hot vegetable

Root Vegetable Salad (根菜サラダ)

Published on 01/02/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • One big salad bowl

hot vegetable[google-translator]

Root Vegetable Salad

How often do you eat root vegetables? If you cook often with a an oven you probably roast a lot of root vegetables. I do use an oven for cooking, but only once a week or less. Root vegetables are a very good source of fiber, and they help our body to keep warm. Also the texture is harder than leaf vegetables, so we need to chew well = helps to develop the jaw = this is good for the brain!

One of this salads ingredients is burdock root. In Japanese “Gobou (ごぼう)“. In French it is bardane/salfisis. In Switzerland you can find a similar one: Scorsonere, but its not exactly what we eat in Japan. “Gobou” has a much harder texture and is “very roots”! I appreciate the first person who ever tied to eat this, but it’s an essential ingredient for some cooking such as “Ton-jiru” or “Nabe”. It gives a very deep flavour.

One of my favourite root vegetables is lotus root (Renkon:れんこん)”, but it’s not easy to find in Switzerland. If you can find it, try to make this salad with it.

You can add to or change these vegetables. Try to use a variety of vegetables, and if you can see more colour on the plate, it means a more well balanced plate.

You can also use olive oil, cottage cheese, or yogurt instead of mayonnaise if you need to consider of calories.

[google-translator]

Ingredients

  • 1 Carrots : Cut into irregular shape
  • 1 Parsnip : Cut into irregular shape
  • 1 Sweet potato : Cut irregular shape
  • 1 Burdock roots/Scorsonere : Cut irregular shape
  • One handful broccoli : Cut into peaces
  • 1 Onion : Slice thinly, keep in refrigerator
  • 100g Bacon : Cut into small peaces
  • 3 tbsp Mayonnaise
  • 1 tbsp Crème frech
  • 1 tbsp Unsalted butter
  • Salt & Pepper
  • Cooking oil

Instructions

  1. First boil the carrots, then sweet potato, burdock. When these vegetable almost boiled, add parsnip and broccoli. Drain the water, leave in the colander a few minutes.
  2. When they are little bit cool down (still warm!), add butter, mayonnaise and crème fresh. Mix well.
  3. Cook the chunky bacon until it's crispy. Clean some oil with ketches paper, add to the roots vegetable salad. Mix well.
  4. In the fly-pan, cook the chunk bacon until crispy. Set a side.Make deep fried onion as topping. Put oil in the small pan, heat with medium heat. Dust onion with some flour, put into the oil. Cook until the colour turned brown. Put on the kitchen paper. Set a side.
  5. Just before surge, put deep-fried onion on the top of salad.