Out of the deep, rich soil comes some of nature’s vitamin powerhouses: root vegetables.
The most familiar root vegetables are turnips, parsnips, carrots, yams, sweet potatoes and beets, which contain valuable nutrients such as beta-carotene, folic acid and vitamin C, as well as a healthy dose of fiber. Many root vegetables are fairly high in sugar, so they lend themselves to preparations that enhance their natural sweetness, such as roasting and sautéing. Here are some great recipes to bring out the best in these earthy gems.
Parsnip, Turnip &
Carrot Gratin
1 yellow turnip (also called rutabaga), about 2 lbs, peeled, halved and cut into quarter-inch thick slices
2 cups quarter-inch thick slices of peeled parsnip
2 cups quarter-inch thick slices of carrot
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
Salt and freshly ground black pepper
Cheese Sauce:
2 Tbsp butter
1 Tbsp plus 1½ tsp flour
1½ cups homogenized milk or light cream
½ cup shredded sharp cheddar cheese, preferably the white variety
Salt and freshly ground black pepper
Topping:
2 slices white bread, crusts removed, shredded into coarse crumbs
1 Tbsp butter, melted
½ cup shredded sharp cheddar cheese
Cut each turnip slice in half. Place sliced turnips, parsnips and carrots in a large saucepan and cover with water. Bring to a boil and cook for 30 minutes or until tender. Drain; stir in sugar, lemon juice, Worcestershire sauce and salt and pepper to taste. Spoon vegetable mixture into a large shallow baking dish that has been generously greased with butter.
To make the cheese sauce: Melt the butter in a medium saucepan over medium heat; whisk in flour. Cook, whisking occasionally, for about two minutes, then gradually whisk in the milk until well blended. Cook until slightly thickened, about five to eight minutes, stirring constantly. Remove from heat and gradually whisk in cheese. Season to taste with salt and pepper.
Pour cheese sauce evenly over vegetables. Preheat oven to 350 degrees; sprinkle bread crumbs on a cookie sheet and bake at 350 degrees for about three minutes or until golden. Combine the bread crumbs and melted butter in a small bowl; sprinkle evenly over cheese sauce, then sprinkle cheese on top. Bake for 25 minutes or until bubbly; let stand for 10 minutes before serving. Makes six servings.
Honey-Roasted Root Vegetables
1 large sweet potato, peeled and cut into half-inch cubes
1½ cups coarsely chopped peeled turnip (half-inch pieces)
1½ cups coarsely chopped peeled parsnip (half-inch pieces)
1½ cups coarsely chopped carrot (half-inch pieces)
3 shallots, peeled and cut into quarters
¼ cup liquid honey
1 Tbsp olive oil
Salt and freshly ground black pepper to taste
Preheat oven to 450 degrees. Combine all ingredients in a large bowl and toss to coat evenly. Place mixture on a large rimmed baking sheet coated with cooking spray. Bake for 30 minutes or until vegetables are tender and beginning to brown, stirring after 15 minutes. Makes six to eight servings.
Beet & Sweet
Potato Hash
1 large sweet potato, peeled and cut into quarter-inch cubes
2 medium fresh beets, ends trimmed, peeled and cut into quarter-inch cubes (wear gloves to cut beets, unless you like having pink fingers)
1 Tbsp olive oil
Salt and freshly ground black pepper
1 tsp butter
1 tsp olive oil
1 small onion, diced
1 tsp balsamic vinegar
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, toss the sweet potato and beets with olive oil and season to taste with salt and pepper. Place on lined baking sheet and roast until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes. Meanwhile, heat butter and the teaspoon of olive oil in a large skillet over medium heat; add onion and sauté until onion is golden and starting to caramelize, about 10 minutes. Stir in vinegar, then add the roasted sweet potatoes and beets to the onion and sauté together for another minute or two to allow flavours to combine. Taste and adjust seasoning if necessary. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
