Cooking with Root Vegetables

Roasting

1. Preheat the oven to the temperature listed in the table below.
2. Scrub the vegetables thoroughly.
   • Some people prefer to peel root vegetables, but it’s not necessary for all of them.    
3. Cut the vegetables into bite-sized pieces.  Do your best to cut consistently sized pieces—this will ensure that the vegetables cook evenly.   
4. Place the vegetables on a sheet pan or cookie sheet.   
5. Add 1–2 capfuls of olive oil and stir the vegetables to coat.   
6. Spread out the veggies on the pan so they don’t touch each other.
7. Sprinkle with salt and pepper, to taste.
   • Optional: Feel free to mix in herbs like dill, rosemary, oregano, and thyme. 
8. Roast in oven for 20 minutes, then check firmness by piercing the vegetables with a fork. If they’re not done, stir the veggies and check in another 10–20 minutes. Repeat until they are the desired firmness.   
   • Optional:  Add onions (cut into wedges) and tomatoes after the roots have roasted for at least 20 minutes.

Steaming and/or Mashing

1. Scrub the vegetables thoroughly. 
   • Some people prefer to peel root vegetables, but it’s not necessary for all of them.
2. Cut the vegetables into bite-sized pieces.  Do your best to cut consistently sized pieces—this will ensure that the vegetables cook evenly.
3. Cook using desired method:
   • Microwave: Place pieces in a microwave safe bowl with a little water (2–3 tablespoons), cover with a lid or plate, and steam on high until the veggies are tender.
   • Stovetop: Put some water in the bottom of a saucepan. Put the veggies on a steaming rack and cook on medium-high until tender. Check frequently to ensure there is enough water in the pan.
     • If you don’t have a vegetable steamer, you can boil the root vegetables.
   • Mashing: After steaming or boiling, drain the vegetables and let them sit for a few minutes. Mash with a masher, a food processor, or a fork. Add seasonings and broth or milk, if desired.  

Salads

• Beets, celeriac / celery root, and turnips can be grated and added raw to salads.    
• Steamed root vegetables are tasty additions to salads. Keep them a little crunchier than when you’re planning to mash them, and then dress them with a vinaigrette or your favorite salad dressing.