1. Amanda Torres - Crispy Malanga Hashbrowns (AIP, low FODMAP)

    22:07

    from Paleo f(x) TV Added 12 0 0

    The tropical root malanga (aka yautia or ocumo) is a wonderful starchy option for those who need to avoid potatoes. It is traditionally used widely throughout Latin America and is great for those following the autoimmune paleo protocol or anyone looking for new "safe starch" options to eat. You can find these roots at most Latin grocery stores around the country and sometimes at mainstream grocery stores, too (like in Florida). This recipe is an extremely simple yet incredibly delicious way to enjoy malanga - as AIP-friendly hashbrowns! This is actually a family recipe from my Venezuelan friend and co-author. After making it, I knew right away that it was the perfect AIP hashbrown recipe that is not only fantastic for breakfast but with any protein at lunch or dinner, too! Ingredients 1 malanga blanco root (also known as yautia or ocumo) up to 1/2 cup fat of choice (lard, tallow, ghee work best) 3/4 tsp salt 3-4 cloves garlic, freshly pressed optional: ground black pepper to taste 1. Peel root using a sharp vegetable peeler. Wear gloves if you are allergic to the skins. 2. Shred the root using the finest grate on your box grater - this recipe will not work with a coarse grate. 3. Heat about 1/4 cup of fat in a 12 inch frying pan over medium heat until oil is hot, 2-3 minutes 4. Mix salt, garlic, and pepper with the shredded malanaga. 5. Add batter to the hot oil in 4 equal portions. Use the back of the spoon to spread the 4 patties out into thin circles. 6. Cook until you can easily lift fritters from the pan and they are a deep golden brown and crispy. Flip and repeat. This can take about 8-10 minutes for both sides to cook completely. 7. Add additional fat to the pan as needed during cooking - these fritters soak up a lot! 8. Serve immediately and enjoy!

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    • The Produce Beat - Thanksgiving Vegetables

      02:55

      from General Produce Added 6 0 0

      David John presents fresh ideas for your Thanksgiving dinner this year using Brussels Sprouts on a stalk, Chanterelle Mushrooms, Salsify Root and Holiday Grapes. Presented by General Produce, Sacramento, CA.

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      • How to chop parsnips

        01:01

        from Cook Smarts Added 1,378 1 0

        Parsnips are a deliciously sweet root vegetable perfect for roasting and using in soups. See how we chop them in this video. To learn more, visit http://www.cooksmarts.com

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        • Untitled

          05:03

          from Barbara Mendez Added 1 0 0

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          • Roots (2010)

            14:07

            from gen doy Added 242 0 0

            A sound and still-image piece exploring various connotations of roots - as vegetables, magic and sexual potions, buried objects, food, cultural symbols, and erotic objects buried, dormant or growing. Historical and classical texts are collaged with more contemporary material.

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            • Roasted Root Vegetables - Andrew Weil, M.D.

              05:38

              from Andrew Weil, M.D. Added 3,468 6 2

              Just in time to grace your holiday table, Dr. Weil demonstrates how to make his famous Roasted Root Vegetables in his new kitchen in Tucson, Ariz. According to Dr. Weil, “this simple dish comes together so quickly, you won’t believe how delicious - and good for you - it is.” A text version of the recipe can be found here: http://www.drweil.com/drw/u/RCP00221/roasted-root-vegetables.html Connect Online: http://www.drweil.com http://www.drweilblog.com http://www.facebook.com/DrWeil http://www.twitter.com/DrWeil

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              • Root Vegetables

                00:06

                from Julia Liu Added 35 0 0

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                • Have Some Soup!

                  08:18

                  from Dan Huston Added 564 25 53

                  Roasted Root Vegetable Soup

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