Root crops have a reputation for either very simple guys (beets, potatoes), or health-aromatic, but not the most delicious companions. Although the stems, greens and roots of celery, the delicate creamy pulp of parsnips, the crunchy Jerusalem artichoke, the sweet sweet potato are ready to get into the hands for cooking. Many roots do not have the most elegant appearance and at the same time often have a peculiar taste. You need to find an approach to each of the representatives. Seasonality, location in trend, so go ahead.
It often happens when you stew something. The most delicious recipes may not be the cutest. But if you have already prepared something from what I wrote, I just ask you to believe this time too. Root crops come to the rescue when there are no fresh seasonal vegetables and when you want variety.
Roast from three roots
- 1 very large sweet potato
- 2 large potatoes
- 2 parsnip roots
- 3 cloves garlic
- 1 onion
- meat - optional, about 300 g is enough if you decide to cook with it
- chili flakes
- paprika
- 100 ml tomato sauce or pasata
- salt
- olive oil
Peel the root vegetables and cut into cubes. In a pan with a thick bottom, heat the olive oil. Add chopped onion and garlic, fry for 2-3 minutes until golden brown. Add diced sweet potatoes, mix, cook for 2-4 minutes, until it is also slightly browned. Add chopped Jerusalem artichoke, mix. Last but not least, add potatoes. Salt, add 1/2 tsp. paprika, a little chili flakes. Stir. Pour in the pasata. If the sauce is thick, you can add a little water. Reduce heat to almost minimum, cover and simmer for 30 minutes. To make it thicker or not is up to you. Add tomato pasati You can always.
* if you want to make a roast with meat, cut into the same cubes as the root vegetables (beef, lamb will do, I cooked with chopped ribay steak in one of the options, it was excellent), potatoes.
The roots contain important biologically active substances (betaine, polyphenols) that stimulate the liver (the main cleansing organ!) and include its protective reactions. Let's include the hunt for betaine not in the jar ordered on iHerb, but in the beets.
Baked celery with port wine
- 1 medium celery root, peeled and cut into slices
- unrefined sunflower or olive oil
- a small piece of butter
- salt and freshly ground black pepper
- 6-10 tablespoons of port wine
Preheat the oven to 180 °C. Mix the chopped celery in a bowl with vegetable oil and mix thoroughly so that the oil covers each piece. Grease the baking dish with butter. Put celery, season with salt, pepper, sprinkle with port wine. Bake for about an hour. Watch out, after 30 minutes of cooking, you may have to pour in a little water so that the celery does not burn. Serve warm as a side dish.
Warm winter root vegetable salad
- 1 medium sweet potato or celery root
- 500 g parsnips
- 1 tbsp olive oil
- 2 red apples
- a few sprigs of rosemary
- salt
Preheat the oven to 200°C. Wash, peel and cut the roots into thin slices. Season with oil, mix. Put on a sheet covered with parchment paper. Add chopped apple. Bake for 35-40 minutes. After 15 minutes, add to the sheet and mix with the roots and apple mashed in a mortar or chopped rosemary leaves mixed with salt. Bake until rosy and serve warm. It is possible with young goat or cow cheese.
Squeezed celery
- 1 medium celery root
- 2 cloves of garlic
- a little thyme
- olive oil
- salt and pepper
Peel the celery root and cut into 1 cm cubes, chop the garlic. In a frying pan, heat the olive oil, fry the celery, thyme and garlic for 5-6 minutes, until golden brown. Salt and pepper. Add 3-7 tbsp. water (depends on the amount of root vegetable) and cook under a closed lid over low heat for 20 minutes until softened. Mash the finished celery a little with a spoon. Serve sprinkled with fresh thyme.
The bright, sweet, perfumed character of beets deserves much more attention than is paid to it. The real possibilities of beets are probably not fully appreciated. First, it is one of the few seasonal root crops that survives to the end of winter. Secondly, the color is all shades of purple! Third, taste. From humble and tender, which needs to be emphasized with bright dressings, to rich, baked and independent.
Spicy beetroot garnish
- 2 beets of 300 g
- 2 cloves of garlic
- 2 tsp. ground cumin
- 1 tsp. paprika
- salt
- ½ tsp ground coriander
- a little ground chili to taste
Wash the beets, rub or peel a little and cut into 2-3 cm cubes. Season with spices crushed in mashed garlic, oil and bake in the oven for about 30-45 minutes (depending on the age of the beets) until softened.
We also try:
Irish stew with beef or vegetables
