Root veggies are the root of a delicious menu this fall!
As the locavore and farm-to-table trends get more popular, root vegetables are experiencing renewed interest amongst chefs looking to offer unique tastes while cutting kitchen costs. Over a four-year span, root vegetable ingredients have been becoming more and more prominent – by 40% according to Simplot, a company specializing in food and agribusiness.
Executive Chef and Co-Owner of Mas and Almanac Restaurants in New York City, Galan Zamarra, favors root vegetables for their versatility and their “strong, robust flavors and colors.”
Additions of root vegetables not only offer great taste, but root vegetable recipes means good news for the diet and your budget, with many chefs finding them to be highly cost efficient. These veggies are some of the most nutrient-rich foods you can eat. They’re great for sustainable menus, with chefs realizing that many portions they formerly discarded can be incorporated into soups, salads and appetizers.
Ready to add some root veggie options to your menu? Food Fanatics suggests starting with beets, carrots, parsnips or radishes. They can be sautéed, roasted, baked, and even eaten raw! Balsamic Braised Short Ribs with Roasted Carrots and Parsnips makes the perfect comfort meal customers crave, as the weather gets colder.
Other recipes making the most of root vegetables include:
- Roasted Pork Scallops with Root Vegetables
- Spinach Brown Rice Beet Salad
- Balsamic Roasted Root Vegetables
Delicious, nutritious and versatile – root vegetables are a must-add to your fall menu!
