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Cook'n with Betty Crocker 
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_Shopping For Root Vegetables |
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Print this Recipe Roots are the way plants absorb nutrients from the soil. They anchor the plant into the ground and act as a storehouse of starch and free sugar, which the plant or a passing animal can use for food. Like all storage units, roots need strong walls and lots of space. Hard fibers are interspersed with large, starch-storing chambers (vacuoles). As the plant matures, the vacuoles get bigger (making the root sweeter), and the fibers get harder. Quality walks a tightrope between sweetness and toughness. Harvest it too soon and it will lack size and flavor. Let it get too old and its fiber will turn to wood. Judge root vegetables by their size. Smaller specimens will be milder and more tender; larger and thicker roots will be tougher and more robust. In any bunch or package of root vegetables, it is likely that you will get roots of different sizes. Use the larger ones for soup and stew, and save the smaller ones for shredding into a salad or for quick cooking methods, like stir-frying and sautéing. Avoid root vegetables that blush green near their tops. This indicates that part of the root grew above the soil line, where it was exposed to sunlight, giving the green part a bitter aftertaste. However, green leaves or a green stub emerging from a root can give you helpful information about the vegetable's freshness. Look for tops that are bright green and moist, but not damp. Hairlike sprouts growing from a root indicate that the vegetable has been kept too moist for too long. Although this is not a disastrous sign, it means that the vegetable has given some of its nutrition up to the sprouts. Softness is an indication of dehydration. Depending on its severity, it can be relieved by soaking the vegetable in cold water. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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