INGREDIENTS

INSTRUCTIONS

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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