Kids cook with Root Veggies

Kids can grow root veggies in their organic raised bed garden and have a source for soups, sauces, casseroles, and side dishes. Kids can plant carrots, potatoes, and onions in the fall in Southern California as companion plants in one raised bed in rich organic soil. These popular root veggies can be blended together with herbs and spices to create many dishes. 

Kids can make a healthy organic nacho sauce by steaming 1 cup chopped organic potato, ½ cup chopped organic carrot, ¼ cup chopped organic red onion,1 minced garlic clove, and 1 deseeded organic chili until fork tender, 8 – 10 minutes. Pour the veggies in the blender and add ¼ cup organic canola oil, ¼ cup plain organic almond milk, 1 tbsp nutritional yeast, 1 ½ tsp organic arrowroot flour, ½ tsp sea salt, and 2 tsp fresh lemon juice. Blend until smooth.

Famous chefs plate their dishes with a spoonful of sauce artistically arranged on the plate. Kids can use root veggies, like radishes, turnips, and parsnips, which become creamy when steamed and blended with herbs and spices to make a  sauce and be a fancy chef at home. Beets can be steamed with potatoes, onion, and carrots and blended for a comforting hardy soup. Sweet potatoes are delightful roasted as fries, baked, mashed, steamed, and in casseroles. Kids love all root veggies marinated in organic extra virgin olive oil, fresh lemon juice, herbs, and sea salt and roasted in the oven for a yummy side dish. 


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