Root Vegetables
542 recipes found
Venetian Seafood Stew
Gajar Halwa (Glazed Carrot Fudge)
Ragout de Pommes de Terre et Carottes (Ragout of potatoes and carrots)
Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.
Craig Claiborne's Consomme
Spring Vegetable Ragout
Boiled Beef for Kreplach
Winter Vegetables Braised In Vermouth
Carrot Potato Pancakes
Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Boiled Dinner With Turnips And Ham Hocks
Carrot-Papaya Sangrita
Sangrita — the bracing blend of juice and spice that frequently accompanies tequila in Mexico — is commonly made with pomegranate juice. This vibrant variation, by Shannon Ponche of the Brooklyn bar Leyenda, calls for papaya and carrot juices instead.
Ragu Bolognese
Fresh Sturgeon With Spring Vegetables
Short Rib Meatballs With Farro and Carrot Salad
Hauser Broth
Simmering Irish Stew With Dumplings
Roasted Carrots and Scallions With Thyme and Hazelnuts
I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Molly O'Neill's Beef Broth
Vegetable Pate (Pate de legumes)
Roasted Vegetable Garbure
Rainbow Carrot Stir-Fry
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I’ve made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don’t require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.
Charles Michener's Potted Veal
