Recipe: Sweetened Shoestring Root Vegetables (Paleo, GAPS, SCD, AIP)

Name: Recipe: Sweetened Shoestring Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 6 people
Ingredients: 3 large fresh carrots peeled and slivered or julienned; 1 large parsnip peeled and slivered or julienned; 1 large beet peeled and slivered or julienned; 1/2 medium fennel chopped; 1 small onioin chopped; 1/4 cup raisins (black or gold or both); 8 dates pitted and chopped; Avocado oil for baking (where to buy)

Recipes

You are here:
Home
Blog
Recipes
Recipe: Sweetened Shoestring Root Vegetables (Paleo, GAPS, SCD, AIP)

Nov 07

It’s a beautiful, clear, crisp fall day – one of those days that smell of the earth and soil. If you are eating seasonally this is the time for all those wonderful root vegetables!

Note: I may receive a commission if you purchase something mentioned in this post. See more details here.

This past Rosh Hashonna – the Jewish celebration of the new year – my niece made a delicious sweet vegetable dish – this Sweetened Shoestring Root Vegetables dish!

The holiday emphasizes having a sweet new year and what better way to celebrate, than to make a seasonal root vegetable dish sweetened with traditional, natural sweeteners like raisins and dates.

While I try to add as little sweetener as possible, this dish is awesome for a holiday. It sure beats sweet potatoes with conventional marshmallows!

With Thanksgiving right around the corner, I thought I would share it with you!

root veges, betts, parsnips

Recipe: Sweetened Shoestring Root Vegetables

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 - 6 people

Ingredients

3 large fresh carrots peeled and slivered or julienned
1 large parsnip peeled and slivered or julienned
1 large beet peeled and slivered or julienned
1/2 medium fennel chopped
1 small onioin chopped
1/4 cup raisins (black or gold or both)
8 dates pitted and chopped
Avocado oil for baking (where to buy)

Instructions

Preheat a large frying pan while you prepare the vegetables
Preheat oven to 400º F
Add the fennel and onion and saute until softened – add the dates and raisins to soften and then set aside
Place the slivered root vegetables on a lined cookie sheet
Add some avocado oil and mix the vegetables so they are coated and spread out on the cookie sheet
Bake for 30 minutes, turning every 8 to 10 minutes
When cooked, place on serving platter and add the sauteed vegetables on top – or mix together
Serve immediately

Variations: Use other root vegetables such as Daikon or celeriac.

Tip: Use a large chef’s knife to slice the vegetables. You could try to use a mandolin as well.

Equipment