Roasted vegetables have a more intense flavor and a denser texture than many methods of gluten-free cooking. They are as easy to prepare as the steamed or braised method. I especially like the bit of crusty surface they develop, sort of like on a fried potato, but without the fat.
A salad with napa cabbage has a more tender texture and a milder, sweeter flavor than most types of American cabbage. And, to make it even better, its vitamins and minerals make it a healthy addition to a gluten-free diet.
Fuel. Energy. Nourishment.
Keeping it all in balance so that we have what we need to satisfy our appetites, maintain our energy, fuel our activity… that’s what would be healthy for us. And that balance is different for each person.
The parsnips could be cooked without carrots if you like, although the colors make a more appealing presentation together. The real star of the dish is the way the horseradish mingles with just the proper subtlety with the parsnips.