Best 6 Root For Winter Vegetables Recipes
**Embark on a culinary journey into the heart of winter with our enticing collection of root vegetable recipes. From hearty soups and stews to delectable roasts and salads, these dishes showcase the earthy flavors and wholesome goodness of winter's bounty. Discover new ways to enjoy classic root vegetables like carrots, potatoes, and turnips, alongside lesser-known gems such as parsnips, celeriac, and rutabagas. Let your taste buds dance with the vibrant colors and textures of these underground treasures, as you explore a symphony of flavors that will warm your body and soul.**
**1. Roasted Root Vegetables:**
Savor the caramelized sweetness of roasted root vegetables, tossed with fragrant herbs and a drizzle of olive oil. This simple yet satisfying dish is a perfect side to any meal or can be enjoyed as a light lunch or dinner.
**2. Root Vegetable Soup:**
Immerse yourself in the warmth and comfort of a hearty root vegetable soup. Brimming with tender chunks of vegetables, aromatic broth, and a touch of cream, this soup is sure to chase away the winter chill.
**3. Creamy Mashed Root Vegetables:**
Indulge in the velvety smoothness of creamy mashed root vegetables. Whether you prefer the classic pairing of potatoes and carrots or a medley of different roots, this dish is a delectable accompaniment to roasted meats or fish.
**4. Root Vegetable Gratin:**
Experience the rich, cheesy goodness of a root vegetable gratin. Thinly sliced vegetables are layered with a creamy sauce and baked until golden brown, creating a dish that is both elegant and comforting.
**5. Root Vegetable Salad:**
Celebrate the freshness and crunch of a vibrant root vegetable salad. With a variety of textures and flavors, this salad is a delightful way to showcase the best of winter's harvest.
**6. Root Vegetable Fritters:**
Delight in the crispy exterior and tender interior of root vegetable fritters. Grated vegetables are combined with herbs, spices, and a binding agent, then fried until golden brown. Serve with a dipping sauce of your choice.
**7. Root Vegetable Curry:**
Embark on a culinary adventure with a flavorful root vegetable curry. Tender vegetables are simmered in a creamy coconut sauce, infused with aromatic spices and fresh herbs. Serve over rice or your favorite grain.
**8. Roasted Root Vegetable Pasta:**
Combine the goodness of roasted root vegetables with the comfort of pasta. Tender-roasted vegetables are tossed with cooked pasta, a tangy sauce, and a sprinkle of Parmesan cheese.
**9. Root Vegetable and Lentil Stew:**
Indulge in the hearty goodness of a root vegetable and lentil stew. Lentils, vegetables, and spices come together in a flavorful broth, creating a nourishing and satisfying meal.
**10. Root Vegetable Stir-Fry:**
Experience the vibrant flavors and colors of a root vegetable stir-fry. Thinly sliced vegetables are quickly cooked in a hot wok with a savory sauce, resulting in a dish that is both healthy and delicious.
ROASTED WINTER ROOT VEGETABLES
These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.
Provided by rupps
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 60
Number Of Ingredients 8
Steps:
- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g
WINTER ROOT VEGETABLES
Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. -Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.
Nutrition Facts : Calories 97 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROOT VEGETABLES CASSEROLE FOR WINTER
Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:
Provided by Debber
Categories Onions
Time 1h
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
- While that's bubbling, saute onions in butter; set aside.
- Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
- To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
- Add sauteed onions, crumbs and eggies; mix in lightly.
- Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).
Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8
ROOT FOR WINTER VEGETABLES
This medley is an updated version of a recipe my mom grew up with. It's my favorite way to prepare veggies and is marvelous with a batch of hot rolls. -Julie Butler, Puyallup, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil., Peel the beets, parsnips, rutabagas, turnips and carrots; cut into 2-in. pieces. Place in a large bowl; add the onions, salt, peppercorns, bay leaves and remaining oil. Toss to coat., Transfer to three greased 15x10x1-in. baking pans. Place garlic on one of the pans., Bake 35 minutes or until garlic is softened, stirring once. Remove garlic; set aside to cool. Drizzle wine and broth over vegetables. Bake 20-30 minutes or until vegetables are tender. Squeeze softened garlic over vegetables; dot with butter. Transfer to a serving platter.
Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED WINTER ROOT VEGETABLES
Make and share this Roasted Winter Root Vegetables recipe from Food.com.
Provided by P48422
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Oven to 400 degrees.
- Cover a sheet pan with foil.
- Toss the vegetables with the thyme, rosemary, olive oil and salt and pepper to taste.
- Pour into the sheet pan, spreading them out so they lay in a single layer.
- Pour the water into the pan, cover with foil, bake for about 30 minutes.
- Take the foil off the pan, and continue to roast, stirring once, until softened and beginning to brown, probably another 20 minutes.
- Serve warm.
Nutrition Facts : Calories 170.9, Fat 10.5, SaturatedFat 1.4, Sodium 49.5, Carbohydrate 18.7, Fiber 3.5, Sugar 7.2, Protein 2.6
Tips for Cooking Winter Vegetables:
- Roast them: Roasting vegetables is a great way to bring out their natural sweetness and caramelized flavor. Simply toss them with olive oil, salt, and pepper, and roast at a high temperature until tender.
- Sauté them: Sautéing vegetables is a quick and easy way to cook them. Heat some olive oil or butter in a pan over medium heat, add the vegetables, and cook until tender.
- Steam them: Steaming vegetables is a healthy way to cook them as it preserves their nutrients. Place the vegetables in a steamer basket over a pot of boiling water, cover, and steam until tender.
- Bake them: Baking vegetables is a good way to cook them if you want to make a casserole or gratin. Simply toss the vegetables with olive oil, salt, and pepper, and bake at a moderate temperature until tender.
- Mash them: Mashing vegetables is a great way to make them more creamy and smooth. Simply boil the vegetables until tender, then mash them with a potato masher or fork.
Conclusion:
Winter vegetables are a delicious and nutritious way to stay healthy during the cold months. There are many different ways to cook them, so you can find a method that you enjoy. Whether you roast them, sauté them, steam them, bake them, or mash them, winter vegetables are sure to please. So next time you're looking for a healthy and delicious meal, reach for some winter vegetables.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
