Celebrate Your Roots — Cook With Root Vegetables

Dec, 28, 2015

For someone who tries to eat organic and local, and lives in a cold climate, winter usually means root veggiesendlessly eating root vegetables. That may not seem very inspiring or sexy, but root vegetables are super good for you and usually are pretty cheap food. With some inspiration and fantasy, they can be made into delicious and fun dishes. It’s a perfect time to celebrate roots, as December is actually national root vegetable month (in the U.S., at least).

First of all, what is considered a root vegetable? As we know from the name, these are vegetables that grow underground — beet, carrot, yam, potato, tuber, ginger, rutabaga, onion, celery root, garlic, shallot, radish, fennel, daikon radish, burdock, Jerusalem artichoke, etc. They all store energy in the form of carbohydrates, are mineral rich, contain high fiber and many important vitamins, and are delicious.

So here are a couple of root vegetable recipes that turn boring root vegetables into fun dishes that will knock your socks off.

Beet Quinotto — A beet and quinoa risotto that is much healthier and more colorful than a traditional Italian risotto:

  •  1 Tbsp. canola oilBeet& qunioa risotto
  • ¼ cup yellow onion, diced
  • 1 cup quinoa, rinsed
  • 2 1/2 cups vegetable broth
  • 1 cup beets, peeled and diced very small
  • 1/2 cup sour cream
  • Salt & pepper to taste


  1.  Heat oil in a skillet on medium heat.
  2. Sauté onions for 3 minutes.
  3. Add the beets and cook for another few minutes.
  4. Add quinoa and broth, and simmer for about 15-20 minutes or until beets are done and all broth is gone.
  5. If beets or quinoa is still undercooked, add a little more broth.
  6. Remove from heat and add sour cream.
  7. Blend well but carefully so you don’t end up with mush.
  8. Add salt and pepper.

Rutabaga Fries with Basil Mayo — One large root turned into magic as fries, yum!!!


Raw Carrot Cake http://www.onegreenplanet.org/vegan-recipe/raw-carrot-cake/

Curried Carrot Ginger Soup

  •  3 Tbsp. coconut oil or olive oilcarrot and lentil soup
  • 1 Tbsp. Turmeric root
  • 1/2 onion
  • 7 carrots
  • 1/2 celery root
  • 5-inch piece of ginger
  • 3 garlic cloves
  • 2 potatoes
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh rosemary
  • 1/4 C. parsley
  • 4-5 C. spring water
  • 2 tsp. Himalayan salt (adjust as needed)


  1. In a large pot, heat oil and add garlic, onion, ginger and Turmeric. Stir-fry on medium low heat until onion is soft and transparent.
  2. Add water, bring to a boil, and add remaining ingredients except for herbs.
  3. Simmer for 15-20 minutes until carrots are soft. Pour soup into blender and add herbs.
  4. Blend until smooth, adjust salt, and serve with parsley garnish.
December 25, 2015

Fredrika Syren

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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Hello there! My name is Fredrika and I’m a Sweden native living in San Diego, California with my husband James and our three children. I’m an environmental writer and have been sharing my family’s journey of living zero-waste since we shifted our lifestyle back in 2016.

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