Food

Cooking root vegetables

January 30, 2016

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.

Recipes

1] Herb roasted root vegetables 

Ingredients

  • 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

Instructions 

  1. 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.
  2. Divide vegetable mixture between prepared sheets.
  3. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets.
  4. Add 4 garlic cloves to each baking sheet towards the end of cooking time so as to not burn.
  5. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally.
  6. Transfer roasted vegetables to large bowl and then serve.

2] Stir-fried oca with honey, soy & ginger 

Ingredients

  • 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 

Instructions 

  1. Cut the oca into halves or quarters, lengthways, depending on their size. 
  2. 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.
  3. 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.

 

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52 Comments

  • Reply Aria on January 30, 2016 says;

    This is such a good post. I knew you will give some recipes following your previous post. Thank you for this. Week end specials now 🙂

  • Reply Alessandra on January 30, 2016 says;

    Hey; these are great recipes to try. Herb roasted root vegetables is definitely something i will prepare!

  • Reply Mandy on January 30, 2016 says;

    I make this at least once a week.

  • Reply Christina on January 30, 2016 says;

    Very good. Sweet, simple, and rooooooots!!!

  • Reply Wendy R. on January 30, 2016 says;

    simple and delicious recipe. a great hit for sure.

  • Reply Karen M. Moore on January 30, 2016 says;

    outstanding recipes.

  • Reply Lisbon on January 30, 2016 says;

    Elegant Blog. Posts are very well written and easy to read. Love your recipes. Thanks

  • Reply Janice on January 30, 2016 says;

    Fantastic Recipies

  • Reply Riley Jones on January 30, 2016 says;

    Thank you for sharing the recipes. These are good to go!

  • Reply Yasmin Pinto Fernandes on January 30, 2016 says;

    Thanks for the recipes.

  • Reply Priscilla on January 30, 2016 says;

    Excellent recipes. Have not made Stir-fried oca with honey, soy & ginger. I will try this one out.

  • Reply Katherine on January 30, 2016 says;

    This is probably an obvious recipe for experienced chefs, but I wouldn’t have thought of it myself.

  • Reply Ursula on January 30, 2016 says;

    Wonderful, these are fabulous recipes. Tweeted it.

  • Reply Zoe on January 30, 2016 says;

    These dishes look amazing. I need to try them for myself.

  • Reply Tori Avey on January 30, 2016 says;

    Awesome recipes to try. Thanks

  • Reply rain77 on January 30, 2016 says;

    Oh my GOD! Recipes…. 🙂

  • Reply Bonnie on January 30, 2016 says;

    Yum! Very easy and delicious! Will definitely draw on this recipe

  • Reply Abbie Haynes on January 30, 2016 says;

    Excellent, healthy, filling without being heavy. Seems easy to make

  • Reply Gwen on January 30, 2016 says;

    Great Idea. I am certainly going to prepare this on Sunday post church.

  • Reply Isabella on January 30, 2016 says;

    OK-just took the “Herb roasted root vegetables” out of the oven! I’m afraid it may not make it to the dining table. Amazing. Its swell. Also have a wonderful aroma. Time to eat children 🙂

  • Reply Vanessa Ostermann on January 30, 2016 says;

    Great way to get a good variety of vegies for the day.

  • Reply Ambrosini Ami on January 30, 2016 says;

    Good introduction. Excellent recipes.

  • Reply Tamika on January 30, 2016 says;

    Oh, yeah – roasting is what it’s all about!

  • Reply Valentina Rockwell on January 30, 2016 says;

    Great recipes shared. Thanks

  • Reply Brigitte on January 30, 2016 says;

    I like this simple recipe. Sounds like it would be a beautiful dish!

  • Reply Fe van dam on January 30, 2016 says;

    My favorite is roasted sweet potatoes, turnips, rutabaga, onion, carrots and parsnips with EVOO and fresh rosemary. My family loves it!

  • Reply Alexandra on January 30, 2016 says;

    “Good combination of vegetables and the herbs were perfect.”

  • Reply Dora J. Vong on January 30, 2016 says;

    We all love roast potatoes, but sometimes it’s good to try something new. This is a nice set of recipes to give it a shot

  • Reply Chanaka C on January 30, 2016 says;

    This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.

  • Reply Samantha on January 30, 2016 says;

    Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don’t leach out into the cooking water – and they’re full of flavour and texture. This recipe uses all those wonderful root veg in one go.

  • Reply Madelyn Abigail on January 30, 2016 says;

    This recipe was fantastic! I used potatoes, beets, onion and rutabagas, and it was phenomenal!

  • Reply Beth on January 30, 2016 says;

    This was a wonderful recipe. Since I live alone I halved the ingredients. Will cook again and again after my weekly trips to the farmers market. 😀

  • Reply Gianna on January 30, 2016 says;

    I used a large pot to roast the vegetables in. The recipe it was excellent. a wonderful wonderful recipe. Thanks!

  • Reply Amy Ayers on January 30, 2016 says;

    I made this with baby potatoes. It is yum!!!

  • Reply Angus D on January 30, 2016 says;

    Not only does this recipe look amazing, it tastes great too.

  • Reply Christy O. Miller on January 30, 2016 says;

    I made this. Turned out really nice. Very tasty.

  • Reply ecoNugenics on January 30, 2016 says;

    This was delicious. Thank you for sharing this beautiful recipes

  • Reply Ruthie on January 30, 2016 says;

    A perfect alternative to run of the mill roasted potatoes.

  • Reply Sabína on January 30, 2016 says;

    I also oversalted just a bit, which has never been a problem for me when roasting vegetables. I left out rutabaga because they’re a pain to deal with.

    Overall – Amazing Dish it turned out to be!

  • Reply Sheela Patrick on January 30, 2016 says;

    It knocked our socks off

    I have never eaten rutabaga or parsnip before.

  • Reply Wang on January 30, 2016 says;

    I think next time I will use half of the oil just for hearts sake. Delicious tasty. Everyone MUST prepare this.

  • Reply Angie on January 30, 2016 says;

    I prepared this recipe for a progressive meal. It was perfect! I will definitely make this again!

  • Reply Nichole on January 30, 2016 says;

    Very easy and delicious–gives off a delectable aroma!

  • Reply Eloise Goodwin on January 30, 2016 says;

    The vegetables came out perfectly and were absolutely delicious! It did take quite awhile to chop up all the veggies though.

    😀

  • Reply Thalia on January 30, 2016 says;

    I really loved this recipe. You can be so flexable with it and really brings those winter warm feelings to the table.

  • Reply Sandra on January 30, 2016 says;

    This dish turned out great.

  • Reply Cheri Roberts on January 30, 2016 says;

    Great recipe!Looked wonderful, tasted better than that! Served with an awesume prime rib, yet everone raved over the veggies, even those who had never had turnip or rutabaga.

  • Reply Courtney on January 30, 2016 says;

    You can use any and all root vegetables.. I love this recipe
    I added leftover mashed potatoes for thickening.

  • Reply Samantha @FerraroKitchen on January 30, 2016 says;

    Love this! Once you prepare the vegies it’s a breeze. Great way to get a good variety of vegies for the day.
    Don’t skip the rosemary.

  • Reply Savannah on January 30, 2016 says;

    Good introduction to rutabagas and parsnips for those who were not lucky enough to have been brought up eating them!

    Enjoyed your recipes.

  • Reply Riley Jones on January 30, 2016 says;

    Delicious! As far as my 63 year old Dad is concerned, there are 3 vegetables in the world… lol

    This was very good.

  • Reply Valeria Bedoya on January 30, 2016 says;

    Divine! Who knew we liked parsnips.

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