Don’t you love summer – when our gardens and the farmer’s markets are rife with fresh fruits and veggies? Today’s recipe is a flognarde made with freshly harvested fruits right out of the garden topped with a dollop of whipped coconut cream. Elegant, easy and fabulously delicious. There were no leftovers. One of my dinner guests declared that I was now in charge of making her a flognarde once per week. Ha!
Fresh fruit, rinsed (I used a combination of rhubarb, strawberries and raspberries – about 1-1/2 pounds, enough to adequately fill a shallow baking dish, overfilling a bit to allow for shrinkage)
3 large eggs
1 cup organic heavy cream
3/4 cup raw sugar
1/2 cup unbleached flour
5 tablespoons butter melted
1 tablespoon vanilla
Optional coconut whipped cream:
1 can full-fat coconut milk
2-3 tablespoons homemade powdered confectioner’s sugar made from cane sugar*
The day before:
Chill a can of full-fat coconut milk into the refrigerator for at least 24 hours. The top layer of opaque “cream” is what you will be whipping.
*To prepare the powdered sugar, grind cane sugar in a blender for 3-4 minutes until there are no sugar crystals remaining. Set aside in an airtight container until ready to use.
The day of:
Preheat the oven to 325 degrees.
Butter a shallow 2-quart baking dish. Wash rhubarb and remove the leaves and the thickened ends. Cut rhubarb into 1/4-inch thick pieces and spread out in greased baking dish. Wash and hull strawberries, cut into quarters and spread out over the rhubarb. Gently wash raspberries and carefully place over the top of the strawberries and rhubarb.
In a blender, combine eggs, milk, sugar, flour, butter and vanilla; blend until smooth. Pour egg mixture over the fruit. Bake the flognarde in the upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Serve warm with a dollop of whipped coconut cream.
To make the whipped coconut cream:
Open the can of chilled coconut milk without shaking it or turning upside down and carefully spoon out the top layer of opaque, thickened milk that has gathered at the top of the can into a mixing bowl. Leave the syrupy looking translucent liquid in the can (reserve for use in other recipes or your morning smoothie). Add 2-3 tablespoons of powdered confectioners sugar to the thickened milk. Using a hand mixer, whip the coconut milk until creamy: start on low and then increase to a higher speed, moving the beater up and down and around to infuse the mixture with as much air as possible. Note: Coconut cream is best used right after it is whipped although it actually holds up fairly in the fridge.
Yippee! I’ve just finished outlining my forthcoming e-cookbook. Its working title is “Mon Petit Chou-Fleur” (‘My Little Cauliflower’ in French). The concept is “Cauliflower: 30 Ways in 30 Days” and will feature 30 unique recipes that utilize cauliflower (appetizers, brunch/lunch, soups, sides, entrees and dessert), as well as information on how to buy, store, roast, grill, puree, etc.
You’re probably thinking “Cauliflower for dessert, yuck!” But guess what? You won’t even know you’re eating it! And better yet, neither will your kids
Here’s the contest: What shall I name the ebook? Title suggestions are welcomed in the comment section, and if I choose yours, you win a free copy of the e-book!
(This is a mock-up cover for the sake of the post)
I stopped by the Port Angeles Farmer’s Market this weekend to pick up a few winter vegetables and I was excited to find that Spring Rain Farms had rabbit – this is something I’ve never tackled before, and I was ready for a new challenge. My mom used to cook rabbit when we were kids, so why not give it a try?
I paired this fresh little bunny – my neighbor is sure his name was “Thumper” – with a bright, citrusy gravy made from pan drippings, the juice of blood oranges and kumquats. Delicious!
1 wild rabbit, jointed into legs, shoulders and saddle
1/4 cup gluten free flour, seasoned with sea salt and thyme
1/2 cup extra-virgin duck fat, (you can use olive oil)
3 garlic cloves, peeled and minced
2 large shallots, peeled and sliced
3/4 cup red wine (I used Cabernet Sauvignon)
The juice of 3 blood oranges
Handful of kumquats
Prepare the rabbit by cutting into five pieces.*
Use a large Dutch oven or roasting pan – one that will fit all the meat. Dredge the rabbit pieces in the seasoned flour, tap off the excess and then, over medium heat, brown the pieces one or two at a time in a few tablespoons of fat or oil. Once all of the pieces are nicely browned, remove to a plate draped with paper towel and set aside for a few moments.
To the pot, add the shallots, garlic and all of the duck fat or olive oil. Really, all of it, think confit! Add the wine and mix well. Fit all the pieces back in the pan and bring the mixture up to a boil, then partially cover with a lid, and allow everything to simmer vigorously for 2 hours. Check the moisture level every 30 minutes or so, adding a tiny bit of fat or wine as needed. Turn the rabbit pieces over several times during the cooking process.
Towards the end of the cooking time, halve the blood oranges and juice them. Slice the kumquats and remove all seeds. Set aside.
After about two hours, the sauce should be thickened and the rabbit should easily come away from the bones. Transfer the rabbit to a serving plate, drape lightly with foil and set aside in a warm oven. De-glaze the pot with the juice from the blood oranges. Add in the sliced kumquats, stirring well to get all of the browned and crispy meat bits off the bottom of the Dutch oven and then let it cook down until thickened.
Top the rabbit pieces with the blood orange-kumquat gravy and serve with buttery baked sweet potatoes and a fresh green salad.
*How to Cut Up a Rabbit
The following tips are from Gene Gerrard, Meat & Wild Game Cooking Expert.
Like all game meats, rabbit is very lean, and the more worked muscles, like the legs, take longer time to cook than the saddle (the breast meat), which cooks relatively quickly. Rabbit legs need to be braised or stewed to tenderness and should be separated from the saddle. In general, a rabbit is cut up into 5 serving pieces: four legs and the saddle. You’ll need a sharp chef’s knife, a sharp paring or boning knife and kitchen shears. You can also use a cleaver to do some of the whacking work that your chef’s knife will do.
Cut Forelegs. Lay the rabbit on its back. Hold a foreleg in one hand, then keeping your knife flush against the rib cage, cut the flesh connecting the foreleg to the shoulder. The foreleg isn’t connected to bone, so this is easy to do. Repeat with the other foreleg.
Cut Hind Legs. Removing the hind legs is similar to removing chicken legs. Push down on the rabbit’s spine to give you clear sight of the thigh muscle connecting to the pelvis. Cut through the thigh, exposing the ball joint of the thigh bone. Bend it back so the ball joint pops out. Cut the meat around the leg, turning the carcass, to separate the leg from the tail joint. Repeat with the other hind leg.
Remove Pelvis. There’s little meat on the pelvis, so it’s best to just chop it off and throw it into your stockpot or saucepan for stock or sauce. Count two ribs up from the tail, and using your cleaver or chef’s knife, chop between the second and third ribs. If you’re using a chef’s knife, press down on the back of the knife with your palm and push downward. You can use shears or your boning knife to completely separate the pelvis. This cut will release the flap meat on either side of the carcass.
Cut Down Backbone. Turn the carcass spine-side up, then press down and flatten the spine with the palm of your hand. Using the cleaver, cut the carcass in half horizontally down the spine. Again, you can use your chef’s knife, but you’ll need more pressure to run the knife down the spine, cracking the rib bones as you go. As you would do for cutting up a chicken, use kitchen shears to cut out the back bone on both sides of the carcass. Save the back bone for soup stock or sauce.
Quarter the Saddle. Using the cleaver or chef’s knife, cut across the saddle horizontally just below the saddle where the flap meat is connected. Cut this lower portion in half vertically. Cut the upper portion of the saddle in half vertically, which now gives you four saddle portions.
Your rabbit is now cut up and ready to cook!
I’ve been thinking about making savory grain free waffles incorporating caramelized shallots and bacon for awhile now and what I finally came up with is a dense, flavorful waffle with a slight nuttiness from the cashew butter, just waiting for whatever topping you care to dream up. Today I settled for butter and pure maple syrup but next time I’m going to step it up and top the waffles with Canadian bacon, a poached egg and Hollandaise sauce!
3/4 cup raw cashew butter
3 tablespoons almond or coconut milk
1-2 teaspoons liquid fat (melted bacon fat, melted butter or avocado oil)
1/4 teaspoons salt
3/4 teaspoons baking soda
3 tablespoons tapioca flour
1 piece of thick-sliced bacon, diced
1 small shallot, minced
1/4 teaspoons minced garlic
In a small skillet, sauté the garlic and shallot in 1 tablespoon of butter over medium-low heat until translucent, about 4 minutes. Add the bacon to the skillet and cook until just done. Set aside – do not drain fat off.
Preheat the waffle iron.
Using a handheld electric mixer or a fork, beat the eggs with the cashew butter and milk until fairly smooth. If there are not two teaspoons of fat in the bacon-shallot pan, then add melted fat or oil to make up the difference.
Mix the salt, baking soda and tapioca flour in a small bowl, then pour the dry ingredients into the wet mixture. Beat for 30 seconds until all ingredients are fully combined, scraping the bottom of the bowl to make sure all of the sticky cashew butter gets incorporated.
Fold the chopped bacon and shallots into the batter by hand.
Cook waffles according to the instructions on your waffle iron. Note: Every machine is different, so watch the waffles carefully to ensure they don’t scorch. This batter will not take as long to cook as a regular waffles and will likely be done before your indicator light turns green. Once the steam stops, they are done. Mine took about 3 minutes per waffle.
Serve with butter and real maple syrup or get fancy and top with a poached egg, a slice of Canadian bacon and a little Hollandaise sauce (recipe follows).
Makes three waffles.
3 eggs yolks
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/8 teaspoon paprika
1/2 cup melted butter or 4 tablespoons melted coconut oil
Place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for about 10 seconds.
Set the blender on medium speed and slowly pour in the butter or coconut oil. It should thicken very quickly.
I love Meyer lemons and am always excited for the time of year when they are available. Today, I’m making a Meyer Lemon Budino. Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding; and with the leftover lemons, I’ll be making my Meyer Lemon Roast Chicken.
Last week while watching Master Chef Junior, the kids were tasked with making Key Lime pies. One of the contestants served his with persimmon meringue, which I thought sounded really interesting, so I created a whipped cream version using coconut milk as a topping for the Budino.
1/2 cup plus 2 tablespoons organic coconut palm sugar
3 large eggs, separated
1/4 cup gluten free flour
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
2 tablespoons Meyer lemon zest (three Meyer lemons)
3/4 cup full fat coconut milk
1/4 teaspoon salt
Whipped persimmon-coconut cream (optional)
Preheat oven to 350° degrees F. Butter one small baking dish or six 3/4-cup ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Transfer lemon mixture into prepared baking dish or divide mixture among prepared ramekins. Place baking dish or ramekins in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish(es). Bake pudding(s) until top’s are golden and spring back when lightly touched, about 50 minutes for small baking dish and 30-35 minutes for ramekins. Note: during the last 10 minutes of baking, I loosely draped a sheet of foil over the budino so it wouldn’t get too dark. It already looked dark because of the type of sugar that I used. Remove roasting pan from oven and then carefully lift the baking dish or ramekins out of the hot water.
Serve the budino warm or cold with whipped persimmon coconut cream, if desired. I dusted the whipped cream with a little Divine Desserts, an aromatic blend of spices that includes fennel pollen, dried ground orange peel, lemon grass powder, cayenne pepper, sour plum powder, star anise, cinnamon, nutmeg, cardamom, ginger, vanilla powder, ground clove and coriander.
Persimmon Coconut Cream
Pulp from 1-2 persimmons (optional)
1-2 tablespoons raw honey, depending on if you want sweet
1 can full-fat coconut cream, pre-refrigerated for at least 24 hours
Pollen Ranch Divine Desserts Blend (optional)
Roughly chop up an over-ripe or soft persimmon and put the pieces into a fine-mesh strainer. With the strainer hanging over a small bowl, smash persimmon pieces with the back of a wooden spoon, forcing the pulp/juice through. If you don’t have a fine-mesh strainer, use a colander, although you may need to puree the pulp in a blender to smooth it out. Stir the honey into the persimmon puree. (You can skip this step if you don’t want to include persimmon or they are out of season).
Open the can of chilled coconut milk without shaking it or turning upside down and carefully spoon out the top layer of opaque, thickened milk that has gathered at the top of the can into a mixing bowl. Leave the syrupy looking translucent liquid in the can (reserve for use in other recipes or your morning smoothie).
Using a hand mixer, whip the coconut milk until stiff peaks form: start on low and then increase to a higher speed, moving the beater up and down and around to infuse the mixture with as much air as possible. Gently fold in the persimmon/honey mixture. Note: If you are not including persimmon, then be sure to add the honey directly into the whipped cream while whipping; you can also use 2-3 tablespoons homemade powdered confectioner’s sugar made from cane sugar.* Coconut cream is best used right after it is whipped although it actually holds up fairly in the fridge.
*To prepare the powdered sugar, grind cane sugar in a blender for 3-4 minutes until there are no sugar crystals remaining. Set aside in an airtight container until ready to use.
These grain-free, super moist banana mulberry muffins were inspired by the delicious Carrot Muffins that I made last week. Today’s muffins, lush with fragrance from the bananas, mulberries and spicy cardamom, are sure to be the star at breakfast or as a healthy afternoon snack.
I added raw, organic, sun-dried white mulberries, which are chewy, delicious and taste similar to a fig. Mulberries are high in protein and fiber and are an excellent source of iron, vitamin C, calcium, and Resveratrol – a powerful antioxidant – which is also found in red wine. If you can’t find mulberries, you can substitute dried cranberries, apricots, raisins, or currants – or skip the fruit and add your favorite nut, chopped into small bits.
1/3 cup almond meal
2 tablespoons flax meal
2 tablespoons tapioca flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cardamom
Pinch of sea salt
1-1/2 cups mashed bananas (3 overripe bananas)
1/4 cup or less Tupelo raw honey
1 tablespoon vanilla extract
1/4 cup butter, melted
2-3 tablespoons dried mulberries
Preheat oven to 350 degrees F.
In a small bowl, combine the almond and flax meals, tapioca flour, baking soda, cinnamon, cardamom and salt. Mix with a fork to combine.
In a separate bowl, mash the bananas with the back of a fork. Then whisk in the eggs, honey, vanilla and melted butter.
Grease a 12-well muffin tin with oil or butter or line the wells with paper liners.
Combine the wet and dry mixtures and stir in the mulberries.
Carefully pour or spoon the batter into the muffin tins, filling each well to two-thirds full.
Bake for 20-22 minutes until a toothpick inserted comes out clean.
Let cool before serving. Makes 12 muffins.
These muffins are very moist, so best if stored in the refrigerator.
These grain-free carrot muffins are moist and delicious; perfect for breakfast alongside a poached egg, or as a nice after school snack for hungry youngsters. I used dried cherries, but you could substitute dried cranberries, raisins, or currants – or skip the fruit and add your favorite nut, chopped into small bits. You could also use shredded zucchini or apple instead of the carrots.
These muffins are super moist, so best if stored in the refrigerator. They can also be frozen, although they are so yummy, good luck trying to save any!
1/4 cup almond meal
1 tablespoon flax meal
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of salt
1/4 cup raw, local honey
1 tablespoon vanilla extract
1/4 cup organic butter, melted
1 cup carrots, shredded (2 large carrots)
1/4 cup dried cherries
Preheat oven to 350 degrees F.
In a small bowl, combine the almond and flax meals, baking soda, cinnamon, cardamom and salt. Mix with a fork to combine.
In a separate bowl, whisk together the eggs, honey, vanilla and butter.
Grease a 12-well muffin tin with oil or line the wells with paper liners.
Combine the wet and dry mixtures and stir in the cherries and carrots.
Spoon the mixture into the muffin tins, filling each well to two-thirds full.
Bake for 16-18 minutes until a toothpick inserted comes out clean.
Let cool before serving. Makes 9 muffins.
I bought a sugar pumpkin and three lovely quince yesterday at Nash’s, my favorite farm store. Quince are really special, not for their golden color, but for the beautiful translucent ruby color they turn after roasting or sauteing.
I thought it might be interesting to make pumpkin soup incorporating one of the quince for a little brightness, but I’ll be roasting the other two for sure! For this soup, I added a tiny bit of Ethiopian berbere for a little heat, although you can use red pepper flakes. I also added rubbed sage and fresh basil. You can omit the basil and add curry, cinnamon or ginger instead.
When cooking with pumpkin, you want to be sure and choose a variety of pumpkin that’s intended for cooking rather than for decoration. The ubiquitous field pumpkin—the kind most commonly used to carve jack-o’-lanterns—has watery, stringy flesh and is not pleasant for consuming. Sugar pumpkins and cheese pumpkins are best for cooking and baking, thanks to their dense, sweet flesh.
Pumpkins keep well at room temperature for up to a month. Stored in a refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly, refrigerated and used within five days.
This recipe would also be delicious with butternut or other squash. The soup can be stored in the refrigerator for up to five days, it also freezes well.
- 4 cups sugar pumpkin puree*
- 3 cups chicken or vegetable broth
- one large shallot (or one leek)
- two cloves of garlic, minced
- Olive oil or coconut oil
- 13.5 ounces full fat coconut milk
- 1 large quince, peeled, cored and diced
- 1-2 tablespoons agave
- 8 fresh basil leaves, sliced into ribbons (or 1 Tb. dried basil)
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried sage
- Salt to taste
*You can use canned pumpkin or make your own purée using an edible pumpkin. To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a parchment-lined baking sheet. My pumpkin weighted 3-1/2 pounds. Bake at 350°F until soft, about 60 minutes. Let cool, and then scoop out the flesh. If your pumpkin produces more than 4 cups of pulp, you can freeze whatever you don’t need for future use. Reserve the seeds for toasting.
Heat at least 2 tablespoons of oil in a 4-quart Dutch oven over medium heat. Add shallots, quince and garlic and cook, stirring often, until softened, about 10 minutes. Add dried spices and stir for a minute more.
Add pumpkin and 3 cups of broth, stirring well to blend. Bring to a boil and reduce heat, simmer for 15 minutes.
Add the slivered basil. Using an immersion blender, blend ingredients until smooth. If you don’t have an immersion blender, transfer soup in batches to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. I like to leave some of the chunks for texture, so I only blend a little over half of the soup and smash the rest with a handheld potato masher.
With the soup on low heat, slowly add coconut milk while stirring to incorporate. If you’re not a big fan of coconut, use any preferred milk or heavy cream. Taste, then add a tablespoon of agave or maple syrup and stir, tasting for sweetness to determine if you need to add more or not. Adjust seasonings as needed. Salt to taste.
Serve with toasted pumpkin seeds or crispy fried sage leaves.
Periodically I like to shake things up a little by inviting my Facebook community to challenge me. The rules are simple, “name your favorite fresh, seasonal – available – ingredient* and I will incorporate the first four ingredients posted into an original recipe on my food blog. (*vegetable, fruit, herb).”
This go round, the four ingredients I was challenged with were eggplant, taro root, mango, and basil. At first I thought, “Yikes! How am I ever going to pair eggplant with taro root?” I’m pleased to say that I rose to the challenge and was able to dream up several ideas, one of which follows. First, a little background on the ingredients.
Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia and South Africa as brinjal. It bears a fruit of the same name (commonly either “eggplant” in American, Australian English and sometimes Canadian English, or “aubergine” in British English and Canadian English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. It is related to both the tomato and the potato. It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple
Delicious, crunchy taro root is one of the nutrient-rich root vegetables that is eaten in many different cultures around the world. With a rich history and many possible recipes, this tuber is also known as the cocoyam, dasheen, colocasia, eddo, kalo, and elephant’s ear (plant and leaves). This root is most well-known as the ingredient of the Hawaiian dish poi, which is mashed taro root. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms.
The mango is a juicy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South and Southeast Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. Mangoes are packed with antioxidant vitamins C and A, and folate. The fruit is also a good source of fiber, copper, and vitamin B6, along with 20 other nutrients.
Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph’s Wort in some English-speaking countries. Basil is native to India, China, Southeast Asia, and New Guinea.It was originally domesticated in India more than 5,000 years ago. The word basil comes from the Greek βασιλεύς (basileus), meaning “king”. There are many varieties of basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia.
And now for the recipe, a colorful and tasty salad! I used the taro root two ways, shredded for a garnish, and sliced for taro chips.I used raw Thai eggplant, it tastes similar to cucumber, only crunchier. I used sweet basil and fresh mango. For a little contrast and color, I tossed in a few blueberries and some amaranth nano greens – which are actually magenta! I used fresh squeezed lime juice for the dressing, it was perfect and brought everything together nicely. Serves two.
2 Thai eggplant , washed and cut into thin wedges
4 small taro root, peeled (about the size of a red potato)
1/3 large mango, peeled and diced
3 large fresh basil leaves, cut into thin ribbons with scissors
Half of a lime
2 romaine leafs (one per person)
A few leaves of fresh mint
Handful of fresh blueberries
Amaranth seed shoots
Preheat the over to 400 degrees F.
Peel and wash the taro root. Shred one of the taro roots with a grater and thinly slice the remaining corms with a mandolin, food processor or by hand.
To make the taro chips: place the taro root slices on a baking sheet, drizzle lightly with olive oil and dust with salt. I used truffle salt. Toss by hand until well coated and then spread into a single layer. Place into oven and bake for 20 minutes. Turn slices over and cook another 4 minutes. If any slices are already looking fairly browned, remove them before returning pan to oven, so they don’t burn.
While the taro chips are baking, make the taro root garnish: heat up a tablespoon of olive oil (I used duck fat) in a small skillet over medium heat. Add the shredded taro root to the skillet and toss gently to coat with oil. Cook for several minutes, only turning once they start to brown. Keep separating the shreds with a fork so you don’t end up with hash browns. As soon as they are nicely browned, transfer to a paper towel. Set aside until you’re ready to build the salad.
Wash the eggplant, cut away the stem. Slice each eggplant in half, then quarters, and then eighths. Basically, you are cutting each little eggplant into thin wedges. Place into a small mixing bowl.
Slice off several wedges of mango. Cut away the skin and discard. Slice and dice the mango into half inch cubes and add to the bowl containing the eggplant. Add the blueberries, ribbons of basil, mint, and amaranth shoots. Squeeze half of a lime over the contents and gently stir to coat everything.
Place a nice flat leaf of romaine on a salad plate, one leaf per plate. Spoon half of the eggplant-mango mixture over each of the lettuce leaves. Add some of the shredded taro root as garnish. Arrange some of the taro chips on the side and the salad is ready to serve.
Root vegetables are plant roots used as vegetables. In this case, “root” means any underground part of a plant. Root vegetables can be intimidating; most of them have thick, strange looking skin and long stems with leaves sprouting out of them. Hopefully, the following tips will entice you to give root veggies a proper chance. They are not only amazing for your health, but they are versatile in the kitchen and absolutely delicious when prepared properly.
Yams, beets, parsnips, turnips, rutabagas, carrots, yucca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Most root vegetables are available year round, but their peak season is fall through spring, with the exception of beets, which are best summer through fall. Ready, let’s get cooking!
To download this guide for easy reference, right click and choose “save image”
Eleven Ways to Prepare Root Veggies by Kelly Lenihan