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Herbed and Buttered Root Veggies Recipe

Maria Steinhauer

Herbed & Buttered Root Veggies

This dish of herbed and buttered root veggies contains turnips, beets and carrots — a rainbow of vegetables for colon health! The turnips start out as white, but when cooked, they take on the color of the beets. It makes them blend in well and adds a nice touch of color to the dish.

These root vegetables are full of the vitamins and nutrients that our bodies need. Just one-half cup of these veggies contains at least 5 grams of fiber, and that fiber helps keep your bowels moving. They also contain plenty of magnesium. Studies show that magnesium can help lower the risk of colon cancer. And that’s not to mention all of the folates in beets, the calcium and vitamin C in turnips and the vitamin A in carrots!

Ingredients: (Serves about 4)

  • 2 turnips, peeled, cut into wedges (about 2 cups)
  • 3 small carrots, cut into sticks (about 1 cup)
  • 1 small beet, peeled, sliced or cut into fourths (about 1 cup)
  • 2 tablespoons butter
  • ½ teaspoon thyme
  • ¼ teaspoon rosemary
  • ⅛ teaspoon pepper
  • 2 teaspoons white balsamic reduction


  1. Place vegetables in a pot and fill with enough water to just cover them. Bring water to a boil.
  2. Boil veggies for about 5 minutes (the beets will turn the water red and add a pinkish color to the other veggies). Cook until tender. Drain water.
  3. Stir in butter to melt it and coat the veggies. Then stir in herbs, pepper and balsamic reduction. Serve warm. 

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