Quick & Easy Root Vegetables (Slideshow)

Chips
Thinly slice parsnips, parsley root, or celeriac on a mandoline, soak in salted water, and pat dry. Deep-fry in olive or avocado oil until golden and crisp, about two to five minutes. Season with salt and pepper.
Roast
Whether they’re diced, sliced into oven fries, or cut into big chunks, root vegetables roast beautifully. Toss with extra-virgin olive oil, salt, and pepper, and roast at 400 to 450 degrees F until golden. Or add them to the pan when roasting chicken, pork, beef, or lamb.
Steamed “noodles”
Make root-veggie “noodles” by using a vegetable peeler to create thin ribbons. Steam, then toss with extra-virgin olive oil and chopped herbs.
Mash or Purée
As an alternative to mashed potatoes, steam root veggies and then either mash by hand or purée in a food processor. Season with butter, salt and pepper, and some herbs. You may need to add a bit of vegetable or chicken stock to loosen the mash (unsweetened nut or seed milks, such as hemp milk, work well, too).
Braise
Sauté chopped root veggies in extra-virgin olive oil until slightly caramelized, then add liquid (such as vegetable broth) and simmer until veggies are tender. Finally, turn up the heat to reduce the braising liquid to a slightly thickened sauce.