Still struggling with using turnips, parsnips, rutabaga & carrots...?!
Still struggling with using turnips, parsnips, rutabaga & carrots...?
Okay, here are my questions...
1. If I do a simple mashed concept, which of these roots should I combine? I'm not sure which taste combinations would compliment eachother (ie. turnip/carrot vs. rutabaga/carrot etc.)
2. I do not eat butter, what would be a good substitute to use as a topper if I make a roasted turnip?
3. What is a good butter substitue to mix in with the "Mashed" veggies?
Answers:
For 2and 3, olive oil is practical but you might want to expand your horizons and try walnut oil (good in mashed potatoes) or hazelnut oil. Turnips and carrots go good together. You could try carrot alone and add a few tablespoons of orange juice to give it a bit of a kick and it also likes a lot of cracked pepper in it. Carrots blanched and sauteed with honey and sesame seeds is wonderful. Carrot and pumpkin go good together in mash too. All those veges roasted together with some herbs like thyme or rosemary with a good helping of olive oil and seasoning make a great feast. Try getting into some dried herbs or Asian condiments to spice up your meals. Also, a lot of Indian dishes are vegetarian or you can adapt them to be vegan so spread your wings a little and you will be pleasantly surprised.
I really like to buy shredded carrot and broccoli slaw, mix 'em, nuke 'em and put Smart Balance Light and some Jane's Crazy Mixed Up seasoning on it.
I will assume you are a vegan, if not please state what you are with your new qustions. Try topping it with Jalepinio soy cheese ad melt it over your veg, but first season your veg well with olive oil &salt & pepper,yummy!
try them all...see which ones you like best...they all work well together....try butter buds or margerine....when roasting use olive oil.....