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admin | Ripped Workout Plan | 30.11.2013
When we think of root vegetables, we often think of potatoes, but potatoes are very high in starch that is rapidly turned into sugar in the body. Several root vegetables, such as jicama, celery root, turnip or rutabagas, are much lower in carbs and can easily be substituted for potatoes. As a matter of fact, one medium baked potato contains 33 grams of net carbs, which is almost all of your daily allowance for carbohydrates during a weight loss phase. Braising – Root vegetables become tender and deeply flavored when cooked slowly in a bit of liquid.


Grilling – An open flame will give root vegetables a crusty exterior and a tender inside.
Roasting – Roasting brings out the essential sweetness in root vegetables and creates a crispy brown exterior. When cut into bite-size pieces, they take about 20 minutes to become tender when boiled, so add them towards end of cooking time to avoid mushy vegetables. Cover, reduce heat to maintain a simmer, and cook until vegetables are tender and starting to brown, about 20 minutes.


Roast in a hot oven (375°F to 425°F) until vegetables are tender and browned, about 30 minutes, turning over midway.



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