Root Vegetable Tacos
2 potatoes, peeled and chopped (sweet potatoes are best)
3 medium carrots
3 parsnips, peeled and cut into 1/4-inch (6-mm) dice
2 Tbs. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. salt
For the lime-cilantro cream:
1/2 cup (4 oz./125 g) sour cream
1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Salt and freshly ground pepper, to taste
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
Put the potatoes and roots in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.
Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.
Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and crema and serve immediately. Serves 4 to 6.
Optional: if you have cabbage hanging out, massage it with a little oil, lemon juice, salt, and pepper and top your root veg. Or, throw some mesclun atop the veggies.
Root Veggie Pasty
Pasties are typical Wisconsin fare, akin to a calzone. You can customize the filling depending on your tastes.
For the dough:
1 cup butter
1 cups boiling water
3 cups flour
1 teaspoons salt
For the filling:
3 pounds potatoes, chopped
1.5 pounds turnips, chopped
4 medium carrots, chopped
1 medium onion, chopped
2 pounds of your favorite ground meat
2 teaspoons salt
2 teaspoons pepper
4 cloves garlic, chopped
1 Tablespoon of red pepper flakes
2 Tablespoons butter
In a large bowl, stir the 1 cup of butter and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. Mix the chopped veggies, meat and seasonings together in a bowl. Divide dough into 6 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on ungreased baking sheets. Cut several slits in top of pasties. Bake at 350° for 1 hour or until golden brown.
Cool on wire racks. Any leftovers make a great meal the next day - delicious hot or cold!
Asian Peanut Noodle Salad
This recipe was created by Dani Lind of Rooted Spoon Culinary
1 lb. flat rice noodles (or fettucini noodles)
? c. chunky peanut butter
½ c. coconut milk
¼ c. chopped tomato
3 Tbsp. fish sauce or tamari
2 minced whole scallions
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh ginger
1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
1 Tbsp. sugar/honey
Juice & zest from 1 lime
4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
¼ c. basil chiffonade &/or chopped cilantro (garnish)
3 Tbsp. chopped peanuts (garnish)
Boil noodles according to package’s directions, run under cold water & drain. Bring a large pot of salted water to a boil.
Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently. Simmer for about 5 minutes & remove from heat.
Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).
Drain vegetables & toss with noodles & slightly cooled peanut sauce. Garnish with herbs & peanuts & serve warm or at room temperature.
Roasting rutabagas brings out their natural sweetness. You could easily bulk up this recipe by adding chopped potatoes, carrots, and any other root veggies you've got.
Apple cider vinegar
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, "Vegetables." Serves 6-8.
1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg
Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.
Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.
Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.
Miso Garlic Mashed Potatoes
1 bulb garlic, unpeeled
½ teaspoon sunflower oil or olive oil
2 pounds potatoes, rinsed and quartered
Salt and pepper to taste
¾ to 1 cup plain soy milk (unsweetened)
2 tablespoons aged barley miso
Chives or green onions, finely chopped (for garnish)
Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with salted water.
Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.
Root Veggie Gratin with Horseradish Crust
2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp.Driftless sunflower oil
3 Tbsp. butter
? cup apple cider or wine
1 Tbsp. minced garlic
? tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish
Heat oven to 375 degrees.
Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine. Season to taste with salt & pepper, & toss well.
Cover dish tightly with aluminum foil & bake 20 minutes. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min.
Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.
Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.
Mix horseradish, cheddar, & bread crumbs with your fingers. Scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20- 30 minutes.