We’ve spent the last few weeks watching the winter games and cheering for team USA and our favorite Olympic athletes. Now that the games are over, I needed something else to cheer about. So, we’re rooting for roots! Root vegetables, that is. Maybe on a subliminal level I was inspired by the rainbow of team uniforms, especially the Norwegian curling team’s extraordinary pants. In looking for a colorful meal, I unearthed this.
Root Medley
Serves 4
2 large beets
1/2 small onion
4 carrots
1 turnip
1 sweet potato
1 Tbsp. olive oil
2 Tbsp. vegetable oil
salt
1/2 tsp. parsley
1. Wash all vegetables and remove ends and any bad spots.
2. Peel carrots and cut in uneven triangles. This is easily achieved by cutting on the diagonal, rotating a quarter turn and then making another diagonal cut.
3. Slice beets into sticks.
4. Quarter and cut turnips into thin slices.
5. Cut potato into medium size chunks.
6. I like how each vegetable has it’s own size and shape.
7. Quarter and slice onion.
8. Heat oil in wok or large pan over very high heat. The olive oil adds more flavor to the vegetable oil while the vegetable oil raises the smoke point of the olive oil. This creates a nice symbiotic relationship.
9. Cook beets and potato pieces, stirring regularly to prevent burning. Cook for 5 minutes.
10. Add onion. Cook for 2 more minutes.
11. Add carrots and turnips.
12. Cook for 8-10 more minutes, until vegetables begin to soften.
13. Season with salt and parsley.
This could be a main dish, with the addition of tofu, beans, or meat. It could also be a vibrant side dish. Oh the possibilities!
