We all know how good root vegetables are for us. Just chock full of nutrients. And.... there are so many varieties.,
We depend greatly for the diverse white potato. I like the red-skinned potato as well as the Yukon Gold potato. And of course Russets for baking.
Recently I was gifted an odd looking root veggie that resembled a small sweet potato (or yam) but yet different somewhat in outer appearance. I assumed it was a turnip of some sort. The sweet lady that gifted the veggie to me said it had "tops like a turnip." So I'm assuming, too, that it is a turnip.
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Smaller pieces are "unknown root" or Golden Beet and larger pieces are peeled Red Skin Potato |
It was small so I thought I'd cook it together with one peeled Red Skin Potato. So both roots were peeled, lightly salted and peppered, water added to "boil" them and a small amount of butter.
I cooked them until tender. The liquid cooking down a bit to where it was a thickened a bit naturally.
After eating, I believe the new, unidentified root is a golden beet or yellow beet. The texture and taste resemble regular red beets slightly. The taste was definitely not that of a turnip.
The combined potato and "golden beet" is delicious and a dish I hope to recreate again sometime soon.
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