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Potatoes and other root vegetables or tubers, such as sweet potato, yam, yuca, taro, ginger, onions, carrots, radishes, beetroots, shallots, tigernuts, and turnips.  Celeriac is a less starchy alternative.

This group of foods often serves the same purpose as grains and grain products.  Almost everyone has heard of the role of the potato in saving Ireland from famine; anyone who has had Polynesian food knows of taro.  Yuca is wildly popular in Latin American cuisine; sweet potato is known nearly worldwide.  Ginger is used medicinally and also to sweeten; onions, carrots, radishes, beetroots, shallots, and turnips are generally used to season or in salads.  Tigernuts are not available everywhere but are used to make an amazing drink called horchata, a fabulous alternative to milk, originated in Valencia, Spain.  (Note: this is not the same horchata from Mexico, which is made from rice and usually topped with cinnamon.)

This group of foods is also incredibly easy to keep on hand; a sack of potatoes can last weeks, even months, in proper storage conditions.  If you maintain a supply of root vegetables in your home, you will almost never find yourself wondering if you should run to the store for a last-minute meal.

3 Responses to “Potatoes and Other Roots”

  1. jenny says:

    I made a fabulous side dish for Easter – roasted carrots. Cut carrots on an angle about 1/2 inch wide. Toss with sea salt and EVOO and fresh cracked pepper. Roast carrots @ 425 degrees for 25 minutes. Put in a bowl and add crumbled feta and chopped Italian parsley. Unbelievable. And how easy was that?

  2. ssilva2010 says:

    Good use of feta! I am definitely going to try this, I love carrots–thanks Jenny!!

  3. […] of a stew or combination that juxtaposes proteins and complex carbohydrates.  This can be meat and potatoes, poultry and pasta, fish and rice, or a variation on any of these matches.  A vegetable or […]

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