Root vegetables with a few special touches make it easy to meet your daily needs
Spiced Maple Carrots
- About 10 medium carrots, sliced in half lengthwise
- 1/4 cup maple syrup
- 1 teaspoon ground ginger
- 3 tablespoons ghee, as needed
- ½ teaspoon sea salt
- Dash of cayenne
- 1 tablespoon fresh lemon juice
- Fresh chopped cilantro
Melt the ghee in a large saucepan or skillet over medium-low heat. Add the carrots, laying them gently in the ghee to avoid splattering. Sprinkle the ginger, cayenne and sea salt on top. Fry the carrots until lightly crisped, turning occasionally. Add the lemon juice.
A few minutes before removing the pan from the heat, drizzle the maple syrup on top, gently tossing to coat the carrots.
Remove the carrots from the frying pan and place on a serving platter. Top with cilantro and enjoy while hot.
Purple Sweet Potato Pie
- 1 premade pastry dough or pie crust
- 2 medium purple sweet potatoes, peeled and boiled until soft
- 2 eggs
- ¼ cup milk (nut or dairy)
- 1/4 cup raw sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon, to taste
- 1/2 teaspoon nutmeg, to taste
- Whipped cream
Heat oven to 400 F.
Place and fit the premade dough or pie crust into an 8-inch pie dish.
Mix all other ingredients in a large mixing bowl, whisking until smooth and thoroughly blended. Pour into the pie crust. Bake for 10 minutes at 400 F, then reduce heat to 350 F. Bake until crust is golden and a knife comes out mostly clean when inserted into the middle of the pie.
Let cool at least 30 minutes before serving. Top with whipped cream.
Serves 4 to 6
Sunchoke Taro Root Patties
The taro root is neither root nor tuber, and the sunchoke is technically a tuber. These root-resembling patties are delicious.
- 2 to 3 medium sunchokes
- 2 to 3 medium taro root balls
- 2 eggs
- 1 teaspoon lemon juice
- Small handful fresh cilantro, chopped
- 1 tablespoon soy sauce
- Sesame oil, as needed
- Sweet and sour sauce or sour cream for dipping
Mix all ingredients except the dipping sauces and sesame oil. Heat a generous amount of sesame oil in a large frying pan over medium heat.
Form the mixture into 2-inch patties. Set them into the frying pan, spacing about an inch apart. After edges begin to brown and slightly lift, flip the patties. Cook the patties about 5 minutes per side or until they can be flipped without falling apart. Serve hot with dipping sauces.
Refrigerated Pickled Daikon Radishes and Carrots
- 1 cup white vinegar
- 1/2 cup sugar
- 2 to 3 carrots, sliced thin lengthwise
- 2 to 3 daikon radishes, sliced thin lengthwise
- 4 tablespoons fresh cilantro, chopped
- 1 small jalapeño or hot pepper of choice, sliced in half
- 4 slices fresh ginger
Pour vinegar into a saucepan and add sugar. Heat until sugar dissolves. Place all other ingredients in one large or several small Mason jars.
Once the sugar dissolves, pour the liquid over the carrots and radishes until they are submerged. Refrigerate for at least two days before eating.
Potato Crab Latkes
- 1 pound red potatoes, shredded or grated
- 3/4 pound crab, shredded
- 2 eggs
- 1 small bunch cilantro, finely chopped
- 1/2 cup flour
- 1 cup bread crumbs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce, to taste
- 1 teaspoon lemon juice
- ¼ cup scallions, chopped
- ½ teaspoon garlic powder, to taste
- Sesame oil, for frying
Mix all ingredients thoroughly. Heat a generous amount of sesame oil in a large frying pan. Spoon about 1/3 to ½ cup of mixture into the frying pan. Space an inch or two apart.
When edges begin to bubble and brown, flip the latkes with a spatula. Remove from heat when thoroughly cooked through, brown and crisp on both sides.
Serves 3 to 4
Roasted Turnips and Beets With Tangy Tahini Sauce
- 2 large beets, sliced into wedges
- 2 large turnips, sliced into wedges
- Olive oil
- Sea salt
- 2 teaspoons yellow miso
- 2 teaspoons rice wine vinegar
- 1/4 cup tahini
- 2 teaspoons horseradish paste
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup
- Crushed red or black pepper, to taste
- 1/4 cup water
- 1 teaspoon lemon juice, to taste
Heat oven to 350 F.
Toss beets and turnips in a generous amount of olive oil, coating thoroughly. Add salt. Place in a deep baking dish with 1/4 inch of water on the bottom. Bake for about 45 minutes or until roots are tender but crisped on the outside.
While the roots are baking, whisk together the sauce ingredients using an immersion blender or handheld whisk. Fine-tune to taste.
Once the roots are cooked, remove from the oven. Let cool slightly and drizzle with sauce before serving.
Recipes by Chelsea Glanz