Root Vegetables
542 recipes found
Sliced Carrots and Snow Peas
Carrot, Turnip and Snow Pea Melange
Spring Rolls With Hawaiian Shrimp
For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
Salmon and Asparagus Chinois
Fresh Vegetable Salad
Roasted Pork With Carrot Glaze, Polenta And Green Beans
Sameh Wadi’s Wheat Berries With Carrots, Harissa Yogurt and Dates
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. “You can smell it in the market when the freekeh is in season,” Mr. Wadi said.
Rhubarb-Carrot Relish
Ginger Carrot Soup
Spring Stew With Artichoke Dumplings
Roasted Vegetable Broth
Spiced Lamb Shanks With Orange and Honey
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Pickled Daikon And Carrot
Vietnamese Rice Noodles With Lemongrass Shrimp
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provencal Fish Stew
Rabbit Stew With Tomatoes And Green Olives
Bolognese Sauce (An Italian tomato and meat sauce)
Bibimbap With Clams, Kale, Daikon and Carrots
The broth from the clams is used to season the rice in this version of bibimbap. Prepare all of the vegetables first
Ruth Messinger's Gefilte Fish
Slow Roasted Fall Vegetables
Curried Root Vegetable Strudel
Veal Shanks With Preserved Lemon
Root-Vegetable Medley