Physically, it is similar to ginger root and potatoes, but its flavor and health effects are unique. It does not require any specific conditions for cultivation, so you can grow it in your garden or balcony. But you need to be very careful about one thing - it is quite invasive and hard to remove.
The sunroot has rich nutritional an energetic value. It is especially popular for helping digestion and for the fact that it is good for people with diabetes. There is even sunroot probiotic juice that is yet to be promoted and made accessible.
Sunroot can be eaten fresh (plain or in salad), but it can also be cooked and used in soups, or roasted and served as a side dish. In fact, in many recipes, potatoes can be completely replaced by sunroots, as they act as thickener and as creamer. This soup today combines both vegetables, while the cooking cream adds even more to the creamy texture and the incredible and gentle flavor.
The recipe is so simple - you will need only 3 ingredients, not including salt and water, of course. And you will need:
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- Peel potatoes and sunroots.
Dice 2 sunroots and 1 potato, and cut the rest of them into bigger pieces. - Put vegetables into a pot, add some salt and pepper and pour in the water/vegetable broth. After it starts boiling, cook over medium fire for approx. 20 minutes.
- Now, drain the vegetables, but save the liquid they cooked in.
- Put the bigger pieces of vegetables into a blender and add the liquid. Turn them into smooth mash.
Put the mash back into the pot and add the diced veggies. You can add some more hot water if you like your soup to be thinner. Add some more salt and pepper, if needed and simmer for 5 more minutes. - Remove from fire and add the cooking cream while stirring gently.
Enjoy and bon appétit!