New Recipes for Root Vegetables
Posted: Wednesday, May 06, 2009
by Jami Wright
Root vegetables (plant roots that we consume like carrots and potatos)are a unique subset of vegetables that often get overlooked for the fantastic nutritional value they offer. They are natural storage units for vitamins, minerals, the ever popular carbohydrates. Most root vegetables are available all year long and the cost is very reasonable which is an important bonus in today's economy.
Vegetable Pot Pie: lowfat meal that is very tasty and inexpensive.
2 cups vegetable broth
1 cup frozen peas
1/2 cup of each of the following; potato, sweet potato, celery root, carrots, onion, turnips, chick peas
1/4 cup flour
3/4 cup milk
2 tablespoons of each of the following; fresh parsley, fresh thyme, salt, and black pepper
cooking spray
1/2 sheet frozen pastry dough (thawed)
Preheat oven to 400 degrees. Bring broth to a boil and add all the vegetables to the pan. Cover, reduce heat, and simmer for five to ten minutes or until the vegetables are done cooking. Separate the veggies from the broth and place them in a large bowl.
Next increase heat on the broth to medium. Put all but one tablespoon of flour into a medium bowl and mix in the milk. Whisk until well blended and add to the broth. Cook until thick stirring frequently usually about five minutes. Finally stir in vegetables and seasonings (parsley to black pepper). Remove from heat.
Spoon the mixture into a baking dish that is coated with cooking spray. Place th pastry dough on top, cut holes in the top to allow the steam to escape, and pinch the edges. Cook for 16-20 minutes or until the dough is brown and the mixture is bubbly.
Sausage and root veggies: A great recipe with any vegetables you have lying around the kitchen.
1 package of kielbasa (pork or turkey)
1 cup of each of the following vegetables: potato, carrot, sweet potato, rutabaga, onion, and celery root.
1 stalk of spring greens chopped
2 tablespoons of each of the following; water and butter
salt and pepper seasoned to taste.
Melt half the butter in a skillet and brown the sausage for about five minutes. Add the rest of the ingredients except the butter and stir. Cover and simmer on low heat for 40 - 50 minutes. Melt the remaining butter over the vegetables and reduce any left over liquid. Season to taste and serve.
These are some great recipes that hopefully you and your family will enjoy. Now you know that when you eat the root of a plant you are eating the nutritional storehouses called root vegetables. To help in adding this type of important food to your diet you have some great recipes to try. But don't be afraid to experiment with dishes you usually eat and add a few more root vegetables into the pot. They are great roasted, fried, and even make great substitutes to the crock pot recipes. Enjoy.
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Top-level comments on this article: (4 total)What yummy dishes! I will definitely try one, or maybe both, at some point. Thanks for sharing.
Great article. Well done.I love the taste of most root vegetables and I also love to grow them as the reproduce asexually.
Oh, Jami, this sounds great! I only wish it was a lower carb recipe, though, with a few changes, it would work, especially the second one. Thanks.
Jami,Great recipe, and thanks for sharing it with us.
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