ISO : Roots, looking for roots....

[Shadows]

Guess I got the attention of all you genealogy freaks LOL!

What I am looking for here are recipes using roots.

Beets, turnips, carrots, horseradish, parsnips, .... well you get the idea! LOL!

Share your roots!

[stoirmeil]

I was trying to find my roasted garlic mashed potato recipe, I know I posted it elsewhere. Maybe you can search for it?

This is "roots" in the real sense for me -- a childhood favorite! Just boil up some potatos and carrots together and mash 'em together with an old-fashioned hand potato masher, so the white and orange chunks stay a little separate. Then just put on lots of butter and salt and pepper! You can also put the mashed mixture in a casserole, liberally dot the top with butter, and run it under the broiler for a half minute to make a crusty top. So good with roast beef! To me this is the same kind of comfort food as mac and cheese.

[Shadows]

Home Fried Potatoes and Turnips

serves 2

1 medium turnip
2 medium potatoes
1 small onion
olive oil, bacon grease or melted butter ( or all of them ) to cover bottom of fry pan 1/2 inch
salt and pepper to taste

Place potato and turnip in pot of water and bring to a boil.
Remove from heat and allow to cool.
Add oil to skillet and heat over medium heat.
Slice onion thin and place in oil.
Dry potato and turnip and slice 1/4 inch thick.
Add to onion and oil.
Cook turning frequently until well browned.
Add salt and pepper to taste.
Serve hot with bacon or sausage.

[Shadows]

This is a very good recipe using roots:

Vegan - Hearty Root Soup Recipe

I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!


6-8 servings

1 hour 20 min prep

4 potatoes, peel and diced
1 onion, chopped
1 garlic clove, cut in half
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 celery root, peeled and diced (celeriac) (optional)
1 fennel, diced (optional)
1 leek, washed and thinly sliced
1 rutabaga, peeled and diced
1 (15 ounce) can vegetable broth
1/3 cup barley
1/3 cup cilantro, washed and chopped
4 cups water
salt and pepper

In a large saucepan add all ingredients and bring to a boil.
Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
Add additional water if needed.
When done you can mash a little with the potato masher or eat as is.


http://www.recipezaar.com

[Shadows]

Bumping back to top!

[maggiemahone1]

Hearty Lentil and Root Vegetable Stew...

1 cup dried red lentils, rinsed and sorted
8 ounces turnip root, scrubbed and cut into 1-inch cubes (about 1 1/2 cups)
1 medium yellow onion, cut into 1-inch wedges
2 medium carrots, cut into 1 inch-pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 dried oregano
1/8 teaspoon red pepper flakes
2 cans (about 14 ounces each) chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
4 slices bacon, crisp cooked and crumbled
1/2 cup finely chopped green onions

Slow Cooker Directions
Combine lentils, turnip, onion, carrots, bell pepper, oregano and red pepper in slow cooker. Pour broth over top. Cover, cook on LOW 6 hours or on HIGH for 3 hours or until lentils are cooked.

Stir in olive oil and salt. Srinkle bacon and green onions over top of each serving.

Taken from Irish Fun, Food and Crafts