A creamy, smooth, and slightly crunchy root vegetable made from dried vegetables?
You guessed it: it’s a ‘root vegetable’ that’s grown on dried root vegetables.
It’s a relatively new idea to farmers and growers, but it’s gaining traction across the world, as well as in Australia.
It’s being promoted as a healthier alternative to white bread, as the root vegetable has a high content of fibre, vitamin C, potassium and magnesium, and is low in fat.
The root vegetable, however, isn’t exactly a plant-based food, and it’s not completely healthy, as some people have digestive issues related to it.
In fact, a large Australian study conducted in 2014 found that eating too much of a ‘white’ diet can cause digestive problems.
While most root vegetables are cooked or steamed, some of the more popular types include boiled or roasted root vegetables, green beans, and dried fruits like dried apricots and mangoes.
To make the root, soak the roots in water for a couple of hours and then steam them for 10 minutes.
Add them to a blender, add salt and pepper, and process until smooth.
You can add the finished product to salads, stir-fries or stews, and you can even add it to your soups and stews.
A lot of recipes for the root vegetables use dried vegetables, such as dill and onion, but the best ones are made from fresh root vegetables like sunflower, cucumber, and lemongrass.
I think this root vegetable recipe would be pretty good for the dinner table, or a delicious vegetarian meal that’s on the go.
It could also be a great option for a low-carb diet or gluten-free diet.
If you want to make it, you’ll need: 1 tablespoon vegetable oil 1 cup dried root veggies 1 tablespoon lemon juice (or juice of 1 lime) 2 tablespoons unsalted butter (or margarine) 1 tablespoon chopped parsley or rosemary 1 tablespoon dried basil (optional) 3 cloves garlic, peeled and minced (or 1 tablespoon minced fresh garlic) 1 teaspoon salt 1 tablespoon black pepper (optional, but a good, non-dairy alternative) For the marinade, heat a large pot over medium-high heat and add the vegetable oil.
Cook the roots until tender, about 5 minutes.
Drain the root veggies, and add them to the pot.
Cook for another minute.
Add the lemon juice and the butter to the pan, and whisk to combine.
Add salt, pepper, garlic and basil.
Stir to combine, and then add the marinated root vegetables and the rest of the marinsa.
Cook until the vegetables are tender, 5-10 minutes.
Taste for salt and garlic.
Add more marinades if needed, and serve immediately.
How to make the recipe with fresh root veggies: Make the recipe by cooking the root in vegetable oil for 10-15 minutes.
(You can also soak them in water and steam them in a blender for 10 seconds.)
Add the dried root and lemon juice.
Add garlic and marinara and mix well.
Serve with a spoonful of marinading sauce.
Dried, roasted, or boiled root vegetables can be used in salads, dips, stir fry, soups, stews and stoves.
You can also use them as a base for a delicious vegetable stew.
Ingredients: 1 small (about 3.5 cm) dried carrot, roughly chopped 1/2 yellow onion, peeled 1/4-inch thick (about 1 cm) fresh garlic, minced (not chopped) 1 cup chopped parsnips or lemongrants 1 cup peeled and chopped fresh basil leaves 1 tablespoon unsalted vegetable oil (or butter) 1/3 cup water 1 teaspoon ground cinnamon 2 tablespoons fresh lemon juice 1 tablespoon salt (optional – but a decent non-alcoholic alternative) Directions: Heat a large pan over medium heat.
Add vegetable oil and cook the carrots until tender.
Drain, then add onion, garlic, parsnip, basil and salt.
Cook, stirring often, for another 5-15 seconds.
Remove from heat.
Combine the oil, water, cinnamon and lemon.
Add in the cooked vegetables, and cook until tender (about 5 minutes).
Add in a tablespoon of marinating sauce and mix thoroughly.