Fall 2007 Bonus

Tips for using root vegetables

Root vegetables are especially good during the fall and winter. They’re warming, rich in flavor and economical.  Here are some tips that will help you make the most of these tasty treasures:

BEETS: Beets are always cooked before serving and can be served whole, sliced, shredded or diced. The greens can also be cooked….or served raw in salads.

  • • Pair beets with pineapple or apple, seasoned with lemon juice and brown sugar.
  • • Make a tasty side salad of beets, celery and onions, drizzled with a vinaigrette.
  • • Season beets with sour cream, red wine vinegar and pepper and serve over greens.
  • • Add beets to homemade beef and potato hash.

CARROTS: This root veggie is an everyday favorite, but carrots can be dressed up for special occasions, too. Remember that 2 medium carrots will yield 1 cup sliced or shredded carrots.

  • • Grate carrot and mix with raisins, apple, sour cream and cinnamon.
  • • Coat cooked carrot slices with butter and brown sugar.
  • • Stir some maple syrup and dried tarragon into a pan of cooked carrot slices.
  • • Serve cooked carrots simply, with a dash of garlic, basil and lemon juice.

PARSNIPS: Parsnips resemble a white or pale yellow carrot. They add a sweet, nutty flavor to recipes. They taste great roasted and paired with other root veggies. You can also use them pureed and in chunks, slices or strips.

  • • You can substitute parsnips for carrots in most recipes, or grate them raw into salads.
  • • They taste great cooked and seasoned with basil, thyme, parsley or tarragon.
  • • Cook parsnips in a pan with butter and honey until slightly caramelized. Season with salt and pepper.
  • • Cook slices of carrot, parsnip and potato; mash with milk, butter and brown sugar.

RUTABAGA: Rutabagas are coated with wax that needs to be peeled before using. Then, you can prepare them as you would potatoes. Season as you would sweet potatoes, with cinnamon, nutmeg or allspice.

  • • Mash like you would potatoes, add onions and season with butter, salt and pepper.
  • • Slice or chop rutabaga, cover with cheese sauce and a buttered bread crumb topping; bake.
  • • Combine mashed rutabaga and potato with a little milk and make potato pancakes.
  • • Slice like potatoes to make rutabaga fries.

TURNIPS: Turnips, which have a mild, sweet flavor, can be used like potatoes. They can be peeled or left in their skins, then roasted, boiled or steamed before mashing. Try seasoning with parsley, dill or garlic.

  • • Combine cooked turnip with green beans and peas, toss with red wine vinegar and olive oil dressing. Add your favorite herbs.
  • • Stir-fry turnips with onion, carrot, garlic and herbs for a satisfying side dish.
  • • Turnips are a great addition to chicken, beef or pork stew.
  • • Shred and add to slaws or salsa.