Root Vegetables
542 recipes found
Carrot and Parsley Salad
Carrot Loaf Cake With Tangy Lemon Glaze
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack — and a perfect breakfast the next day, too. It’s lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that’s how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn’t lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Sam Beall's Carrot Soufflé
This is more of a casserole than a traditional soufflé. It comes from Sam Beall, the proprietor of Blackberry Farm in Tennessee, who died at age 39 in a ski accident. The dish makes its seasonal debut on the Beall family table at Thanksgiving, but paired with a salad, it becomes lunch or a light dinner any time of year. Use the sweetest carrot you can find, and grate the onions on the same grater you use for the cheese to save a little prep and clean-up time. Many of the steps are easy enough for children, making it a great dish for teaching cooking skills. It will become part of your winter rotation, and travels well.
Glazed Carrots With Miso and Sesame
Miso and sesame add nutty warmth to a buttery dish of glazed carrots that’s delicious warm or at room temperature. Bunched carrots with their tops intact are always fresher than the type packed in cellophane, so look for those, or young, slender carrots. You can choose a rainbow bunch, if you wish, but orange or yellow carrots are also just fine.
Roasted Carrots With Yaji Spice Relish
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Russian Salad
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Glazed Parsley Carrots
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Glazed Carrots With Orange and Ginger
When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Mashed Carrots and Potatoes
Out of State
The Out of State pairs tequila with carrot purée, sweetened by agave syrup that has been infused with makrut lime leaf.
Soy-Braised Vegetable Jjim (Korean Vegetable Stew)
Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It’s gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.
Sweet Lavender, Maple Syrup And Carrot Ice Milk
In 2000, R. W. Apple Jr. called Sooke Harbour House, in British Columbia, "one of Canada's half-dozen best restaurants," praising its kitchen garden and its "more than two acres of herbs, vegetables and edible flowers, many of them rarities, gradually devouring the lawns around the house, tumbling down to the sea, scaling hillsides in every direction, a living tapestry of leaf, shrub and color." It seldom snows at Sooke, which lies in hardiness Zone 8, the same as Charleston, S.C., a beneficiary of benign Pacific breezes and currents. This recipe utilizes some of the herbs that grow year-round on the property.
Carrot Soup With Ginger, Turmeric and Lime
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil — the technique is known as tarka in Indian cuisine — adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Pickle Soup (Ogórkowa Zupa)
Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component — sour dill pickles — is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you’d like.
Any Vegetable Soup
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
Roasted Carrot and Red Lentil Ragout
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.
Handvo (Savory Vegetable Semolina Bread)
Handvo, a savory vegetable bread from the Indian state of Gujarat, is a near constant in the home of Anita Jaisinghani, the chef and owner of Pondicheri restaurant in Houston. Using hot water in the dough helps meld the flavors and hydrate the flours, as well as kickstart the leavening process. Ms. Jaisinghani makes many different versions — this carrot one is layered with the fragrance of toasted spices, the warmth of ginger and the freshness of herbs. Thanks to the pumpkin and sesame seeds that toast on top while it bakes, it also has an extra crunchy crust. The accompanying yogurt sauce is quickly — and deliciously — seasoned with aromatic spices tempered in oil. This is typically served as a snack, but is substantial enough to be a light meal when served with a salad.
White Beans au Vin
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
Gajar Halwa (Carrot and Cardamom Pudding)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother’s kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it’s like a really decadent warm cereal or oatmeal; if served cold, it’s like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Carrot Candy
Quick-Pickled Vegetable Salad
The best salads don’t have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you’ll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Oven-Braised Guinness Beef Stew With Horseradish Cream
Classic beef stew is good, but this sophisticated beef stew — enriched with beer, cocoa powder and espresso — is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can’t find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)
Dua Gia (Pickled Bean Sprout Salad)
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with intensely flavored fish or pork kho (dishes simmered in savory caramel sauce). The vegetables provide a refreshing contrast to the inky, deep flavors of kho but they’re also terrific paired with dumplings or sandwiches. The bean sprouts and carrot are typically combined with flat Chinese chives. Since those kinds of chives can be hard to find, you can also use thin green scallion tops.
