INDIAN ROOT VEGETABLES RECIPES
ROASTED VEGETABLES WITH INDIAN SPICES RECIPE - FOOD.COM
Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F.
- Mix cumin, coriander, pepper and chillies with the oil and butter.
- Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
- Put in a roasting tin large enough to take them in a single layer.
- Pour the spice mixture over the vegetables and toss everything together until well coated.
- Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
- Sprinkle with sea salt and serve.
Nutrition Facts : Calories 246.4, FatContent 11.3, SaturatedFatContent 3.5, CholesterolContent 10.2, SodiumContent 99.9, CarbohydrateContent 35.3, FiberContent 8.1, SugarContent 7.9, ProteinContent 3.5
ROASTED ROOT VEGETABLES RECIPE - FOOD.COM
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 3, CarbohydrateContent 6, FiberContent 0.6, SugarContent 1.1, ProteinContent 1
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From food.ndtv.com
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From cookveggielicious.com
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From williams-sonoma.com
From williams-sonoma.com
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From thedailymeal.com
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From balancedkitchen.com
From balancedkitchen.com
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From allrecipes.com
From allrecipes.com
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From ivu.org
From ivu.org
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From blog.kitchenwarehouse.com.au
From blog.kitchenwarehouse.com.au
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From vegrecipesofindia.com
From vegrecipesofindia.com
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From vegrecipesofindia.com
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From theguardian.com
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From bonappetit.com
From bonappetit.com
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From foodnetwork.com
From foodnetwork.com
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From yourarticlelibrary.com
From yourarticlelibrary.com
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ROASTED ROOT VEGETABLES | KITCHN
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From thekitchn.com
From thekitchn.com
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From kamaayurveda.com
From kamaayurveda.com
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ROOT VEGETABLE CURRY RECIPE - VEGETARIAN TIMES
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From vegetariantimes.com
From vegetariantimes.com
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MIXED VEGETABLE CURRY - INDIAN VEGETABLE CURRY FOR ...
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From greedygourmet.com
From greedygourmet.com
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