Roots
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
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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
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Set the oven at 425 degrees.
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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.
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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.
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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.
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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.
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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
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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.
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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
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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.
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Set the oven at 425 degrees. In a small flameproof casserole, render the bacon, stirring often, until it turns golden and crisp.
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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.
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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.
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Sprinkle the vegetables with parsley and serve at once.
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