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  1. Home
  2. Vegetables
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  4. Easy Root Vegetable Recipes

Easy Root Vegetable Recipes

By Food & Wine Updated February 16, 2017
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Roasted Beet, Carrot and Scallion Skewers with Tarragon
Beets, carrots, turnips, radishes and more incredible root vegetables are on the menu in this cooking guide. Try your hand at recipes such as turnip casserole with porcini crumb topping, smoky vegetarian beet reubens, fried parsnip ribbons and more.
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Maple–Cider Vinegar Roasted Carrots

Maple–Cider Vinegar Roasted Carrots
Credit: © Abby Hocking
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Don’t throw those carrot greens away: They make the perfect bright and fresh garnish to these delicious sweet and tangy roasted carrots from chef Hugh Acheson.

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Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Credit: © Antonis Achilleos
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Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi and Kurdish origin. Ottolenghi purees them for this luscious spread.

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Roasted Carrots with Carrot Top Gremolata

Roasted Carrots with Carrot Top Gremolata
Credit: © John Kernick
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The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.

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Sautéed Radishes with Orange Butter

Sautéed Radishes with Orange Butter
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Emeril Lagasse sautes radishes and their greens with bacon, shallots and orange juice until they're perfectly crisp-tender.

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Celery Root Bisque with Walnut-Parsley Gremolata

Celery Root Bisque with Walnut-Parsley Gremolata
Credit: © Con Poulos
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Food & Wine's Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata.

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Jicama-Mango Guacamole

Jicama-Mango Guacamole
Credit: © Wendell T. Webber
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While traveling through Mexico, chef Patricio Sandoval discovered the ubiquitous snack of thinly sliced mango and jicama spiked with lime and chile. Sandoval used the dish as inspiration for this guacamole, one of the most popular of several on the menu at Mercadito.

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Turnip Casserole with Porcini Crumb Topping

Turnip Casserole with Porcini Crumb Topping
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We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

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Caramelized Onion Dip

Caramelized Onion Dip
Credit: Tina Rupp
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Creamy Parsnip Soup with Pear and Walnuts

Creamy Parsnip Soup with Pear and Walnuts
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"I love that root vegetables are so rustic," says chef Marcus Samuelsson about this earthy, Indian-spiced soup. "I add pear and walnuts for sophistication and crunch." He says that if you can't find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty.

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Pineapple-Jicama Salsa

Pineapple-Jicama Salsa
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This sweet-and-tart salsa, which is nicely cooling with the fiery pork, is rich in immune-boosting vitamin C and the essential mineral manganese. The crunchy jicama delivers lots of fiber but not many calories.

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Roasted Beets and Carrots with Goat Cheese Dressing

Roasted Beets and Carrots with Goat Cheese Dressing
Credit: © Quentin Bacon
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Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they often just don't taste very good. F&W's Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.

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Marinated Carrot Salad with Ginger and Sesame Oil

Marinated Carrot Salad with Ginger and Sesame Oil
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Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different: The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.

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Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime

Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime
Credit: © John Kernick
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Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too.

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Smoky Vegetarian Beet Reubens

Smoky Vegetarian Beet Reubens
Credit: © Christina Holmes
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With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can sometimes be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments, like sauerkraut, melted Swiss cheese and homemade Russian dressing.

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Fried Parsnip Ribbons

Fried Parsnip Ribbons
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At Little Giant, Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack.

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Celery Root with Apples, Walnuts and Blue Cheese

Celery Root with Apples, Walnuts and Blue Cheese
Credit: Frances Janisch
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This delicious winter salad combines all kinds of flavors and textures: crunchy, juicy, earthy, nutty and toasty.

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Turnip Kimchi

Turnip Kimchi
Credit: Photo © John Kernick
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Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable."

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Whole Roasted Carrots with Garlic

Whole Roasted Carrots with Garlic
Credit: Fredrika Stjärne
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Roasted Beet, Carrot and Scallion Skewers with Tarragon

Roasted Beet, Carrot and Scallion Skewers with Tarragon
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"It may not be widely known, but we have olive growers in South Texas, and they're making some great olive oil," says James Holmes. He drizzles that local oil on this simple mix of grilled beets, carrots and scallions.

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    1 of 19 Maple–Cider Vinegar Roasted Carrots
    2 of 19 Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
    3 of 19 Roasted Carrots with Carrot Top Gremolata
    4 of 19 Sautéed Radishes with Orange Butter
    5 of 19 Celery Root Bisque with Walnut-Parsley Gremolata
    6 of 19 Jicama-Mango Guacamole
    7 of 19 Turnip Casserole with Porcini Crumb Topping
    8 of 19 Caramelized Onion Dip
    9 of 19 Creamy Parsnip Soup with Pear and Walnuts
    10 of 19 Pineapple-Jicama Salsa
    11 of 19 Roasted Beets and Carrots with Goat Cheese Dressing
    12 of 19 Marinated Carrot Salad with Ginger and Sesame Oil
    13 of 19 Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime
    14 of 19 Smoky Vegetarian Beet Reubens
    15 of 19 Fried Parsnip Ribbons
    16 of 19 Celery Root with Apples, Walnuts and Blue Cheese
    17 of 19 Turnip Kimchi
    18 of 19 Whole Roasted Carrots with Garlic
    19 of 19 Roasted Beet, Carrot and Scallion Skewers with Tarragon

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