7 Reasons to Root for Winter
Let's face it: winter can get a little gray. It gets dark early. It snows. Sometimes, we crave those bright colors of summer -- both outside and, of course, on our plates.
Enter: root vegetables.
Roasted, sauteed, mashed, pureed, these veggies are just what we need on a cold winter's night. They're versatile, they're healthy, and, well, they last a while. Keep a few of these on hand, and you're guaranteed to eat well all season. They'll make your plate -- and your day -- a little brighter.
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I'm always a fan of recipes that only dirty one dish from start to finish. Parsnips are wonderful with sweet potatoes and the kick of horseradish adds something special to the dish. A tablespoon of maple syrup makes it complete. - biffbourgeois
Serves 4
1 & 1/4 pounds orange-fleshed sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
additional salt and horseradish to taste
sugar, maple syrup, or honey if needed to sweeten
1. Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
2. Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.
3. Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish, and/or sweetener if needed. Serve hot.
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Glazed Carrots with Braised Bibb Lettuce
This recipe relies on classic technique, yet it's by no means conventional. You take whole carrots (with their tops on) and gently simmer them in water laced with plenty of butter, a little vinegar, sugar, salt, bay leaf and thyme; as they cook, the liquid reduces and gently lacquers the carrots. At the very end, you add the lettuce leaves to the pan and let them wilt for a few seconds, letting their crevices absorb the fragrant, buttery glaze. - Amanda & Merrill
In our next life, we'd like to be French peasants, or at least, eat like them. We have a soft spot for beet recipes that utilize both the sweet root and minerally tops. Here, you caramelize slices of yellow and red beets and then add a mix of beet tops and Swiss chard, cooking them just enough to wilt. You'll love the dish at this point, but you'll be riveted if you serve it with oozy boucheron and good country bread. - Amanda & Merrill
The WFP: Greek Mahogany Potatoes
This is one of those "you gotta have faith" dishes -- yes, the potatoes will eventually turn mahogany; yes, contact with the hot potatoes will cook the onions just enough so that they lose their rawness but retain a nice bite; yes, you won't regret using a generous handful of salt. Be sure to allow yourself several hours' cooking time, throw in whatever fresh herbs you have on hand, and don't hesitate to pull the potatoes before they're truly mahogany if dinnertime is fast approaching and you're satisfied with their heft and flavor. - Kukharka
Autumn Celeriac (Celery Root) Puree
A lovely change of pace from simple mashed potatoes, this puree sings with bright, clean flavors. The celery root and apple both contribute tartness, while the potato smooths out any rough edges. Cream and butter make the puree luscious, so that it feels like a treat rather than a just a healthy dose of veggies. - Amanda & Merrill
Roasted Sunchokes with Hazelnut Gremolata
This is a great technique for when sunchokes are in season. The insides are so tender they're almost creamy, while the edges are delightful bits of crispy goodness. Topping them off with the gremolata bring everything to life. - biffbourgeois
Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon
Reading the ingredient list alone, you know you're going to enjoy these sweet potatoes. The contrasting colors and textures make for an elegant presentation for this comforting side dish. The method for cooking the bacon in the oven on top of the sweet potatoes is super smart and while overall flavor combination is spot on, you can easily adjust the bacon and arugula proportions to suit your tastes. - annie_smalls
