4 recipes with carrots and other roots: cheap and easy

Underground vegetables are an excellent source of energy, vitamins and minerals. We propose four different ways to prepare them and add them to the menu.

The roots and tubers that have more tradition in our cuisine are potatoes, carrots, radish, turnips, beetroots, parsnips and sweet potatoes, although more and more others that come from outside, such as yucca or yams, are increasingly used. With them you can prepare delicious dishes in a very simple way.

Take note of these 4 delicious recipes with carrots and other roots very easy to prepare and low budget. Enjoy!

GINGER ROOT GLAZE

INGREDIENTS (FOR 4 PEOPLE):

• 150 g spring onions
• 4 carrots
• 2 medium turnips
• 1 small parsnip
• 1 sweet potato
• 40 ml olive oil
• 1 piece ginger root
• 1 tablespoon rapadura sugar
• 1 tablespoon juniper berries

PREPARATION (10′ + 30′ COOKING):

1. Blanch the spring onions for about 50 seconds so they can peel well. Peel them and leave them whole.
2. Peel also the rest of the roots and tubers, and slice the carrot and parsnip (at least the narrow part), and half slices the widest vegetables (turnip and sweet potato).
3. Once cut, pour the oil into a low, wide casserole that can be covered. Start by sautéing the juniper berries very gently: then add the onions and sauté as well. After five minutes, add the carrots and parsnips, and sauté over low heat for another five minutes. Then add the turnips and, after five minutes, the sweet potato.
4. Grate the ginger root directly on top and pour the sugar. Stir well, cover with a little water and bring to a boil, cover, lower the heat and cook about ten more minutes. The roots must acquire a bright appearance.

VARIANT:

Vegetables can be turned, that is, without peeling, cut into rectangles and shaped like a rugby ball with the help of a small knife.

NUTRITIONAL INFORMATION:

• Calories: 148
• Carbohydrates: 15 g
• Protein: 2 g
• Fat: 7 g
• Cholesterol: 0 mg.

TURNIP POTS STUFFED WITH VEGETABLES

INGREDIENTS (FOR 4 PEOPLE):

• 8 medium turnips
• 100 g onion
• 100 g mushrooms
• 100 g carrot
• 2 tablespoons margarine
• 1 small glass of white wine
• 200 ml vegetable broth
• 1 tablespoon flour
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon breadcrumbs
• 1 tablespoon chopped parsley
• pepper and salt

PREPARATION (25′ + 40′ COOKING):

1. Wash the turnips, which must be of a similar size, and peel them. If they are very large, cut in half. Cut the ends and empty them with a bag so that there is a hole for the filling and without drilling. Boil these wells for about ten minutes, cool and drain well.
2. Peel the onion and carrot, and cut into cubes. It also chops the emptied pulp of the turnips. Clean the mushrooms, cut in half and laminate finely.
3. Sauté the onion, turnip and carrot in a pan in margarine and, when they begin to soften, add the mushrooms. Salt and pepper and add the flour, stir and pour the white wine: let it bind and pour a little vegetable or chicken broth. It is important that everything is well linked.
4. Mix the cheese in equal parts with the breadcrumbs and chopped parsley. Fill the turnip pits with the vegetable mixture, place on a baking sheet, drizzle with margarine and some more vegetable broth, and sprinkle with the cheese, bread and parsley mixture.
5. In the preheated oven at 180º C bake the wells for half an hour or until tender.

NUTRITIONAL INFORMATION:

• Calories: 147
• Carbohydrates: 9 g
• Protein: 4 g
• Fat: 7 g
• Cholesterol: 19 mg.

SAFFRON LEEK AND TURNIP QUICHE

INGREDIENTS (FOR 4 PEOPLE):

For the dough:

• 200 g flour
• 50 g margarine
• 1 egg
• 2 tablespoons water
• half a teaspoon of salt

For the filling of the quiche:

• 3 leeks
• 3 tender turnips
• 1 tender zucchini
• 80 ml liquid vegetable cream
• 2 eggs
• 60 g grated emmental vegetable cheese
• 1 tablespoon margarine
• soy milk or egg for painting
• Chopped chives
• 4 strands of saffron
• nutmeg
• pepper
• salt

PREPARATION (15′ + 45′ COOKING + 30′ REST):

1. Sift the flour and mix with half a tablespoon of salt. Prepare the dough by crumbling the margarine with the flour with your fingertips until you get a texture like sand. Once this texture is achieved, the flour is hollowed out in the center, pour the egg and water, and knead until a ball is obtained. Wrap in cling film and let stand 20 minutes in the fridge.
2. While the dough rests, clean the leeks, discard the greenest part and cut the white stem into slices. Wash and slice the zucchini. Peel the turnips and cut them into thin slices. Sauté the leeks and turnips in butter without color (about ten minutes), add the zucchini, salt and pepper and reserve in a colander so that the vegetables lose water.
3. Mix the eggs with cream, saffron, salt, pepper and nutmeg. Take the ball of dough out of the refrigerator and stretch until you get a circle about the size of a low mold about 20 centimeters in diameter, but that exceeds this diameter by one centimeter. Line the base of the mold, previously smeared with margarine and sprinkled with flour, with the dough stretched by pressing it against the surface. Fill with the vegetables and pour over the grated cheese and the mixture of cream, egg and saffron. They paint the edges of dough and lid, forming a flange with the tips of the fingers.
4. Let the quiche stand for ten minutes and then bake with the preheated oven at 1 70 ºC for half an hour. Halfway through cooking, sprinkle with the sliced chives and finish cooking until curdled and golden.

VARIANTS:

• This recipe can also be made with parsnips, although its flavor is somewhat stronger than that of turnip.
• Instead of zucchini, fresh spinach leaves can also be used, which are added cut into strips and without sautéing beforehand.
• To accompany, you can make a pink beet sauce by crushing a cooked beetroot with a Greek yogurt and a tablespoon of olive oil.

NUTRITIONAL INFORMATION:

• Calories: 501
• Carbohydrates: 40 g
• Protein: 17 g
• Fat: 30 g
• Cholesterol: 312 mg.

GREEN BEAN AND CARROT SALAD WITH ORANGE VINAIGRETTE

INGREDIENTS (FOR 4 PEOPLE):

• 500 g fresh carrots
• 150 g green beans
• 200 g fresh cheese
• 30 g pumpkin seeds
• 1 bunch dill
• 2 oranges
• 30 ml Modena vinegar
• 70 ml olive oil
• pepper
• salt

PREPARATION (15′ + 9′ COOKING):

1. Peel and wash the carrots, cut into sheets about four millimeters thick and thin strips. Blanch for a minute in boiling salt water and then cool in ice water to stop cooking. Reserve the water to boil the beans.
2. Wash the beans, remove the tail and cut diagonally to strips as long as possible. Blanch for eight minutes in the reserved boiling water and cool also in ice water. They should be al dente, with an intense color and well drained.
3. Wash the pumpkin seeds and toast lightly in a pan without oil and without stopping stirring, until they swell a little. Then deposit them on absorbent paper to release their own oil. Shred the fresh cheese and mix with the vegetables.
4. Squeeze the juice of an orange, mix with Modena vinegar, salt and pepper and add the olive oil little by little while beating. Peel the other orange peels and removes the segments removing the maximum skin. Assemble the salad with the vegetables, pipes and orange segments. Chop the dill, spread on top and season with the vinaigrette.

VARIANT:

Instead of cheese you can use fresh coconut and pumpkin seeds can be replaced by sesame seeds or raisins.

NUTRITIONAL INFORMATION:

• Calories: 439
• Carbohydrates: 27 g
• Protein: 12 g
• Fat: 25 g
• Cholesterol: 49 mg