Quick & Easy Root Vegetables (Slideshow)

5 easy ways to prepare root vegetables.

  • 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"
    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
    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.

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