Rootbeerfrosty Recipes
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
ROOT BEER FLOAT
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Run a glass mug under cold water and immediately chill in the freezer until it forms a frost.
- Scoop 2 large scoops of ice cream into the chilled mug. Top with cold root beer. Put a straw and a spoon in the mug and serve immediately.
ROOT BEER FROSTY
This is another one from the American Diabetes Association that is a guilt free indulgence. Great not only for diabetics or dieters, but anyone who wants to remember their childhood without all the fat and calories
Provided by Mysterygirl
Categories Frozen Desserts
Time 1m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all in a blender or food processor.
- Blend 30 seconds or until smooth.
- Pour into 2 glasses and enjoy.
ROOT BEER FLOAT FUDGE
My children have always loved root beer floats so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a best-seller at school bake sales. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 19mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED ROOT BEER SLUSHY
This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!
Provided by Chef John
Categories Slushies
Time 3h10m
Yield 2
Number Of Ingredients 4
Steps:
- Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
- Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
- Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
- Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g
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