| Food Focus: Root Vegetables |
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 Carrots, beets, parsnips, burdok root, sweet potatoes, turnips, celery root, yucca; seems every culture has roots in its cuisine. Good thing, because many of them have great nutritional value. Like most veggies, they have high fiber content as well as vitamins A & C as well as many of the B vitamins, beta carotene, potassium, magnesium, copper, and phosphorus can also be found in roots. In addition, root vegetables, especially those deeper in color, contain health-promoting antioxidants known as phytochemicals; examples of which are beta carotene in deep-orange carrots and anthocyanins in purple potatoes.Root vegetables are often a good economic value as well, in that they are usually inexpensive and can last a very long time if stored properly. They keep forever in a cool dark place, yes that's where the term "root cellar" came from, a place to store the fall's harvest of roots through the winter. You can do almost anything to almost all root vegetables. They can be boiled, roasted, sautéed, pureed and grated. Many can have a sweet taste, especially if roasted, that plays well with bitter greens, such as kale, collard greens, and cabbage. In Chinese medicine, root vegetables have warming qualities that prepare us for the upcoming cold weather. If you're trying to eat seasonally, this is the season for root vegetables.  Recipe of the Month: Steamed Root Vegetables And Cabbage With DillPrep time: 25 minutes Cooking time: 25-35 minutes Serves: 4 Ingredients: 1/2 of small head of cabbage cut into 1/8 inch shreads 1 pound carrots, peeled and cut into fine julienne 1 pound turnips, peeled and cut into fine julienne 1 pound parsnips, peeled and cut into fine julienne 2 Tablespoons unsalted butter, softened 2 Tablespoons cider vinegar 2 Tablespoons minced fresh dill plus dill sprigs for garnish Directions: 1. In a large steamer set over boiling water, arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender. 2. Transfer to a heated bowl to toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Feel free to add things to the steaming liquid, such as chicken stock, white wine, bay leaves. 3. To make for a complete, one pot meal, experiment with adding a protein, perhaps a firm tofu or tender, mild fish, such as scrod, trout, or perhaps scallops. If you don't have an official steamer, one can be rigged with a combination of a metal colandar or some type of large strainer that fits in your biggest soup pot. Use another pot or cookie sheet for a lid. |
