Root vegetables can be cooked to enhance flavor and texture. Popular root vegetable cooking methods:
Roasting root vegetables brings out their flavor and crisps the outside while keeping the insides soft. Simply toss the vegetables in olive oil, season with salt, pepper, and herbs of your choosing, put them on a baking sheet, and roast in a preheated oven until caramelized and fork-tender.
Steaming: Root vegetables retain their nutrition and flavor when steamed gently. Steam vegetables in a basket over boiling water with a lid. Steam until soft but firm.
Boiling: Root vegetables are easy to boil, but they lose nutrients. Boil vegetables in salted water. After cooking until fork-tender, drain and season.
Grilling: Root veggies taste smoky and develop gorgeous grill marks. Slice veggies uniformly, spray with olive oil, and season with salt and pepper to grill. Flip halfway and grill until tender and browned over medium-high heat.
Root veggies caramelize and taste rich when sautéed in olive oil or butter in a skillet.
Sauté vegetables in oil or butter in a pan over medium heat until golden brown and soft, turning periodically.
Try different cooking methods and ingredients to cook root veggies to your satisfaction. You may also roast and sauté for extra flavor and texture.
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