Roasted Roots

Photo:
Tod Dimmick










I've been playing with variations on this Wolfgang Puck recipe for years. It's a terrific destination root vegetables, and a perfect addition to the Thanksgiving table.

Prep Time: 30 min
Cook Time: 1 hour
Serves: 10 to 12

INGREDIENTS
2-3 large beets
4-5 carrots, peeled and cut into 1” chunks
3 small turnips, peeled and cut into 1” chunks
2 small rutabaga, peeled and cut into 1” chunks
6 to 8 potatoes, scrubbed and and cut into 1” chunks
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and cut into 1” chunks
1 celery root, trimmed and cut into 1” chunks
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

DIRECTIONS
Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F. Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Served up by Tod Dimmick

Root Vegetables å la créme

Photo and Recipe by Tod Dimmick











Rich and satisfying, this dish could be an entree by itself.  In this version, I used rutabaga, celeriac, and radishes.  Many roots could shine here, although keep in mind that some will require longer (and some less) time with heat.

Prep time:  30 minutes
Cook time:  30 minutes
Serves:  4-6

INGREDIENTS
2 cups rutabaga, peeled and chopped into 1/2" dice.
2 cups celeriac, peeled and chopped into 1/2" dice.
2 cups radishes, scrubbed and chopped into 1/2" dice.
4 tablespoons unsalted butter, separated
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon ground nutmeg
1 cup milk
2 tablespoons whole wheat or white flour
2 tablespoons cream (heavy or light, your choice)

DIRECTIONS
In a large stock pot, bring a gallon or more of water to a boil and blanch the rutabaga and celeriac for 5 minutes.  Drain, and return the vegetables to the stock pot, or a saute pan, along with the radishes, 2 tablespoons of the butter, the salt, pepper, nutmeg, and 1 cup water.  Cover and cook over low heat for 30 minutes or until the roots are tender.

Meanwhile, make the bechamel.  Heat the milk to hot but not boiling (a few minutes in a saucepan over medium heat, or 1 1/2 minutes in the microwave).  Set aside, and melt the butter in a small saucepan over medium heat, and stir in the flower.  Cook, stirring, for a minute or two.  Stir in the milk, and cook, stirring, for a few minutes as the sauce thickens.  Turn off the heat.

When the vegetables are done, stir in the bechamel and the cream.  Distribute to ramekins or small bowls for serving, and enjoy hot.

Roasted Root Vegetables

This recipe is super easy and combines some great winter vegetables. Substitute any veggies for others!

Olive oil
2-3 Tablespoons chopped fresh herbs (or less of dried herbs)
1-2 sweet potatoes or storage potatoes
1-2 rutabagas
1 purple-top storage turnip
2 carrots
1-2 parsnips
1 onion
garlic cloves
salt and pepper to taste

Preheat the oven to 425 F and chop your vegetables into 1-inch or so chunks. Leave garlic peeled and just crush it with the side of a knife. Toss with olive oil and herbs and spread it all on a baking sheet with edges or casserole dish. Bake until tender and slightly browned, stirring once or twice, about 40 minutes.

Winter Storage

Storing your bounty of winter vegetables is easy! Remember to check them frequently, pulling out anything with the start of sprouts or rot. Of course, you can still use these, just cut out those bad parts and use the rest. As a general rule, most winter veggies store ideally at 50 F, so if your fridge is full, try an unheated basement, garage or unused bedroom. Just make sure temperatures will not be at freezing at your storage site.

Potatoes and Sweet Potatoes
Keep unwashed in a cool, dry, DARK place, such as a loosely closed paper bag in a cupboard (never in plastic bags). Ideal temperature is 40-50 F. You can still use sprouted potatoes, just cut out the eyes. Sweet potatoes might not last quite as long as potatoes, check them often.

Root Crops (Celeriac, Rutabaga, Turnip, Beets, Parsnips, Carrots)
The ideal place is near freezing with high humidity. You can store these unwashed in a refrigerator in a plastic bag where they should save several weeks. To save fridge space, you can keep them in boxes filled with soil or sand or moist wood shavings in an unheated (but never freezing) part of your house such as a garage or basement.

Onions and Shallots
Keep them in a cool, dark, dry place with good air circulation (not in plastic) where they won’t freeze. Shallots will last longer. Sprouted parts are fine to use.

Daikon Radishes and Leeks
Wrap the unwashed roots in a plastic bag in the fridge. It will keep for a couple of weeks.

Winter Squash
Keep between 50 F and room temperature, in a cool, dry place without direct sunlight. Do not store in the refrigerator.

Rutabaga

Rutabagas are thought to be a cross between a cabbage and turnip. Although they look pretty similar to purple-top turnips, they are more yellow in appearance. These plants love cool weather and are excellent for longer-term storage. Popular over time in Scandinavia, and especially Sweden, they are sometimes called "swedes." Store at high humidity, near freezing, for a few months! Keeping them in a loose plastic bag in the fridge works well. They have a mellow, sweet flavor. To use, simply wash/scrub the outside and chop up for boiling/baking in soups, stews, mashes, stir-fries, gratins or other baked dishes. They are edible raw as well - just peel and dice, slice or grate.

Rutabega fries

Last year on of our CSA members shared this lovely fried veggie recipe with me, and it became my favorite winter-time snack!

Ingredients:
a couple of rutabegas
a couple of sweet potatoes
olive oil
sage
salt and pepper

what to do:
cut up the sweet potatoes and rutabegas into large 'matchsticks'
toss them (lightly coat) in olive oil, salt, pepper and sage.
put them on a baking tray and bake in the oven at 400 degrees for 40 minutes (or until brownish) flipping once or twice along the way.

Enjoy--i think they are best dipped in sour cream! yum! winter treats!

Vegetable Stock

A few options for making your own vegetable stock, from Mark Bittman. Great for freezing or using right away. Any root vegetables can be thrown in here - carrots, parsnips, turnips, rutabaga, potatoes, etc.

Long version:
Roasted Vegetable Stock
Time: About 2 hours
1/3.cup extra virgin olive oil
2 trimmed and well-washed leeks, cut in chunks (or 2 large unpeeled onions, quartered)
4 carrots, peeled and cut in chunks
2 celery stalks, trimmed and cut in chunks
1 parsnip, peeled and cut in chunks (optional)
2 potatoes, washed and quartered 6 cloves garlic
15 to 20 medium white mushrooms, trimmed and halved
1/4 cup soy sauce
10 sprigs fresh parsley
2 or 3 sprigs fresh thyme
10 peppercorns
1/2 cup white wine
Salt and pepper to taste.
1. Heat oven to 450 degrees. Combine oil, leeks, carrots, celery, parsnip, potatoes, garlic and mushrooms in a large roasting pan; stir to coat vegetables with oil. Roast, shaking pan occasionally and turning ingredients once or twice, until everything is nicely browned, about 45 minutes.
2. Use a slotted spoon to scoop all ingredients into a stockpot; add all remaining ingredients (except salt and pepper) and 8 cups water. Turn heat to high. Meanwhile, put roasting pan over a burner set to high, and add 2 to 4 cups water, depending on depth of pan. Bring it to a boil, and cook, scraping off all bits of food on bottom. Pour this mixture into stockpot (along with 2 more cups of water if you used only 2 cups for deglazing).
3. Bring stockpot to a boil. Partly cover, and adjust heat so mixture sends up a few bubbles at a time. Cook until vegetables are very soft, 30 to 45 minutes. Strain, pressing on vegetables to force out as much juice as possible. Taste, and add more soy sauce, salt or pepper if necessary. Store or serve.
Yield: About 12 cups.

Short version:
Easy and Fast Vegetable Stock
Time: 40 minutes
2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.
1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)
2. Strain, then taste and adjust seasoning before using or storing.
Yield: About 5 cups.