Root vegetables are a great addition to your Paleo diet that provide loads of vitamins and essential nutrients. They grow underground, so they absorb a lot of these nutrients from the soil that surrounds them. Root veggies are great additions to any meal (including Paleo breakfast) and are pretty simple to prepare.
Root veggies offer a lot of health benefits because they are also loaded with antioxidants. These antioxidants help to cleanse your digestive system and regulate your blood sugar. Root vegetables are also great for energy because they are filled with nutrient-enriched calories that you can burn. They also make you feel fuller.
Not only do root vegetables offer many health benefits, they are delicious and versatile when it comes to cooking. You can boil them, roast them, steam them, grill them, and blanch them. And they offer incredible color to any dish.
Here are some root vegetables and how to use them in cooking for your Paleo diet:
Turnips are a very subtle-tasting fruit that goes great with other root veggies like parsnips and rutabaga. They are great roasted with some olive oil and salt and pepper. Turnips are also great mashed (like potatoes) with some butter and herbs. It’s a good idea to peel turnips before cooking.
Carrots are as versatile as it gets when it comes to veggies. They are sweet and can be paired with ginger and honey. Or they can be cooked with pretty much any kind of herb and spice. And of course, carrots are great to eat raw! Rainbow carrots are also good for a twist.
Sweet and subtle, jicama is delicious when raw and added to salads. But it’s also great roasted with other root veggies like beets for a contrasting flavor.
Everyone knows that beets are a superfood, and they offer plenty of beta-carotene and vitamins. Beets offer an earthy flavor that may put off some, but they are delicious roasted, pickled, and raw. They work well in salads with goat cheese and fruit.
Rutabagas offer an earthy taste that is stronger than the flavor of turnips. They are great roasted and paired with spices like dill. You should peel your rutabagas before cooking.
They look like yellowish white carrots, but parsnips offer a sweeter flavor than carrots. They are great to puree for soups, and you can also mash them for a great side dish.
Not only does ginger offer a warm and spicy flavor that can’t be beat, it has lots of anti-inflammatory properties and is a natural healer. It’s also good for digestion and detoxification purposes.