Wash and trim your root vegetables.
To steam: boil water, place vegetables in the top basket and steam 5-8 minutes or until your liking. Serve garnished with your herb of choice. Season with a gluten free tamari or shoyu.
To roast: preheat your oven to 450F. Toss your root vegetables in melted ghee or coconut oil and place in a roast pan and set in the middle rack of your oven. Allow to roast 20 minutes or until the root vegetables are cooked through. Check on them periodically as each vegetable has its own needs.
In the last five minutes of roasting, toss a couple of sprigs of rosemary in the roasting juices and let roast with your vegetables. Serve with sea or pink salt and fresh cracked black pepper.
To puree: after steaming or roasting, put your vegetables in a high speed blender with 1 cup vegetable broth or water. Pour into a soup bowl and garnish with oregano or basil.
Vegan/Vegetarian/DF/Paleo
Adapted from “Autumn Cleanse”