In the kitchen, root vegetables comprise a wide range of dense, unique flavors that stand up to being served plain or being paired with spices, herbs, dairy products, meat and fish, or other vegetables.
- Simmered and purĂ©ed, they make smooth, creamy soups.
- Pickled, they add crunch and sunshiny color to winter meals.
- Roasted, their sugars emerge to produce a lightly sweet glaze.
- Young beet and turnip tops make tasty, vitamin-packed greens.
- Shredded carrots and mashed sweet potatoes even add body and richness to such baked goods as cakes, muffins, pancakes, and quick breads.
Try some in your next mealâ€”starting with this fabulous bread.
- 1Â˝ cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. powdered ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 cup sugar
- 1/2 cup packed dark brown sugar
- 1 cup chopped almonds, pecans or walnuts
- 1/2 cup chopped dates or prunes
- 2 large eggs, slightly beaten
- 1/4 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 2 T. milk
- 1 cup cooked, mashedÂ sweet potato
Preheat oven to 325 degrees F. Grease the bottom of a 9- by 5-inch loaf pan.
In a mixing bowl, combine flour, baking powder, salt and spices. Stir in the white and brown sugar, nuts and dates or prunes.
In a separate bowl, combine eggs, oil, applesauce, milk and mashed sweet potatoes. Whisk until smooth.
Make a well in the center of the dry ingredients. Add egg mixture and stir by hand just until the mixture is moistened. Spoon batter into loaf pan.
Bake at 325 degrees F for about 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 15 minutes. Remove from pan and continue cooling on wire rack.