Hello guys! One of the first lessons I had at the cooking course was about the root vegetable family. It was really mind-blowing how many roots we often forget to use in our everyday cooking. I was reminded and introduced to different types of roots. Some of them I never cooked before, like:
1 Daikon Radishes, 2 Beets – Touchstone Gold, 3 Kohlrabi – Winner, 4 Beets – Chioggia Guardsmark, 5 Beets – Boldor, Radishes – White Icicle, 6 Radishes – Watermelon, 7 Salad Turnips – Hakurei.
Method:
Pick your favorite roots, wash them very very well. put them in the oven form and add some olive oil, salt, and black pepper. Bake in 200 c for about 30 minutes or depends on your taste and oven as well.
As for the side dish, if you are not into risotto you can make potato pure or some other type of side dish. I love risotto so much and especially in this season. The regular risotto recipe is:
1 Tbs butter
1 1/2 cups risotto
1 shallot onion
1 cup warm water + 1 bouillon cube
1 big garlic clove
1/2 cup parmesan cheese
* sage leaves, walnuts, feta cheese optional
Chop the onion to small pieces, simmer them in the butter until golden and soft. Add the risotto and then the water slowly until the risotto is cooked it usually takes about 20 minutes. If the water starts drying out add 2 tbs of warm water each time. The risotto should stay saucy and not too dry.
Finally and right before serving to add the cheese and sage leaves. Serve as shown in the photo above :-) enjoy!
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