Root vegetables are delicious, nutrient packed foods that have an extended shelf life. Radishes, turnips, carrots and other buried treats are chock full of immune boosting vitamins such as vitamin C and magnesium. Riboflavin and complex B vitamins help convert carbs and sugars into energy, making root vegetables fantastic for an afternoon snack and preventing post meal sleepies.
Because of their long shelf life, root vegies are a great CSA share item to save for then end of the week, after the more delicate leafy greens have been eaten. What’s great about this recipe, is that you can use any combination radishes, beets, carrots, turnips, daikon, and even kohlrabi. And because of their low-fat content and virtually non-existent cholesterol levels, you can fry these guys up without feeling guilty. Just be sure to steam the veggies to keep their nutritional value intact.
¼ cup olive, vegetable or coconut oil.
1 lb. mixed root vegetables chopped into 1 inch pieces
¼ cup bread crumbs
Salt and pepper to taste
Optional: ½ tbsp. dried oregano or basil
1 tsp Old Bay seasoning
Sour cream for garnish