.

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 flavor, 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 minutes.
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 method

Recipe Type: Yogurt Sauce and Dip

Cuisine: Greek

Author: Susanna Hoffman from Olive and Caper

Serves: 12 as a dip

Simple with refreshing flavors comes this creamy sauce with a bit of a tang! Use it to top your rooted vegetables or just as a dip!

Ingredients

8 ounces trimmed red radishes, finely chopped
1 tablespoon chopped fresh dill
1 1/2 cups plain yogurt
1/2 teaspoon salt
1 large clove garlic

Instructions

Place the salt on a chopping board and finely chop the garlic clove on top of the salt.
Place the yogurt in a medium size bowl and whisk until smooth.
Add the garlic and salt, radishes, and the dill.
Mix well and cover.

Chill in the refrigerator for 30 minutes or store up to 2 days.

Sometimes the simplest ingredients can make a fantastic meal,