Root Vegetable

Carrot salads are very common in Morocco. This one is sold by street vendors and is particularly delicious. Use older carrots, which have a better taste than young ones.

Bitter oranges—Seville oranges—are commonly used in Morocco, but this salad is also good with sweet ones. Argan oil (see page 31) gives it a nutty flavor.

These minty carrots are tasty and aromatic. Serve them hot or warm as an appetizer or to accompany grilled or roast meat or chicken.

Moroccan olives are among the best in the Mediterranean and find their way into many salads. Look for good ones for this salad, which is best made in advance so that the dressing and flavors are absorbed. The potatoes will attract the dressing and flavors better if they are peeled.

I like the contrasts of color and texture in this little dish that can be served hot or cold.

I love this popular Moroccan salad. It is best made several hours in advance so that the flavors have time to penetrate.

This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.

Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.

Here’s a nourishing dip for whole-grain crackers or pita bread.

Like the previous recipe, this classic dip is delicious scooped up on wedges of pita bread.

I consider spaghetti squash a “fun” vegetable and enjoy serving it to anyone who has never tried it. Everyone seems delighted by this unique squash and its spaghetti-like flesh. This is delicious accompanied by Long-Grain and Wild Rice Salad (page 50).

An appetizing preparation, this will invigorate the winter-worn palate.

Use this preparation in stews, for topping pizza, on French bread sandwiches topped with mozzarella cheese, spread with goat cheese, or in wraps. See Curried Spinach and Eggplant (page 213) or Eggplant Parmigiana Wraps (page 177).

Raw turnips have a pleasantly bitter bite like radishes, but sautéed they are delectably sweet.

Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

I like to serve this with curries and grain pilafs. Try it with Long-Grain and Wild Rice Pilaf (page 99) or Fragrant Rice and Cashew Pilaf (page 100).

Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.

Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.