Cooking With Root Vegetables

Recipes

Written by Elke Probkevitz

Thursday, 16 December 2010 12:10

The fresh bright flavors of summer fruits and vegetables are long gone during the winter months, but that doesnâ€™t mean we have to settle for frozen or canned vegetables. Winter produce is full of hearty root vegetables that are versatile and will leave you feeling full and satisfied. Root vegetables are the edible starchy roots of plants such as carrots, parsnips, beets, and potatoes. These vegetables are underappreciated but can be wonderful when utilized in the right way. Here are the best ways to cook them to get the most out of these winter vegetables.

Braised. Braising refers to browning followed by slow cooking in a liquid. When root vegetables are braised, they become soft and full of flavor. The braising liquid should be well seasoned so that the vegetables will soak up all that flavor. The vegetables should be cut into medium-size pieces, browned in oil, and then seasoned with salt and pepper. Then a flavorful braising liquid, such as wine or stock, should be added to the pot. Simmer slowly while tightly covered until you achieve fork-tender results.

Grilled. Grilling works wonderfully for root vegetables. The starchy characteristics of these vegetables create a crunchy, caramelized exterior from the natural sugars, while the inside becomes soft and tender. Potatoes and beets can be great off the grill. Cut thick slices from large vegetables and coat with olive oil and seasoning. Grill over medium-high flame until the inside is cooked and the outside is covered with grill marks.

Mashed. Potatoes are not the only root vegetables that can be mashed. Mashed parsnips and rutabagas are all the rage in fine dining. You can also mix these unconventional vegetables with the traditional mashed potatoes to lend an added complexity of flavor. You can peel the vegetables or leave the peel on. Cut into chunks and add to cold water before boiling. Drain well and mash, then add butter and milk (or pareve substitute), salt, and pepper.

Roasted. Roasting, like grilling, brings out the natural sugars of root vegetables and results in a caramelized, crispy dish. Itâ€™s a simple and delicious way to cook these vegetables. Simply cut into equal-size pieces so they can cook evenly. Coat with oil and season with your favorite herbs and spices. You can also roast them together with chicken or meat for a one-pot meal. Just add them about half an hour before cooking time is over.

Fried. Another cooking method that is traditionally reserved for the potato, fries can work well with any starchy root vegetable. Cut the vegetables into matchstick-size sticks or wedges. You can deep-fry or oven-roast the fries for a tasty side dish or snack.

Baked au gratin. A gratin consists of thinly sliced vegetables that are layered traditionally with a creamy sauce, topped with cheese, and baked until creamy and tender. The vegetables must be thinly and evenly sliced so they can cook completely through. You can make a cream sauce or just layer with cream and shredded cheese, then top with more cheese and breadcrumbs. Bake till golden and bubbly and vegetables are cooked through.

In soups. Root vegetables are great for soup. Their starches help to thicken the soup and make it more filling. If making a chunky vegetable soup, add diced root vegetables 20â€“30 minutes before the soup is done so they keep their consistency and do not become too mushy. When making a creamed soup, cook until very tender and then purÃ©e and add cream or milk.

Root Vegetable Gratin

Ingredients:

1/2 Tbsp. butter substitute, melted
2 lb. russet potatoes, peeled, thinly sliced (1/8-inch-thick slices)
1 1/2 cups carrots, peeled, thinly sliced (about 1/8-inch-thick slices)
1 1/4 cups grated sharp cheddar cheese
4 oz. celery root, peeled, thinly sliced (about eight 1/8-inch-thick rounds)
2 cups whipping cream

Directions:

Preheat oven to 400Â°F. Brush a 13" x 9" glass baking dish with melted butter. Arrange one fourth of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes. Arrange one fourth of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over. Arrange celery root evenly over cheese; arrange one fourth of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with salt and pepper. Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top.

Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve.

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