To those who are new here, welcome. To those who have been around for a while, congratulations, you have survived 3 weeks of me telling stories about beets. Your reward is fall, the start of root vegetable season.
The main characters this season are potatoes, carrots, beets, turnips, parsnips, onions, radishes and sweet potatoes. The supporting cast includes rutabagas, yuca, kohlrabi, horseradish, daikon, turmeric, jicama, Jerusalem artichokes, and ginger.
Think of this as give a penny, take a penny. What’s your favorite root vegetable recipe? Which root vegetable is on your list that you need a recipe to try? What memorable experiences do you have that center root vegetables?
Two years ago I made Falastin's turnip mash with greens, caramelized onion and feta recipe for Thanksgiving which I still think about: https://bookshop.org/a/56874/9780399581731
On my to cook list this holiday season is the turnip-date gratin from Amy Thielen's Company: The Radically Casual Art of Cooking for Others: https://bookshop.org/a/56874/9781324001508
Anyone doing anything interesting with tumeric or radishes? Those are on my list.
My late mother in law grew up in Michigan during the depression. She would make a big pot of "Boiled Dinner". You need a big pot of water, Sunday dinner's leftover ham bone, cubed rutabaga, parsnip, potatoes, carrots and onion. Salt and pepper to taste. Bring to a boil then simmer for 30-45 min until vegetables are tender. Serve with warm homemade bread and butter.
As a general dummy of a cook, my strategy is any combination of these on a sheet pan in the oven at 425 until you like the look of 'em.... olive oil + salt + whatever you're in the mood for seasoning-wise, to taste. My only hot tips are that everything is better 1) a little charred, and 2) drizzled with balsamic vinegar
I love love love that some of my cookbook (52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen) have turned my beet and tahini salad dressing into a vibrant pink dip!!! I now make it all the time like that. I am now obsessed with winter squashes and pumpkins in both sweet and savory preps
You have survived 3 weeks of beets! 😂 I love to do a “high heat on a sheet pan” with beets, turnips, little potatoes, olive oil, salt and toward the end some chopped fresh rosemary, I’ll dig out the recipe and add!
For me, I absolutely love the orange & carrot soup from The Silver Palate Cookbook - recipe from the archives - https://borschtforbreakfast.substack.com/p/27-on-the-body
Two years ago I made Falastin's turnip mash with greens, caramelized onion and feta recipe for Thanksgiving which I still think about: https://bookshop.org/a/56874/9780399581731
On my to cook list this holiday season is the turnip-date gratin from Amy Thielen's Company: The Radically Casual Art of Cooking for Others: https://bookshop.org/a/56874/9781324001508
Anyone doing anything interesting with tumeric or radishes? Those are on my list.
My late mother in law grew up in Michigan during the depression. She would make a big pot of "Boiled Dinner". You need a big pot of water, Sunday dinner's leftover ham bone, cubed rutabaga, parsnip, potatoes, carrots and onion. Salt and pepper to taste. Bring to a boil then simmer for 30-45 min until vegetables are tender. Serve with warm homemade bread and butter.
As a general dummy of a cook, my strategy is any combination of these on a sheet pan in the oven at 425 until you like the look of 'em.... olive oil + salt + whatever you're in the mood for seasoning-wise, to taste. My only hot tips are that everything is better 1) a little charred, and 2) drizzled with balsamic vinegar
I love love love that some of my cookbook (52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen) have turned my beet and tahini salad dressing into a vibrant pink dip!!! I now make it all the time like that. I am now obsessed with winter squashes and pumpkins in both sweet and savory preps
You have survived 3 weeks of beets! 😂 I love to do a “high heat on a sheet pan” with beets, turnips, little potatoes, olive oil, salt and toward the end some chopped fresh rosemary, I’ll dig out the recipe and add!