Recipes Using Root Vegetables (24) 1998-01-13

Buttermint Carrots
Caramelized Onions
Dolley Madison's Hospitable Bouillon
Low-Fat Cream Of Carrot Soup
Rice with root vegetables
Daikon and Carrot in Vinegar Dressing (Japan)
Chinese Radishes (China)
Scotch Broth (Britain)
Copper Penny Carrots
Black Bean & Root Vegetable Stew
Oven-Roasted Roots
Zesty Parsnips
Nutmeg-Glazed Rutabaga
Creamy Carrot Casserole
Rutabaga Salad
Hope's Leek Quiche
Kohlrabi In Cream Sauce
Gratin of Root Vegetables
Root Vegetable Puree
Carrots Vichy
Saffron Turnips and Carrots
Salsify Cakes
Salsify Info
Zesty Parsnips

(09:02:16 am) : From: rosskat@pipeline.com (Joan Ross)
Newsgroups: rec.food.cooking
Subject: Butter-mint carrots
Date: Mon, 11 Nov 1996 22:31:05 GMT
Organization: MindSpring Enterprises, Inc.
Message-ID: 56892o$o5r@camel1.mindspring.com
BUTTERMINT CARROTS
serves 6 to 8
2 lb baby carrots
3 tbs butter or margarine
2 tbs honey
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper
3 tbs fresh chopped mint
Clean and peel carrots and boil desired tenderness. Drain and rinse under cold water till cooled. May store until ready to use. melt butter in saucepan, add honey, vinegar, salt, pepper and stir to mix. Add carrots and cook and stir until carrots heated and glazed. Reduce heat and stir in mint and serve.
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(09:02:51 am) : From: Christine casmith@interlog.com
Newsgroups: rec.food.recipes
Subject: Caramelized Onions
Date: 27 Sep 1996 20:52:30 -0600
Message-ID: 199609211539.LAA16344@smtp.interlog.com
Caramelized Onions
Source: The Toronto Star
2 tbsp olive oil
4 medium onions, thinly sliced
2 cloves garlic, finely chopped
1 tbsp sugar
1 tbsp balsamic vinegar
salt to taste
1 tbsp chopped fresh parsley, optional
Heat oil in large skillet. Add onions and garlic. Reduce heat to medium
and cook a few minutes without stirring to allow onions on the bottom to
brown a little. Stir and cook 5 minutes longer, until onions are evenly
golden and wilted. Sprinkle with sugar and vinegar. Cook about 10 minutes,
until onions are browned, tender and very fragrant. Season to taste with
salt. Stir in parsley (if desired.)
Serve warm or at room temperature.
Makes about 1 cup.
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Dawn, ny (09:28:49 am) : DOLLEY MADISON'S HOSPITABLE BOUILLON
"The hospitable and charming Dolley Madison is the most renowned
hostess of all presidential First Ladies. Dolley graciously welcomed
everyone who visited the White House, and thereby, gained a reputation
for generous and warm hospitality. One of Dolley's most appreciated
customs was serving her guests hot bouillon as they arrived and before
they left when the weather was cold and dreary"
1 lb. beef stew meat
1 beef knuckle
1 c. chopped carrot
1/2 c. chopped onion
1/2 c. chopped turnip
1/2 c. snipped parsley
2 t. salt
1/8 t. cayenne
In large saucepan or Dutch oven, combine stew meat, beef knuckle,
carrot, onion, turnip, parsley, salt, cayenne, and 12 cups water. cover;
simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10
servings.
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Peggy, WA (10:35:07 am) :
Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings
5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 tsp minced fresh ginger root
1 salt and pepper to taste
In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger root and
salt and pepper to taste. Heat at high for 4 minutes or until heated
through, stirring once.
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Dawn.nys (2:00:02 pm) : Rice with root vegetables
1 cup chopped onion
1 cup chopped sweet pepper
1 cup chopped carrot
1/2 cup chopped peeled turnips
1/2 cup chopped peeled celeriac (celery root)
2 tsp grated peeled fresh ginger
2 cups cook Basmati or other rice
1 cup cooked pinto beans
3 cups torn spinach leaves
1 tbsp soy sauce
1/4 tsp salt
Heat 2 tsp oil in a large non-stick skillet over medium heat. Add onion and
next 5 ingredients and saute 5 minutes. Stir in rice, barley and beans; cook
2 minutes. Add remaining 2 tsp oil, spinach, soy sauce and salt. Cook until
spinach begins to wilt.
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Margaret, MA (4:05:47 pm) :
Daikon and Carrot in Vinegar Dressing (Japan)
1/2 lb. daikon, peeled and shredded
1 small carrot, peeled and shredded
1 Tbs. salt
1/4 cup preflaked bonito
1 Tbs. rice vinegar
2 tsps. sugar
1.Combine daikon, carrot, 1 cup cold water and salt. Soak at least 30
minutes.
2.Place bonito in small pan, and stirring constantly, cook over low heat for
3 to 4 minutes to dry out. Transfer to a mortar, grind to a fine powder and
shake through a sieve.
3.Drain daikon and carrot and squeeze dry. Add vinegar and sugar and
powdered bonito. Serve at room temperature.
From: Memorex Library, International Recipes
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Margaret, MA (4:06:22 pm) :
Chinese Radishes (China)
20 radishes, sliced
1 green pepper, slivered
1-1/2 Tbs. soy sauce
2 Tbs. vinegar
1 Tbs. sugar
1.Combine all ingredients and chill thoroughly before serving.
From: Memorex Library, International Recipes
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Margaret, MA (4:07:33 pm) :
Scotch Broth (Britain)
2 lbs. lamb shoulder with bones, cut in pieces
2 qts. cold water
2 Tbs. barley
2 tsps. salt
1/8 tsp. pepper
1/2 cup finely chopped carrots
1/2 cup finely chopped turnips
1/2 cup finely chopped onions
1/2 cup finely chopped leeks
1/2 cup finely chopped celery
1 Tbs. chopped parsley
1.Place lamb in heavy casserole and add water. Bring to a boil, skimming off
foam and scum. Add barley, salt and pepper and simmer, covered for 1 hour.
2.Add all remaining ingredients except parsley, partially cover and cook 1
hour longer.
3.Remove meat from pot and pull meat off bones. Discard bones, fat and
gristle. Cut meat into 1/2" pieces and return to pot. Simmer 2 to 3 minutes
and sprinkle with parsley before serving.
From: Memorex Library, International Recipes
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Velma TN (7:45:21 pm) : COPPER PENNY CARROTS
1 lb. carrots, sliced, cooked, & cooled
1 onion, chopped
1 green pepper, diced
1 cup tomato soup
1/4 cup salad oil
1/4 cup vinegar
3/4 cup sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt & pepper to suit taste
Mix soup, oil, vinegar, and seasonings together. Mix with other ingredients. Store to chill and marinate--several hours or overnight. You may serve on lettuce lined plate by draining carrots from sauce, or as is.
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Betsy at TKL (8:18:37 pm) :
Title: Black Bean & Root Vegetable Stew
Categories: Main dish, Vegetarian, Mark's
Yield: 6 servings
1/2 c Black beans, soaked
1/2 medium Turnip, cut into rounds &
-- each round halved
1/4 tsp Nutmeg
2 lg Carrots, quartered
1 tsp Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 lg Onion, sliced
1 medium Parsnip, quartered
1/2 tsp Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt & pepper
Water or stock to cover
In the bottom of a large casserole dish, arrange the turnip slices &
sprinkle with the nutmeg. Layer the rest of the vegetables in order,
sprinkling in the herbs after each layer. Top with the soaked beans. Pour
over enough water or stock to cover & season with salt & pepper. Cover with
a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3
hours. If you desire, add dumplings & cook for a further 30 minutes.
NOTE: I made this recipe to emphasize the taste of the root vegetables. Add
whatever vegetables & herbs you wish. I used black beans to add some
protein. If exchanging legumes, be sure to use ones that can stand a lot
of cooking, kidney beans or chick peas, for example.
Recipe by Mark Satterly
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SueA, CA (10:15:14 pm) : Oven-Roasted Roots
Prep and cook time: about 1 1/2 hours
Notes other toot vegetables such as baby turnips, parsnips, and chunks of
leeks can be used; total vegetable weight should be about 4 1/2 pounds. Up
to 4 hours head, roast vegetables and let stand at room temperature. To
warm, set roasting pan over medium heat, add remaining ingredients, and stir
until steaming. Garnish with rosemary sprigs or roasted garlic.
Makes 10 to 12 servings
1 1/2 pounds, blue, Yukon Gold or red thin-skinned potatoes (or a mixture of
colors), 2 inches wide
1 1/2 pounds short, slender carrots (1/2 in. thick), ends trimmed
1 1/2 pounds pearl onions (3/4 in. wide)
2 tablespoon olive oil
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon fresh-ground pepper
1.3 cup dry red wine
1/3 cup balsamic vinegar
1/3 cup chicken broth
Salt
1. Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12-
by 15-inch pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and
pepper.
2. Roast vegetables in a 450 degree oven, stirring occasionally, until
tender when pierced, 40 to 50 minutes.
3. Transfer pan from oven to range top and set over medium heat. Add red
wine, balsamic vinegar, and chicken broth. Stir until brown drippings are
scraped free and vegetables are coated, 2 to 4 minutes.
from Sunset Recipe Annual 1998
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J-M,.Me (10:14:19 pm) : From Yankee Magazine, January
1998
ZESTY PARSNIPS
1 1/2 lbs parsnips, peeled and cut into matchsticks.
1/2 teaspoon salt
freshly ground pepper
2 tablespoons unsalted butter, melted
1 tablespoon balsamic vinegar
2 to 3 tablespoons grated Parmesan cheese
1 Heat oven to 400. Place parsnips in a shallow baking dish and sprinkle them with the salt and pepper to taste.
2 Pour melted butter and the vinegar over the parsnips and toss to coat evenly. Sprinkle Cheese on top
3 Bake until the parsnips are tender and crusty on top. 35-40 minutes
4-6 servings
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SueA, CA (10:49:17 pm) :
Nutmeg-Glazed Rutabaga
4 to 6 servings
3 tablespoon unsalted butter
2 pounds rutabaga, peeled and cut into 1/2-inch cubes
2 cups chicken stock or canned broth
3 tablespoon sugar
Freshly grated nutmeg
1. In a large skillet, melt the butter. add the rutabaga, stock, sugar and
three gratings of nutmeg and bring to a boil over high heat. Reduce the heat,
cover and simmer until the rutabaga is tender, about 25 minutes.
2. Uncover and boil until the liquid reduces to a syrup and coats the
rutabaga, about 15 minutes. Dust with nutmeg before serving.
from The Best of Food and Wine 1993 Collection
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Peggy, WA (10:59:37 pm) :
Title: CREAMY CARROT CASSEROLE
Categories: Vegetables, Casseroles
Yield: 1 servings
1 1/2 lb Carrots, peeled and sliced or
1 Bag (20 ounces) frozen sliced carrots, thawed
1 c Mayonnaise
1 tb Grated onion
1 tb Prepared horseradish
1/4 c Shredded cheddar cheese
2 tb Buttered bread crumbs
In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4
cup cooking liquid. Place carrots in a 1-1/2 qt. baking dish. Combine
mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly
over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered,
at 350! for 30 minutes.
Yield: 8-10 servings.
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J-M, Me (11:05:24 pm) : From Yankee Magazine (again!), January 1998
RUTABAGA SALAD
2 cups grated raw rutabaga (about 1/2 lb)
3 scallions, trimmed and chopped, including green
5 radishes, thinly sliced
2 to 3 cups torn pieces of romaine
Dressing:
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon sugar
1 clove garlic
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons snipped fresh dill
1 In a salad bowl mix together the rutabaga, scallions and radishes. Chill
in the fridge. Just before serving, toss with the romaine pieces.
2 To make the dressing, mix together the mustards, salt and pepper, sugar,
garlic and vinegar in a small bowl. Gradually whisk in the oil to make an
emulsion, then stir in the dill.
3 When ready to serve, toss the vegetables with just enough of the dressing
to coat them lightly.
Makes 4 servings.
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Peggy, WA (11:12:24 pm) :
Hope's Leek Quiche
From: Betsy Couch
Date: Sun Jan 07 05:32:47 PST 1996
12 oz. cleaned, sliced, cooked, drained leeks
5 oz. grated Swiss cheese [regular or low-fat]
1 1/3 c. 1% milk
4 egg whites/1 egg yolk or 4 egg beaters
3/4 c low-fat biscuit mix
1/4 tsp salt
1/4 tsp pepper
Heat oven to 400!. Pam pie plate, 10x1.5". Mix leeks and 2c cheese in plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour into plate over leeks and cheese. Bake until knife inserted in center comes out clean, 25-35 min. Top with remaining cheese and bake 1-2 min longer until cheese is lightly browned. Let stand 5 min before serving. Garnish with tomato slices if desired.
Replace leeks with:
10oz thawed, drained chopped broccoli & 2/3 c chopped onions, or
10oz sliced, cooked zucchini & 1 chopped roasted red pepper, or
12oz miscellaneous cooked grated veggies (carrots, zucchini,
summer squash, onions, etc.)
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SueA, CA (11:21:35 pm) : I haven't tried this one---we are still trying to
develop liking for some roots around here.
KOHLRABI IN CREAM SAUCE
Select small to medium bulbs with fresh green leaves to make this
1 qt. cubed peeled kohlrabi bulbs (4 to 6)
Kohlrabi leaves
2 tbsp. butter or regular margarine
3 tbsp. flour
1/2 c. milk
Salt
Pepper
Cook kohlrabi cubes in boiling salted water until tender, 15 to 20 minutes.
Cook the leaves in boiling salted water in another pan, discarding any that
appear old and tough, for 20 minutes.
Drain kohlrabi cubes, reserving 1/2 c. liquid. Drain greens and chop
coarsely (use blender, if available).
In another saucepan, melt butter, add flour and cook, stirring in reserved
vegetable liquid and milk gradually. When thickened, add kohlrabi cubes and
greens. Check for seasonings, adding more salt, if needed, and pepper to
taste. Makes 4 to 6 servings.
NOTE: Use 2 tbsp. flour for sauce when leaves are not used (they tend to
thin the sauce).
from Farm Journals Country Cookbook
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SueA, CA (11:23:06 pm) : Gratin of Root Vegetables
1 1/2 cups heavy cream
1 3/4 teaspoons salt
1 1/4 freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 large baking potato (1/2 pound), peeled and sliced crosswise 1/8 inch
thick
1 large parsnip, peeled and sliced crosswise 1/8 inch thick
1 large sweet potato peeled and sliced crosswise 1/8-inch thick
1/2 cup snipped fresh chives
1/2 cup freshly grated Parmesan cheese
1 medium celery root, peeled and sliced crosswise 1/8 inch thick.
1. Preheat the oven to 350ƒ. Butter an 8" by 8" by-2^ inch baking dish and
set aside.
2. In a small bowl, whisk together the cream, salt, pepper and nutmeg. Layer
half of the baking potato slices in the prepared baking dish, overlapping
them slightly. Drizzle enough of the cream over the potato to just cover.
Layer the parsnip slices over the potato, then top with the sweet potato.
Sprinkle the chives and half of the grated Parmesan over the sweet potato.
Top with the celery root and then the remaining baking potato. Pour the
remaining cream evenly over the potato and top with the remaining Parmesan;
cover the pan with aluminum foil.
3. Bake on the lowest rack of the oven for 30 minutes. Remove the foil and
continue baking for about 30 minutes more, until bubbly and browned on top.
Transfer the baking dish to a rack to cool for about 10 minutes. Serve warm.
(The gratin can be prepared several hours ahead. Reheat in a 300ƒ oven.)
From The Best of Food and Wine 1993 collection
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SueA, CA (11:26:50 pm) :
Root Vegetable Puree
3 pounds large boiling potatoes
1 1/2 pounds turnips, peeled and cut into 1/2-inch pieces
3/4 pound carrots, sliced thin
3/4 stick (6 tablespoons)unsalted butter, cut into pieces and softened
1/3 cup heavy cream, if desired
In a large saucepan combine the potatoes, peeled and quartered, with enough
salted cold water to cover them by 1 inch, bring the water to a boil, and
simmer the potatoes for 10 to 15 minutes, or until they are tender. While
the potatoes are cooking, in a steamer set over boiling water steam the
turnips and the carrots, covered, for 15 minutes, or until they are very
tender, and puree them in a food processor. Drain the potatoes in a large
colander, let them stand for 5 minutes, and force them through a ricer or
puree them in a food mill fitted with the medium disk into the saucepan. Add
the butter, stirring until it is melted into the puree, add the turnip and
carrot puree, and season the mixture with salt and pepper. Stir in the cream
if desired and heat the puree over moderately low heat, stirring, until it
is hot. The puree may be made I day in advance and kept covered and chilled.
Reheat the puree in the top of a double boiler set over simmering water,
stirring, until it is hot. Transfer the puree to a heated serving dish and,
if desired, smooth it and then mark it decoratively with a rubber spatula.
Makes about 7 cups, serving 10.
From The Best of Gourmet 1987
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SueA, CA (11:29:33 pm) :
Carrots Vichy
2 pounds fairly small carrots
1 teaspoon salt
4 tablespoon (1/2 stick) butter
1/4 cup water
1/2 teaspoon sugar
1/4 teaspoon marjoram
1 tablespoon chopped parsley
1/4 cup heavy cream, (optional)
Scrape the carrots and cut them into very thin rounds. Put them in a
saucepan with the salt, butter, and cook, covered, over medium heat, shaking
the pan from time to time and making sure the carrots do not brown or cook
too fast, until they are just tender when pierced with the point of small
knife. Add the sugar and marjoram and toss well, then sprinkle the carrots
with parsley and serve. If you like, add the cream to the carrots just
before sprinkling them with parsley.
from James Beards' Theory and Practice of Good Cooking
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SueA, CA (11:33:41 pm) :
Saffron Turnips and Carrots
3/4 pounds (about 3) small turnips, peeled and cut lengthwise into 3/4-inch
wedges
1/2 pound thick carrots, peeled, cut crosswise into 1 1/2 sections, and the
sections cut lengthwise into 1/2 inch wedges
2 tablespoon unsalted butter
1/4 teaspoon crumbled saffron threads
1/2 cup canned chicken broth
With a sharp paring knife trim the turnip and carrot wedges, rounding the
the sharp edges, and in a large skillet combine them with the butter, the
saffron, and the broth. Bring the liquid to a boil and simmer the mixture,
covered, stirring occasionally, for 7 to 8 minutes, or until the vegetables
are just tender. Remove the lid, simmer the mixture, uncovered, stirring
occasionally, until almost all the liquid is evaporated and the vegetables
are coated with the butter, and season the vegetables with salt and pepper.
Serves 4
from The Best of Gourmet 1987 Edition
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SueA, CA (11:48:49 pm) :
Salsify Cakes
Serve with ham and eggs or with maple syrup
1 lbs. salsify (about 6 roots)
1 tsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
3 to 4 tbsp. butter or regular margarine
1/8 teaspoon garlic powder
Cut off tops and wash salsify; peel thinly with vegetable peeler; cut in 1"
lengths. Drop immediately in cold water to cover with vinegar and salt
added. Bring to a boil and cook, covered, until tender enough to mash, 15 to
20 minutes. Drain thoroughly.
Mash salsify, adding pepper, 1 tbsp. butter and garlic powder. Form in flat
cakes about 3" in diameter; dredge lightly with flour. Cook in remaining
butter. Makes 12 cakes, or 6 servings.
from Farm Journal's Country Cookbook
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(00:20:53 am) :
Salsify
URL:http://aggie-horticulture.tamu.edu/extension/specialty/salsify.html
Summary: It is grown for its edible roots which is white, long and slender
often reaching a length of 10 to 12 inches.
Adequate moisture and fertility during the growing season are necessary if
high quality roots are to be produced.
Cook's Thesaurus: Root
URL:http://www.northcoast.com/~alden/Roots.html
Summary: beggar's button black oyster plant black radish Substitutes:
rutabaga (milder flavor) OR turnip milder flavor)
OR horseradish (stronger flavor) Notes: For more information, see the
section on Black Radishes in the Cooseman's Worldwide Specialty Produce
page. coriander roots Substitutes: coriander stems (use twice as many)
daikon = white radish = Japanese radish.
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J-M,.Me (10:14:19 pm) : From Yankee Magazine, January 1998
ZESTY PARSNIPS
1 1/2 lbs parsnips, peeled and cut into matchsticks.
1/2 teaspoon salt
freshly ground pepper
2 tablespoons unsalted butter, melted
1 tablespoon balsamic vinegar
2 to 3 tablespoons grated Parmesan cheese
1> Heat oven to 400. Place parsnips in a shallow baking dish and sprinkle
them with the salt and pepper to taste.
2> Pour melted butter and the vinegar over the parsnips and toss to coat
evenly. Sprinkle Cheese on top
3> Bake until the parsnips are tender and crusty on top. 35-40 minutes
4-6 servings