13 Ways to Use Root Vegetables
March may be here, but, for most of the country, winter is still in full swing. For those of us that like our produce fresh, local, and seasonal, it’s the time of year that leaves much to be desired. Aside from winter greens and root vegetables, there just isn’t a whole lot out there. If you’re sick of carrots and potatoes, though, don’t fret — there are plenty of other in-season root vegetables to experiment with. From celery root to jicama, rutabagas to kohlrabi, click through to check out some great ways to prepare less common root vegetables. Do you have a favorite unconventional root veggie? Tell us what it is in the comments!
Earlier: Nutrition by Color (Slideshow)
Most people will roast root vegetables if they have a lot of them. Where’s the fun in that? Try this soup instead!
1. Pureed Root Vegetable Soup
- 1 Tablespoon olive oil
- 1 Medium onion chopped roughly
- 1 Large leek, white and light greens parts only, cleaned and sliced
- 2 Large carrots peeled and diced
- 1/2 Pound kohlrabi, trimmed, peeled and diced
- 1/2 Pound turnips, peeled and diced
- 2 Medium potatoes, peeled and diced
- 1 1/2 Quarts vegetable stock
- 2 Fat slices ginger, peeled
- 1 Bay leaf
- 3 Springs thyme
- 3 Springs parsley
- 12 Peppercorns
- Coarse salt and freshly-ground pepper
1. In a dutch oven or large, heavy stock pot, heat oil over medium heat. Stir in onion and cook, stirring frequently, for about 3 minutes, or until softened. Stir in leeks and a pinch of salt and continue to cook and stir for an additional 5 minutes, until leeks are tender but before they’ve browned. Stir in carrots, kohlrabi, turnips potatoes and vegetable stock. Bring to a boil.
2. While the mixture is boiling, place ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth, tie them up, and add to the pot. Stir in salt to taste. Reduce heat and cover. Let simmer for about an hour. Take out cheesecloth bag.
3. Working in batches, carefully blend soup in a blender, pouring through a strainer that’s sitting inside of a large bowl. Use the back of the ladle to press on the soup in the strainer.
4. Transfer soup back to pot and heat fully. Season with salt and pepper before serving.
Recipe Credit: New York Times.
5. Jicama & Tangerine Salad
1/2 Teaspoon garlic, chopped
1/2 Teaspoon salt, plus more for seasoning
1/4 Cup freshly-squeezed lemon juice
6 Tablespoons olive oil
1/2 Teaspoon sugar
1/2 Teaspoon Freshly-ground pepper
1 3/4 Pounds tangerines, peeled & cut into 1/4-inch slices
1 Pound jicama, peeled and cut into 1/4-inch matchsticks
1/2 Small red onion, sliced thinly
3/4 Cup packed cilantro, chopped
1/2 Cup queso fresco, crumbled
1/3 Cup raw hulled pumpkin seeds, toasted
1 Cup packed butter lettuce
1. Make salad dressing. In a small bowl, mash garlic with salt until it becomes a paste. In a large bowl, stir garlic paste, lime juice, oil, sugar, and pepper, whisking until combined.
2. Stir in tangerines, jicama, onion and cilantro, tossing gently until coated. Sprinkle salt, cheese and pumpkin seeds. Serve over bed of butter lettuce.
Recipe Adapted From: Epicurious.
Serve at breakfast with eggs and fruit salad — you’ll forget all about potatoes!
9. Turnip Hash
3 1/2 Pounds turnips, peeled & cut into 1/2-inch cubes
2 Tablespoons olive oil
Coarse salt and freshly-ground pepper
1 Large onion, chopped
4 Cloves garlic, chopped finely
2 Bay leaves
1/2 Teaspoon dried thyme
2 Tablespoons butter
1/2 Cup heavy cream
2 Tablespoons flat-leaf parsley, chopped
1. Put turnips in a large bowl. Cover with water and let sit for about 15 minutes.
1. In a 12 inch skillet, heat oil over medium-high heat. Stir in onions and cook for about 10 minutes, or until lightly browned and softened. Stir occasionally.
3. Using a colander, drain turnips. Pat dry with a towel and add to skillet. Stir in garlic, bay leaves, thyme and butter. Stir occasionally, making sure to scrape the bottom with a wooden spoon, for about 15 minutes or until turnips have softened and browned lightly. Add heavy cream and reduce to medium-low heat. Cover and cook for about 30 more minutes, stirring occasionally. It’s done when the turnips are softened enough to mash with a fork. Move to serving platter and sprinkle salt, pepper and chopped parsley.
Recipe Adapted From: Saveur.