We cannot let winter go by without talking about roots. Roots have a secret life… How would you explain otherwise the amount of flavor they produce while growing in soil? Not only are they generous with flavor, they also have abundant vitamins and fibers. They are such a happy bunch that they are more than willing to share their succulence. Roots are a winter must-have!
What qualify as a root? Well, I would say anything that grows in soil… Like potatoes, sweet potatoes, carrots, beets, turnips, parsnips, celery root, etc. You can also include onion and garlic.
I selected a few of my favorite recipes but you will often find roots in my cuisine: turnip soup (I recently had a turnip soup in an Afghan restaurant but could not find the recipe anywhere, so I improvised, and I have to say that the result is quite impressive…), roots fried rice (a lavish veggie kick to the otherwise dull fried rice), roasted roots (a dish for a king, I can never grow tired of roasted roots… They are simply enchanting!)
Turnip Soup vegetarian
Preparation time: 5 minutes
Cooking time: 25 minutes
Ingredients for 4
- 6 large turnips
- 4 cups veggies stock
- 6 cloves garlic
- 2 tablespoons olive oil
- 4 tablespoons Greek yogurt
- Paprika
- Salt and pepper
Directions
Heat the oil in a small pan over medium heat and sauté the garlic until golden. Remove from heat and set aside.
Bring 4 cups veggie stock to a boil in a pot and add the turnips. Reduce heat and cook until tender, about 20 minutes.
Add the roasted garlic to the turnip and puree with a hand blender. It should be very smooth.
Season with salt and pepper.
Serve with a spoonful of yogurt and sprinkle with paprika.
Roots Fried Rice vegetarian
Roots Fried Rice
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients for 4
- 1 and 1/2 cups Basmati rice
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 shallots, finely chopped
- 2 leeks, sliced
- 4 scallions, finely sliced
- 2 carrots, cut in julienne (1 inch long thin strips)
- 2 turnips, cut in julienne
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger , finely chopped
- 3 eggs
- 1 tablespoon canola oil
- 2 tablespoons soy sauce
- Salt and pepper
Directions
First prepare the rice – Bring 3 cups of salted water to a boil in a saucepan. Add the rice and bring to a boil again. Cover and turn off the heat but leave the saucepan on the burner. It takes about 15 minutes for the rice to cook.
In the meantime, heat 2 tablespoons olive oil in a large pan on medium heat. Sauté the shallots, onions, scallions, and leeks until golden, about 7 minutes. Add the ginger and garlic and sauté another 2 minutes. Season with salt and pepper. Set aside.
Beat the eggs in a small bowl, and season with salt. In another pan, heat the canola oil over medium heat and cook the eggs for 2 minutes, then flip and cook another minute. Chop coarsely and add to the onion mixture.
Heat the remaining olive oil in the pan on medium heat and sauté the carrots and turnips until slightly charred, about 5 minutes. Add to the onion mixture.
Now heat the onion mixture on medium heat and add the rice. Cook for 2 minutes while stirring. Add the soy sauce and cook for another 2 minutes while stirring.
Enjoy! This is a very delicious fried rice.
Roasted Roots vegan
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients for 4
- 3 turnips (or parsnips), peeled, cut in coarse julienne (1 inch long, 1/2 inch wide)
- 1 red onion, sliced
- 2 or 3 garlic heads, top removed
- 2 sweet potatoes, peeled, cut in coarse julienne (1 inch long, 1/2 inch wide)
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves
- 3 tablespoons olive oil
- 1/2 pound cherry tomatoes
- Salt and pepper
Ingredients for the Sauce: 2 tablespoons lemon juice, 4 tablespoons capers, 2 teaspoons maple syrup, 1/2 teaspoon Dijon mustard, 1 tablespoon olive oil, toasted sesame seeds (optional)
Directions
Preheat oven to 385F.
Mix the turnips, onion, garlic heads, and sweet potatoes with thyme, rosemary, olive oil, salt and pepper.
Arrange in a baking dish and bake for 30 minutes.
Add the tomatoes and bake another 10 minutes.
If you feel like the veggies are not roasted enough, broil for 5 minutes.
Mix all the ingredients of the sauce, and pour over the warm veggies.
Enjoy immediately.
