0 In Bigger Bites/ Food

at the root of it

Besides gravitating toward all things sweet and chocolate, I have a slight culinary obsession with textured roots such as sweet potatoes and butternut squash. The cornucopia of ways in which they may be prepared leaves much for the imagination to propose and creativity to accomplish. Boil them, mash them, smash them or roast as healthy fries, these mouthwatering year-round roots provide ample opportunity for variation and at a low cost. With the dank of winter setting in, I do not reach for Mac & Cheese nor do I drown my chills in New England Clam Chowder (tempting as that may be). I simply cube my chosen roots, toss them in olive oil, balsamic vinegar, and all-purpose seasoning and let them roast at 400 degrees until they reach desired tenderness (I opt for at least 35 minutes in the oven). If I long for a seasoned kick, I’ll add in a bit of yellow curry powder; contrastingly, if my sweet tooth is nagging, I drizzle the slightest amount of Agave nectar just before placing them in the oven. The hint of syrupy goodness draws upon the roots existing sugars. Voila–comfort food with phenomenal texture and zero guilt associated!
[sweet potatoes, purple sweet potatoes (found at Whole Foods), butternut squash]

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