Recipes: Return to Root Vegetables

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*** Root vegetables served with crusty oven warm bread, sea salt, Evoo and creamy French butter are always a match made in heaven. 

*** SEE THE TWO RECIPES BENEATH THIS POST ...  

Labor Day is next weekend, and Autumn is less than 4 weeks away. My, how time flies. 

This is a discussion thread firstly, though it shall include a recipe using root vegetables. 

1) How do your prepare your root vegetables ?

I prepare in oven, roast with Evoo, Modena Balsamic, Sea Salt until firm yet tender and / or I place them under the Broiler. my grandchildren enjoy mashed beetroot, mashed celery root or mashed yams in the same manner one would create mashed potatoes. 

A root vegetable Tagine with Cous Cous and soaked overnight chickpeas, called Garbanzos is splendid too. 

2) What are your favorite root veggies ? 

Mine are:

Parsnips ( cream soup with a touch of Curry and Vanilla - my Mom´s recipe posted in Switzerland )

Beetroot ( please remember to prepare separately or one shall have a painting in Magenta red violet ); and I love beetroot in salads and roasted Greek style with Feta Cheese & Mint or Dill Herb. 

Celery Root ( sautéed or fried ) or Celeriac.

3) Please join us here to continue the discussion on what do you do with root veggies.

*** see warm Lentils with celery root salad in France Section. *** 

Thanks and have a Happy Labor Day,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Recipes: Return to Root Vegetables Posted: 26 August 2012 at 06:46
	* Root vegetables served with crusty oven warm bread, sea salt, Evoo and creamy French butter are always a match made in heaven. * SEE THE TWO RECIPES BENEATH THIS POST ... Labor Day is next weekend, and Autumn is less than 4 weeks away. My, how time flies. This is a discussion thread firstly, though it shall include a recipe using root vegetables. 1) How do your prepare your root vegetables ? I prepare in oven, roast with Evoo, Modena Balsamic, Sea Salt until firm yet tender and / or I place them under the Broiler. my grandchildren enjoy mashed beetroot, mashed celery root or mashed yams in the same manner one would create mashed potatoes. A root vegetable Tagine with Cous Cous and soaked overnight chickpeas, called Garbanzos is splendid too. 2) What are your favorite root veggies ? Mine are: Parsnips ( cream soup with a touch of Curry and Vanilla - my Mom´s recipe posted in Switzerland ) Beetroot ( please remember to prepare separately or one shall have a painting in Magenta red violet ); and I love beetroot in salads and roasted Greek style with Feta Cheese & Mint or Dill Herb. Celery Root ( sautéed or fried ) or Celeriac. 3) Please join us here to continue the discussion on what do you do with root veggies. * see warm Lentils with celery root salad in France Section. * Thanks and have a Happy Labor Day, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 September 2012 at 07:54
	Root vegetables are fabulous purées ... Mashed Parsnips, or Beetroot, or Turnips ... 1 1/4 lbs. parsnips or beetroot or turnips 6 tablespoons heavy cream salt and freshly ground pepper, black, rose, green 1) cook the peeled vegetable of choice in boiling salted water until tender, about 12 to 15 mins. 2) drain well 3) transfer to the food processor or large bowl 4) add the cream, and purée until smooth, yet thick like you would prepare mashed potatoes 5) season with salt, freshly ground pepper and if desired, some butter Enjoy, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 September 2012 at 08:58
	POTATO & CELERIAC MASH This recipe is from Bon Appetit 2011 December edition: www.bonappetit.com 2 1/2 pounds Yukon gold potatoes or white skinned potatoes peeled, chopped into 2" cubes 1 one pound celery root or celeriac peeled and chopped into 3/4" cubes 1 six inch piece of horse radish root peeled and coarsely grated 1 1/2 cups of sour cream or creme fraîche 3 tblsp. Dijon mustard 2 tblsps. butter Kosher salt 1) place the potatoes, celery root and horseradish in a large pot, and add water to cover by one inch 2) BRING TO BOIL and reduce heat to medium high, and simmer until veggies are tender about 25 to 30 minutes 3) drain, reserving 1 cup cooking liquid 4) return veggies to pot and add the creme fraïche or the sour cream, the butter and the Dijon 5) add salt and freshly ground black pepper 6) using a potato masher, coarsely mash the veggies 7) add reserved cooking liquid by tblsps if mash is too stiff and season to taste. ENJOY, MARGE.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.