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Name: Roots of Success
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American

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INGREDIENTS

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Servings

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

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Roots of Success

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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

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	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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