Sunday, 18 January 2015

Root Vegetables

Happy New Year from Paris this time! I am sure that you had a great time during the festive season and you are looking forward to the rest of your year. Are you feeling very positive about the year ahead but maybe a little guilty about your over-indulgences?

Most of us consume more of very rich foods and alcohol than usual over the festive period and now is the time to cleanse the body of those additional toxins. A great first step is to start each day with a cup or glass of warm pre-boiled, or cold bottled water with the juice of a fresh lemon added. This is a fantastic detoxifier and you body will thank you for it!

I would like to share with you a very easy, healthy and colorul dish of "Root Vegetables"

Take all the root vegetables you have on hand-you will need roughly 200g a person- and cut them into a small pieces. I used red beet which will give little color to others vegetables such as yellow beet and carrots. This could really be anything you'll find in your cupboard and fridge, from parsnips, swede, turnips or even potatoes. 

In a thick bottom frying pan or skillet over a medium heat, fry the vegetables in a generous coating of olive oil. Cover and cook for 25 minutes on very a low heat. You can add little bit of water so they don't stick to the bottom of the pan. Test the vegetables with a sharp knife, you can pierce them without pressure once they are cooked. Bigger pieces might need a bit more cooking time.

Slice watermelon radishes with a mandolin. If you can't find those using other radish. Put raw radish on the plate and drizzle with some olive oil. Use your artistic imagination to decorate your plate.
In the last minute add salt. I used a crystals of sea salt from Guérande. Than add a little bit of lime juice and your healthy meal with plenty of colors and vitamins is ready.

If you have some leftover beetroot and carrots, you can make a lovely fresh juice. Bon appétit and smile because life is beautiful and you too.

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