I’ve been in a root vegetable rut lately and I’ve been browsing new ideas for preparing these seasonal beauties. I typically prepare root vegetables in all sorts of ways using various cooking methods to keep things interesting. I use them in Irish Beef Stew, Soups and sometimes just roasted with a honey balsamic vinaigrette. I’ve been known to finely grate them, using them in salads or slaws, and I’ve even thrown leftover roasted root vegetables in my morning omelets or top them with a poached egg. And of course, there is nothing quite like a parsnip puree or a root veggie mash. All lovely and delicious and palate thrilling.
- 1 1/2 - 2lbs assorted root vegetables cut into 1 inch cubes (examples: sweet potatoes, carrots, beets, golden beets, parsnips, turnips, red onions)
- 2 tablespoons organic white miso paste
- 3 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly cracked black pepper to taste
- Garnish with toasted sesame seeds, optional (I forgot the seeds for the photos!)