Roots can be prepared every way. Experiment and discover what your favourite cooking methods and flavour profiles are!
Raw- Because root vegetables are hard and have an earthy flavour, they are most palatable when cooked. For those who prefer leaving their vegetables raw, carrots, beets, radishes, and jicama are good choices for slicing thinly or grating and tossing with dressing and/or other vegetables and fruit.
Steamed/Boiled- Steaming or boiling root vegetables is a great way of prepping them in order to mash or puree them. Mashed celery root or yams make healthful replacements for mashed potatoes, and any root can blended up into a creamy root soup.
Roasted- Roasting any type of vegetable cultivates flavour and texture. Chop up your favorite vegetables, drizzle them with olive oil, sprinkle them with spices, and roast them in the oven. You can also thinly slice roots, lay them on a baking sheet, and roast them into root chips.
Sautéed- Making a vegetable sauté or stir fry is a great way of preparing root vegetables. This is a relatively quick and easy cooking method, and all sorts of flavors can be added to the dish.When cooking with other types of vegetables besides roots, sauté the roots first, as they take longer to cook than other vegetables.
Grilled- Roots can be peeled, thinly sliced, brushed with oil, and grilled along with other summer vegetables. This adds a smoky flavor into the roots and softens their earthiness.
1] Herb roasted root vegetables
- 2 Kg (roughly) – mixed root vegetables (like beetroot, onion,sweet potato, carrots, parsnip, celeriac, rutabaga etc.)
- 2 large onions, optional
- 1 large handful – mixed stalky herbs (like rosemary, thyme and sage) or 2 teaspoon of Italian seasoning
- 8 cloves garlic, peeled
- salt flakes
- ground black pepper
- extra virgin olive oil as needed
- Position 1 rack in bottom third of oven and 1 rack in centre of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets.
- Add 4 garlic cloves to each baking sheet towards the end of cooking time so as to not burn.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally.
- Transfer roasted vegetables to large bowl and then serve.
2] Stir-fried oca with honey, soy & ginger
- 350g oca, washed & scrubbed
- 1 tablespoon sesame oil
- 4 spring onions, finely sliced
- 1 red chilli, finely sliced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon grated root ginger
- Cut the oca into halves or quarters, lengthways, depending on their size.
- Heat the oil in a wok or high-sided frying pan. Sauté them on a med/high heat for about 8 minutes. Keep them moving so they colour evenly.
- Add the onions & chilli and fry for another minute. Add the soy & ginger and toss together over the heat for about 30 seconds. Remove from the heat and add the honey, mixing to coat well as it bubbles in the heat of the pan.