Foods by "Root Vegetable" category| Page 2

Root Vegetable Hash

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Author: Alejandro Junger

Celery Root Salad

Author: Ruth A. Matson

Honey Glazed Carrots with Carrot Top Gremolata

Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while...

Author: Mindy Fox

Pork Chops with Chiles Rellenos and Ancho Sauce

Author: Jeanne Thiel Kelley

Lemon Herb Chicken with Roasted Potatoes and Easy Caesar Salad

Author: Lesley Porcelli

Celery Root Purée with Truffle Butter

Celeriac Remoulade

Author: Nathalie Benezet

Roasted Carrot, Parsnip, and Potato Coins

Author: Tori Ritchie

Root Vegetable Cobbler with Chive Biscuit Topping

Pierogies with Tomatoes, Browned Onions, and Dill

Author: Paul Grimes

Boxty

Rachel Allen's boxty Irish potato pancakes for St. Patrick's day breakfast.

Author: Rachel Allen

Fingerling Potato Salad

Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.

Author: Sara Dickerman

Roasted Fingerlings with Preserved Lemon

Author: Dawn Perry

Horseradish Glazed Brisket and Short Ribs with Root Vegetable Mash

Author: Molly Stevens

Braised Turnip Greens With Turnips and Apples

Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...

Author: Andrea Albin

Eggy Potato Salad with Pickles

Author: Jenny Rosenstrach

Roasted Parsnips with Sage

Sweet Potato with Toasted Coconut

Author: Maya Kaimal

Roasted Vegetables with Pecan Gremolata

Potato Parsnip Latkes with Savory Applesauce

Author: Suzanne Tracht

Curried Scallop and Vegetable Chowder

Sour Cream Mashed Potatoes

Author: Alison Roman

Pan Fried Flounder With Potatoes in Parsley

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

Author: Trine Hahnemann

Mixed Vegetables with Coconut Sauce (Aviyal)

Author: Maya Kaimal

Mashed Potatoes and Turnips with Horseradish

One Pan Roast Chicken, Fennel, and Root Vegetables

Author: Mary Tripoli

Coriander Pork Tenderloin with Carrot Ginger Sauce

Lentil and Celery Root Salad

Creamy Chestnut Mushroom Soup with Sauteed Root Vegetables

Sweet Potato Fries with Garlic and Herbs

Creamy Rice with Parsnip Purée and Root Vegetables

Author: Dan Barber

Littleneck Clams with New Potatoes and Spring Onions

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Author: Alison Roman

Potato and Celery Root Mash

This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.

Author: Victoria Granof

Rutabagas with Caramelized Onions

Roast Chicken with Potatoes "by the Wall"

Author: Marie Devito Crowley

Parsnip Confit with Pickled Currants

It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Author: Molly Baz