"Eat your beets . . . they're good for you! A voice from the past. Did you push those unwanted objects around your plate when no one was watching. Let's face it, root vegetables are given little respect.
Beets, parsnips and rutabagas however, are available year round, contain Vitamin C, are low in calories and offer dietary fiber. In addition to their high availability and good nutrition, these roots deserve respect for their flavors, too. With all due respect, maybe your mother didn't know how to prepare these vegetables.
Beets are naturally sweet whether fresh or canned. When buying fresh, look for firm rounded roots and make sure the greens are not wilted. When preparing, scrub roots well with a vegetable brush under cold running water, then grate, chop, slice or quarter, or leave whole. Beets can be steamed, baked or roasted, and are easier to peel after cooking. Canned beets can be used in place of fresh in any dish.
Parsnips are sometimes referred to as white carrots because of their shape. When selecting, look for smooth skin and tapered form, approximately eight inches in length. Avoid those that are withered or uneven color. Store parsnips up to three or four weeks in a perforated plastic bag in the crisper drawer of the refrigerator. Scrub well under cool water, peel, and trim the ends. Chop into even pieces and cook by baking, steaming or stir-frying. Cinnamon, nutmeg and ginger nicely complement the sweet, nutty flavor of parsnips.
Rutabagas are actually a cruciferous vegetable--a member of the same family as broccoli, cauliflower, cabbage and brussel sprouts. Covered with wax, rutabagas are recognizable by their distinct purple band. Purchase those with a smooth skin and solid feel. Smaller ones are usually the sweetest. Scrub well under cold running water, then remove the wax and skin with a vegetable peeler. Try roasting, baking or steaming to bring out the sweet peppery flavor of rutabagas.
ROASTED BEETS
4 medium beets, trimmed of stems and roots, scrubbed
2 tsp. olive oil
l tsp. vinegar
l garlic clove, minced
l l/2 tsp. fresh ground black pepper
l/2 tsp. salt
water
Preheat oven to 375 degrees F. Spray a baking pan with
vegetable oil cooking spray or add just enough water to barely
cover bottom, to prevent sticking. Stand beets in pan, leaving
room between each. Bake until tender when pierced with tip of
knife, about l to l l/2 hours. Let cool; remove skins. Cut
into wedges and place on serving plates. In a small bowl,
combine olive oil, vinegar, garlic, pepper and salt. Whisk until
well combined. Thin with water until desired consistency.
Drizzle over beets. Serve warm or at room temperature.
MASHED PARSNIPS AND RUTABAGAS WITH CARAMELIZED ONIONS
l Tbs. canola oil
2 medium sweet onions, such as Vidalia or Bermuda, chopped
l Tbs. fresh chopped thyme leaves or l tsp. dried thyme
Salt and fresh ground black pepper to taste
l Tbs. red wine vinegar
l tsp. sugar
4 medium parsnips, scrubbed, peeled and cubed (about 3 cups)
3 small rutabagas, scrubbed, peeled to remove wax and cubed
(about 3 cups)
l Tbs. prepared horseradish
l/2 to 3/4 cup skim milk
In a large skillet, heat oil over low heat. Add onion, thyme, salt and pepper. Cook covered, stirring occasionally, until onion begins to brown, about 5 minutes. Remove lid and continue cooking, stirring occasionally, about l5 minutes more. (During this time, start the parsnips and rutabagas boiling.) Add vinegar and sugar to onions. Cook 2 minutes, stirring occasionally; set aside.
In a medium saucepan, cover parsnips and rutabagas with cold water and bring to a boil. Reduce heat to medium and cook until tender, about 20 minutes. Drain into colander. Return vegetables to pot and coarsely mash with hand-held masher. Add horseradish, then milk, beginning with a half cup, then adding more if necessary, to achieve desired consistency. Season with salt and pepper. Spoon caramelized onions over top.
RUTABAGA AND APPLE SOUP
l Tbs. olive oil
l small onion, chopped
3 small rutabagas, scrubbed, peeled to remove wax and cubed
3 medium Granny Smith apples, scrubbed, peeled and cubed
l Tbs. grated fresh or l tsp. ground ginger
Salt and white pepper to taste
6 cups reduced-sodium chicken broth
3/4 cup plus l/4 cup plain nonfat yogurt
In a large saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add rutabagas and apples, stir and cook 2 minutes. Add ginger, salt and pepper. Pour in broth and bring to a boil. reduce heat to medium-low and cook, covered, until rutabagas are tender, about 30 minutes. Remove pan from heat. In a blender or food processor, puree until smooth, in batches if necessary. Return to pan, off heat. Whisk in 3/4 cup yogurt. Ladle soup into bowls. Top with spoonful of additional yogurt.
