The roots – carrots, parsnip, potatoes, turnips, beets, Jerusalem artichoke, is not a positive image easy boys – says a consultant on nutrition Anastasiya Goloborodko. Familiar, local, sometimes it seems that simple on the palate. Of course, not as cool as green vegetables and dark green leafy greens. But “roots” all compensate for seasonality, color and use.
In nutrition root crops – almost the perfect side dish at lunch. However, it is important to understand that potatoes-mashed and baked potatoes in their is two different products. Mariwasa in the water for hours beets and baked wedges, seasoned with natural vinegar or dip from the tahini – Yin and Yang. The underground tubers from colorful carrots to radisav and daikon is more tastier and more interesting than just salads and mashed potatoes. Find a common language.
GettyПряные cubes of sweet potato
The most simple variant. Baked cubes of sweet potato are good as a separate side dish, as part of the bowl, as an additive to omelets, for the morning porridge, as a base for cream soups.
2 sweet potatoes
Chop the sweet potato into small cubes (with skin or without), pour into pan. Add salt, season with chilli, drizzle with olive oil and sprinkle with cinnamon. Bake at 200C for 45 minutes.
½ Celery root
freshly ground black pepper
milled grain mustard
Roots to wash and dry. Along with peel cut into thin slices of about 1.5 mm. baking tray lay a parchment (it is convenient to use several trays). Vegetables lubricate with a thin layer of butter and some seasoning spices. Arrange the pieces so that they do not touch each other. Do not mix different root vegetables on one baking sheet. Bake at 220S for about 30 minutes, occasionally moving the pan in places. Add salt and allow to cool.
To make hummus simply and also more interesting, with additives. With three types of greens with avocado, roasted pumpkin. The most impressive in color and with a pleasant sweetness in the taste of beetroot.
500 g dry chickpeas
8-10 tbsp mayonnaise
3 cloves of garlic
1/2 tsp coarse sea salt
juice of 1/3 lemon
1/3 tsp ground cumin
sesame seeds or Chia, Svan salt, mint for serving (optional)
The chickpeas to soak at least overnight. On the day of preparation boil in slightly salted water an hour. Allow to cool. Beets wash, bake in foil at 180C for half an hour. In the bowl of a blender to mix boiled until soft chickpeas, beet, garlic, lemon juice, salt and cumin. Add 50 ml of olive oil. Begin beating. If the mixture is too thick – add more water and tahini, and chickpeas it later впитаtт. Freshly made hummus stored in glass jars for up to 3-4 days.
Roast root vegetables
Recipe from my blog. The variable. Roots must be three, and maybe more. Will fit all: parsley root and celery, sweet potatoes and potatoes, parsnips and Jerusalem artichokes. Seasonality and localista in trend, so go ahead.
1 very large sweet potato
2 large potatoes
2 parsnip root
3 cloves of garlic
meat (optional; enough for about 300 g if you decide to cook with it)
100 ml of tomato sauce or the trade winds
Root vegetables peel and cut into cubes. In a frying pan with a thick bottom, heat olive oil. Add the chopped onion and garlic, fry for 2-3 minutes until it will turn brown. Add diced sweet potato, stir and cook for 2-4 minutes until it is also slightly browned. Add sliced Jerusalem artichoke, mix well. Last add the potatoes. Add salt, 1/2 tsp paprika, a little chilli flakes. Mix well. Pour the Passat. If the sauce is thick, add a little water. Reduce the heat to minimum, cover and simmer for 30 minutes. To make it more dense or not – you decide. Add the tomato trade winds is always possible. Serve with nuts.
* To roast meat should be cut the same cubes as the roots. Suitable beef or lamb; in one of the variants I’ve made it with chopped ribeye steak, it was great. You will need to fry the meat in a separate pan until slightly browned and add to the vegetables along with the potatoes.
Nutmeg and coconut cream transform even a dish with 2 ingredients. And Yes, pumpkin, you can do the same trick.
400 g carrots
1 sweet potato or parsnip
1 tbsp olive oil or butter
4-5 sprigs of fresh tarragon or 1 tbsp dry
freshly ground black pepper
½ Cup coconut cream
Slice cleaned onions, carrots and other root vegetables. In a saucepan with a thick bottom (it and fry it, and cook), melt the butter. Add the onion and cook, stirring occasionally, until it is uniformly white, opaque color. Add sweet potato/parsnips and carrots. Fry for 1-2 minutes. Pour 500-600 ml of water. Add salt, bring to boil and cook with closed lid on medium heat for 20-25 minutes, until vegetables are softened.