Root Vegetables
542 recipes found
Carrot and Ginger Terrine
Sprout Slaw
Isobho (Soup With Oxtail)
Chicken Waterzooi
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Celery Root Gnocchi In Roasted Apple-Carrot Broth
Baked Celery Root and Carrots
Poached Wild Striped Bass
Two-Way Beans
Carrot Consomme
Red or Yellow Pepper Sauce
Carrots and Turnips With Fried Sage Leaves
Carrot-and-Red-Pepper Soup
Basic Pot Roast
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.
Crispy Day-Boat Scallops In A Carrot Reduction
Octopus Salad With Crispy Vegetables
Chicken Broth
Roast Quails With Carrots and Onions
Yogurt Carrot Cucumber Salad
Spicy Crab Salad With Carrots and Jicama
Gingered Carrot Salad
Cabbage, Carrot and Purple Kale Latkes
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
Kasha Pilaf With Carrots
Smoked Corn Relish
White Bean Stew With Carrots, Fennel and Peas
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring, with its bright green peas. Use any kind of white bean: ordinary white northern or navy beans, larger cannellini or corona beans or, as pictured here, a small Italian heirloom variety called purgatory bean. This stew is versatile; it's equally delicious served hot or at room temperature, and it can be a first course, a main course or part of an antipasto. Finish with a drizzle of good, fruity extra virgin olive oil. The spicy herb topping makes a bright embellishment.