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| [Fruit & Flowers] [Leaves & Stems] [Recipes Main] |
You will find recipes for the following roots & tubers on this page:
Beets
Carrots
Parsnips
Potatoes
Radishes
Turnips
Beet and Apple Salad
2 thinly sliced apples
4 thinly sliced celery stalks with leaves
1 shallot, minced
juice of 1 lemon
1 large beet, peeled, sliced into matchsticks
1 tsp. sugar
3 tbs. olive oil
salt and pepper
3 tbs. walnuts, chopped
Combine all ingredients. Let stand ten minutes and serve on a bed of sliced endive. (Food Network March 2010)
Zesty Beet Salad
1 large cucumber
1 tsp. coarse cooking salt
4 beets
1 medium red onion
2 tbs. finely chopped fresh mint leaves
1 tsp. lemon zest
1/2 cup lemon juice
1 tsp. sugar
Peel, seed, and finely chop cucumber. Place cucumber in colander and sprinkle with salt; let mixture stand 15 minutes. Meanwhile, peel and grate trimmed beets. Chop onion finely. Rinse cucumber under cold water; drain on absorbent paper. Combine cucumber, beets, onion, mint, rind, juice, and sugar in large bowl.
Carrot Fritters
1 lb. carrots peeled and cut in small pieces
2 tsp. butter melted
1 egg beaten
1/2-cup olive oil
1-cup flour
1/2-cup sugar
1 tsp. baking powder
1 tsp. vanilla
salt
Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool. Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.
Makes 18 fritters.
Carrot-Ginger Soup with Tofu
1/4 cup vegetable oil
1 lb. carrots, chopped
1 small onion, chopped
1 2-3-inch piece ginger, peeled and grated
salt and pepper
1 star anise pod or 1/2 tsp. five-spice powder
2 cups carrot juice
1 lb. extra firm tofu
1/3 cup cornstarch
2 tsp. curry powder
cilantro for garnish
Heat 2 tbs. oil in large pot over medium heat. Add carrots, onion, and ginger and cook until the vegetables are just soft. Season with salt and pepper. Add star anise, carrot juice, and 3 cups water. Cover and boil until veggies are tender, approx. 20 min. Cut tofu into 1-inch pieces. Mix cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tbs. oil in a large skillet over high heat. Add tofu and fry, turning, until golden and crisp on all sides. Approx. 5 min. Drain on paper towels and season with salt. Discard the star anise in soup pot. Transfer soup to a blender and puree in batches, or puree directly with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro.
Parsnip Muffins
½ cup sliced almonds
1 3/4 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
½ tsp. nutmeg
½ tsp. kosher salt
3 eggs
3/4 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 cup sugar
2 cups (10 ounces) packed grated parsnips
Place the almonds in a single layer in a pie pan and set in oven. Heat the oven to 375 degrees. Bake the nuts until lightly toasted, about 20 minutes, while the oven heats. Meanwhile, line a standard 12-cup muffin tin with muffin papers or grease muffin tin.
In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg and salt. In a large bowl, whisk the eggs, yogurt, vegetable oil and sugar. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened. There will be some lumps. Divide the mixture evenly among the muffin cups ( 1/3 cup per muffin). Sprinkle the top of each with toasted almonds. Bake 20 to 25 minutes, rotating halfway through baking. The muffins should be golden brown.
Remove muffins from the tin to a cooling rack. Cool for 15 minutes. Serve warm. Makes 12 muffins.
POTATOES
Buttermilk Potato Salad
3 lb. small red potatoes
¼ cup plus 1 tbs. crème fraiche, sour cream or yogurt
1/3-cup low fat buttermilk
2 tbs. horseradish
2 tsp. coarse salt
¼ tsp. fresh ground pepper
¼ cup dill
¼ cup finely chopped chives
Cover potatoes in water by 1 ½ " in a 2 quart pot & bring to boil. Reduce heat and simmer until cooked. Approximately 20 minutes. Drain and cool completely. Cut potatoes into halves or quarters if large. Combine remaining ingredients and stir in potatoes.
Curried Potato and Pea Salad
2 lbs. mini new red potatoes, each halved or quartered, depending on size
3/4 cup mayonnaise or plain yogurt
3 tbs. chopped fresh mint
2 to 3 tsp. mild or medium curry powder
2 tbs. fresh lime juice
2 tsp. honey
1 medium garlic clove, minced
salt to taste
1 1/4 cups freshly shelled peas (see Note)
Gently boil the potatoes in lightly salted water until just tender. Drain well, spread on a baking sheet and cool to room temperature. Combine the mayonnaise or yogurt, mint, curry powder, lime juice, honey, garlic and salt in a bowl. Mix in the potatoes and peas, reserving a few of the latter to sprinkle on the salad when ready to serve. Cover and refrigerate the salad until needed; can be made several hours in advance of serving. When ready to serve, spoon the salad onto a decorative platter, sprinkle with reserved peas and serve.
Note: I shelled a half-pound of pea pods to get the 1 1/4 cups of peas required for this recipe.
Potato, Leek and Feta Tart
1 tbs. olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
kosher salt and black pepper
1/2 cup crumbled feta (2 oz.)
2 tbs. chopped fresh dill
8 oz. thinly sliced potatoes
9-inch pie crust
Heat oven to 375-degrees. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the feta and dill. Add the potatoes and toss to combine. On a piece of parchment paper and roll the pie crust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the pie crust, leaving a 2-inch border. Fold the edge of the pie crust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the pie crust is golden brown and the potatoes are tender, 50-60 minutes. (Real Simple September 2009)
Solyanka
2 lbs. potatoes
1 1/2 cups cottage cheese
1 cup yogurt
1 tbs. butter
2 cups chopped onion
1 tsp. salt
1 tsp. caraway seeds
1 small head cabbage, shredded
2 carrots, shredded
5 cloves garlic
3 tbs. vinegar
3 tbs. fresh dill
black pepper, lots to taste
paprika
Preheat oven to 350. Lightly grease 2 qt casserole. Peel and chop the potatoes into small pieces. Boil 8 or 10 minutes, till tender. Drain and transfer to a large bowl. Mash potatoes while hot, adding cottage cheese and yogurt. Meanwhile, melt butter in large skillet. Add onions and salt, and sauté about 5 minutes. Add caraway and cabbage, and sauté about 10 more minutes, stirring occasionally. When cabbage is tender, add carrots, garlic and dill. Cook 5 more minutes, then remove from heat. Add sautéed veggies and all remaining ingredients EXCEPT paprika to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the paprika on top. Bake uncovered 35 to 45, until heated through. Serve hot.
Honey Glazed Radishes and Turnips
2 tbs. butter
1 shallot, finely chopped
1 1/2 lbs. radishes, trimmed & cut in half (or quarters)
1 1/2 lbs. small turnips, trimmed, peeled and cut into wedges
1/3 cup water
1/4 veggie broth
1 tbs. honey
salt and pepper
2 tbs. fresh mint chopped
1 tbs. finely chopped fresh chives
In skillet sauté shallot in butter until golden and tender. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, 1/4 tsp. pepper. Heat to boiling. Reduce heat to medium-low and cook 15 minutes. Uncover and cook longer until vegetables are glazed and most of the liquid has evaporated. Remove from heat and stir in mint and chives.
Root Salad
1 bunch radishes, sliced shredded or grated
½ bunch carrots, sliced shredded or grated
1-bunch Hakurei salad turnips
2 tbs. rice wine vinegar
3 tsp. soy sauce
2 tsp. freshly grated ginger
2 tsp. honey
2 tsp. toasted sesame oil
4 tsp. olive oil
Toss together vegetables. Mix liquid ingredients in separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.
Snow Pea & Radish Slaw
1-2 lbs. snow peas, thinly sliced
1 red onion, thinly sliced
1 bunch radishes, thinly sliced
4 tsp. rice vinegar
1/2 tsp. dijon mustard
1/2 tsp. sugar
2 tbs. canola oil
1/2 tsp. sesame oil
Soak radishes and red onion in ice water for 5 minutes. Drain and pat dry. Whisk rice vinegar, mustard and sugar in a bowl. Whisk in canola and sesame oil. Add snow peas, onion, and radish. Season salt & pepper.
Braised Hakurei Turnips
6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce
Trim turnips and peel with a vegetable peeler. Cut the turnips into sixths and place them in a saucepan with the remaining ingredients. Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.
Honey Glazed Radishes and Turnips
2 tbs. butter
1 shallot, finely chopped
1 1/2 lbs. radishes, trimmed & cut in half (or quarters)
1 1/2 lbs. small turnips, trimmed, peeled and cut into wedges
1/3 cup water
1/4 veggie broth
1 tbs. honey
salt and pepper
2 tbs. fresh mint chopped
1 tbs. finely chopped fresh chives
In skillet sauté shallot in butter until golden and tender. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, 1/4 tsp. pepper. Heat to boiling. Reduce heat to medium-low and cook 15 minutes. Uncover and cook longer until vegetables are glazed and most of the liquid has evaporated. Remove from heat and stir in mint and chives.