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Fall is the time for earthy flavors, and root vegetables fit the bill perfectly. There are numerous varieties which lend themselves to many cooking techniques, from simple to extravagant. One of the easiest ways to prepare these vegetables is to wash them well, peel and dice. Blanch in salted boiling water, and then roast them, tossed with a bit of olive oil and some herbs.
Roasted Root Vegetables
4 pounds of root veggies (rutabaga, parsnips, turnips, celeriac, parsley root carrots, etc.) washed, peeled and diced in about 3/8 inch cubes
¼ cup extra virgin olive oil
4 tablespoons chopped fresh herbs (marjoram, oregano, thyme, parsley, etc.)
2 teaspoons fine ground white pepper
1 gallon water
½ cup salt
Preheat oven to 400 F. Line a sheet pan with foil. Bring the salted water to a rolling boil.
Put the diced veggies in the water in batches, as some will take longer than others.
Let the water come back to a boil, and then test a piece. It should still be firm, but should not taste raw. Repeat with other vegetables.
Toss the blanched veggies in the oil, the pepper and half the fresh herbs. Place on cookie sheet and bake for 30-40 minutes, depending on the size of the diced vegetables. Adjust seasoning. Serve hot, or cool and store.
Celeriac Puree
Another easy way to prepare root vegetables is to make a puree. This can be made with nearly any vegetable, but it is wonderful made with a flavorful root such as celeriac (celery root) or parsley root. This is perfect to serve underneath a braised meat entrée with a sauce, or just as a side, garnished with toasted pecans. The herbal flavor is clean and astringent.
1 large celery root (or two large parsley roots)
Salted water for simmering
½ teaspoon fine ground white pepper
2 tablespoons butter or extra virgin olive oil
Salt to taste
Toasted pecans for garnish (optional)
Bring salted water to a rolling boil. Wash, peel and dice the root. Simmer until tender, five to 10 minutes, depending on size of the dice. Drain—reserving some of the salted water—and immediately put in a food processor, food mill, a blender or just mash like potatoes. Adjust the texture with the reserved simmering water (about a cup). Serve hot, or freeze for later.
Glazed Beets
The beet is a much-maligned vegetable, probably because of its tendency to stain everything around. The earthy flavor and sweetness, though, makes for a wonderful side dish for nearly any entrée. Using golden beets or Chioggia beets (also known as candy cane beets or bullseye beets for the alternating red and gold circles) eliminates most of the staining issue. A glaze of honey and cider vinegar accentuates the sweetness.
4 small beets, washed, peeled and sliced in ¼ inch rounds
Salted water for blanching
2 tablespoons honey
1 tablespoon apple cider vinegar
Salt to taste
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Preheat oven to 350 F. Line a sheet pan with foil. Blanch the beets until just tender, then drain. In a large bowl, mix the honey and cider vinegar. Toss the beets in the glaze mixture and then arrange the slices in a single layer on the pan. Bake for 25 to 35 minutes, turning once, until beets are cooked through and the glaze becomes sticky and caramelized. Salt to taste and serve.
Root Vegetable Refrigerator Pickles
The sturdy texture of root vegetables makes them perfect for pickling. Old glass jars, washed and sanitized, work great for refrigerator pickles.
4 pounds assorted root vegetables, (Carrots, parsnips and parsley root work very well) washed, peeled and cut into 3/8 inch batons
2 quarts water
1-1/2 quarts apple cider vinegar
1-1/2 cups salt
½ cup sugar
2 tablespoons whole black peppercorns
1 tablespoon whole mustard seed
2 bay leaves
6-12 cloves fresh garlic (optional)
1 tablespoon red chile flakes (optional)
Bring the water to a boil to dissolve salt and sugar. Add all other ingredients except vinegar. Simmer the vegetables until just beginning to get tender. Remove from heat and transfer to a steel bowl nested in another, ice-filled bowl. Add vinegar to the brine and cool quickly. Transfer to clean jars and store in fridge. They will be ready to eat in about a week, but keep getting better as they continue to pickle.
