Root Vegetables
542 recipes found
Curried Carrot Salad
This savory side takes the classic French grated carrot salad and adds depth of flavor, with capers, red onions, curry powder and cumin. It keeps well, so make a large batch and keep it in the refrigerator for several not-sad desk lunches.
The court-bouillon
Braised Goat Leg in Obe Ata
Obe ata is my versatile, back-pocket Nigerian recipe. A bright purée of red bell peppers, onions, tomatoes and habaneros, this stew is the base of several dishes, such as jollof rice and stewed amaranth greens, and accompanies starchy mains as a sauce. This tangy recipe, enhanced by the lingering heat of habanero chiles, uses goat, but you can substitute lamb, beef or pork cuts of a similar size. Any large bone-in cut of meat will do, and will be coaxed into tenderness after a slow braise. The best way to serve this is right in the pot or on a large platter for guests to share, garnished with a mess of fresh herbs and citrus zest and served alongside steamed rice, jollof rice, fried plantains or crispy yam fries.
Root Vegetable Soup
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead.
Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You’ll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers’ market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can’t find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
Vegetable Dumplings
The Polish have pierogi, the Japanese have gyoza: Many of the world’s cultures have some version of dumplings, whether they’re filled with meat, cheese or vegetables, and baked, steamed, fried or boiled. This recipe is adapted from the children’s cookbook “Around the World: Delicious Dishes from Across the Globe,” from the American Girl cookbook series, and was inspired by the dumplings you might get at your local Chinese takeout spot. They’re not necessarily authentic, but they are delicious, and folding and frying them is a fun weekend project for kids of all ages. You can use round or square wonton wrappers for this project, but don’t forget the sauce: It’s what makes these dumplings great.
Pierre Franey’s Coleslaw
Pierre Franey, that consummate reinterpreter of American cooking, provided this recipe for a Dijon-and-honey spiked coleslaw to The Times in a “60 Minute Gourmet” column in 1990. (It takes much less time to prepare than that.) The result pairs beautifully with any fried seafood and many grilled meats, particularly those scented with soy or curry. It will improve in flavor over the course of a few hours, so it is a good recipe to make in the heat of a weekend day, ahead of an evening barbecue.
Matzo Ball Soup With Celery and Dill
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you’re excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.
Chicken Stock
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
Rhineland Sauerbraten
“Braising is a cooking method that is little understood and much neglected,” Mimi Sheraton wrote in The Times in 1983. “The long, slow, moist process fills the house with warm scents of simmering meats, vegetables and herbs and yields in robust main courses that include rich sauces and gravies to be aborbed by potatoes, rice or noodles. And because the moisture tenderizes the meat, even the least expensive cuts gradually take on savory overtones.” She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day after it is prepared.
Garlicky Steak With Carrot, Walnut and Dill Salad
Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.
Gingerbread Cookies
These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between “15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts.” There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.
Chicken Soup With Toasted Farro and Greens
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be a lively addition.
Honey-Glazed Carrots
These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight’s commitment to fresh ingredients and vibrants flavors in her cooking.
Vegan Braised Collard Greens With Mushrooms
When you remove the ham from collard greens, you’ll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don’t have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.
Kare Rice (Curry Rice)
Kare rice is instantly nostalgic and hearty, a dish that’s both warming and filling. Japanese curry has origins in India, and it made its way to Japan’s populace by way of the British. By the late 1960s, kare rice became a common sight in Japanese markets and restaurants, and the dish has since found its way into kitchens all over the world. There are as many variations of kare rice as there are cooks preparing the dish: It can easily be made pescatarian (utilizing seafood as the protein), vegetarian or even vegan (omitting the chicken and utilizing a vegetable-based broth). In this version, dashi is used to add umami, with a range of vegetables to add texture to the dish alongside its chicken.
Sopa de Fideo
Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!
Roasted Carrots With Cilantro Yogurt and Peanuts
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Roasted Carrots With Turmeric and Cumin
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Gamja Salad With Cucumber, Carrot and Red Onion
Gamja (“potato”) salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It’s similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It’s generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don’t. But the cucumber is gibon (“standard”), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.
Instant Pickled Carrot With Ginger
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, “Usha’s Pickle Digest.” Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Lunchbox Harvest Muffins
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don’t end up coming back home, which is the sad fate of many a salami sandwich.
Olive Oil-Roasted Chicken With Caramelized Carrots
Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.