Something to root for

Vegetarian Times, Nov, 1998 by Nancy Ross Ryan

* 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. Garnish dishes with carrot cuds; 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.

* Root bruschetta Grate carrots, beets or parsnips. Saute quickly with garlic in olive oil. Spoon on top of small squares of toasted Italian country bread.