According to The Nation’s Restaurant News, chefs are anticipating the increased use of seasonal vegetables this fall. Root vegetables, specifically, are the most attractive in terms of preparation because of their versatility.
Whether they’re fried, roasted or raw, root vegetables are some of the most nutrient-dense out of any other type of vegetable in the world. Due to growth and development occurring underground, root vegetables absorb a great amount of nutrients from the soil. Even though each root maintains its own unique health benefits, most are high in antioxidants, vitamins and iron, along with other components that help regulate blood sugar and digestion.
The MXP roasts and chars a variety of root vegetables in just two minutes without sacrificing color OR nutrients. ACP Corporate Chef Sandy Gibilisco prepared the following recipe for roasted root vegetables:
Roasted Root Vegetables
Sweet onions – cut ¼” (0.6 cm) thick
Carrots – cut into ½” (1.3 cm) medallions
Turnips – cut into 2″ (5 cm) long pieces
Beets – cut into 2″ (5 cm) cubes
Olive oil – 2 Tbsp. (30 mL)
1. Preheat MXP to 520°F (270°C).
2. Combine and slice 1 lb. (0.5 kg) of seasonal fresh vegetables as available.
3. Place on square pan (SQ10).
4. Drizzle enough olive oil to lightly coat vegetables.
5. Place in preheated oven and heat at the following settings:
Stage Time MW % Fan % IR %
1 1:00 100 0 100
2 1:00 70 50 100