INGREDIENTS

INSTRUCTIONS

NONE
Here are some quick and delicious ways to serve root vegetables.
Daikon slaw: Peel daikon and grate. Toss with cole slaw-style dressing or
combine with shredded carrots and red radishes.
Root vegetable crudites: Trim, wash and serve the following root vegetables
whole, cut or sliced: red radishes, daikon, carrots, rutabagas, white
Chioggia beets, turnips. Make vegetable chips from carrot, radish and
turnip coins. Serve with hummus, yogurt-herb dip or garlicky soy
mayonnaise.
Curried carrot salad: Peel and grate carrots. Mix with raisins and a
vinaigrette flavored with curry powder.
Smashed roots: With potato masher, coarsely mash peeled, roasted or boiled
root vegetables. Season and mix with salt and pepper, a drizzle of virgin
olive oil, and a pinch of any of the following: cayenne, nutmeg, cumin or
cinnamon.
Celery root remoulade: Mix peeled, coarsely grated celery root with lemon
juice, light mayonnaise, a little Dijon mustard, and salt and pepper. Mound
on lettuce.
Radish sandwiches: Spread whole-grain or rye bread thinly with low-fat or
fat-free cream cheese. Cover with thinly sliced radishes. Serve open face,
cut into triangles.
Garnish: Top pureed soups, such as squash, potato and pumpkin, with thinly
sliced red radish coins. Garish dishes with carrot curls; peel long strips
with vegetable peeler, place in ice water to crisp and curl.
Salad crunch: For extra flavor, color and crunch in green salads, try
grating and adding any of the following uncooked roots: carrots, rutabagas,
daikon, red radishes, turnips, even beets.
olive oil. Spoon on top of small squares of toasted Italian country bread.
authentic flavor: fermented soybeans, rice vinegar, chili and sesame oil.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 55
Converted by MM_Buster v2.0l.

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