Long before there were climate-controlled crispers, the root cellar kept the kitchen supplied with fresh vegetables during the cold winter months.
Carrots, beets and other edible roots are still good keepers, staying crisp and sweet for weeks if properly stored. Shredded or diced for salads, their fresh color and flavor brighten winter meals.
Success tips:
– To reduce browning (oxidation) in shredded carrots, turnips and Jerusalem artichokes, sprinkle lemon juice over the vegetables immediately after shredding.
– A food processor with a shredding disk can handle large amounts of root vegetables in seconds; a hand-cranked rotary shredder or grater-shredder is adequate for smaller amounts.
COMPOSED SALAD OF ROOT VEGETABLES
Preparation time: 25 minutes
Yield: 4 servings
A quartet of shredded root vegetables–each prepared separately–makes a striking composed salad. You can prepare the vegetables and the dressing ahead of time, then assemble the individual salads and dress them just before serving.
1 large carrot, shredded
1 small turnip, shredded
1 Jerusalem artichoke, shredded
1 large beet, shredded
Juice of 1/2 small lemon
Lettuce or Belgian endive
Spiced vinaigrette:
1 tablespoon each: lime juice, white wine vinegar
1 teaspoon prepared mustard
1/4 teaspoon each: salt, paprika
1/8 teaspoon each: ground cloves, ground cardamom
1/4 cup olive oil
1. Sprinkle light-colored vegetables with fresh lemon juice to reduce browning. Arrange lettuce leaves on 4 small salad plates. Spoon some of each vegetable onto each of the plates.
2. For vinaigrette, mix lime juice, vinegar, mustard, salt, paprika, cloves and cardamom in small bowl. Gradually whisk in olive oil until dressing is smooth and slightly thickened. Drizzle over vegetables, passing remaining dressing at table.
Nutrition information per serving:
Calories ………… 165 Fat ……….. 14 g Sat. fat ….. 1.8 g
% cal. from fat …… 71 Chol. ……… 0 mg Sodium …… 220 mg
Carb. ………….. 11 g Protein …… 1.5 g Fiber …….. 2.2 g
BEET SALAD WITH BELGIAN ENDIVE AND PECANS
Preparation time: 30 minutes
Cooking time: 50 minutes
Marinating time: 5 minutes
Yield: 6 servings
The earthy sweetness of the beets balances the slight bitterness of the endive and the tang of the vinaigrette. This dressing is thicker than most vinaigrettes and calls for beating the oil in gradually. Instead of Dijon, you could substitute a grainy mustard or one flavored with herbs or green peppercorns.
5 small beets, rinsed
3/4 pound Belgian endive, rinsed, trimmed
Thick mustard vinaigrette, recipe follows
12 leaves romaine lettuce, washed, dried, cut in 1/2-inch strips
Salt, freshly ground pepper
1/2 cup pecan pieces
1. Heat 1 inch of water to boil in base of steamer. Boiling water should not touch the bottom of steamer. Trim tops of beets to 1 inch. Place beets over boiling water in steamer. Cover tightly; steam over high heat, adding boiling water as needed, until beets are tender, about 50 minutes.
2. Remove beets; let cool. Peel beets under cold running water. Cut endive leaves in thin slices crosswise. Combine endive with vinaigrette in medium bowl; toss. Marinate 5 minutes.
3. Just before serving, dice beets; add to endive mixture. Add strips of romaine; toss gently. Add salt and pepper to taste. Sprinkle with pecans.
Thick mustard vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, and salt and freshly ground pepper to taste in small bowl. Gradually add 1/4 cup olive oil in fine stream, whisking constantly until dressing is consistency of mayonnaise. Taste; adjust seasoning, if needed. Dressing can be refrigerated, covered, for up to 1 week. Whisk again just before using. Makes about 1/2 cup.
Nutrition information per serving:
Calories ………… 180 Fat ……….. 16 g Saturated fat … 1.8 g
% calories from fat .. 76 Cholesterol … 0 mg Sodium ……… 175 mg
Carbohydrates ……. 9 g Protein …… 2.6 g Fiber ……….. 3.4 g
CARROT-WALNUT SALAD
Preparation time: 20 minutes
Chilling time: 1-3 hours
Yield: 4 servings
Lemon and tarragon permeate this colorful carrot salad.
Lemon-tarragon dressing:
1 tablespoon each: lemon juice, tarragon wine vinegar
1 teaspoon prepared mustard
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
White pepper
1/4 cup olive or walnut oil
Salad:
4 medium carrots, shredded
1/2 cup chopped toasted walnuts
2 tablespoons snipped fresh chives
Leaves of Belgian endive or shredded cabbage
1. For dressing, mix lemon juice, vinegar, mustard, lemon zest, salt and pinch of white pepper in small bowl. Gradually beat in 1/4 cup olive or walnut oil; whisk until dressing is smooth and slightly thickened.
2. Lightly mix carrots, walnuts, chives in medium bowl. Pour dressing over carrot mixture; cover. Refrigerate 1-3 hours to meld flavors. Spoon carrot mixture onto Belgian endive.
Nutrition information per serving:
Calories ………… 250 Fat ……….. 23 g Saturated fat .. 2.4 g
% calories from fat .. 77 Cholesterol … 0 mg Sodium …….. 190 mg
Carbohydrates …… 10 g Protein …….. 5 g Fiber ………. 3.6 g
