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Dig In To Root Vegetables

Contributed by: NAPSA

(NAPSI) - If you love the abundance of fresh vegetables that spring and summer offer, there's no need to head into hibernation when these favorites become scarce. Autumn and winter offer their own harvest of vegetables well worth rooting for-root vegetables.

Root vegetables come in a variety of shapes, sizes and colors including sweet potatoes, beets, carrots, radishes, onions, turnips, rutabaga, parsnips, garlic and ginger. They can add a wonderful touch of color and flavor to any meal, and help warm up the coldest of nights. When you shop for root vegetables, dig around the store's selection and make sure your picks are firm. Store them in a dry dark area until they're used.

Root vegetables can be eaten raw, pickled or preserved. They can be boiled, mashed and add zest to winter soups and stews. For a sweet treat, they can even be slow roasted to bring out their rich flavor.

The Dutch oven, a slow-cooking superstar, is ideally suited for slow roasting vegetables. Dutch ovens must be even-heating, lidded, big-handled and large. Ideally you want one with a heavy bottom. Le Creuset, a French company that calls its ovens, "French Ovens," makes the consummate Dutch oven.

Le Creuset's tight-fitting lids create a blanket of heat to seal in moisture and flavor, while its cast iron construction retains heat. As an added bonus, its stick-resistant porcelain enamel finish makes clean up easy.


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