Baked Root Vegetables with Sweet
Ginger Glaze*
1 medium rutabaga
1 medium potato
1 medium parsnip
1 medium turnip (can also use kohrabi)
1 medium carrot
2 tablespoons olive oil
2 oz of butter or Earth Balance Buttery Spread (non-dairy)
2 tablespoon sugar
1 tablespoon finely grated fresh gingerl
1/4 cup water
Preheat oven to 415 degree F and brush a large baking tray
with oil. Cut root vegetables into bite-size sticks or cubes.
Place vegetables in the baking tray and brush them with olive
oil. Bake for one hour until golden.
Melt the butter in a small pan. Add the sugar and stir over
low heat until the sugar has dissolved. Add grated ginger and
water. Bring to boil, reduce heat to low and simmer, uncovered,
for 5 minutes until the glaze has thickened slightly.
*From The Essential Vegetarian Cookbook. Published by Murdoch
books.
Parsnip and Yam Subji*
2/3 cup butter
1 tbsp. turmeric
2 tbsp. ground coriander
2 tbsp. cumin
2 tbsp. chili powder
3 tbsp. garam masala
1 tsp. salt
3 cups chopped leeks
1/2 cup grated fresh ginger
8 cups thinly sliced parsnips
10 cups thinly sliced yams
3 cups water
In a large pot, saute the spices in butter for one minute over
medium heat. Add the leeks and ginger and saute them for a few
minutes, stirring often. Add the parsnips, yams, and water and
cover the pot. Cook until tender.
*From Salt Spring Island Cooking. Published by Macmillan
Canada.
Herb-Baked Rutabagas*
1/8 cup oil
1 tsp. parsley
1/2 tsp. dried basil
1/4 tsp. salt
1 large rutabaga, sliced 1/4 inch thick (can also use kohlrabis
or turnips)
Few dashes each cayenne and sea kelp
Mix all ingredients together except turnips. Dip turn slices
into mixture and place in baking tray and cook for 20 minutes at
350-375 degree F. until tender.
*From Vegan Delights. Harbour Publishing.
Peppery Turnip Fries*
2 medium turnips (can also use kohlrabis or rutabagas)
1/8 tsp.ground nutmeg
1/2 tsp. pepper
1/4 tsp. salt
1/8 cup parmesan cheese
olive oil spray
Peel the turnips and cut into 2 1/2 inch sticks. Combine with
the nutmeg, pepper, salt and parmesan cheese in a large plastic
bag. Shake and coat the turnips.
Spray 2 large baking sheets with olive oil. Spread turnips in
a single layer and spray again with olive oil.
Bake in a preheated 425 degree oven for 15 minutes. Turn the
fries over and continue baking for 15 minutes until fries are
tender and golden. Serve hot with a sprinkle with lime juice or
ketchup.
Winter Root Vegetable Soup*
3 medium beets, cut into 1-inch cubes
2 tsp.olive oil
1 large onion
2 cloves garlic, finely minced
2 carrots, cut into 1-inch cubes
2 parsnips, cut into 1-inch cubes
1 medium turnip
6 cups vegetable broth
1 sprig rosemary or 1/2 tsp. dried rosemary
Freshly ground pepper and salt to taste
Boil beets until tender. Cook onion and garlic over low heat
for a few minutes. Add carrot, parsnip, rutabaga and turnip.
Simmer for a few minutes. Pour in vegetable broth, sprinkle with
rosemary along with pepper and salt. Bring to a boil and simmer
for 15 minutes until vegetables are tender. Garnish with parsley
if desired.
Kicky Kohlrabi Salad*
1 large kohlrabi, peeled and julienned (about 2 cups)
1/8 cup rice wine vinegar
1 tbsp. red wine vinegar
1/2 tbsp. vegetable oil
3/4 tsp. fresh ginger root
1/2 tsp. dried tarragon
1/4 tsp. crushed red pepper flakes
Dash of salt
1 small red onions, thinly sliced and separated into rings
1 tbsp. toasted sesame seeds
Boil kohlrabi in water until tender-crisp, about 2 minutes.
Drain and rinse under cold water. Transfer to medium bowl.
In a small bowl, whisk together vinegars, vegetable oil,
ginger, tarragon, crushed red pepper and salt. Pour dressing over
the kohlrabi and toss well. Refrigerate at least 2 hours.
bugus@ladybugorganics.com
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