Welcome back once again to our Weekend Cook and Tell where each Wednesday we thumb through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Winter cookery is all about hearty vegetables, the sturdy growers that can stand up to a bit of frost and chill. We're talking about root vegetables, the ones that grow cozily underground and have a shelf life that lasts all though the cold season.
This week The Oregonian is talking about these vegetables in a feature that encourages all of us to get back to our roots with great recipes for beets, turnips, parsnips, rutabagas, and all of those other wonderful winter roots.
For this week's challenge we want to see how all of you are treating our root vegetables. We're looking for your best beet salads, borschts, neeps and tatties, parsnip purées, and memorable rutabaga-related dishes. We want to peek into your winter root cellar and be inspired by your warming cold-weather meals.
Show us photos of your recipes from the root cellar on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your underground veggie ideas, recipes, and experiences next Wednesday.