The root vegetable category is vast: turnip, yucca (cassava), radish, daikon, Jerusalem artichoke, yam, beet, radish, onion and shallot, carrot, white and sweet potato, rutabaga, horseradish, and parsnip. And this is just a few. Roots are eaten in every culture and on every continent. Why?
Because, as traditional societies knew, root vegetables are inexpensive, nutrition powerhouses and give a meal staying power to keep you satisfied and fueled until the next meal.
The scoop on the roots:
Cooking roots in your VitaClay is a breeze:
Steam beets in your VitaClay for and then add them to smoothies (really – sweet, yummy and the prettiest smoothie ever), salad and sides.
Move over cauliflower rice! Looking for a new low carb side dish because you really miss your potatoes? Turnips are delicious when steamed and tossed with butter, sea salt and a squeeze of lemon. The bitterness (aka the nutrients) is mellowed when cooked.
Parsnips, carrots and rutabaga are fantastic in soups and stews.
Onions, yucca root, Jerusalem artichokes, white and/or sweet potatoes are fantastic in gratins. What’s that? Gratins in my VitaClay? Why yes! Check out these WINTER ROOT VEGGIE GRATIN A LA or ANTI-INFLAMMATORY ROASTED TURNIPS recipes.
This may be your best fall yet for keeping satisfied, building immunity and enjoying a vast array of simple to prepare dishes.
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