Cooking with root vegetables

(ARA) - Cooking with vegetables is deeply rooted in the culinary arts. Eating foods that live and breathe beneath the earth's surface is just about as close as a person comes to being one with Mother Nature. Although beets, kohlrabi and carrots are wonderful in raw form, there are a variety of ways to cook root veggies to add fresh, new flavors to any meal. Take this opportunity to expand your cooking repertoire - here are four ways to cook and prepare root vegetables, and absorb their all-natural health benefits:

Bake to make antioxidant-rich foods: Vegetables contain precious antioxidants that help maintain your overall health. What many people don't know is that the way in which veggies are prepared largely determines their nutrient value. Steaming is a common cooking method; however, baking is the best way to lock in the vitamin and antioxidant power of root foods.

Here's a simple and efficient way to utilize your oven: Place a layer of sliced shallots, onions or sweet potatoes on a baking sheet; toss with a drizzle of olive oil and insert into a 350 degree oven. Check regularly, and remove the pan after 10 to 15 minutes. Sprinkle the cooked veggies with salt and pepper and serve. This hassle-free addition to dinner will keep your body strong and fight off a small army of environmental toxins.

Cut and clean: Cleaning vegetables is an essential element of meal preparation and can greatly affect their overall taste. Proper procedure includes running vegetables under warm water for at least 30 seconds while lightly tossing them to clean out every nook and cranny. The way in which veggies are sliced and diced is also important; their shape and size should cater to the recipe and bring out a dish's texture. For example, finely chopped veggies make for a great side salad, but don't necessarily lend well to a stir fry. Root vegetables tend to be heartier, which is why chunks of potatoes and carrots are perfect for stews. Make sure to cut produce as close to mealtime as possible in order to keep it fresh.

Cook with caution: It's far better to undercook your veggies than risk boiling them to oblivion. Mushy vegetables are never satisfying and are zapped of their nutritional value by excessively hot temperatures. When using your stovetop, let vegetables cook at a medium rolling boil rather than maximum heat. Stews should be allowed to simmer for an extended period of time so that root veggies can absorb all the flavors.

Grow a cabbage patch: Root vegetables are best when eaten fresh from the ground. Establishing your own garden can make preparing vegetable dishes an exciting event, but knowing how to care for your patch is essential. Because they require different cultivation methods, root vegetables require patience and diligent gardening practices. It's best to use the richest soil for gardening and to water regularly, especially before the afternoon heat.

If you're interested in becoming a culinary professional, or if you just want to broaden your cooking horizons, learning delicious ways to incorporate root vegetables into your recipes is an excellent place to start.

Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul offers hands-on culinary arts and patisserie and baking training; where you can learn alongside professional chef instructors who encourage creativity and teach the foundational skills to help you pursue a career in the culinary arts. To learn more visit www.Chefs.edu/Minneapolois-St-Paul for more information. (Le Cordon Bleu does not guarantee employment or salary.)

Courtesy of ARAcontent