Recipes from the Root Cellar
Carrots with Fried Shallot Gremolata
At designer Pat Kuleto's two architecturally impressive restaurants in San Francisco's Rincon Park, Epic Roasthouse and Waterbar, executive chef Parke Ulrich serves these lemony carrots.
Winter Vegetable Chili
This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.
American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional Potato Gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.
Nordic Winter Vegetable Soup
Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.
Roasted Beets and Celery Root with Goat Butter
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy. Chef Tyler Brown of the Capitol Grille at Nashville's Hermitage Hotel likes using it in this riff on the classic pairing of roasted beets and goat cheese.
Viognier-Steamed Clams with Bacon and Parsnips
Chef Dean Maupin thinks most things taste better with smoky bacon. These bacon-garnished briny clams, steamed in Virginia's fruity and floral Viognier, are such a big hit that he serves them regularly during the cooler spring and fall months. That's when the clams he likes from Willis Wharf, a small fishing town on the Eastern Shore of Virginia, are best. Try serving them with the wine they're steamed in.
Roasted Turnips and Greens
For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges and hazelnuts.
Spicy Scalloped Rutabagas with Parsley
This divine fall dish revolves around 5 pounds of rutabagas.
Tricolor Roasted Carrots and Parsnips
Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are.
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."