Root Vegetables Steamed Recipes

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

SLOW-COOKER GLAZED ROOT VEGETABLES

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
• In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
• Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

STEAMED ROOT VEGETABLES WITH DILL BUTTER

Steps:

• Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
• Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
• Toss vegetables with dill butter and serve hot.

ROOT VEGETABLE SLAB PIE

Steps:

• Prepare the crust: Unroll 2 pieces of pie dough on a lightly floured surface. Brush 1 piece with half of the melted butter, then set the other piece directly on top. Roll the 2 pieces together into a 12-by-14-inch rectangle. Repeat with the remaining 2 pieces of pie dough. Line an 8-by-11-inch baking dish with 1 rectangle, leaving an overhang on all sides. Transfer the remaining rectangle to a baking sheet. Chill both crusts until the dough is firm, about 30 minutes.
• Meanwhile, make the filling: Heat the oil in a large skillet over medium heat. Add the shallots and 1 cup water. Cook, stirring occasionally, until the liquid has evaporated and the shallots start to brown, about 20 minutes. Add 1 tablespoon butter and 1 teaspoon sugar. Cook, stirring, until glazed, about 3 minutes; season with salt and pepper and set aside.
• Heat the remaining 2 tablespoons butter in a large saucepan over medium-high heat. Add the carrots, parsnips, celery root and the remaining 1 teaspoon sugar. Cook, stirring, until the vegetables start to soften, about 3 minutes. Sprinkle in the flour and 1/2 teaspoon each salt and pepper. Cook, stirring, 2 minutes. Gradually stir in the heavy cream and 1 cup water until smooth. Tie the thyme sprigs and bay leaves together with kitchen twine; add to the pan. Reduce the heat to medium and simmer, stirring occasionally, until the vegetables are tender and the liquid is thick, about 15 minutes. Let cool to room temperature. Discard the herb bundle. Stir in the lemon zest and juice, scallions and parsley.
• Position a rack in the upper third of the oven and preheat to 400 degrees F. Spread the shallots evenly over the crust in the baking dish, then add the root vegetable filling in an even layer. Cover with the prepared top crust; use kitchen scissors to trim the excess pastry so there is a 1-inch overhang. Pinch the 2 crusts together, then fold the overhanging dough under itself. Chill 20 minutes.
• Brush the top crust with the beaten egg. Score decoratively with a paring knife, being careful not to pierce completely through; poke a few vents in the crust to allow steam to escape. Bake until the crust is golden brown, about 40 minutes. Let stand 10 minutes before serving.

STEAMED WINTER VEGETABLES

Steps:

• Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

Steps:

• In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

SEASONED ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
• Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

ROOT VEGETABLES (STEAMED)

Steps:

• Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes.
• Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.