Fall is heating up with lovely root vegetables. Two root vegetables that star include carrots and turnips. Carrots are exceptionally nutritious and have many health benefits. Most importantly, carrots are delicious and naturally sweet. Turnips are low in calorie density and loaded with vitamins. Below are a roasted carrot and turnip side dish, or follow the second recipe and make a carrot and turnip soup.
Roasted Carrots and Turnips Recipe
Preheat Oven to 350 degrees.
16 ounces of turnips peeled and diced (2 – 3 large turnips peeled and diced)
16 ounces of carrots peeled and diced
4 tablespoons of pure maple syrup
2 tablespoons of grainy mustard
1 tablespoon of fresh rosemary leaves chopped finely
1 tablespoon of fresh thyme (the leaves only)
1 tablespoon of olive oil
In a bowl, combine maple syrup, grainy mustard with rosemary, thyme, and olive oil.
Add carrots and turnips to the bowl and thoroughly combine.
Place root mixture in a pan and cook for an hour. A tasty side dish.
Would you rather have a Soup?
Carrot and Turnip Soup Recipe
¼ cup of flour
¼ cup of Miyoko’s vegan butter
32 ounces of vegetable broth
Roasted Carrot and Turnip Recipe Above
½ teaspoon of salt
½ teaspoon of pepper
1 teaspoon of red pepper flakes (add less or more for your taste)
In a pot over medium heat, add the vegan butter and when it has melted, add the flour. Stir and cook the flour for two minutes. Then add about a cup of the vegetable broth. Sprinkle with salt and pepper and red pepper flakes. Stir in another cup of broth and the roasted carrots and turnips. Then add the rest of the broth. Let cook for another five minutes.
Next, use a hand-held immersion blender to smooth out the carrots and turnips, or transfer soup to a heat-safe blender. Blend the soup until it has a creamy appearance. Taste to see if you need more red pepper flakes.
I’m rooting for you to have a fun-filled fall. Compassion always.
Sending you love and light!