Roots of Success
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INGREDIENTS
- NONE
INSTRUCTIONS
Here are some quick and delicious ways to serve root vegetables. Daikon slaw: Peel daikon and grate. Toss with cole slaw-style dressing or combine with shredded carrots and red radishes. Root vegetable crudites: Trim, wash and serve the following root vegetables whole, cut or sliced: red radishes, daikon, carrots, rutabagas, white Chioggia beets, turnips. Make vegetable chips from carrot, radish and turnip coins. Serve with hummus, yogurt-herb dip or garlicky soy mayonnaise. Curried carrot salad: Peel and grate carrots. Mix with raisins and a vinaigrette flavored with curry powder. Smashed roots: With potato masher, coarsely mash peeled, roasted or boiled root vegetables. Season and mix with salt and pepper, a drizzle of virgin olive oil, and a pinch of any of the following: cayenne, nutmeg, cumin or cinnamon. Celery root remoulade: Mix peeled, coarsely grated celery root with lemon juice, light mayonnaise, a little Dijon mustard, and salt and pepper. Mound on lettuce. Radish sandwiches: Spread whole-grain or rye bread thinly with low-fat or fat-free cream cheese. Cover with thinly sliced radishes. Serve open face, cut into triangles. Garnish: Top pureed soups, such as squash, potato and pumpkin, with thinly sliced red radish coins. Garish dishes with carrot curls; peel long strips with vegetable peeler, place in ice water to crisp and curl. Salad crunch: For extra flavor, color and crunch in green salads, try grating and adding any of the following uncooked roots: carrots, rutabagas, daikon, red radishes, turnips, even beets. olive oil. Spoon on top of small squares of toasted Italian country bread. authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil. Recipe by: Vegetarian Times, November 1998, page 55
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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