'root vegetables' on Serious Eats

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (along with beef stock) of the braising liquid. A flurry of root vegetables, shallots, slow cooked onions, garlic add deep vegetal flavor to complement the earthiness of the grass-fed beef. Best of all, the dish is almost entirely hands-off, sending its luscious aromas into the kitchen to entice even the most Scrooge-like of guests. More

Healthy & Delicious: Parsnip Soup with Vanilla

Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that. More

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