Most of us grew up hearing “eat your carrots (or beets, parsnips, turnips, rutabaga); they will make you see better, your hair curl, bring a rosy glow to your cheeks or the ultimate clincher, if you want dessert.” Eventually some … Continue reading →
Sautéed Julienne Root Vegetables Serves 6-8 This is a colorful, light alternative to scalloped sweet potato or candied yams. I know it’s not “traditional” for Thanksgiving and it could fly in the face of Uncle Fred’s favorite miniature marshmallow-topped casserole … Continue reading →
Root Vegetable Soup Serves 8-10 Inspiration At the farmers market a few weeks ago I saw what might be the last of this season’s fresh root vegetable: turnips, rutabaga, parsnips, squashes, beets, carrots, celeriac (celery root) and potatoes. Within seconds … Continue reading →
This is the third winter squash recipe posting in a series of 4. Winter Squash and Root Vegetable Pancakes Serves 6 This recipe is designed for thin-skinned winter squashes like Butternut, Acorn or Delicata. Ingredients 1 large turnip, peeled and … Continue reading →
