Root vegetables have taken a back seat to the ubiquitous potato as a starchy vegetable of choice. They need to be revisited, however. Not only are these medieval veggies flavorful but they are jam packed with exceptional nutrients. Take the parsnip for example. It is sweeter than a carrot and contains carotenoids, vitamin C, calcium and potassium not to mention that is is rich in fiber.
Both turnips and rutabagas are great sources of the potent cancer fighting substances called glucosinolates and they have a slightly sweet earthy flavor. Then of course there’s the sweet potato which is extremely high in beta-carotene. Keep in mind that the body can only convert the carotene to vitamin A in the presence of good quality fat such as a little butter, cream or olive oil. In addition, this family of potatoes, including the yam, is a great source of iron, potassium, magnesium and vitamin B6. These root vegetables can be used in soups, stews or as a side roasted in the oven.
Here is my recipe for Roasted Root Vegetable Medley
1 sweet potato or yam
fresh dill or parsley
sea salt to taste
Peel all of the vegetables and dice into small cubes. Put them into a mixing bowl. add 2-3 tablespoons of olive oil, a drizzle of maple syrup, 1-2 tablespoons of freshly minced dill or parsley and sea salt to taste. Mix well and put on a sheet tray and roast in a 350-375 degree oven until cubes are tender.
For additional healthful food ideas, please contact me, Ilia Regini at email@example.com