Read these 14 Root Vegetables Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Vegetable tips and hundreds of other topics.
Don't throw away vegetable peelings like onion skins, carrot tops and skins, chard stalks, leek tops etc. Put them in a pan of cold water with a bayleaf and some peppercorns, bring to the boil and simmer for about an hour to make stock. Add chilli or herbs to taste. Use straight away or cool and fill into ice cube trays. Freeze solid, then unmold and store in plastic bags in the freezer, use when needed.
Don't add potato peelings, as you will end up with cloudy stock.
Horseradish can be used fresh or dried in recipes.
It is usally shredded and eaten raw in small quantities as a condiment. Make sure to wash and peel the root before shredding.
In small amounts it's good with cream, sour cream, yogurt, mayonnaise, or cream cheese and dressings for sauces to serve with meat, fish, and potatoes. It is especially good with beef and smoked trout.
When storing your potatoes in a cool place there is always the chance of bacteria and rot forming.
To help prevent this, try putting some dried sprigs of sage, rosemary, and/or lavender in with your potatoes.
Researchers have found that the oils in these herbs suppress sprouting and inhibit the growth of bacteria that can cause potatoes to rot.
Potatoes will keep longest when stored in a cool, dry, dark area with good ventilation.
Ideally, storage areas should range between 42-48° F. Warmer temperatures encourage sprouting and shriveling. Cooler temperatures can alter the taste and cooking properties of a potato.
If you count a waffle iron among your kitchen utensils, you can quickly turn leftover vegetables into a tasty snack or side dish. Make a savory waffle batter from milk, egg and flower and add the mashed vegetables of your choice. Season and bake according to the instructions of your waffle iron.
This works well with all root vegetables, broccoli and cauliflower.
If you buy your vegetables at a farmers market, you will often find beetroot sold with the leaves still attached. They are a good indicator of the freshness of the beetroot - only buy if the leaves are dark green. But when you get your purchase home, don't throw the leaves and stalks away. Washed and chopped, they can be used just like spinach, make an excellent pasta sauce and are a good source of iron and folic acid.
|Sheri Ann Richerson|