Six Recipes for Root Vegetables


Photo via The New York Times

If you eat seasonally and live in the northern half of the U.S., you may be wondering by now what else you can do with all those root vegetables.

From Mark Bittman, one of my favorite food writers, comes six recipes for root vegetables in The New York Times.

Baked Celeriac

Mixed-Root-Vegetable Saute

Potato Nik

Creamy Carrot Soup

Braised Beets

Parsnip Gratin

I like what he suggests to offer variety and creativity with these vegetables, which are often interchangeable: “Mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on. And don’t stop there: please consider turnips, rutabaga and yams, as well as taro, yucca, boniato and cassava….By the time you’re sick of all that, it’ll be spring.”

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2 responses to “Six Recipes for Root Vegetables

  1. Thanks for this, Marcia! We can never have too many root veg recipes, and a couple of these look especially good.

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