Although root vegetables are not the most visually appealing foods you have to choose from especially where fruits and vegetables are concerned, they certainly offer quite a bit of flavor not to mention a selection of vitamins, minerals, and nutrients to benefit from.
The autumn months are the most ideal time to enjoy freshly harvested root vegetables including beets, carrots, parsnips, and radishes. Besides borscht, beets are great baked, boiled, or steamed and they can also be used in salads sliced or grated.
Carrots are members of the parsley family and these inexpensive vegetables can be used in a wide variety of ways. When buying this root vegetable, look for those that have the brightest, orange color and try to buy bunches without any cracks or slits running up and down the length of the carrots. You can buy carrots with the greens still attached, already trimmed, or completely trimmed and peeled.
Keep your carrots in a plastic bag for up to two weeks in the refrigerator. If the carrots are no longer crisp and you need them raw cut or grated for salads, immerse them in ice water for 30 minutes before using.
Parsnips are related to carrots and these whitish, ivory colored root vegetable are simply perfect for using in hot salads after being baked, boiled, roasted, or steamed. You can also mash parsnips much like you would potatoes and then use them in soups and stews. To enjoy fresh parsnips, choose the youngest, smallest ones and grate them or slice them thinly and mix with dressing and salad greens.
Keep your parsnips wrapped a perforated plastic bag for as long as one month in the crisper in the refrigerator.
Radishes are not only good to eat but they are great for adding color and interest to many types of salads. There are numerous varieties of radishes that vary by size, color, and the length they take to mature with the Cherry Belle variety being one of the most popular. Radishes can be eaten raw although the tougher varieties are best when steamed.
Root Vegetable Slaw Recipe
What You Need
Using a blender or food processor, combine the mustard, salt, sugar, red wine vinegar, and the chopped parsley and process for about 30 seconds or until well mixed. Scrape all the ingredients to the bottom of the blender or food processor and slowly add in the olive oil. Puree or process on the highest setting for 1 minute.
Peel the vegetables using a sharp knife or vegetable peeler. Using a coarse grater or peeler, shred the vegetables into a large mixing bowl.
Toss the vinaigrette dressing with the shredded vegetables to coat everything well.
Refrigerate the root vegetable slaw for 30 minutes before serving.
Serves 4.
The autumn months are the most ideal time to enjoy freshly harvested root vegetables including beets, carrots, parsnips, and radishes. Besides borscht, beets are great baked, boiled, or steamed and they can also be used in salads sliced or grated.
Carrots are members of the parsley family and these inexpensive vegetables can be used in a wide variety of ways. When buying this root vegetable, look for those that have the brightest, orange color and try to buy bunches without any cracks or slits running up and down the length of the carrots. You can buy carrots with the greens still attached, already trimmed, or completely trimmed and peeled.
Keep your carrots in a plastic bag for up to two weeks in the refrigerator. If the carrots are no longer crisp and you need them raw cut or grated for salads, immerse them in ice water for 30 minutes before using.
Parsnips are related to carrots and these whitish, ivory colored root vegetable are simply perfect for using in hot salads after being baked, boiled, roasted, or steamed. You can also mash parsnips much like you would potatoes and then use them in soups and stews. To enjoy fresh parsnips, choose the youngest, smallest ones and grate them or slice them thinly and mix with dressing and salad greens.
Keep your parsnips wrapped a perforated plastic bag for as long as one month in the crisper in the refrigerator.
Radishes are not only good to eat but they are great for adding color and interest to many types of salads. There are numerous varieties of radishes that vary by size, color, and the length they take to mature with the Cherry Belle variety being one of the most popular. Radishes can be eaten raw although the tougher varieties are best when steamed.
Root Vegetable Slaw Recipe
What You Need
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup red wine vinegar
- 1 cup parsley, chopped
- 2/3 cup extra virgin olive oil
- 2 large carrots
- 2 medium parsnips
- 1 small celery root
- 1/2 Daikon radish
Using a blender or food processor, combine the mustard, salt, sugar, red wine vinegar, and the chopped parsley and process for about 30 seconds or until well mixed. Scrape all the ingredients to the bottom of the blender or food processor and slowly add in the olive oil. Puree or process on the highest setting for 1 minute.
Peel the vegetables using a sharp knife or vegetable peeler. Using a coarse grater or peeler, shred the vegetables into a large mixing bowl.
Toss the vinaigrette dressing with the shredded vegetables to coat everything well.
Refrigerate the root vegetable slaw for 30 minutes before serving.
Serves 4.
A flank steak marinade can be sweet, spicy, or subtle depending on your personal preferences. Even a great steak marinade only needs a few ingredients to add flavor to the meat while making it more tender and succulent.
Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net
Article Source: http://EzineArticles.com/?expert=KC_Kudra Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net
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