Recipes for roots

Posted on: February 4th, 2009 by admin 3 Comments

Root vegetables can be used tons. Of course carrots and potatoes get a good run in most kitchens, but there are plenty more delicious underground veggies to add to your pantry. Try parsnips, turnips, beetroot, rutabagas and celery root. Try and eat organic whenever you can, yes sometimes it’s more expensive but the environment, your body and taste buds will be happier, plus how much are you worth?

photo by: Kitchen Wench, flick creative commons

photo by: Kitchen Wench, flickr creative commons

Roast root vegetables

First recipe is just to roast them. Sure it’s been said a thousand times, but really- roast them- just chop them coarse and toss with some olive oil, salt and pepper- throw in a couple of whole cloves of garlic, some halved onions, maybe some rosemary stalks- cook for about 45 min on moderate heat (200ºC or 400ºF) and you won’t taste much better than that on a chilly winter’s night…

Shredded root vegetable pancakes

If you roast veggies all the time and want something a little different, red beets and golden carrots look especially festive in these zesty cakes. Avoid parsnips, which need to be cored, because trying to shred the smaller cored pieces might result in grated knuckles. Try the pancakes with seared steaks or make them bite-size for a tasty appetizer.

Makes about 12

Total time: 45 minutes

Difficulty: Easy

  • 1 large egg, lightly beaten
  • 1/4 cup whole-wheat flour
  • 3 tablespoons chopped scallions
  • 1/2 tablespoon chopped fresh dill or 1/2 teaspoon dried
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups assorted root vegetables, peeled and grated (about 1.5lbs or 700g)
  • 6 teaspoons canola oil, divided
  • Sour cream for garnish

Preheat oven to 200ºC or 400°F. Lightly coat a baking sheet with oil.

Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables.

Heat 2 teaspoons oil in a large nonstick skillet (or frypan) over medium heat. Cook 4 pancakes per batch if you can: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten. Cook until crispy and golden, 2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve with sour cream.

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3 Responses

  1. Clankenstein says:

    One trick i was told about roasting vegies is to make a series of small cuts along the edges of your pieces of vegetable. This makes ‘em browner/crisper around the cuts – works best with potatoes of course, but have had good results with pumpkin and beetroot too.

  2. admin says:

    Yes genius, crisper is always good. That’s a great idea.

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