The nutritional benefit of root-to-stem cooking
The nutritional benefit of root-to-stem cooking
We take a look at the social and health benefits of root-to-stem cooking, or using the whole plant — root, leaves, skin, stems and flowers.
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g sweet potatoes (peel on), diced
- 300g carrots, (peel on), sliced
- Green carrot tops, blanched
- 3 tbsp olive oil
- Salt & pepper, to season
- 2 onions, finely chopped
- 3 garlic cloves, finely diced
- 1L vegetable stock
- 2 tbsp red curry paste
- 150g crème fraiche
- Pumpkin seeds
- Greek yoghurt
- White sesame seeds
- Red chilli, seeds on, sliced
- Fresh herbs
- Lime, sliced
Method
- Preheat oven to 200°C. Place sweet potatoes and carrots (with peels on) on a baking tray and drizzle with half the olive oil, season well and roast in the oven for 30 mins.
- While the vegetables are roasting, heat the rest of the olive oil in a large pot. Fry the onions for 5–7 mins until softened and translucent then add the garlic and cook for another minute until aromatic. Add the vegetable stock, red curry paste and leftover onion and garlic peels and simmer for 10 mins. Strain the remaining onion and garlic peels.
- Transfer cooked vegetables to the pot and use a hand mixer to mix until smooth.
- Heat again if required and stir in crème fraiche.
- Serve immediately and top with pumpkin seeds, yoghurt, fresh herbs, lime and garnishes of your choice.
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