Root Vegetables
542 recipes found
Roasted Vegetable Mirepoix
Pureed Potatoes With Carrots And Onions
Braised Ribs of Beef With Horseradish Dumplings
Chicken and Vegetable Cobbler
Vietnamese Dipping Sauce (Nuoc Cham)
Charbroiled Beef In Fragrant Leaves
Cold Carrot-and-Mace Soup with Curried Barbecued Shrimp
Thai Carrot Burgers
Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that’s been tossed in a bit of rice vinegar and salt.
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
Hot-Stuff Veggie Rice
Braised Veal Shanks With Garlic
Carrot Vinaigrette With Rosemary And Walnut Oil
Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.
Crown Roast With Vegetables
Moroccan-Spiced Vegetable Beef Soup
Woodchuck au Vin
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.
Shrimp in Spiced Carrot Juice
Carrots Not Occidental
Pot-Au-Feu Menagere
Carrot And Almond Cake
Veal Stew With Endive And Carrot
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Braised Potatoes And Carrots
Brown Rice With Carrots and Leeks
This is a very simple, comforting pilaf. In addition to flavonoids and vitamins, the carrots and leeks bring lots of sweet flavor that is beautifully complemented by a final spritz of lemon juice.
Icelandic Lamb Loins
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter and finishing them in the oven. “It was an evening I shall never forget,” he wrote, “and one that I have since recreated many times, omitting the sugary potatoes and adding a dab of rosemary-infused demi-glace in a red-wine reduction to the lamb.” He shares that recipe here, and while he recommends the delicate Icelandic variety, domestic lamb will also suffice.