Root
Vegetable Recipes |
| Sweet
Potato Salad with Maple-Mustard Dressing |
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3
lbs. sweet potatoes, peeled and cut into 2-inch pieces
Vegetable oil
1/3 cup chopped fresh parsley
Salt & Freshly ground black pepper to taste
Maple-Mustard
Dressing
1/2 cup canola oil
2 Tbs. apple cider vinegar
1 Tbs. maple syrup
2 Tbs. Dijon mustard
1/4 tsp. dry mustard |
Preheat
oven to 425 degrees. Lightly coat baking sheet with cooking
spray. Arrange potatoes on prepared sheet and brush lightly
with oil, then sprinkle with salt. Roast potatoes just until
tender, about 25 minutes. Remove from oven and let cool on
baking sheet.
Meanwhile,
make dressing. In small bowl whisk all dressing ingredients
to-gether. Set aside. Cut potato chunks in half and transfer
to serving bowl. Add parsley, salt and pepper and toss to
mix. Whisk dressing and add enough to potato mixture to lightly
coat and toss gently so potatoes don't get mashed. Serve at
room temperature. |
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| Butter-Steamed
Kohlrabi and Mushrooms |
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2
medium size kohlrabi
1-1/2 tablespoons butter
3-1/2 tablespoons water
1/4 teaspoon dry basil leaves
1/4 pound mushrooms, sliced
Grated Parmesan cheese |
Peel & thinly slice Kohlrabi about 1-1/2 cups. Melt butter
in skillet over high heat. Add Kohlrabi; cook 1 minute. Add
water & basil; cover & cook 4 minutes. Add mushrooms, cover
& cook; stir often until Kohlrabi is tender, 4 minutes. Season
to taste with salt & pepper; sprinkle with cheese. Serves
2. |
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|
Beets, Beet Greens and Sweet Potato Soup |
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5 medium
beets with greens attached
3 medium sweet potatoes - peeled
2 tablespoons sweet butter
2 1/4 teaspoons finely minced fresh ginger
1 large onion -- coarsely chopped
6 cups vegetable stock -- or bouillon
2 teaspoons grated orange zest
1/2 teaspoon salt -- to taste |
Boil
the sweet potatoes and beets for about 15 minutes, drain and
peel the beets, put back into the pot with the remaining ingrediants
(except the orange zest), and boil until the beets and sweet
potatoe are cooked.
Blend
a cup at a time until smooth. Serve immediatly, with a sprinkle
of orange zest. |
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| Baby
Beets with Beet Greens |
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Quantity
of Baby Beets and tops
1 1/2 tsp olive oil
1 tsp. fresh lime, lemon juice or balsamic vinegar
1 1/2 tsp chopped dill, fresh cilantro, or tarragon
Pine nuts, almonds or Cashews
salt
and pepper to taste
|
Washed
beets well with tops. Cut off the tops, and place the beets
in a roasting pan, toss with olive oil and add rosemary sprigs.
Or steam.
Roast
at 375 for about 30 minutes. (or steam until cooked) Remove
skin while warm, and cut in half. Meanwhile sauté the
beet greens & pine nuts in olive oil and add a splash
of balsamic vinegar (and or lime juice). Season with salt
and pepper, cilantro, and place on plate, top with baby beets.
Serve
immediatly. |
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Dilled
Beets with Cucumber Salsa
From The Vegetarian
Times |
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1
medium cucumber, peeled and chopped
2 Tbs. chopped fresh dill
1 Tbs. chopped red onion
2 Tbs. plain low-fat yogurt
1 Tbs. red wine vinegar
3 medium fresh beets
(1 1/2 lbs.) Lettuce leaves
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In
medium bowl, combine cucumber, dill, onion, yogurt and vinegar;
mix well. Cover and chill until ready to use.
Leave
root and 1 inch of stem on beets; scrub with brush. Place
in medium saucepan and cover with water. Bring to a boil,
cover, reduce heat and simmer until tender, about 45 minutes
(depending on size of beet). Drain and rinse with cold water.
Drain again and let cool. Trim off roots and rub off skins.
Cut beets into 1/4-inch slices.
Arrange
beets evenly on each of 4 lettuce-lined plates. Top each
serving with 1/4 cup cucumber mixture.
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