Regardless of if we roll our eyes when we hear it, "Eat your vegetables" is an adage that we would be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and veggies were good for us, and science has proved the value of fresh goods in keeping our bodies in top condition. Nonetheless, we often skip on eating root vegetables, either because they appear dull or we do not know how to best prepare them. These nutrition-packed powerhouses are worth another look, though. Here's an overview that will hopefully inspire you to reach for the roots when you are in the produce section of your corner shop. They are also essential if you wish to follow a vegetarian weight loss diet.
Tempting Carrots
Oh, the omnipresent carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or flexibility. For example, not all carrots are orange. The next time you would like to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be employed in recipes, or to add vibrant color to your plates.
Speaking of recipes, carrots can be more than a last minute addition for a salad or to enrich and add flavour to broths. Carrots give bread, muffins, and cakes a wonderful dampness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw scraped carrots, cream cheese, and scraped onion into a food processor and spread on toast points for a tasty appetizer. Step into the future with a carrot mousse or flashback to the past with preserved carrots. Let your imagination fly and you'll rediscover these colourful treasures.
Radical Rutabagas and Tasty Turnips
Though the Finns and Swedes cook rutabagas with coolness, the rutabaga and turnip aren't in most American citizens repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the savory cuisine of the South, but what to do with the root?
Rutabagas are essentially an amalgam of turnips and cabbages, although they're most frequently used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavour and nourishment. Try turnip custard, or combine apples and rutabagas for a delightful baked stew. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a beef dish.
Hearty Jicama
Like the carrot, the jicama is usually banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Tasty!
Other Nutrition-Packed Roots
When visiting the fresh items section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and plants. Beets, parsnips, and radishes also offer culinary pleasures, so embrace their versatility and their ability to get you happy about eating your vegetables!
Tempting Carrots
Oh, the omnipresent carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or flexibility. For example, not all carrots are orange. The next time you would like to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be employed in recipes, or to add vibrant color to your plates.
Speaking of recipes, carrots can be more than a last minute addition for a salad or to enrich and add flavour to broths. Carrots give bread, muffins, and cakes a wonderful dampness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw scraped carrots, cream cheese, and scraped onion into a food processor and spread on toast points for a tasty appetizer. Step into the future with a carrot mousse or flashback to the past with preserved carrots. Let your imagination fly and you'll rediscover these colourful treasures.
Radical Rutabagas and Tasty Turnips
Though the Finns and Swedes cook rutabagas with coolness, the rutabaga and turnip aren't in most American citizens repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the savory cuisine of the South, but what to do with the root?
Rutabagas are essentially an amalgam of turnips and cabbages, although they're most frequently used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavour and nourishment. Try turnip custard, or combine apples and rutabagas for a delightful baked stew. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a beef dish.
Hearty Jicama
Like the carrot, the jicama is usually banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Tasty!
Other Nutrition-Packed Roots
When visiting the fresh items section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and plants. Beets, parsnips, and radishes also offer culinary pleasures, so embrace their versatility and their ability to get you happy about eating your vegetables!
About the Author:
Vegetables are essential for good diets for losing weight and you can learn more about healthy eating and recipes in this Diet Solution review.
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