Let’s get down to the root, and dig into why root vegetables are so good for our bodies. Plus, learn the best way to cook with them.

1. TURNIPS 
For cooking
Enjoy this veggie in salads and stir-fries, or roasted or steamed.
For your body
A fantastic source of vitamin C, an immune- boosting agent and essential dietary requirement.

2. GARLIC
For cooking
Its intense flavour complements most dishes.
For your body
It is said to lower blood cholesterol and prevent plaque build-up in arteries.
Did you know?
It’s a natural antibiotic.

3. ONION
For cooking
As with garlic, its a base for most dishes.
For your body
It lowers cholesterol, prevents diabetes and maintains skin health.
Did you know?
The outer layers of the onion contain the most nutrients.

4. TURMERIC
For cooking 
Used in curries and spice mixes.
For your body
It contains curcumin, which has anti-inflammatory effects and is a strong antioxidant.

5. CARROTS
For cooking
Wonderfully versatile option for many dishes and recipes.
For your body
They contain an incredible amount of the antioxidant beta-carotene and vitamin A, the minerals responsible for keeping your skin and eyes healthy.

6. BEETROOT
For cooking
The perfect side to meats or as added flavour in a salad.
For your body
It aids blood circulation and contains minerals such as iron, calcium, folate and potassium.
Did you know?
It has the highest sugar content of any veg.

7. FENNEL
For cooking
With its aniseed flavour and scent, it is often used in herb and spice mixes.
Did you know?
It’s one of the oldest cultivated vegetables.

8. POTATOES
For cooking
Everything, all day, any day!
For your body
High in potassium and low in sodium, while providing your body with a high source of energy.

9. RADISHES
For cooking
Sweet, pungent and peppery, these can be enjoyed cooked, raw or pickled.
For your body
A powerful detoxifier that assists with gut-related issues, weight loss and urinary disorders.

Words: Staff writer
Photography: Unsplash

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The post Getting to know root vegetables appeared first on MyKitchen.

There’s no need to head outside when you have access to delicious home recipes like our pork belly with roasted root vegetable tart.

SERVES 6–8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the pork belly
2.5 kg pork belly
2 garlic cloves, crushed
2 rosemary sprigs, picked
1 tbsp fennel seeds
1 tsp ground cumin
2 tbsp lemon juice
½ tsp sea salt
¼ tsp black pepper
For the root vegetable tart
1 sweet potato, peeled and sliced
1 beetroot, peeled and sliced
1 tbsp olive oil
2 × 24 cm squares puff pastry
250 g smooth ricotta cheese
1 carrot, peeled and ribboned
6 baby radishes, sliced
½ red onion, sliced
1 garlic clove, chopped
1 egg, beaten
½ tsp chilli flakes

METHOD
For the pork belly
1. Preheat oven to 220°C.
2. Place the pork belly on a board, skin side up, and score it with diagonal lines using a sharp knife. Place in a roasting tray.
3. In a bowl, combine the garlic, rosemary, fennel seeds, cumin, lemon juice and salt and pepper. Rub on to the top of the pork belly and into the scoring lines.
4. Roast for 20–25 minutes or until the skin has crisped.
5. Reduce the heat to 160°C and continue to roast for a further 1ó hours. Remove from the oven and allow to rest, reserving the pan juices.
For the root vegetable tart
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Toss sweet potato and beetroot with olive oil and spread out on a baking tray. Bake for 20–25 minutes, until slightly softened.
3. Lay the puff pastry out on a lined baking tray. Spread the ricotta evenly over the pastry, leaving a 2 cm edge. Scatter the roasted vegetables, carrots, radishes, onions and garlic over the ricotta and season to taste.
4. Brush the edge of the tart with the beaten egg, scatter over the chilli flakes and bake for 15–20 minutes, or until the sides are golden and puffed. Set aside and warm up the tart in the oven 10 minutes before serving.
5. Cut the pork belly into thick slices and serve with a slice of roast vegetable tart. Garnish with fresh herbs.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Keen for more? Opt for a one-pot wonder with this white fish bake with breadcrumb topping.

The post Pork belly with roasted root vegetable tart appeared first on MyKitchen.

Make lunch a special occasion with these delicious steak and root vegetable pitas. No matter the day, these are always a winner.

SERVES 4 // COOKING TIME 1 hour, 20 min

INGREDIENTS
For the steak and root veg
2 red onions, cut into wedges
2 beetroots, cubed
1 butternut, cubed
1 lemon, zest and juice
¼ cup olive oil
Salt and pepper
600 g rump steak
For the tzatziki
½ cucumber, grated, plus extra ribbons to serve
½ cup double-cream yoghurt
2 tsp lemon juice
To serve
4 pitas

METHOD
For the steak and root veg
1. Preheat oven to 200°C.
2. Toss the veggies, lemon zest and juice, and olive oil in a bowl. Arrange on a baking tray and roast for 30–40 minutes, until slightly charred.
3. Season the steak and sear in a hot pan for 2–3 minutes on each side, until brown and caramelised. Allow to rest for 5–10 minutes before cutting into strips.
For the tzatziki
1. Mix all the ingredients together and season.
To serve
1. Toast the pitas in a hot, dry pan or in the oven for 3 minutes.
2. Cut in half and fill with steak, roast veg, tzatziki and cucumber ribbons.

The post Steak and root vegetable pitas with tzatziki appeared first on MyKitchen.

In the words of J’Something himself, ‘Enjoy these Stout Root Fries on their own, or as a healthy baked snack, that just might be delicious enough to dethrone the classic potato chip.’

SERVES 4

INGREDIENTS
4 large parsnips, cut into chips
1 large sweet potato, cut into chips
8 baby carrots, whole
1 tbsp salt
Oil, to drizzle (he used truffle)
1 tbsp coriander seeds
¼ cup Castle Milk Stout
Crème Fraiche, to serve
½ cup coriander, roughly chopped

METHOD
1. Preheat oven to 180ºC.
2. Boil the parsnips, sweet potato and carrots in a pot of water until slightly softened but still maintains shape and colour, about 10 minutes. Remove from the pot and pat dry.
3. Toss the veggies through the salt, oil and coriander seeds until well coated.
4. Place the chips on a roasting tray and drizzle with Castle Milk Stout.
5. Bake until crisp, about 20 minutes.
6. Serve immediately with a drizzling of Crème Fraiche and fresh coriander.

The post J’Something’s stout root fries appeared first on MyKitchen.