In winter, I like to use root vegetables–beets, turnips, parsnips, celeriac, onions, potatoes.
Root vegetables make excellent side dishes served plainly cooked, peeled and boiled or steamed, then sliced or cut into pieces and served with a bit of butter and salt and freshly ground pepper.
As purees they are extraordinary. I often puree one, two or even three root vegetables and serve them at the same dinner.
When making purees remember to peel the vegetable carefully and cook it until very tender. Drain well and puree in a food processor, through a food mill or a ricer. (Potatoes should never be pureed in a food processor; they become very gluey.) Season each puree with salt and pepper and a bit of butter or cream cheese, and thin with heavy cream, milk or creme fraiche. Always serve purees hot.
Good, creamy scalloped potatoes are everyone`s favorite. Alternating layers of sweet potato and yellow turnips also is very, very good. Rub the shallow baking dish with a cut piece of garlic for another subtle flavor.
Root vegetables also make the most delicious soups.
Here are two of my favorite root vegetable recipes.
Scalloped turnips
Four servings
Preparation time: 30 minutes
Cooking time: 45 minutes
1 clove garlic, peeled and halved
4 tablespoons unsalted butter
2 pounds small white turnips, peeled and thinly sliced
1 1/4 cups whipping cream, scalded
Fresh thyme leaves
Salt and freshly ground pepper to taste
1. Heat the oven to 350 degrees. Rub a shallow earthenware casserole dish with the cut garlic and, using half the butter, generously butter it.
2. Arrange overlapping rows of turnip slices in the casserole and dot with the remaining butter. Pour the hot cream over the turnips, sprinkle with thyme and season to taste.
3. Bake for 45 minutes, or until the turnips are tender and the cream is thickened. Serve immediately.
Celeriac-parsnip soup
Four servings
Preparation time: 25 minutes
Cooking time: 50 minues
1 shallot, minced
1/4 cup unsalted butter
1 1/2 teaspoons ground coriander or flat parsley
4 cups chicken stock
1 pound celeriac (celery root), thickly sliced
2 large parsnips, peeled and sliced
1/2 cup whipping cream
Salt and pepper to taste
Chopped coriander (cilantro)
1. Saute the minced shallot in the butter for 2 minutes, adding the parsley or the coriander and stirring often.
2. Heat the stock in a large saucepan, and add the celeriac, parsnips and the sauteed shallot. Bring the mixture to a boil, cover and let simmer 35 minutes, or until the vegetables are soft.
3. Place the mixture in the work bowl of a food processor and puree briefly; the mixture should not be too smooth. Return the soup to the heat and add the remaining ingredients. Cover and let simmer for 5 minutes. Garnish with the chopped coriander.
