#root-vegetables

[ follow ]
#rutabaga #parsnip #cooking-tips #winter-produce #soup #winter-recipes #cheddar-soup #plant-based-goulash
#rutabaga
more#rutabaga
fromTasting Table
1 week ago

How To Swap The Meat For Vegetarian Goulash - Tasting Table

If you've ever visited Hungary or sampled some of the several Hungarian dishes you need to try at least once, it's likely you know about goulash - the European country's beloved national dish. While the meaty-stew goodness that is goulash (gulyás) has been a staple since the 18th century, it is possible to transform the hearty dish into a satisfying and delicious plant-based meal by swapping the beef for filling vegetables like turnips, carrots, and potatoes, protein-rich legumes, or even soy meat substitutes like tempeh.
Food & drink
Cooking
fromwww.theguardian.com
2 weeks ago

How to turn any root vegetables into latkes recipe | Waste not

Make crisp, nutritious latkes using mixed grated root vegetables and ground linseeds, served with poached egg, apple compote, or sauerkraut.
Cooking
fromwww.theguardian.com
3 weeks ago

Kenji Morimoto's recipe for root vegetable rosti with crisp chickpeas

Root-vegetable rosti with mustard aioli, curried crisp chickpeas, and quick-pickled parsley-red-onion salad makes a versatile, freezable, customizable meal.
Cooking
fromTasting Table
1 month ago

10 Mistakes Everyone Makes When Cooking With Root Vegetables - Tasting Table

Avoid common mistakes with root vegetables—skip unnecessary peeling, cut pieces evenly, and use proper techniques to improve flavor and texture.
Food & drink
fromA Couple Cooks
2 months ago

These Thanksgiving Roasted Vegetables Are The Ideal Holiday Side

Roasted root vegetables (carrots, sweet potatoes, beets) caramelize into a flavorful, aromatic, customizable Thanksgiving side that can be scaled for crowds and made ahead.
fromThe Mercury News
2 months ago

Recipe: Smashed root vegetables for the colder months

Root vegetables are fall and winter's best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato. They're also a wonderful way to boost your intake of vitamins and minerals during the colder months. Once peeled, these earthy gems reveal a rainbow of antioxidant-rich colors - from deep magenta to warm ochre to buttery yellow - sure to brighten even the grayest day and add cheer to your holiday table.
Cooking
Cooking
fromwww.mercurynews.com
2 months ago

Recipe: Smashed root vegetables for the colder months

Smashed mixed root vegetables with garlic, butter, sour cream, and Greek yogurt create a nutrient-rich, tangy, rustic side dish serving 5–6.
fromLove and Lemons
3 months ago

This 4-ingredient recipe turns an underrated veggie into a delicious fall side dish

Turnips are one of the vegetables I buy most often in the fall. I can never resist them at the farmers market-bright white, pink, or tinged with purple, with lush green tops attached. They often look more humble in the grocery store, but they're still worth reaching for. Turnips have a lightly sweet, peppery flavor with delicious nutty, mustardy undertones. Why not add them to your root vegetable rotation?
Cooking
Food & drink
fromTasting Table
3 months ago

Where Exactly To Store Potatoes So They Last Longer - Tasting Table

Store potatoes in cool, dark, well-ventilated conditions with balanced moisture to prevent sprouting and spoilage and extend shelf life up to a year.
Cooking
fromTasting Table
3 months ago

Martha Stewart's Easy Hack For Better Chicken Soup Requires One Extra Veggie - Tasting Table

Adding parsnips to chicken soup enriches the broth with sweet, nutty depth and boosts antioxidants and fiber.
Cooking
fromEpicurious
4 months ago

Lenox's Sancocho

Sancocho embodies Afro-Caribbean family traditions through slow-cooked, sofrito-marinated short-rib stew served with root vegetables and cilantro.
[ Load more ]