Comments | vegancooking: So. Many. Root vegetables.

weizenwind in vegancooking

So. Many. Root vegetables.

Jan 24, 2010 12:57

Ok, the start of a winter farm share has coincided with an existing stockpile of vegetables, and I'm feeling overwhelmed and underinspired. I'm sure some of this will wind up simply roasted or made into some sort of soup, but I'd like some other ideas (especially since I'll have 9 more weeks' worth of similar ingredients to deal with), or at the ( Read more... )

seasonal recipes-winter, vegetables-root veg, make my dinner!!! the cooking game show

Comments 38

crazypickle January 24 2010, 23:10:55 UTC

Root vegetables work well as fried chips I think (especially yucca, yum!) (Terra chips for example: http://www.terrachips.com ). Seems easy enough to slice them thin and cook them in oil.

weizenwind January 24 2010, 23:42:54 UTC

The yucca's already been turned into oven fries and partially devoured to fortify me while I make borscht :)

lilostitch January 24 2010, 23:18:47 UTC

Whenever I have a ton of vegs, esp. root vegs, I roast them.
Cut them into big chunks, drizzle with olive oil (not too much, just enough to lightly coat), toss with salt and pepper, and roast in 400 degree oven for about an hour.
I have never cooked yucca and I don't know what sunchokes are, and this wouldn't work with the lemons, but everything else can be cooked together like this.

permavultur January 25 2010, 04:53:27 UTC

I love roots and they are in season, so stocking up is easy and then you have so much to take care of. I just made Root and Radish Kimchi, a recipe by Sandor Ellix Katz. This is an adaptation of Katz'. I will say that I used very little garlic-chili-ginger-scallion and no nori or fish sauce in my root kimchi. I wanted to keep it Midwestern bland-style for my man, though he still likes horseradish. I was able to use up turnips, carrots, parsnips, daikon radish, gobo / burdock root, garlic, onion, ginger, and chili flakes. You could make a version using any and maybe all of your vegetables, but spare the lemons and only use the beets in it if you want everything to be bright pink. Now I will have a quart of it ready to nom-upon from now until about four-to-six weeks from now. Stop the fermentation process once it tastes how you like, and it can keep in the fridge for weeks or even months. There is a lot of salt involved!

weizenwind January 25 2010, 05:11:16 UTC

Man, now I'm totally craving gobo. I also ran out of my nanami togarashi tonight, so I just might have to make a run to the Asian grocery soon.

irizabella January 25 2010, 20:45:49 UTC

If you cook the carrots together with onions and potatoes you can make hutspot. Some really good dutch winterdinner ( ... )