Indian-Spiced Root Vegetables


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.


Indian-Spiced Root Vegetables

Serves 4

Cooking Time: 20-25 minutes


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


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.











Why is it that some of the best growing vegetables in the garden are also arguably the least delicious (see pickled radishes)? As the wife of an agricultural virtuoso (some of you may know them as “farmers”), I am responsible for making the less desirable veggies tasty. As you may imagine, my family ends up with the lion’s share of the produce that doesn’t sell. Turnips are a low-calorie, nutrient-dense tuber, high in fiber, vitamin C and potassium. This method of preparing turnips is so named because it transforms the underrated vegetable into a taste bud pleasing dish that rivals it’s family member, the ubiquitous potato.

Mashed Poturnips

3 lbs peeled, cubed turnips

2 tbsp butter

1 tbsp olive oil

¼ cup minced shallots

2 cloves minced garlic

½ cup milk (optional)

Kosher salt

Freshly ground pepper

  1. Boil turnips in salted water for ~35 minutes, or until they are almost translucent and fork tender. Drain and process turnips with an immersion blender or food processor.
  2. While turnips are being pulverized, heat butter and olive oil on medium-low heat in a deep pan. Note: the olive oil has a higher smoke point than the butter, thereby keeping the butter from burning. This is very handy if you’re not the most attentive cook <cut to me>. Once the butter is melted add shallot and onion, sautéing until fragrant and starts to become translucent (about 1-2 minutes).
  3. Add mashed turnips to garlic butter and combine. Stir in milk if desired for a creamier texture. Add salt and pepper to taste.