16 ways with root vegetables
Move over, potatoes--these stars of the cool season add a sweeter dimension to sides, soups, and more
This one-pan dinner uses tasty French techniques: Braise the chicken in white wine, then create a sauce by reducing juices and thickening them with egg yolks and crème fraîche. Once it’s cooked, the parsley root is tender yet firm.
We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced meatballs. Serve this soup as the first course for a cool-season dinner party.
The celery root adds a nice crunch to this seasonal salad. We recommend making the dressing a day before serving to allow the flavors to truly come together.
The rutabaga bits cook up tender and mellow, and the dish works as a quick dinner, a side, or for weekend brunch—it’s especially good with soft poached eggs.
Chef Douglas Keane regularly serves housemade tofu on his tasting menu at Cyrus, a Michelin two-star restaurant in Healdsburg, CA, and uses it in this uncommonly good creation. For her home rendition, cookbook author and teacher Andrea Nguyen likes to roast the parsnips with sesame oil to amplify their sweet earthiness.
Jerusalem artichokes are nutritionally similar to potatoes. They have a sweet, nutty flavor whether you cook them or eat them raw, making them a great candidate for an unusual slaw.
Recipe: Jerusalem Artichoke Slaw
We loved the clever use of parsnip and potato peels as a crispy topping for this creamy mash. There's also a delicious hit of coconut that makes these extra special.
The clean, bracing flavor comes from celery root―the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes.
Recipe: Mashed Celery-root Potatoes
These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also add a subtle flavor. Don’t use canned or packaged steamed beets—the cupcakes’ color will be drab.
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash