Day 28: Root Vegetables
Where would I be without root veggies? From yams to celery root, these hearty vegetables play a major role in my everyday eating habits. Root veggies tend to be sweeter, and more hearty than other vegetables, making them ideal for beefing up vegetarian recipes. By default, you can almost always roast them, but there are lots of other creative ways to make use of roots and tubers. For example, they make excellent fritters, pancakes, and soup bases.
While I hate to play favorites, the sweet potato is definitely my root veggie MVP. I’d be hard pressed to name another fruit or vegetable that is quite so versatile. Sweet potato is delicious baked, mashed, fried, or even shredded, and it can be a showstopper in both sweet and savory recipes. How many vegetables would you ever consider eating for dessert?
You won’t catch me posing next to a Disney princess anytime soon, but put me in sight of a giant yam and see what happens.
I’ve posted a ton of root veggie recipes over the years here on Mary Makes Dinner. Here are some of my very favorites.
- Creamy Carrot Soup
- Roasted Sweet Potatoes with Chili & Lime
- Parsnip & Spring Onion Pierogis
- Sweet Potato & Black Bean Pizza
- Roasted Carrot Cashew Soup
- Creamy Chipotle Sweet Potato & Quinoa Casserole
- Japanese Style Veggie Pancakes (Okonomiyaki)
- Cheddar Carrot & Broccoli Soup
- Spicy Sweet Potato Fritters
- Red Curry Sweet Potato Soup
- Sweets n’ Grits
- Chipotle Sweet Potato & Spinach Tacos
You can browse these recipes by photo on my Pinterest board!
Follow Mary Makes Dinner’s board Mary Makes Dinner: Root Veggies on Pinterest.
P.S. This post is part of my 30 Days With a Grateful Heart series. You can check out the rest of my posts in this series on Mary Makes Pretty, Mary Makes Babies, and here on Mary Makes Dinner. Visit Bless Her Heart to check out other bloggers that are participating in the project.