Today we’ll eat our roots literally and figuratively. Although I try modern cooking techniques and recipes, most of this blog is about eating foods our ancestors ate. People with strong ethnic ties, whether they’re European or even Aboriginal Australian, Native American and Alaskan can succumb to eating modern, processed, American foods that are unhealthy and lead to illness. And when people from tribes and ethnic groups start to feel the effects of inflammation or illness, they often return to eating ancestral foods to regain health. If you aren’t aware what these foods are or how to make them, you’ve come to the right place!
Root vegetables are cheap and abundant, versatile to use, and store really well over the winter. I know my grandma used rutabaga, especially in soup. You can shred them raw on salads and make them the same way as potatoes – mashed, fried, etc. Today I’m baking them like roasted fries. You can roast any combination of root vegetables. I used rutabaga, Chioggia beet, watermelon radish, and scarlet turnip, and cut them into small French fry size pieces. Rutabaga and turnips are in the cruciferous family along with kale and broccoli. You might be in the habit of bypassing vegetables that you aren’t familiar with but now is the time to start using them. This is our first time eating these foods and we all loved them.
Roasted Root Fries
4 rutabaga or a combination of root vegetables (peeled and cut into fries)
2 t extra virgin olive oil
3 crushed cloves garlic
1 t rosemary
Sea salt to taste
Preheat oven to 350. Whisk oil and spices. Add vegetables and toss until evenly coated. Lay fries on a sprayed parchment-covered baking sheet in an even layer. Bake 20 minutes then flip the fries, redistribute on the pan, and turn the pan in the oven. Bake another 15-20 minutes until fries are cooked through and crispy on the edges.
