Root vegetables, that is, and tubers, too! Besides beets, carrots, potatoes, radishes, and turnips, a lot of nourishing vegetables grow under the ground. Have you ever tried boniato, celeriac, jicama, malanga, salsify, sunchokes, taro, or yuca?
All supply plenty of complex carbs and fiber, yet virtually no fat. With flavors that range from sweet to earthy, they offer a versatile and economical way to add nourishment and flavor to your plate. Cut and cook them in hearty soups and stews; use them in place of potatoes, perhaps in a potato salad.
Try a new root or tuber veggie. Here’s a great way to do that with turkey leftovers:
Turkey Jicama Salad
- 2 cups diced cooked turkey breast
- 2 stalks celery, cut up
- 2 red potatoes, cooked and cut into cubes
- 2⁄3 cup diced jicama (or water chestnuts)
- 3 green onions, cut up
- 1 tablespoon parsley flakes, or to taste
- 2 teaspoon dill weed, or to taste
- 1 cup low-fat plain yogurt
- Pepper to taste
Lightly mix the turkey, celery, potatoes, jicama, onions, parsley, and dill. Add the yogurt and mix. Add pepper to taste. Makes 4 servings.
Serve with a roll or on a bed of lettuce.
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