I always feel somewhat like the owner when I cook with roots. I think of 19th-century families who build homes in the West, filling their own cellars with various tubers, preparing for the cool winter ahead. I call my own best Laura Ingalls Wilder, when I contemplate piles of lumpy, bumpy, often unclean vegetables, taking into account, in fact, that this is what is produced in the leading vegetable landscape until late spring.

Well, I obviously priorieties here, but there is something unpresentable fortress root that actually has a chance to be pretty good and including and inspiring.

1st stop — soup! This soup focuses a pale Golden colour, and treat mild yellow beets and parsnip. You can still apply the reddish beetroot and make it pinkish-orange soup — which will also be impressive. Instead, Pasternak possible to use the carrots, in fact I'll give the soup more orange-yellow. In short, the colors of the root crops you choose will set the color of your soup.

You will be able to forget the cream, if you do not want this, and a few splashes of hot sauce - a luminous addition at the end (but not a very large number - there is no value to destroy the gentle delicacy of vegetables).

Once again, a wonderful method to make beets in the oven, especially if your burn is already wound on a different basis. Preheat oven to 400 degrees. Trim the elite and roots of beets, give them a scrub, and then screw them in foil. Place the foil-wrapped beets in a baking dish and bake for 45 minutes to 1 hour, depending on their volume. When the knife just slides into the beetroot, it is done.

And pay attention, in fact that the introduction of vegetable broth allocates for you vegetarian soup.

Editor's note: Don't let the beets ' natural sugar shy you away from them. Beetroot with the highest content of fiber, vitamin C and folate. The study invites beetroot has numerous consistencies that have all chances to help diminish the effects of diabetes, encompassing the reduction of nerve damage and lowering blood pressure.

Soup of parsnip and Yellow beet
1 ½ pound (about 4) beets

½ Pound (about 4) parsnips, processed and sliced

4 cups low-sodium vegetable or chicken broth, or more as needed

1 teaspoon of vigorous thyme leaves, plus more

½ Cup thick cream, light cream or one and a half

Kosher salt and freshly ground pepper to taste

Trim the elite and the roots of beets and carefully wash them with a brush, if you have it. Put the beets in a saucepan and fill with cool water. Cover the pan and bring to a boil in the middle light. Reduce the flame to medium and simmer the beets, covered with a lid, in the direction of 20-30 minutes., while a sharp knife does not slide just in them. Drain the beets and let it cool (you can still lower it in cool water in order to speed up the process). When the beet is quite cool, remove the skin and cut the beet into pieces.

That period mix parsnips with 4 cups broth in a saucepan and bring to a boil in medium light. Cover the pan, reduce the flame to medium-low and simmer for 30 minutes until the parsnip is quite tender. Remove the parsnip with a slit spoon and place it in a food processor or blender with boiled beets and 1 teaspoon of thyme. Add within ½ Cup of broth and puree until smooth. Stir the vegetable puree back into the pan with the rest of the broth.

Return the soup to the pot in the middle light, stir with cream and season with salt and pepper. Add more broth, if the soup is very dense. Stir in the direction of 1 minute, so that the cream warmed up, remember and adjust the seasonings as needed. Give warm in bowls with a few thyme leaves sprinkled on top.

Designed for 4 servings.

Nutrition information: each serving has approximately 227 calories, 5 grams of protein, 12 grams of fat, 29 grams of carbohydrates (15 grams of sugar), 41 mg of cholesterol, 388 mg of sodium and 8 grams of fiber.