Hello All:

My dr. has all but banned me from vegetables that I like. (no tomatoes, no lettuce, no cabbage, no Beans etc). I"m left with basically tubers. :hungry: I'm not a big fan of them, but I'm willing to give it a try. In case you're wondering, my dr. office wants us bandsters to wait at least six months before trying fibrous vegetables.

So in the spirit if trying anything once, and the good things twice, I bought a very small orange acorn squash and two little yams (are yams and sweet potatoes the same thing?) yesterday.

This is all well and good, but how does one cook them so they taste good but are not drowning in butter and brown sugar? Also, if anyone has any good carrot receipes, can you help me out with those also?

Thanks in advance.

mmmmmmmmmmmmmm, yummy! root vegetables are soooo good! Hope that these ideas help.

ROAST VEGGIES:

Cut carrot, parsnip, sweet potato, pumpkin into rougly 1 inch cubes / lengths. Put into a baking pan lined with non-stick paper.

Spray with cooking oil. Stir to turn over, and spray again. (Alternatively, toss in a bag or bowl with a couple of tablespoons of cooking oil).

Dress with dried herbs (we use Master Foods Tuscan Seasoning, which has salt, rosemary, parsely, garlic etc all mixed in) OR sprinkle with a little grated nutmeg (great on sweet potatoes and pumpkin).

Bake in a moderate oven until tender. Stir a couple of times so that all sides get browned. Enjoy on its own, or with roast meat, peas and gravy.

ROOT VEGGIE MASH:

Steam or boil any combination of root veggies until tender. Add a little milk (to adjust mash texture) and a dob of butter (optional, about 1 tablespoon). Mash together and enjoy as is, or with a meal. Add ONE of the following: grated nutmeg, chopped parsley, black pepper, minced garlic or whatever you like for extra flavour.

Our favourtie combinations are: potato and pumpkin; potato and sweet potato; carrot, parsnip and potato.

BUBBLE AND SQUEAK

Add an egg and some grated cheese to leftover mashed veggies (mash the roast ones for a REALLY yummy version). Add any other leftover veggies you have on hand, and some tinned salmon and parsley if you like. Form into patties, and dry fry in a non-stick pan.

Soups

These veggies make wonderful soups, either individually, in combination, or with other things like meat, other veggies etc. Add some Pasta, dried barley, peas and/or Beans to make a really chunky soup-stew. Add extra liquid and mash / blend for days when you need liquids / mushies (eg. post-fill). Get creative with the herbs, soups cubes / stocks and see what you come up with.

Enjoy!