How to Love Vegetables

Mark Bittman shows us how to love vegetables in his book, How to Cook Everything Vegetarian. A food writer for the New York Times, Bittman has meatless meal ideas for omnivores looking for a healthier and planet-friendly diet.

Braised and Glazed Radishes, Turnips or Other Root Vegetable

Makes 4 servings

• 2 Tablespoons butter or extra virgin olive oil

• 1 lb radishes, trimmed, or daikon radish, turnips, or rutabaga, peeled and cut into chunks

• ½ cup or more vegetable stock, white wine or water

• Salt and freshly ground black pepper

• Freshly squeezed lemon juice (optional)

• Chopped parsley leaves for garnish

Carrot Salad with Cumin

Makes 4 servings

• 1 ½ lbs carrots

• Juice of 2 oranges

• Juice of 1 lemon

• 2 Tablespoons extra virgin olive oil

• Salt and freshly ground black pepper

• 1 tsp ground cumin, or more to taste

Recipes courtesy of Mark Bittman's How to Cook Everything Vegetarian.

Music break: La Mer by James Last