info@uniteforher.org

Transforming Lives Through Integrative Care

Cooking Methods 101: Root Vegetables

by | Jan 7, 2025 | Recipes

Root vegetables are the unsung heroes of the culinary world, offering a wealth of flavor, nutrition, and versatility. From the earthy sweetness of fennel, radishes, and beets to the hearty richness of potatoes and turnips, these staples are the foundation of countless comforting and creative dishes.

Garlic Mashed Turnips with Chives

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium-sized turnips peeled and cut into 1-inch cubes
  • 2 medium-sized russet potatoes peeled and cut into 1-inch cubes
  • 4 cloves garlic peeled
  • 2 tablespoon butter or oil
  • 2 tablespoon milk or nondairy milk
  • Sea salt & pepper to taste
  • 1 handful of chives chopped

Equipment

  • Cutting board
  • Knife
  • Large stockpot
  • Potato masher
  • Mixing spoon
  • Measuring Spoons

Method
 

  1. Place the turnip, potato, and garlic into a large stockpot and cover with water.
  2. Bring to a boil over medium-high heat. Cook for about 20 minutes until veggies are fork-tender.
  3. Drain, and transfer turnips, potatoes and garlic back into the pot to mash. Mash with a potato masher.
  4. Add butter or oil, milk or nondairy milk, salt, and pepper. Mix and taste.

Notes

Recipe adapted from Flavorpalooza

Honey-Roasted Beets

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 pounds medium beets peeled, halved and cut into small wedges
  • 2 tablespoons honey
  • 2 tablespoons lemon juice

Equipment

  • Cutting board
  • Knife
  • Baking sheet
  • Large bowl
  • Mixing spoon
  • Measuring Spoons

Method
 

  1. Preheat to 425°F. Line a baking sheet and place into the warming oven.
  2. Stir oil, salt, and pepper together in a large bowl. Add beets and toss well to coat.
  3. Transfer beets to the hot baking sheet and roast until almost tender, 20 to 25 minutes.
  4. Remove from the oven and drizzle with honey and lemon juice, tossing to coat. Continue roasting until tender, about 5 minutes.

Notes

Recipe adapted from Eating Well

Braised Fennel

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium fennel bulbs stems and stalks removed, fronds reserved
  • Sea salt & pepper to taste
  • 1 medium orange
  • 1 tablespoon olive oil
  • ¾ cup bone broth chicken stock, vegetable broth, or water

Equipment

  • Cutting board
  • Knife
  • Microplane or zester
  • Medium pot with a lid
  • Measuring cups/spoons

Method
 

  1. Slice fennel in half lengthwise. Remove core. Cut the halves into 1/2-inch-thick wedges. Season both sides with salt and pepper.
  2. Use a microplane zester to zest about half of the orange.
  3. Heat olive oil in a medium pot with a lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side.
  4. Reduce heat to low, add orange zest, the juice of half an orange, and stock. Cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.

Notes

Recipe adapted from Inspired Taste

Radish & Pesto Salad

Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups navy beans drained & rinsed
  • ¼ cup vinaigrette dressing
  • 9 roasted radishes halved or quartered
  • 2-3 raw red radishes thinly sliced
  • ¼ cup pine nuts
  • 1 tablespoon capers
  • ¼ cup pesto see this radish top pesto recipe!
  • ¼ cup fresh mint leaves
  • 2 tablespoons shaved pecorino or Parmesan optional
  • Sea salt & pepper to taste
  • Lemon juice optional

Equipment

  • Medium bowl
  • Tongs
  • Large platter
  • Measuring cups/spoons
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, toss the beans with 2 tablespoons of the vinaigrette.
  2. Assemble the salad on a platter with the beans, roasted radishes, sliced raw radishes, pine nuts, capers, and dollops of pesto.
  3. Drizzle with the remaining dressing and top with fresh mint and pecorino or parmesan, if using. Season to taste with salt and pepper and extra squeezes of lemon, if desired.

Notes

Recipe adapted from Love & Lemons