Sweet and Spicy Roasted Root Vegetables

Pick one or use a medley: sweet potatoes, parsnips, carrots, turnips, rutabaga.

3-4 lbs root vegetables
2 Tbsp butter, melted
2 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cayenne pepper (optional)
3/4 tsp salt or to taste
Black pepper to taste

Preheat the oven to 450 degrees. Get a large baking sheet (or two) ready, lined with parchment paper if you like for easier cleanup.

Peel the vegetables and slice into spears. Toss in a large bowl with the butter, brown sugar, cinnamon, nutmeg, cayenne, salt and pepper.

Spread them out in a single layer (or close to it) on the baking sheet(s).

Bake for 25-30 minutes, turning once abouth halfway through, until they are soft and browned around the edges. Serve hot.

Serves about 6.

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Serves 4-6.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Gingery Edamame and Carrot Soup

We grew edamame in our garden this year, and basically froze the whole harvest after blanching and shelling. Last night I took out the first packet to make this soup. I've always liked edamame, but homegrown is definitely better than the frozen kind from the store - much more flavorful. Here I combined them with carrots, salad turnips, and some tat soi (a cold hardy Asian green) from our CSA share. If you want to give the soup some more substance, you can add the optional vermicelli and/or tofu.

1 Tbsp canola oil
1 1/2 Tbsp grated ginger root
8 cloves garlic, minced
1 large carrot, cut into matchsticks (or rounds if you're in a hurry)
2-3 salad turnips, peeled and cut into matchsticks
1/2 - 3/4 lb shelled edamame
Several cups water and/or vegetable stock
1/4 lb vermicelli, in 1-2" lengths (optional)
1 lb tofu, cubed (optional)
1/3 cup soy sauce
Salt to taste
1/4 lb tat soi (or other greens of your choice)

Heat the canola oil in a soup pot. Add the ginger and garlic and saute over medium-high heat, stirring frequently, for about 2 minutes. Add the garlic, turnips, and edamame and saute an additional minute or so, then add enough water and/or stock to generously cover the vegetables. Bring to a boil, then simmer until the carrots and turnips are tender.

When the vegetables are tender, add the pasta and/or tofu if using and cook until the pasta is done, about 6-8 minutes. Add the soy sauce, salt to taste, and add the tat soi. Cook until the tat soi is tender, 2 minutes or so.

Serve hot. Serves 4-6.

Maple Roasted Root Vegetables

This is an update on a recipe I posted about a year ago for Maple Roasted Sweet Potatoes and Parsnips. It turns out this works well with any root vegetable that is on the sweet side - so not just parsnips and sweet potatoes, but also carrots, turnips, and rutabagas. It might even be good with roasted potatoes (you'd probably need to adjust the times), but I haven't tried that yet.

If you like the flavor combination, this could also serve as a glaze for roasted winter squash.

Late Fall Crudite Platter

We usually have veggies and dip on hand as appetizers before Thanksgiving dinner. But what do you serve if you're trying to keep it local in late November? Carrots, of course. But other root vegetables can also be great raw: try radishes, daikon, celeriac, kohlrabi, and turnips (especially smaller ones). For all of these, peel and cut into sticks or slices. Depending on the nature of the dip you are serving, apple and pear slices can also work well.

Balsamic Turnips and Greens with Barley

At the farmers market on Saturday, I noticed several vendors with small Japanese turnips. We used to get these in our CSA box in California, where they were labeled Tokyo turnips. These tender little vegetables are quite different from the purple top turnips you see in fall and winter. They are mild enough to eat raw, a little like the enormous Gilfeather turnips, but with a smoother texture. Try them with their very nutritious greens in this dish.

1 cup pearl barley
3 cups water
3 medium turnips and greens
2 Tbsp olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2-3 Tbsp balsamic vinegar
¾ cup raisins
¾ tsp salt
Freshly ground black pepper to taste
1 cup walnut pieces, toasted
1 cup crumbled feta cheese

Place the barley and water in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook until the water is absorbed and the barley is tender, about 30 minutes.

While the barley is cooking, peel the turnips and cut into matchsticks. Wash, stem, and coarsely chop the turnip greens.

Heat the olive oil in a large skillet. Add the garlic and onion and sauté for 3-4 minutes. Add the turnips (not the greens) and sauté until just tender, about 2-4 minutes.

Add the balsamic vinegar and the raisins and stir for a minute or so. Add the greens (you may have to do this in batches) and cook until they are wilted and most of the vinegar has evaporated. Stir in the salt, pepper, and toasted walnuts.

Combine the turnips mixture with the barley and feta. Serve hot.

Serves about 4.

Pasta with Root Vegetables and Smoky Cheese Sauce

A week or so ago, my husband brought home a Gilfeather turnip from Green Fields Market, one of a dwindling number of locally grown produce items available there at this point in the year. These ENORMOUS turnips have been much discussed in Mary McClintock's column in the Recorder, so he figured we ought to give them a try. Thank goodness he only bought one. I put half of it into this dish, which ended up making enough food for an army (if you don't want enough to feed 6-8, cut all the quantities in half). The other half I sliced up and served raw with hummus for dipping, which was surprisingly tasty as well--quite a hit at our New Year's Party.

I used celeriac along with the turnip in this dish, because that's what I had. But I think you could probably use just about any combination of root vegetables except potatoes--rutabaga, sweet potatoes, etc.

Chipotles pack a punch on their own, but with the pasta, veggies, and cheese sauce here, they are quite mellow, mainly lending their wonderful smoky flavor--if you doubt this, I can tell you that my 16-month-old was scarfing this down. If you want something hotter, add more peppers.

6-8 cloves garlic, minced
1 large red onion, chopped
5-6 cups diced root vegetables (1/2-inch dice)
2 chipotle peppers in adobo sauce, seeded and minced
Salt and pepper to taste
3 Tbsp butter
1/4 cup flour
1 cup milk
1 cup shredded sharp cheddar
1 lb cut pasta (such as rotini or fusilli)
3/4 cup shelled pumpkin seeds, lightly toasted

Heat some olive oil in a very large skillet or Dutch oven. Add the garlic and onion and saute for 3-4 minutes. Add the root vegetables and saute, stirring often, until they are just tender.

While the vegetables are cooking, bring a pot of water to a boil and cook the pasta. When it is done, drain it and place it in a large bowl, tossed with a little olive oil.

While the vegetables and pasta cook, make the cheese sauce: melt the butter in a medium saucepan over low-medium heat, then stir in the flour to make a roux. Slowly stir in the milk, whisking as you go to prevent lumps. As the sauce thickens, add the cheese a little at a time and stir it in so it melts.

When everything is done, toss the veggies with the pasta and add the cheese sauce, tossing so everything gets well coated. Serve hot, sprinkled with pumpkin seeds at the table.

Serves 6-8.

Veggie Pot Pie

There is something so satisfying about pot pie on a chilly night. This vegetarian version is chock full of in-season root vegetables, and of course you can use local dairy products as well.  Instead of a pastry crust, I like to make it with a tangy yogurt-based biscuit topping.  Skip the pepper if you don't have any frozen.  And, of course, you can always add some turkey or chicken if you like (a good use for some of those Thanksgiving leftovers in a few days!).

Filling
1 Tbsp butter
1 medium onion, chopped
4 cloves garlic, minced
2 medium potatoes, cubed
4-5 small turnips or rutabaga, cubed (about 2-3 cups)
1 large carrot, in ¼-inch rounds
1 green pepper, diced (from the freezer!)
1 Tbsp dried parsley or 1/4 cup frozen
1-2 tsp dried tarragon
1 tsp salt
1 tsp ground black pepper
2-3 Tbsp white flour
¾ cup milk, room temperature

Crust
1 ½ cups whole-wheat pastry flour
1 tsp salt
2 tsp baking powder
1 cup plain yogurt
¼ cup milk

Preheat the oven to 425˚. Oil a 2-quart casserole dish.

Melt the butter in a large skillet. Add the garlic and onions and sauté until the onions begin to turn translucent, about 5 minutes.

Add the potatoes, turnips, and carrots and sauté over medium heat, stirring often, until tender, about 8-10 minutes. Add a little water if necessary to keep from sticking to the pan. Add the pepper and continue to sauté until tender, about 4-5 minutes. Add the parsley, tarragon, salt, and pepper, and stir.

Sprinkle the flour over the vegetables and mix thoroughly. Cook for 1-2 minutes. Add the milk and stir continuously until the mixture thickens. Add a bit more milk if desired.

While the vegetables are cooking, make the dough for the crust. Mix the flour, salt, and baking powder together in a medium bowl. Add the yogurt and mix until well blended. Add milk gradually until the dough becomes fairly easily spreadable.

Pour the vegetable mixture into the dish. Spread the dough over the top of the vegetables.

Bake for 30-40 minutes, until the crust is cooked through and the pot pie is bubbly.

Serves 4-6.

Variations:
1. Add tofu, chicken, or turkey.
2. Substitute 2 tsp dried oregano and 1-2 tsp dried thyme for the parsley and tarragon.

Cardamom-Scented Root Vegetable Stew

This stew is based around carrots, potatoes, sweet potatoes, and turnips or rutabaga, all available from local sources at this time of year. But the seasonings will take you somewhere a bit more exotic.

1 Tbsp olive oil
1 large onion, coarsely chopped
6 cloves garlic, minced
2 Tbsp grated or minced fresh ginger
2 Tbsp ground coriander
3 Tbsp ground cumin
¼ tsp turmeric
2 tsp cardamom
1 ½ tsp salt
½ tsp freshly ground black pepper
5-6 cups water
2 veggie bouillon cubes
½ cup dried red lentils
½ cup dried brown lentils
1 15-ounce can chickpeas
2 medium potatoes, cubed
1 medium sweet potato, peeled and cubed
2-3 carrots, peeled and sliced
1 small rutabaga or turnip, peeled and cubed (about 1 cup)
2 cups frozen peas

Heat the oil in a large soup pot. Add the onions and cook over medium heat for 6-8 minutes, stirring occasionally, until they are soft, translucent, and slightly browned.

Stir in the garlic, ginger, coriander, cumin, turmeric, cardamom, salt, and pepper. Sauté for another 2-3 minutes to roast the spices.

Add the water, bouillon cubes, red lentils, and brown lentils. Bring the soup to a boil, then lower the heat and simmer for about 10 minutes.

Add the chickpeas, potatoes, sweet potato, carrots, and rutabaga or turnip. Return the soup to a boil, then lower the heat again and simmer for at least 20 minutes, until the vegetables are tender. The red lentils will disintegrate somewhat, thickening the stew.

Add the peas and cook another 5-6 minutes until they are heated through. Taste the stew and adjust seasonings as needed.

Serves 4-6.