root vegetable recipes 4 min read Don’t sleep on the root vegetable. Packed with polyphenols, fibre and antioxidants, these knobbly plants are gut health heroes and extremely versatile in the kitchen. We’re huge fans of root vegetables here at Strong Women. Behind their tough, knobbly exteriors, these seasonal plants […]
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4 min read
Don’t sleep on the root vegetable. Packed with polyphenols, fibre and antioxidants, these knobbly plants are gut health heroes and extremely versatile in the kitchen.
We’re huge fans of root vegetables here at Strong Women. Behind their tough, knobbly exteriors, these seasonal plants are tasty, nutrient-dense and incredibly versatile. They’re also gut health heroes, thanks to the fact many of them contain polyphenols (natural chemicals that make vegetables colourful) that are like fertiliser for our gut microbiome.
They’re also packed with fibre and antioxidants.
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Grown seasonally, root vegetables come into their own in the autumn and winter months and are a great way to diversify your usual fruit and vegetable intake. Don’t make the mistake of dismissing them to the side of your plate. These glorious root vegetable recipes are colourful, showstoppers that fully embrace these multifaceted vegetables.
Carrot dhal and roasted squash
Credit: Twelve Triangles
Serves 4
Cooking time: 45 minutes to an hour
A recipe from Edinburgh-based bakery Twelve Triangles – founded by bakers Emily Cuddeford and Rachel Morgan – this dish uses carrots, a brilliant root vegetable that’s rich in vitamin A, soluble fibre and potassium. This recipe is perfect for cooler autumn nights.
For the squash
Ingredients
- 1 large or 2 small squash
- 2 tbsp olive oil
- Salt and pepper
Method
- Preheat the oven to 190ºC.
- Cut the squash in half and scoop out the seeds then cut them into wedges leaving the skin on.
- Toss the squash wedges in the olive oil, salt and pepper.
- Roast in the oven until the flesh is soft and the skin is starting to colour and go crispy.
For the dhal
Ingredients
- 3 onions
- 2 tbsp olive oil
- 4 garlic cloves
- 2 tsp ground cumin
- ½ tsp chilli flakes
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tin green lentils (390g)
- 400g coconut milk
- 1 thumb-sized piece of ginger
- 3 carrots
- ½ lemon zest
- 1 tsp sea salt
Method
- Finely chop the onions and garlic.
- Slowly cook these down in a pan with the olive oil until they are translucent and soft.
- Add in all of the spices and cook for one minute.
- Pour in the lentils and coconut milk along with a splash of water and salt. Cook gently for 15 minutes.
- While this is cooking, grate the ginger, dice the carrots, zest the lemon and set aside.
- After the lentils have been cooking for 15 minutes, add in the ginger, carrot and lemon zest and simmer for a further 15 minutes.
- Finally, check the seasoning and you are ready to serve.
To serve
Spoon the dhal into bowls and top with wedges of the roast squash.
Rainbow vegetable and chickpea tray bake
Credit: Kallo
Serves 4
Cooking time: 1 hour and 5 minutes
This recipe comes from organic food supplier Kallo. It includes beetroot, a root vegetable high in antioxidants, nitrates, fibre and other essential vitamins and minerals. You don’t just have to stick to beetroot, however. Feel free to experiment with other root veg like parsnips, celeriac, or sweet potatoes. Whether you’re after a simple dinner or an easy meal prep option, this bake delivers and is full of gut-loving ingredients.
Ingredients
- 1 organic garlic and herb stock cubes
- 3 tbsp olive oil
- 2 small red onions, cut into thin wedges
- ½ butternut squash, approx 500g, cut into 1cm cubes, seeds reserved
- 4 beetroot, approx 400g, scrubbed clean and cut into 1cm cubes
- 2 courgettes, cut into thick slices
- 400g tin of chickpeas, drained
- 2 garlic cloves, finely sliced
- 200g baby spinach, washed
Method
- Preheat the oven to 200ºC.
- Mix the stock cube, oil and some black pepper using the back of a teaspoon to form a thin paste. Toss all the remaining ingredients, except the spinach, in almost all of the oil mixture and spread out over one very large baking tray or two medium sized ones lined with baking paper.
- Mix the remaining oil with the butternut squash seeds and spread out over a separate small, lined baking tray.
- Roast the vegetables for 40-45 minutes until just cooked through and golden in places. Add the squash seeds to the oven for the final 25 minutes of cooking time until they are golden and crunchy.
- When the vegetables have three minutes left, stir through the spinach and return to the oven for the final few minutes to wilt.
- Scatter over the toasted seeds to serve.
Root vegetable gratin
Credit: Bennett Opie
Serves 4-6
Cooking time: 1 hour and 20 minutes
This recipe comes from family-owned, Kent-based food and drink company Bennett Opie. It gives you the freedom to pick the root vegetables you most enjoy eating and combine them into a hot, comforting oven bake. It’s practical too: prepare the gratin until step 6 and then put in the freezer for an easy dinner in the future.
Ingredients
- 500g mixed root vegetables (such as potatoes, carrots, parsnips and sweet potatoes), peeled and thinly sliced
- 200g mini onions, finely chopped
- 200ml double cream
- 100ml milk
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- Salt and pepper, to taste
- 50g grated cheese (such as cheddar or gruyere), optional
Method
- Preheat the oven to 180ºC and grease a baking dish with butter or cooking spray.
- Arrange the sliced root vegetables in the greased baking dish, alternating layers and scattering mini onions throughout.
- In a saucepan, heat the double cream, milk, minced garlic and fresh thyme leaves over medium heat until warmed through. Season with salt and pepper to taste.
- Pour the warm cream mixture over the layered root vegetables and onions in the baking dish, ensuring they are evenly coated.
- If using, sprinkle the grated cheese evenly over the top of the gratin.
- Cover with foil and place in the preheated oven.
- Bake for 45 minutes, covered.
- After 45 minutes remove the foil from the baking dish and continue to bake for an additional 15 minutes, or until the vegetables are tender and the top is golden and bubbly.
- Remove from the oven and cool slightly before serving.
Images: Twelve Triangles; Kallo; Bennett Opie
