Getting through the last of the local root vegetables requires some great recipes!

I have a veggie secret. I love them. Not the way I like cake or pie but I really like them, more than most people I would assume. Brussel sprouts, cauliflower, kohlrabi, asparagus, butternut squash, beets, broccoli, zuchini,  I don’t discriminate. But at this time of the year, finding the fresh stuff gets tough and the ideas for new recipes get tougher. After combing the local farmer’s market on Saturday, all we had to pick from were the root veggies.

If you’re in the same boat as me, I thought I’d share some of my favorite recipes to help you finish our winter bounty:

CARROT SOUP

  • 3 tablespoon(s) canola oil
  • 8 medium carrots, peeled and thinly sliced (try yellow carrots for a different taste)
  • 4 medium stalks celery, thinly sliced
  • 1 medium onion, coarsely chopped
  • 5 cup(s) reduced-sodium chicken broth
  • 1 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) sea salt
  • Freshly ground pepper , to taste

Directions

  1. Cook oil and carrots, celery and onion stirring frequently for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
  2. Working in batches of no more than 2 cups at a time, transfer the soup to a blender or food processor and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
  3. Yumm

ROASTED CAULIFLOWER and BRUSSEL SPROUTS

  • 2 tablespoon(s) olive oil
  • 1 head cauliflower chopped into sizeable bites
  • 20 brussel sprouts halved with some leaves torn off for “chips”
  • 1 teaspoon sea salt
  • 1. Pre heat oven to roast or convection raost if you have it

    2. Toss cauliflower and brussel sprouts in olive oil and sprinkle with sea salt and place in dark coated pan, roast for 12 minutes, toss once roast for 5 minutes.

    3. Eat

    BEET SALAD

    • 2 pound(s) beets, medium-size (mix up varietals including some golden and heirloom)
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons white-wine vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/2 tsp lemon juice
    • 1/2 teaspoon local honey
    • 1/2 teaspoon sea salt
    • Freshly ground pepper to taste
    • 2 cups fresh organic arugala
    • 3 oz of fresh goat cheese

    Directions

    1. Preheat oven to 400 degrees. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool to room temp.
    2. Whisk oil, vinegar, lemon juice, mustard, honey, salt and pepper in a small bowl to make dressing.
    3. When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch strips and place in a large bowl. Add lettuce and toss to coat well.
    4. Plate and sprinkle with goat cheese.
    5. Serve at room temperature or chilled.

    What are some of your favorite root veggie recipes? Please share in our comments for everyone to enjoy!

    posted by Kimberly Lancaster | Twitter

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