How to cook and use root vegetables
Roasting root vegetables
For a simple, no-nonsense way to prepare root vegetables, Thomas declares roasting is her favourite option. Just mix your favourite root vegetables together and leave them to cook for 45 minutes to an hour, stirring once or twice. "They can be eaten hot out of the oven, or cold in a salad, or used to make soup or risotto or any number of other dishes," says Thomas. "I always have to make twice as much as I need for the recipe, because I eat them straight from the pan the moment they are out of the oven."
Root vegetables as mains
While we often think of vegetables playing supporting roles in our meals, root vegetables are more than capable of taking centre stage. Since they are heartier than greens, they're a lot more filling. "I make a great risotto with mixed roasted root vegetables, as well as Stewed Root Vegetables with Moroccan Spices," says Thomas. "And the possibilities for casseroles are endless."
As the temperature dips and big green salads start to sound less appealing, you can still get those seven to eight servings of fruits and veggies that Canada's Food Guide recommends for adult women. Thomas asks: "What could be nicer when you come in on a windy, rainy day than to have a steaming, fragrant bowl of roasted root vegetable soup?"
Storing root vegetables
While many root vegetables will keep for a while, Thomas recommends finding just the right spots for them in order to maintain freshness. "I store potatoes and yams in baskets, in a cool, dry area of my kitchen," she says. "All the rest -- celery root, carrots, parsnips, turnips, rutabagas -- I keep in the crisper drawer in my refrigerator."
And since root vegetables come directly from the earth, Thomas suggests taking extra care when cleaning them. Rinse them well and use a small plastic brush to scrub away anything with a hard surface. Be particularly thorough if you plan to eat the skin.
Click to continue for the best roasted root vegetable soup recipe ever...
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