Share
The seasonal produce in India is in abundance and important to consume for reasons that involve well-being and good health. With the onset of the autumn season – a transitional period where the monsoon ends and a second summer begins, root vegetables like carrots, turnips, beetroot and kohlrabi are fresh and available in markets across the country. Besides the regular uses for these vegetables in preparations like sabzi, halwa, pickles and more, root vegetables can also be utilised while cooking in a number of innovative ways.
Roasted Vegetable Medley
Toss a mixture of root vegetables like carrots, sweet potatoes, turnips and beets with olive oil, salt, pepper and your favourite herbs. Roast them in the oven until they’re tender and caramelized for a tasty side dish to pair with roasted chicken or fish, for a balanced and easy weekday dinner.
Root Vegetable Mash
Image Credits: Food Revolution Network
Besides mashed potatoes, which are a popular root vegetable mash to eat with protein or even used in other recipes like cutlets, root vegetables like sweet potatoes and turnips can also be boiled until salt and mashed with butter, cream, white pepper and seasonings, to create a creamy and comforting side dish.
Root Vegetable Fries
Cut root vegetables like carrots, turnips and sweet potatoes into matchstick-sized pieces and bake in the oven with a bit of olive oil and your choice of seasoning for a healthy and delicious alternative to traditional fries. These innovative baked fries are also the perfect accompaniment to dips and sauces, which can be served as a small plate or light snack.
Also Read:
Root Vegetable Soups
Image Credits: Food Matters
Make hearty soups by blending a combination of root vegetables like carrots, beetroot and leeks with broth, herbs and spices. These starch-heavy vegetables make for warm and comforting meals on nippy autumn days, when eaten with a dollop of Greek yoghurt or sour cream and crusty bread.
Root Veggie Salads
Roasted beets or glazed carrots provide root vegetables a tender but firm texture, which can be sliced and served on a bed of mixed greens with crumbled goat cheese, walnuts and a balsamic vinaigrette for a delicious autumn salad. Add protein like chickpeas, tofu or grilled chicken to bulk up the salad and enjoy for a lip-smacking working lunch.
Root Vegetable Gratin
Image Credits: Cooks Without Borders
Slicing turnips, sweet potatoes and potatoes thinly, layering them in a baking dish with cream, garlic and lots of cheese before baking until the top is golden and bubbly, is an indulgent accompaniment to a laidback meal to enjoy on the weekends. Add aromatics like bacon, slices of salami or chives for an added boost of flavour as well as savouriness that perfectly complements the earthy flavours of root vegetables.
