'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

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

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

Root Vegetable Bonus

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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