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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

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

Kate Williams 7 comments

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. More

Weekend Cook and Tell Round Up: Get Back to Your Roots

Caroline Russock 2 comments

For last week's Weekend Cook and Tell we challenged all of you to get back to your roots by sharing your best root veggie recipes. By the looks of the responses, it appears all of you Cook and Tellers have some pretty well-stocked root cellars. Here's a peek at our favorite dishes. 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 Appétit. I was immediately struck by all the winter vegetables, which I saw as a beacon of sane eating as soon as the... More

In Season: Carrots, Raw, Roasted, Sautéed, and Baked

In Season Allison Hemler Post a comment

Photograph by niznoz on Flickr. Carrots were probably one of the first vegetables I ate growing up, straight from a baby food jar. Luckily, over the years, my preference for the most vibrant of the root vegetables has matured, making way for slow roasting, puréeing with ginger, or simply washing and eating with a container of hummus. Not only are carrots at their most orange this time of year, they're also at their cheapest--and sweetest. That sounds like music to my ears. As the temperatures continue to decline, I'm craving carrot cake or a simple puréed carrot soup dolloped with some goat cheese. Get experimental with your creations if you can find any of the differently colored carrots at... 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

Root Vegetable Bonus

Adam Kuban Post a comment

The Ethicurean discovers something hiding atop her root vegetables: I found out something about root veggies while at the farmer’s market. Apparently, the greens are edible too. I know a lot of foodies out there have probably known this for quite some time, but it had never occured to me to eat beet greens or turnip greens. I guess you can eat broccoli leaves, too. By the way, turnip greens are excellent with scrambled eggs, and beet greens are effing delicious."... More

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