People have known about the benefits of root vegetables for thousands of years. They helped our ancestors survive hungry times, and in well-fed years they diversified the table and supplied them with vitamins
In ancient times, it was mainly women who were engaged in collecting roots, but over time they began to plant plants in gardens and invent all kinds of dishes from them. Of course, in terms of nutritional value, root crops cannot be compared with either meat or bread. But due to the fact that they can be stored for a long time, in the northern countries, root crops helped to survive the hungry winter. They prepared both the first and the second and dessert.
In Russia, were especially popular turnip, radish, rutabaga, carrot and beetroot. They often formed the basis of the diet of the poor. Root crops were added to the filling for pies, they prepared a prison with them. A special “flour” was made from radishes, and radishes were also served for dessert with molasses. Turnips were fermented and salted.
Dishes from root crops also came to the rescue on fast days, which, according to the Orthodox calendar, took more than half of the year. “Domostroy” – a set of rules of the 16th century – recommends the hostess that on the table there should be “shchi and rich porridge on fasting days, sometimes peas, and sometimes baked turnips.”
Root crops from Umbrella family — parsley, celery, parsnipthey are also saturated with essential oils, they give a special piquancy to meat dishes.
The 19th-century French culinary critic Grimaud de La Renière wrote in the Gourmet Almanac:
“Celery, mixed with excellent jelly, it serves as an excellent accompaniment for interchangeable and introductory dishes, such as, for example, a leg of lamb stewed between chunks of lard in a tightly closed dish, or a lamb side. In poorer homes, celery, prepared in the same way as chard, serves as a modest pre-dessert dish; a much more refined dish – celery cream; it is extremely difficult to make it according to all the rules of art, and success in this field makes the chef a great honor.”
Grimaud de la Renière
Dishes and root crops are popular not only in Russia, but also in Italy. Here, in addition to the well-known swede, turnip and celery, they also eat root crops of plants from the Asteraceae family – chicory and scorzonera.
Today, root crops are valued for their low calorie content and high concentration of useful vitamins and minerals. And with a skillful approach, you can cook many delicious and unusual dishes from them. We invite you to verify this.*
Celery Root fried with mint by Christian Lorenzini, Executive Chef at Christian
Peeled celery root — 600 g
Olive oil — 20 ml
Garlic — 20 g
Fresh rosemary — 1 sprig
Butter — 30 g
Fresh mint — 50 g
Salt—to taste < br>ground black pepper – to taste
Cut the celery into 1 cm thick slices. Fry in olive oil over medium-high heat until golden brown. Reduce heat, add coarsely chopped garlic and rosemary. Fry over medium heat for 3-4 minutes. When celery becomes soft, add butter, mint and stir without removing from heat. Drain excess oil, season with salt and black pepper.
Pasternip soup from Sergey Eroshenko, chef of the restaurant “Fedya, dich!”
Pasternak — 200g
Coconut milk — 50 ml
Bell pepper —100g strong>
Cilantro — 1 sprig
Carrot mousse—1 tsp
Radish — a few rounds strong>
For the mousse:
Carrots — 100 g
Coconut Milk — 30ml
Boil the carrots and beat with a blender with coconut milk. Peel the parsnips, boil in water until soft (20 minutes), then drain the water and add coconut milk and pierce with a blender.
Bake bell peppers (whole) for 30 minutes. Then we clean it from the peel and seeds, cut into small cubes and add to the soup. Decorate with cilantro leaves, thinly sliced radish, carrot mousse.
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Carrot dumplings with baked vegetables from Alena Solodovichenko, brand chef of Varenichnaya No. 1 cafe
Flour — 300 g< /strong>
Carrot juice — 2 cups
Water — 1 cup
Sweet paprika—1 tbsp. l.
Egg — 1 pc.
Bulgarian pepper — 300 g
Onion —< strong>300g
Carrot — 500g
Salt —1 tsp
Peppers — 2 g
For the dough, dilute freshly squeezed carrot juice with warm water, add salt to taste and a little sweet paprika. Crack 1 egg and beat well. Next, gradually introduce the flour and knead until a dense elastic dough is obtained. Cover the dough and let it rest.
For minced meat, cut bell peppers, onions and carrots into large pieces, marinate with spices and bake in the oven until half cooked (carrots until fully cooked). Finely chop the baked vegetables with a knife and bring to taste. We roll out the dough thinly, cut out circles, place the filling on them, sculpt classic dumplings, boil in salted water, grease with melted butter before serving and decorate with baked carrots. You can also serve it with sour cream.
Crispy vegetable chips from Viktor Apasiev, Brand Chef of Lucky Luciano Burger Bar
Carrot — 1pc
Beetroot — 1pc
Mayonnaise ;— 1 art. l.
Sour cream — 1 tbsp. l.
Tomato — 1 pcs
Fresh basil — 1 sprig
Garlic — 1 clove< /strong>
Olive oil – 10 ml
Lime juice – 5 ml
Lemon zest – 5 g
Salt — to taste
Pepper — to taste
Oregano — to taste
Cilant — to to taste
Mint — to taste
Wash the vegetables, peel and cut with the sharpest knife as thinly as possible. Put the vegetables on parchment, sprinkle them with oil, sprinkle with salt. Send vegetables to the microwave for 5 minutes at the highest power. Cool the vegetables – so they will become even more crispy.
While the vegetables are cooling, make the sauce. To do this, mix mayonnaise and sour cream in equal proportions, add tomato pulp, fresh basil, garlic, olive oil, salt, pepper, oregano, cilantro and mint, lime juice and lemon zest to the mixture.