Indian-Spiced Root Vegetables

Recipes

dsc_0320The people of India have a gift of creating multidimensional flavors. One of my favorite flavor combinations is cumin, coriander, and turmeric. These three spices are a delicious addition to many vegetables and proteins, and also contribute a notable punch of nutrition.

These spices have powerful medicinal qualities. Turmeric in particular contains an active ingredient called Curcumin that is used to treat everything from irritable bowel to arthritis. In short, this anti-inflammatory is practically a wonder drug in a spice jar.

Coriander, too, is rich in phytonutrients such as flavonoids, and are believed to aid in cholesterol and blood sugar control. Cumin aids in ameliorating digestive problems, such as diarrhea and gas.

Just like most medicinal herbs and spices, I am not a huge advocate for consuming it in supplement form, as it has several adverse side effects when taken at a therapeutic dosage unless prescribed by a physician.

I hope you enjoy this powerful trio when generously added to turnips and radishes. Please feel free to substitute your favorite root vegetables in this recipe: potatoes, yams, beets, carrots, etc. will all work beautifully in this recipe.

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Indian-Spiced Root Vegetables

Serves 4

Cooking Time: 20-25 minutes

Ingredients:

Root Vegetables (two bunches or about 4 cups), cut into bite-sized cubes

2 tbsp. grapeseed or melted coconut oil

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp coriander

salt and pepper

Directions:

Preheat oven to 425F.

Combine spices in a small bowl. Spread vegetables out on a large sheet pan. Drizzle vegetables evenly with oil. Sprinkle spice evenly on vegetables. Using hands, rub spice mixture into vegetables, coating evenly.

Bake for 25-30 minutes, or until vegetables are fork tender.

 

 

 

 

 

 

 

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Radishes

Recipes
Radishes from our farm.

Radishes from our farm.

One of our favorite ways to prepare radishes is to pickle them. The vibrant color and crunchy texture makes for a great accompaniment to salads, sandwiches, or even a healthy snack.We tried several methods and recipes, and this version from Dave Lebovitz was our favorite. Thanks Dave!

The Yummiest of Pickled Radishes

  • 1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons sea salt
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon crushed peppercorns
  • 1 to 2 cloves garlic, peeled
  • optional: 1 chile pepper, split lengthwise

1. If using long radishes, peel them. Trim off the leaves and roots and slice thickly.

2. Bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile.

3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.

4. Cover and let cool to room temperature, then refrigerate.

Storage: The radishes will be ready to eat after 24 hours. The flavors will develop the longer the radishes are left to pickle. Best if used one month after preparation.

White icicle radishes from our farm.

White icicle radishes from our farm.