recipelink.com Chat Room Recipe Swap
Root Vegetable Recipes - 2000-09-28 (5)

recipelink.com (06:31:33) :

Roasted Root Vegetables
Serving Size : 6

8 carrots, peeled quartered lengthwise and cut into 4-inch sticks -- (4 cups)
1 1/2 pounds red potatoes , scrubbed -- cut into wedges
12 large shallots cut in half lengthwise
1 1/2 tblsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp balsamic vinegar

Place oven rack at the highest position. Preheat oven to 325 degrees F.
On a large baking sheet with sides (jelly roll pan), toss carrots, potatoes, shallots, olive oil, salt and pepper. Roast the vegetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425 degrees F. Stir the vegetables again and transfer to the lowest rack. Roast for 20 minutes more, stirring once, until the vegetables are browned and crisp. Toss with balsamic vinegar and transfer to a serving dish.

recipelink.com (06:28:14) :

Reba McEntire's Praline Sweet Potato Casserole
Recipe By : Best Of The Best Of Tennessee/Elvis Fans Cookbook II

1 large can sweet potatoes -- drained
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup sugar
1/4 cup margarine -- melted
2 eggs
Topping
1/4 cup margarine -- melted
3 tablespoons flour
3/4 cup brown sugar
1/4 cup pecans -- chopped

Mash potatoes, add salt, vanilla, cinnamon, sugar, melted margarine, and
eggs. Put in greased casserole.

Mix topping ingredients and sprinkle over top of potato mixture. Bake at
350 degrees for 30 minutes.

recipelink.com (06:27:35) :

Raised Potato Doughnuts
Recipe By : Joel Ehrlich

1 Pkg Dry Yeast
1/2 Cup Mashed Potatoes
1/4 Cup Warm Water
1 Egg
1/2 Cup Milk
3/4 Tsp Salt
2 Tbls Butter
3 1/4 Cups Flour
1/4 Cup Sugar

Combine the dry yeast with the warm (110 degrees) water. Set aside. Heat the
milk with the butter and sugar in a small saucepan until the butter begins
to melt. Cool to lukewarm. Combine the mashed potatoes with the egg in a
large bowl. Stir in the cooled milk mixture, the dissolved yeast and the
salt. Gradually beat in enough of the flour to form a soft dough. Turn out
onto a lightly floured board. Knead until smooth. Place in a lightly
buttered bowl, turning to grease the entire outside surface. Cover. Let rise
in a warm place until doubled in bulk (1-1 1/2 hours). Punch down. Knead
again. Roll out on a lightly floured board to a thickness of 1/4". Cut out
using a floured doughnut cutter. Cover. Let rise until doubled. Preheat the
oil in the deep fryer. Fry doughnuts until browned on both side (about 2
minutes). Drain. Sprinkle with sugar.

Yields 18 Doughnuts

Patricia,.MX (05:43:19) : Hi everyone...this is a fantastic, flavorful soup I had in a restaurant once and went home and tried to make from taste.

Roasted Squash and Sweet Potato Soup

Roast 1 acorn squash and two medium sweet potatoes (yams) in a preheated oven at 325°C for about 1 hour or until cooked completely through. You will know when they are ready if they can be punctured easily with a fork.
(I like to wrap the squash and sweet potatoes in aluminum foil, so that I can capture all the juices that escape while they cook)

While these are roasting, peel and chop one medium onion, 2 cloves of garlic and 2 large potatoes.

Add a bay leaf and boil onion, garlic and potato together in vegetable stock (approx. 5 cups) until the potatoes are cooked. This is your soup's base.

By this time, the vegetables should be roasted. Take them out of the foil being careful not to allow any juice to escape. Peel and put the vegetables into the soup base with their juices.

Using a hand blender, blend all the ingredients together.

At this point, if I feel like a cream soup, I will add about 1/2 -1 cup of any milk product I have around...sour cream and even soy milk have worked.

As a last touch, Add 2tsp nutmeg and salt and pepper to taste.

Heat all for about 10 minutes and serve with a great loaf of whole grain bread.
Enjoy!

Kelly~WA (11:15:30) : (This is a personal favorite of mine)

Red Potato Salad with Asparagus and Artichoke Hearts

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3"} potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base and, if the stalks are thicker than a pencil, peeled.
4-1/2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons honey
3/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 14-ounce can whole artichoke hearts, drained, each heard cut vertically into eighths
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled (optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh arugula or spinach (optional)

Place the potatoes in a large pot with enough water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until they can be pierced with a fork, 15 to 12 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large bowl.

Steam the asparagus until tender but not soggy, just until a knife can pierce the thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in the olive oil, whisking until well blended and creams. Add the artichoke and dressing to the potatoes and toss lightly.

Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste and adjust seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

VARIATION ~~ No-Frills, Red Potato Salad.
Omit the asparagus, artichoke hearts and blue cheese. The dill can be omitted, too, though I prefer to use it. Add 1/4 medium red onion, diced, and one large celery rib, diced.

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]