Root Vegetable Guide
NO COOK METHOD - TURNIP SLAW
Whether you make the simple version with just turnips, or the version with mixed vegetables, this turnip slaw is easy to put together. Enjoy this slaw on top of tacos, on a bean and rice bowl, in sandwiches or wraps, or with anything BBQ. It has a crispy texture and a refreshing tangy flavor that will brighten up any savory meal.
SIMPLE TURNIP SLAW
INGREDIENTS
1 turnip, peeled and cut into thin strips
Juice of ½ a lime (or lemon)
1 teaspoon honey
Pinch of salt
Pinch of chili flakes (if desired)
DIRECTIONS
Peel and slice turnip into thin strips.
Into a bowl, mix remaining ingredients.
Toss turnips in dressing and enjoy!
MIXED VEGETABLE AND TURNIP SLAW
INGREDIENTS
Dressing:
1 tablespoon olive oil
1 teaspoon vinegar (rice, apple cider or red wine vinegar)
Juice of ½ of a lemon or lime
1 teaspoon honey
1 clove ginger, minced or grated (or ¼ teaspoon garlic powder)
Pinch of salt
Pinch of chili flakes, if desired
Vegetables:
1 turnip, peeled
1 carrot, peeled
¼ of a small purple cabbage
DIRECTIONS
Into a bowl, add the ingredients for a dressing and mix well.
Slice vegetables into thin strips and add to the bowl.
Toss to combine vegetables with the dressing. Enjoy!
STOVETOP METHOD: ROOT VEGETABLES WITH CARAMELIZED ONION AND KALE
This cozy side dish is reminiscent of stuffing with the fresh herbs and rich root vegetable flavor. It’s a delicious way to get your veggies in! It comes together quickly making it a perfect weeknight side dish.
INGREDIENTS
1 tablespoon olive oil, butter or a mix of both
1-2 teaspoons minced ginger
½ white or yellow onion, thinly sliced
1-2 cloves of garlic, sliced
1 cup root vegetables, peeled and thinly sliced (consider rutabaga, parsnip and/or turnips)
1 teaspoon rosemary, chopped or crushed
½ cup water or broth
2 cups kale, chopped
Juice of ½ a lemon
Pinch of salt
⅓ cup toasted nuts or seeds (pecans, walnuts, almonds, sunflower seeds or pumpkin seeds will all work)
DIRECTIONS
Heat up a pan over medium high heat, add in a drizzle of oil and/or butter.
Into the pan, add minced ginger and sliced onion.
Stirring often, cook the onions down until caramelized, about 5 minutes.
Add in garlic and root vegetables.
Add in rosemary and water or broth.
Cover and cook until all of the liquid is absorbed and the root vegetables are tender.
Add in the kale and lemon juice, squeezing over the palm of your hand to catch the seeds.
Cover and cook for another minute to gently steam the kale.
Remove from the heat, add to a serving dish and top with a handful of toasted nuts or seeds.
OVEN METHOD - Roasted Root Vegetables
It is so simple to make roasted root vegetables. From potatoes and sweet potatoes to rutabaga, turnips and parsnips. Each variety has a unique flavor and texture when roasted. Roasted root vegetables make a simple side dish and a delicious addition to salads, bowls and soups. You can get creative by using your favorite seasonings and cutting the roots into different shapes.
INGREDIENTS
2-3 root vegetables
1 tablespoon olive oil
Pinch of salt
DIRECTIONS
Preheat the oven to 425 degrees F.
Start by peeling the root vegetables and chopping them into similar sized pieces, so they cook at the same rate.
Spread the pieces out on a lined sheet tray, making sure the pan is not overcrowded; otherwise they will steam too much and won’t develop as much flavor.
Add a drizzle of olive oil and a sprinkle of salt.
Roast in the oven for about 35-45 minutes or until crispy and golden brown. If they are cooking unevenly, carefully flip the pieces using tongs or a spatula, and continue baking until they are cooked through, tender and golden.
RICE COOKER METHOD - Root Vegetable Mash
A rice cooker is so simple to use, takes very little attention and is much cheaper than some of the fancier kitchen gadgets out there. This vegetable mash combines the flavors and textures of multiple root vegetables and makes for a much more delicious and interesting dish than the familiar mashed potato. Adding butter on top rather than melting into the mash, assures you can enjoy butter within every bite while using less.
INGREDIENTS
4 cups root vegetables (any combination of potatoes, turnips, parsnips and rutabagas), peeled and cubed into equal sized pieces
1-3 cloves of garlic (or 1-2 teaspoons garlic powder)
Water for boiling
¼ cup cream or coconut milk
Salt to taste
1-2 tablespoons butter for topping
DIRECTIONS
Prepare root vegetables and place them into the rice cooker pot.
Add water to the pot, enough to reach halfway up the contents of the pot (example: if the roots fill ½ the pot, add enough water to reach ¼ way up the pot.
Add a pinch of salt and garlic.
Cover pot and turn to “cook”.
Simmer until setting flicks to “warm”.
Uncover and make sure vegetables are soft and water is all absorbed/evaporated.
Add cream and mash the roots until smooth.
Taste and season with salt if desired.
Serve warm with melted butter on top.