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Entries tagged with 'root vegetables'

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

Serious Eats Kate Williams 1 comment

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

Serious Eats Kristen Swensson Sturt 5 comments

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

Dinner Tonight: Ensalada Rusa

Serious Eats Nick Kindelsperger 9 comments

This is a straight-up old-school salad, complete with a mayonnaise dressing and a frivolous romaine leaf garnish. There are no spices, citrus, or even herbs. So why did my wife and I devour a bowl of it the other night? More

The Crisper Whisperer: How to Glaze Root Vegetables

Serious Eats Carolyn Cope 9 comments

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] One of the first lessons you learn in culinary school is the unyielding power of mispronounced... More

Autumn Celeriac (Celery Root) Puree

Serious Eats The Serious Eats Team Post a comment

[Photograph: Sarah Shatz]... More

Dinner Tonight: Ziti with Skillet-Roasted Root Vegetables

Serious Eats Nick Kindelsperger 2 comments

I picked out this recipe nearly two weeks ago while flipping through the January issue of Bon App├ętit. I was immediately struck by all the winter vegetables, which I saw as a beacon of sane eating as soon as the... More

Cook the Book: Turnip and Potato Gratin

Serious Eats Adam Kuban 3 comments

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever... More

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