By Devi Poojari
October 17, 2023
Image Credit: Unsplash
With the onset of the autumn season – a transitional period where the monsoon ends and a second summer begins, root vegetables like carrots, yams, turnips, beetroot and kohlrabi are fresh and available in markets across the country. These root vegetables can also be utilised while cooking in a number of innovative ways.
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Toss a mixture of root vegetables like carrots, sweet potatoes, turnips and beets and roast in an oven, with olive oil, salt, pepper and your favourite herbs.
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These innovative baked fries are also the perfect accompaniment to dips and sauces, which can be served as a small plate or light snack.
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Root vegetables like sweet potatoes and yams can also be boiled until salt and mashed with butter, cream, white pepper and seasonings, to create a creamy and comforting side dish.
Image Credit: From A Chef's Kitchen
The starch-heavy root 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.
Image Credit: Cook With Campbell's
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.
Image Credit: The Carrot Underground
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.
Image Credit: California Grown