Root Vegetables
542 recipes found
Roasted Coconut Carrots
Carrots don’t have to be boring or lackluster. Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Apple and Carrot Salad With Yogurt
Carrot-and-Roasted-Red-Pepper Puree
Carrot and Pea Melange
Stir-fried Tofu With Carrots and Red Peppers
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Nuoc Cham With Carrots and Daikon
Vanilla-Braised Carrots And Turnips
Green Sugar Snap Peas and Carrots With Fresh Mint
Braised Melange Of Vegetables Glazed With Parmesan
Sprouted Brown Rice Bowl With Carrot and Hijiki
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it’s the flavor and texture of this new sprout that have gotten me hooked. If you’ve been hard pressed to get your family to embrace brown rice, this may be the way to go. Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I’ve added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.
Spinach Salad With Roasted Vegetables and Spiced Chickpeas
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes — sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there’s the spinach, which is earthy and fresh.
St. Genevieve's Soup
Mashed Potatoes and Carrots With Ricotta
Chicken and Vegetable Stew With Ginger
Root Vegetable Gratin
Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin.
Caramelized Salsify, Spatzle and Roasted Vegetable Broth
Winter Vegetable Stew
Soupe au Pistou (Provençal Vegetable Soup)
Basil Broth
Carrots in Coriander Glaze
Lemon Grass Spicy Vegetables
Arugula and Carrot Salad With Walnuts and Cheese
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.
Cottage Cheese Pancakes With Indian Spices
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don’t even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
