Something to root for

Vegetarian Times, Nov, 1998 by Nancy Ross Ryan

Underground vegetables offer earthly delights. Root Vegetables have never inspired love at first sight. Rough skinned, gnarled and knotty, they wear an ugly outer cloak that belies their interior majesty. But beneath their rough exteriors, they harbor a wealth of earthy flavors and nutrients.

Long thought of as peasant fare, root vegetables are actually excellent sources of fiber, minerals, vitamins and low-calorie energy. Rutabagas, also called Swede turnips, belong to the cruciferous family of vegetables, which has cancer preventing properties. They are a good source of potassium, vitamin A and niacin. The giant white Japanese radish, daikon, has only 20 calories per cup and supplies 36 percent of our recommended daily amount of vitamin C. In addition, daikon has a reputation for aiding in the digestion of fatty foods. The turnip, also a cruciferous vegetable, has edible greens as well as roots. The greens are rich in vitamins A and C and in calcium; the roots are high in potassium. Carrots are an excellent source of beta-carotene (the precursor to vitamin A), known to be a cancer preventative. One medium carrot has only 31 calories and supplies more than the recommended daily amount of vitamin A.

Produce aisles offer a wide range of root vegetables. Turnips, parsnips and rutabagas are at their juiciest and cheapest right now. But you'll also find red, golden and zebra striped beets, celery root (which is as good mashed as it is raw) and nutty flavored Jerusalem artichokes in your local markets, as well as tropical roots like taro and yuca.

The following recipes, which range from a delicious baked gratin to a quick and easy wrap, confirm that edible roots are emerging from the shadows to make their presence known.

Root Vegetable Gratin

8 SERVINGS LACTO

This creamy recipe is lower in fat and higher in flavor than traditional scalloped potatoes. It also can be made with nondairy ingredients, such as low-fat oat milk, available in natural food stores.

1/2 lb. parsnips (about 3 medium), peeled
  and thinly sliced
Salt and freshly ground black pepper
  to taste
2 Tbs. all-purpose flour
1/2 lb. carrots (about 6 medium), peeled
  and thinly sliced
1 lb. turnips (about 4 medium) or
  rutabagas, peeled, thinly sliced
1 Granny Smith or Golden Delicious
  apple, peeled, cored, quartered
  and cut into thin slices
1 medium onion, cut into thin
  round slices and separated
  into rings
2 cups low-fat dairy milk, goat's milk
  or oat milk
2 cups shredded cheddar cheese or
  cheddar-style soy cheese

Preheat oven to 400 [degrees] F. Coat 13- by 9- by 2-inch baking dish with vegetable oil spray. Layer parsnips over bottom of dish. Sprinkle with salt, pepper and and 1 tablespoon flour. Layer carrots over parsnips. Sprinkle with salt, pepper and remaining tablespoon flour. Layer turnips over carrots, then cover with apples and onion rings. Sprinkle with salt. Pour milk over vegetables.

Cover with aluminum foil, sealing edges well. Bake until vegetables are tender and completely cooked, about 1 hour. Remove from oven, uncover and sprinkle with cheese. Return to oven and bake until top is browned, about 30 minutes. Let sit 5 to 10 minutes before serving.

Per Serving: 221 cal.; 11g prot.; 11g total fat (7g sat. fat); 22g carb,; 34mg chol.; 257mg sod.; 4g fiber.

Oven-Roasted Salsify Soup

4 SERVINGS DAIRY-FREE

Chef Sarah Stegner of the Dining Room at the Ritz-Carlton, Chicago, Offers a seasonal vegetarian menu at all times. This is one of the most popular soups from her fall-winter menu.

1 1/2 lbs. salsify, trimmed and peeled
2 Tbs. olive oil
Salt and freshly ground black pepper
  to taste
3 1/2 cups vegetable stock
1/2 tsp. chopped fresh thyme
1/4 cup soy mi;k or dairy milk (optional)

Preheat oven to 400 [degrees] F. In medium bowl, toss salsify with oil, salt and pepper. Spread onto baking sheet and roast until tender, about 30 minutes.

Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for garnish. Put remaining salsify into large pot. Add stock and thyme. Simmer over medium heat until heated through and flavors are blended, about 15 minutes. Transfer mixture to a blender or food processor and puree. Return to pot, add milk if desired and heat through. Ladle soup into bowls and garnish with reserved salsify.

Per serving: 186 cal.; 6g prot.; 8g total fat (1g sat. fat); 28g carb.; 0 chol.; 1,117mg sod.; 5g fiber.

Root Vegetable Soup

8 SERVINGS DAIRY-FREE

This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.

1 Tbs. olive or canola oil
3 carrots, trimmed, peeled, thinly
  sliced (1 1/2 cups)
2 medium white or yellow onions,
  peeled, chopped (2 cups)
3 cloves garlic, minced
6 beets (about 1 lbs.) trimmed,
  peeled, quartered and thinly
  sliced (4 cups)
1 small head cabbage, cored,
  quartered, very thinly sliced
  (about 6 cups)
10 cups water
3 Tbs. tomato paste
3 Tbs. brown sugar
2 Tbs. rice vinegar
1 tsp. caraway seeds
Salt and freshly ground black pepper
  to taste
Low-fat yogurt or dairy-free soy sour
  cream for garnish (optional)