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Root Vegetables

Submitted by ypm on Tue, 07/28/2009 - 09:37

YOUR PRODUCE MAN’S

RAVING ROOT VEGETABLE RECIPES

 

ROOT VEGETABLE SOUP

Chunky and satisfying, this bowl combines carrots, parsnips, and a turnip simmered in chicken stock. After cooking, puree some of the vegetable mixture and stir it into the soup to thicken it. The garnish of lemon rind, mint, and scallions adds a surprise.



Ingredients

2 TBS            Butter

1 ea                Onions (finely chopped)

2 ea                Shallots (finely chopped)

to taste            Salt and pepper

2 lb                 Carrots (peel, cut in 1/2” pieces)

1/2 lb              Parsnips (peel, cut into 1/2" pieces)

2 lb                 Turnip (peel, cut into 1/2" pieces)

4 cups             Chicken stock

2 cups             Water

Pinch              Grated nutmeg

Pinch              Lemon Zest

3 TBS            Mint (chopped)

4 ea                Green Onions (white part, chopped)

Instructions

  • In a large flameproof casserole, melt the butter. Add the onion, shallots, salt, and pepper. Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
  • Add the carrots, parsnips, turnip, chicken stock, water, and nutmeg. Bring the mixture to a boil. Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until the vegetables are tender. Taste for seasoning and add more salt and pepper if you like.
  • Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed. Stir the puree back into the soup. Return the soup to a boil.
  • In a small bowl, combine the lemon rind, mint, and scallions. Ladle the soup into bowls, sprinkle with the mint mixture, and serve at once.

ROASTED ROOT VEGETABLES WITH THYME

The beets stain the other vegetables they touch, but it just adds to the rustic quality of this dish.



Ingredients

2 medium        Beets (cut into 8 wedges)

8 medium        Carrots (cut into 3” lengths)

2 ea                 Parsnips (cut into 3” lengths)

2 ea                 Turnips (cut into 8 wedges)

2 ea                 Yukon Gold (cut into 3” pieces)

2 ea                 Onions (cut into 6 wedges)

as needed        Olive oil (for sprinkling)

to taste            Salt and pepper

2 cups             Chicken stock

2 TBS             Thyme (chopped)

Instructions

  • Set the oven at 400 degrees. In a large roasting pan, arrange the beets, carrots, parsnips, turnips, potatoes, and onions. Sprinkle them with oil, salt, and pepper.
  • Pour the chicken stock into the pan at the sides. Cover the pan with foil, shiny side down, and roast the vegetables for 50 to 60 minutes or until they are almost tender when pierced with the tip of a knife.
  • Remove the foil and continue roasting for 50 to 60 minutes or until most of the liquid in the pan has evaporated and the vegetables are completely tender.
  • Sprinkle with thyme and serve at once.

SLOW-ROASTED BEETS WITH SALMON AND DILL VINAIGRETTE



Ingredients

4 medium        Beets

as needed        Olive oil

to taste            Salt and pepper

1 1/2 TBS       White wine vinegar

1 tsp                Dijon mustard

3 TBS             Olive oil

2 TBS             Baby Dill (chopped)

1 1/2 lb           Skinless, boneless salmon (cut into 4 pieces)

Instructions

  • Set the oven at 425 degrees.
  • Use a rotary vegetable peeler to peel the beets. Slice the beets into 1/4-inch rounds. Arrange them on a rimmed baking sheet. Sprinkle them with oil and turn them over so they are coated on both sides. Sprinkle with salt and pepper.
  • Cover the baking sheet with foil, shiny side down, and roast the beets for 20 minutes. Remove the foil and continue roasting the beets for 10 to 15 minutes or until they are tender when pierced with a knife. Leave the oven on.
  • Sprinkle the salmon with oil, salt, and pepper. Roast the salmon for 10 minutes or until the fi sh is tender and cooked through. Remove the fi sh from the oven.
  • For the vinaigrette: In a bowl, whisk together salt, pepper, and the vinegar just until the salt dissolves. Whisk in the mustard. Slowly whisk in the oil until the dressing emulsifi es. Stir in the dill.
  • To serve, arrange the beets on each of 4 dinner plates. Top with the salmon and drizzle with the vinaigrette. Serve at once.

VICHY CARROTS

In this classic dish, originally made with the famous mineral water from Vichy, France, the liquid is absorbed by the carrots. Traditionally made with a little butter and sugar, this modern version uses crystallized ginger.



Ingredients

2 TBS              Butter

1 lb                  Carrots (peel, 1/4" diagonal slices)

2 TBS              Crystallized ginger (chopped)

to taste            Salt and pepper

Instructions

  • In a saucepan, combine the butter, carrots, ginger, salt, and pepper. Add enough water to cover the carrots by 1/2 inch. Bring the mixture to a boil, cover the pan, lower the heat, and let the carrots simmer for 10 minutes or until they are almost tender.
  • Remove the lid and turn up the heat. Let the water bubble steadily until it evaporates, shaking the pan vigorously toward the end of cooking so the carrots glaze evenly. Taste for seasoning and add more salt and pepper if you like. Serve at once.

BRAISED CELERY ROOT AND

PARSNIPS WITH BACON

Ingredients

2 lb                  Celery root

1 lb                  Parsnips

4 slices            Bacon (cut crosswise into strips)

1 ea                 Onion (finely chopped)

1/2 cup           Chicken stock, or more, to taste

2 TBS              Parsley (chopped)

Instructions

  • Peel the celery roots and parsnips. Slice them into 1/2-inch pieces. In a saucepan, bring 1 quart of water to a boil. Add the roots and return the water to a boil. Cover and cook the vegetables over medium heat for 10 minutes or until the roots begin to soften. Drain in a colander and set aside.
  • Set the oven at 425 degrees. In a small flameproof casserole, render the bacon, stirring often, until it turns golden and crisp.
  • Add the onion and cook over medium heat for 10 minutes, stirring often, or until the onion begins to soften. Add the celery roots and parsnips. Pour in the stock and bring to a boil.
  • Cover the pan and transfer it to the hot oven. Continue to cook for 20 minutes or until the roots are very tender. Add more stock to the pan a few tablespoons at a time if the vegetables absorb the liquid before they are cooked through.
  • Sprinkle the vegetables with parsley and serve at once.

CREAM OF PARSNIP SOUP

Ingredients

6 TBS               Butter (unsalted)

1 lb                   Parsnip (peeled and 1/4" diced)

1 lb                   Fennel bulb (1/4" diced)

1 ea                  Yellow Onion (finely chopped)

1/4 cup             All-Purpose Flour

5 cup                 Stock (chicken or vegetable)

1 cup                 Sour Cream (or Yogurt)

to taste              Salt & Pepper

Instructions

  • In soup pan, melt butter over moderate heat.  Add Parsnips, Fennel and Onion.  Cook and stir for about 15 minutes, or until vegetables are tender.
  • Add flour, cook and stir for 3 minutes.
  • Turn the heat to high and add stock.  Bring to boil, stirring occasionally.  Reduce heat and simmer for 20 minutes.
  • Reduce heat to low.  Add Sour Cream (or Yogurt), salt and pepper to taste.  Stir until heated through, then serve.  Can garnish with green feathery tops of Fennel.

GRATIN OF RUTABAGAS

Ingredients

1 lb                  Rutabaga (peeled, cut in half, sliced thin)2 TBS                All-purpose Flour

1/2 TBS          Dried Rosemary

1 cup               Parmesan Cheese (freshly grated)

1 cup               Heavy Cream

1/2 cup            Chicken broth

2 tsp                Garlic (minced)

to taste            Salt & Pepper

Instructions

  • Steam Rutabaga slices until crisp-tender.  Pat dry.
  • Preheat oven to 375 degrees.
  • Butter an 11 or 12 inch oval gratin dish, or a 1-1/2 qt baking dish.  Arrange 1/3 of Rutabaga slices evenly over the bottom  then sprinkle with 1 TBS of flour, 1/2 of the Rosemary and 1/3 cup of Parmesan, salt and pepper to taste.
  • Repeat this procedure.
  • Arrange remaining Rutabaga slices on the top and season with salt and pepper.
  • In a small saucepan, over moderately high heat, combine cream, chicken broth and garlic.  Bring to a boil, then pour it over the the Rutabaga layers.  Sprinkle the top with the remaining Parmesan.
  • Cover with foil and bake for 30 minutes.  Remove foil and bake for another 20 minutes or until top is golden brown.  Let stand for 5 minutes before serving.

PARSNIPS WITH ALMONDS

Ingredients

1 lb                   Parsnips

3 TBS               Butter

1/4 cup             Slivered Almonds

1 TBS               Brown Sugar

1 TBS               Lemon Juice

pinch                Ground mix spice

to taste              Salt and Pepper

Instructions

  • Cook Parsnips in boiling salted water until almost tender.  Drain well.  When parsnips are cool to touch, cut each in half across the width, the quarter or halve these halves lengthwise.
  • Heat the butter in a frying pan and cook the Parsnips and Almonds gently, stirring and turning carefully.
  • Mix together the sugar and mixed spice, sprinkle on the parsnips and stir to mix.  Drizzle over the lemon juice.  Season to taste and heat for about 1 minute.  Serve sprinkled with a garnish of chopped chives and parsley.

PARSNIPS PERFECTLY PLAIN

Ingredients

2/3 cup             Chicken broth

1/4 cup             Butter

1 tsp                 Salt

1/2 tsp              White pepper

2 lb                   Parsnips (peeled and coarse grated)

1 TBS               Parsley (chopped for garnish)

Instructions

  • In large saucepan, bring broth, butter, salt and pepper to boil over moderately high heat.
  • Add parsnips.  Cover, reduce heat to simmer.  Cook and stir occasionally for 10 minutes, or until tender.
  • Nearly all of the liquid will be absorbed.  Transfer to warm serving dish and sprinkle with Parsley.

POTATO-PARSNIP MASH

Ingredients

8                      Russet Potatoes (peel and dice)

5                      Parsnips (peeled and diced)

4 oz                  Butter (melted)

4 oz                  Sour Cream

8 oz                  Skim Milk

1 TBS               Roasted Garlic

to taste              Salt, Pepper, Nutmeg

Instructions for Roasted Garlic

  • Preheat oven to 300 degrees.  Place one whole head of garlic on cookie sheet.  Roast for one hour, or until soft.  Set aside and let cool to room temperature.  With a serrated knife, cut the top off the garlic head; gently squeeze out the golden garlic paste.

Instructions

  • Place potatoes and parsnips in separate pots and cover with water.
  • Simmer both until tender.  Drain water from both, then mash both well.
  • Combine all other ingredients in a saucepan and bring to a simmer.
  • Add mashed potatoes and mashed parsnips, then mix well.
  • Season with salt, pepper and nutmeg.

NOTE:  This is a versatile side dish that goes well with chicken, fish, beef or lamb.  Serves 8 – 10.

CARROT AND WATERCRESS SALAD

Ingredients

1/2 cup             Carrots (coarsely shredded)

1/4 cup             Watercress (chopped)

1/4 cup             Pineapple (chopped)

1/8 cup             Walnuts (chopped)

DRESSING

3 TBS              Sunflower Oil (or regular Vegetable Oil)

2 TBS              Apple Cider or Wine Vinegar

2 tsp                 Honey

1 tsp                 Lemon rind (grated)

1 tsp                 Poppy Seed

to taste             Salt and Pepper

Instructions

  • Combine Carrots, Watercress, Pineapple and Walnuts in a large bowl and mix.
  • Mix the dressing, then pour onto Carrot mixture.  Toss salad thoroughly.
  • Line a small salad plate with a leaf from Radicchio.  Spoon the salad in the center of the leaf.  Serve lightly chilled.

STIR-FRIED TURNIPS AND CABBAGE

Ingredients

2 TBS               Olive Oil

1 ea                  Yellow Onion (thin sliced)

4 cup                Cabbage (coarse chopped)

1 lb                   Turnips (peeled, ½” diced)

½ tsp               Ground Cumin

to taste              Salt & Pepper

Instructions

  • In a heavy skillet or saute pan, bring Olive Oil to just short of smoking, over moderate high heat.
  • Add the Onions.  Cook, stirring, for about 3 minutes, or until they are limp.
  • Stir in Cabbage, Turnips, Cumin.  Add salt and pepper to taste.
  • Reduce heat to medium.  Cook, stirring frequently, for 8 – 10 minutes, or until vegetable are just tender.
  • Transfer to a warm bowl, and serve hot.

NOTE:  Can serve over pan-fried noodles, or crunchy noodles.

ROASTED ROOT VEGETABLE SALAD WITH FRIED HORSERADISH

Ingredients

1 ½ lb              Parsnips

3/4 lb                Carrots

3/4 lb                Beets

1 ea                  Celery Root

2 ea                  White Onions (peeled)

1 ea                  Red Onions (peeled)

2 1/4 cup          Olive Oil

3/4  cup            Carrot juice

1  tsp                Ground curry powder

1  tsp                Dijon mustard

1  TBS              Seasoned rice vinegar

1/4  lb               Horseradish (optional – see below)

to taste              salt and pepper

Instructions

  • Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.)
  • Cut beets, celery root, and onions into 11/2"thick wedges. 
  • Place all vegetables in a 11x17" roasting pan. Add 1/4 cup oil and mix well. 
  • Bake at 400F oven until vegetables are well browned and tender when pierced, about 11/2 hrs; stir occasionally.
  • Cool to room temp. If making ahead, cover and chill up to 1 day. Bring to room temp. before serving.

Carrot Vinaigrette.

  • Mix together 1 TBS of remaining oil, carrot juice, curry powder, mustard, and rice vinegar. If making ahead, cover, chill up to 1 day.

Fried Horseradish.

  • Heat remaining olive oil to 350F in 2-3 qt. Pan on medium heat-high heat; maintain heat. Add 1/3 of the horseradish shreds; cook until golden brown and crisp, 25-35 sec. Remove with a slotted spoon ; drain on paper towel.
  • Repeat to cook remaining horseradish.
  • Season with salt and pepper. If making ahead, cool completely, wrap airtight, and store at room temp. up to 6 hrs. 
  • To assemble the salad, pour vinaigrette onto a large flat serving platter or into a large bowl. Arrange roasted vegetables decoratively over it. Sprinkle with horseradish.