3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth
1/2 cup half-and-half cream
salt and ground black pepper to taste
Tag Archives: Root
Winter Root Vegetable Soup
by fk on 24. Sep, 2011 in Recipes
Root Vegetable Gratin
by fk on 09. Sep, 2011 in Recipes
3 tablespoons unsalted butter, softened
1 (1 1/2) pound butternut squash, peeled and thinly sliced
1 pound red potatoes, peeled and thinly sliced*
1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
1 bunch leek, washed well, white and green part only, thinly sliced
1 3/4 cups Swanson® Vegetable Broth (regular or Certified Organic)
1/2 cup heavy cream
1 teaspoon minced fresh thyme leaves
1/2 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
Winter Root Vegetable Salad
by fk on 19. Aug, 2011 in Recipes
1 (10 ounce) package mixed baby greens
1 red bell pepper, chopped
1 sweet potato, peeled and thinly sliced
2 stalks celery, chopped
1 jicama, peeled and thinly sliced
1 kohlrabi bulbs, peeled and diced
1 (14 ounce) can artichoke hearts in water, drained and halved
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon oregano
1 teaspoon Greek seasoning
salt and pepper to taste
3 pepperoncini peppers, minced
1/4 cup crumbled feta cheese
Root Vegetables Baked in Pesto Sauce
by fk on 05. Aug, 2011 in Recipes
2 large potatoes, peeled and sliced
1 large yam
4 carrots, peeled and sliced
2 large onion, sliced
5 sprigs fresh dill weed
1 bunch fresh parsley
7 cloves garlic, peeled
6 leaves fresh basil
3 tablespoons olive oil
Roasted Root Vegetables With Apple Juice
by fk on 16. May, 2011 in Recipes
3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste
Absolutely Delicious Baked Root Vegetables
by fk on 12. May, 2011 in Recipes
1 pound new potatoes, halved
1/2 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper
Roasted Root Vegetables
by fk on 01. May, 2011 in Recipes
2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabagas, peeled and cut into 1/2 inch pieces
1 pound parsnips, peeled and cut into 1/2 inch pieces
1 pound carrots, cut into 1/2 inch pieces
3 tablespoons butter, melted
3 tablespoons olive oil
4 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 (10 ounce) packages frozen brussels sprouts, thawed
3 cloves garlic, minced
Winter Root Vegetables
by fk on 11. Apr, 2011 in Recipes
2 pounds small red potatoes, quartered
1 pound Brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter or margarine
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
Slow Cooker Root Vegetable Tagine
by fk on 28. Mar, 2011 in Recipes
1 pound parsnips, peeled and diced
1 pound turnips, peeled and diced
2 medium onions, chopped
1 pound carrots, peeled and diced
6 dried apricots, chopped
4 pitted prunes, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 (14 ounce) can vegetable broth
Savory Roasted Root Vegetables
by fk on 10. Mar, 2011 in Recipes
1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
1/4 cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
1/3 cup dry white wine
1 cup torn beet greens
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