Autumn is the perfect time for hearty and healthy root vegetables like carrots, beets and parsnips. These vegetables are rich in vitamins and minerals, help maintain health and energy in the cold season, and also add bright shades to dishes.
We offer several recipes that will help make the menu diverse and rich in autumn flavors.
1. Baked carrots with honey and spices
This dish is perfect as a side dish or an independent snack, it combines the sweetness of carrots and honey with light notes of cinnamon and spicy rosemary.
Ingredients:
500 g of carrots
2 Art. l. honey
1 Art. l. olive oil
½ tsp. cinnamon
1 tsp. fresh or dried rosemary
Salt and pepper to taste
Preparation:
Preheat the oven to 200 °C.
Cut the carrots into large bars and place on a baking sheet.
Mix honey, olive oil, cinnamon, rosemary, salt and pepper. Pour this mixture over the carrots and mix well.
Bake for 25-30 minutes until the carrots are soft and slightly caramelized. Serve hot.
2. Beet puree soup with ginger
This creamy soup has a rich color and healing taste thanks to beetroot and ginger. The dish is well suited for a cozy lunch or dinner.
Ingredients:
500 g of beets
1 medium potato
1 medium bulb
2 cloves of garlic
1 Art. l. olive oil
1 tsp. grated fresh ginger
1 liter of vegetable broth
Salt, pepper to taste
Sour cream and herbs for serving
Preparation:
Peel and cut the beets, potatoes and onions into cubes.
Heat olive oil in a pan, add chopped onion and garlic, fry until soft.
Add ginger, beets and potatoes, cover with broth and cook for about 30 minutes until the vegetables are soft.
Blend the soup with a blender until smooth, add salt and pepper.
Serve with sour cream and chopped greens.
3. Baked parsnip with parmesan
Parsnips have a mild, sweet taste, which is perfectly revealed during baking. Parmesan cheese gives the dish a spicy touch.
Ingredients:
500 g of parsnips
2 Art. l. olive oil
50 g of grated parmesan
Salt, pepper, dried thyme to taste
Preparation:
Preheat the oven to 220 °C.
Clean the parsnip and cut it into long bars.
Toss the parsnips with olive oil, salt, pepper and thyme. Place on a baking sheet.
Bake for 20 minutes, then sprinkle with grated Parmesan cheese and return to the oven for another 5 minutes, until the cheese is melted and golden.
4. Potato and beetroot gratin
This gratin is perfect as a main course or a side dish. The combination of potatoes and beets gives the dish a rich taste and color.
Ingredients:
3 potatoes
2 medium beets
200 ml of cream (20% fat)
100 g of grated cheese (cheddar or gruyere)
1 clove of garlic
Salt, pepper to taste
Preparation:
Preheat the oven to 180 °C.
Cut the potatoes and beets into thin slices.
Mix cream with chopped garlic, salt and pepper.
Put potatoes and beets in layers in a baking dish, pouring cream over each layer.
Sprinkle with grated cheese and bake for 40-45 minutes until golden brown.
5. Carrot and parsnip puree
This bright and delicate puree can be a great alternative to mashed potatoes and goes well with various meat and vegetable dishes.
Ingredients:
400 g of carrots
400 g of parsnips
50 g of butter
Salt and pepper to taste
A little cream or milk (optional)
Preparation:
Peel and cut carrots and parsnips, boil until soft.
Drain the water, add butter and chop the vegetables until smooth.
Add a little milk or cream for a creamier texture. Salt and pepper to taste.
Tips for cooking root vegetables:
Use seasonal vegetables : Fresh root vegetables from the market have better flavor and texture.
Do not overdo it with seasonings : root vegetables have a natural sweet taste that can be emphasized with light spices and herbs.
Combine different root vegetables : this way the dishes will have a more interesting texture and richer taste.
Seasonal root vegetables are not only tasty, but also extremely useful. Cooking with carrots, beets and parsnips, you will create nutritious dishes that will decorate your autumn table and give comfort to every meal.
