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Root Vegetables Anna

Root Vegetables Anna


Ingredients

  • Nonstick vegetable oil spray
  • 6 tablespoons (3/4 stick) butter, melted, divided
  • 1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
  • 1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
  • 1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
  • 1 teaspoon chopped fresh rosemary

Recipe Preparation

  • Spray 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Press with spatula to compact.

  • Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.

  • Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

  • Use a V-slicer or a mandoline to slice the vegetables.

Reviews Section

Busy in Brooklyn


The more I’ve been reading through Passover recipe books and surfing through recipes online, I realize just how strict my family’s customs are. On Pesach, we are truly down to the bare basics, using only vegetables that can be peeled and seasoning them simply with oil and salt. We don’t use herbs, spices or any processed ingredients like Kosher for Passover ketchup, brown sugar or sauces. My mom even makes simple syrup to use in place of sugar to sweeten dishes. Matza meal, of course, is out of the question, as we do no eat Gebroks (matza that has absorbed liquid).

Due to our stringent dietary restrictions on Pesach, we tend to make simpler, wholesome dishes that don’t require a lot of ingredients. Basics like mock chopped liver, chremslach, beet salad and orange chicken are staples in our home. When I thought about classic dishes I could reinvent for Passover, I took inspiration from Pommes Anna (also called Anna potatoes), a French dish of sliced, layered potatoes that are minimally seasoned with salt and pepper and brushed liberally with butter. Using traditional Passover ingredients of beets, sweet potatoes and russet potatoes creates a stunning rainbow effect and lends a touch of sweetness to the potato cake.

2 russet potatoes, peeled and thinly sliced
2 sweet potatoes, peeled and thinly sliced
2 red beets, peeled and thinly sliced
oil, shmaltz, or duck fat
kosher salt, to taste
black pepper, to taste (optional)

Preheat oven to 425 degrees. Brush a 9″ round baking dish generously with oil and arrange potatoes and beets in layers, overlapping them slightly. When you complete each layer, brush it with oil and season with salt and pepper. Cover the vegetables with a sheet of greased parchment paper and place a heavy dish or skillet on top of it. Bake for approximately 30 minutes until vegetables are fork-tender. Uncover the vegetables and bake for an additional 15-20 minutes until the edges are browned and crispy.

To serve, you may cut slices directly from the baking dish, or, run a knife around the potato cake to release around the edges and flip over onto a platter.

VARIATION: Add additional seasonings according to your Passover customs, such as fresh rosemary, thyme, caraway seeds, smoked paprika, minced garlic and/or sauteed onions.

Couscous with Thyme & Honey Roasted Root Vegetables


I came up with this dish when thinking of how to incorporate some simanim as well as fall vegetables like beets, carrots and parsnips into the Rosh Hashana meal. These root vegetables complement each other really well, and the addition of honey and thyme really rounds out the dish. If you’d like, you can leave out the couscous altogether, but I like the texture and how it turns purple from the beets. In fact, my kids call this “purple couscous” and they eat it by the bowlful.

This salad incorporates 3 simanim, beets, carrots, and honey. Serve it with fish or meat.

>Beets are called Silka, which is similar to Siluk, meaning removal. We ask Hashem that our adversaries be removed.

>Carrots have a dual meaning. In Yiddish, they are called Meren, meaning to increase. We ask Hashem to increase our merits.


>In Hebrew, carrots are Gezer, meaning decree. We ask Hashem to judge us positively.


>Honey (as well as carrots) is eaten because of its sweetness. We ask Hashem to bless us with a sweet new year.

Couscous with Tyme & Honey Roasted Carrots, Parsnips and Beets

2 cups Israeli couscous
olive oil
3 cups chicken or vegetable stock
1 tsp salt
2 carrots, diced
2 parsnips, diced (woody core removed, if desired)
2 beets, diced
olive oil
honey
thyme (fresh sprigs or dried)
freshly ground black pepper
kosher salt

Dressing:
2 tbsp honey
3 tbsp orange juice
3 tbsp light olive oil
1 tbsp balsamic vinegar
1 heaping tbsp orange marmalade
1/4 tsp dried thyme
salt, to taste
pepper, to taste

Preheat oven to 425 degrees. In a sheet pan, drizzle beets, parsnips and carrots with olive oil, honey, thyme, kosher salt, and pepper. Roast in the oven for 30-45 minutes, until tender and browned around the edges.

For the couscous, add a drizzle of oil to a pan and toast until browned. In a separate pot, boil stock with salt added. Pour stock into pan with couscous and simmer for 8 minutes. Cool.

For the dressing, whisk or blend in a food processor until emulsified.

To prepare, add vegetables to cooled couscous (make sure it’s cool otherwise it will absorb all the dressing) and pour dressing over right before serving. Garnish with fresh thyme.


Recipe Summary

  • 1 cup diced, raw beet
  • 4 carrots, diced
  • 1 onion, diced
  • 2 cups diced potatoes
  • 4 cloves garlic, minced
  • ¼ cup canned garbanzo beans (chickpeas), drained
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • salt and pepper to taste
  • ⅓ cup dry white wine
  • 1 cup torn beet greens

Preheat an oven to 400 degrees F (200 degrees C).

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.


Browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!). I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Our favorite little local farm store sells big grab bags of root veggies for roasting. It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips. :o) I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of fresh chopped rosemary.

Let me just tell ya… from the minute this was put in the oven, the whole house smelled amazing. (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with. So simple, so easy, and absolutely packed full of flavor. Serve this with freshly shaved or grated parmesan, if you’ve got some. We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up. Sometimes I change up the herbs. Sometimes I skip the onions. Sometimes I add some leftover chicken, if I’ve got it on hand. However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips. )
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese

Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!


Tips to have the best roasted vegetables

  • Prefer a non-stick pan, you can lay a parchment paper, but the roasting result isn't the same.
  • Use a high heated oven. If not, roasted vegetables will not caramelize as desired.
  • Make sure the vegetables are dry, they don't have any wetness on them.
  • Cut the harder vegetables into smaller pieces so they can roast faster.
  • Grease your sheet pan to have the best-roasted texture.
  • Don't overcrowd the veggies, just one single layer, and leave some space in between them.
  • Use your favorite spices and dressings salt, dry herbs, curry, paprika, oil, vinegar, lemon, etc.
  • Toss halfway to let the vegetables cook on both sides and to mix up the seasoning
  • I like adding some more spices when tossing.

Roasted Root Vegetables

Roasting vegetables caramelizes them which brings out their full rich flavor, and gives them a sweetness that is delicious.

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 50 mins

Ingredients:

4 Tablespoons Olive Oil
1 Pound Sweet Potaoes, Peeled, Cut Into 1 1/2 Inch Pieces
2 Cups Rutabagas, Peeled, Cut Into 1 Inch Pieces
2 Cups Parsnips, Peeled, Cut Into 1 Inch Pieces
1 Turnip, Peeled, Cut Into 1 Inch Pieces
2 Tablespoons Fresh Thyme, Chopped
2 Tablespoons Fresh Rosemary, Chopped
Salt And Pepper
Dressing: (Optional)
4 Tablespoons Olive Oil
4 Tablespoons Balsamic Vinegar
1/2 Cup Fresh, Chopped Parsley
1 Teaspoon Grated Lemon Rind, Chopped
Salt And Pepper

Directions:

Preheat the oven to 425 degrees F.
Cover two large baking sheets with aluminum foil.
In a large bowl, mix together the vegetables, fresh herbs, salt and pepper, and 8 tablespoons of olive oil.
Mix well so the vegetables are lightly coated in the oil.
Lay the vegetables on the prepared baking sheets, and roast in the hot oven for 45 to 50 minutes, turning occasionally, or until the vegetables are browned and fork tender.
Remove from the oven and allow the vegetables to come to room temperature.
Mix together the dressing ingredients, and drizzle the dressing over the vegetables.
Toss to mix, and serve.


A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.

Why throw out your beet and radish greens when you can combine them in a sauce that's bolder and spicier than your average basil pesto, but just as versatile? This recipe reunites the greens with their roots. The beets and radishes get roasted in the oven and tossed on top of the finished pasta dish, adding earthy sweetness and even more color.


Shaved Root Vegetable Salad

  • Quick Glance
  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4 to 6

Ingredients US Metric

  • For the shaved root vegetables
  • 1 bunch radishes, peeled
  • 2 bunches baby carrots, peeled
  • 1 bunch yellow or red beets, peeled
  • 4 baby pattypan squash (optional)
  • Sea salt and freshly ground black pepper
  • For the shallot vinaigrette
  • 1 tablespoon chopped shallots
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • For the shaved root vegetable salad assembly
  • 3 thin slices pancetta
  • 2 cups peppery greens, such as arugula
  • 1/2 cup shaved Pecorino Romano or Parmesan

Directions

Using a mandoline, handheld slicer, or vegetable peeler, thinly slice the radishes, carrots, yellow beets, and pattypans, if using, into a bowl. If using red beets, shave them into a separate bowl. Season with salt and pepper.

In a small bowl, stir together the shallots, mustard, and lemon juice. Whisk in olive oil until emulsified. Season with salt and pepper and stir in the parsley.

In a skillet over medium heat, fry the pancetta until crisp, turning as needed, 4 to 6 minutes. Drain on paper towels. Finely chop.

On a serving platter, arrange the greens. Drizzle with a little vinaigrette.

Add some of the vinaigrette to the vegetables, including the red beets, and toss to coat.

Arrange the root vegetables on the greens. Sprinkle the pancetta over the salad and finish with shaved cheese.

WHAT YOU NEED TO KNOW ABOUT HOW TO SWAP IN OTHER ROOT VEGETABLES

Feel free to swap in whatever root vegetables you might have in your fridge. Fennel, kohlrabi, parsnips, and the increasingly popular (and common) Japanese white turnips are all welcome here.

Recipe Testers' Reviews

Helen Doberstein

Refreshing is the term I'd use to describe this salad. The family loved it.

I used 2 kohlrabi, 2 golden beets, 2 candy stripe beets, 1 small fennel bulb, 4 small radishes, and 2 medium carrots. I used a mandoline to thinly slice each of the vegetables after peeling, and a spinach and arugula mix for the greens. The vinaigrette is simple to pull together.

It served more than 4 as we got 6 generous servings out of it. Even better that there’s more to enjoy.

Anna Scott

We had gotten a bag of lovely baby beets from our CSA this week so I was drawn to this shaved vegetable salad! The flavor combination of the crisp bacon, the freshly shaved vegetables, along with the salty taste from the Pecorino Romano cheese was out of this world. I loved the tang of the vinaigrette as well. This was an impressive salad in terms of presentation and overall taste!

The other vegetables I used in the salad included turnip, fennel, watermelon radishes, and carrots, which I shaved very thinly with my mandoline. I did not have the baby variety of any of the vegetables, but I think the ones I used were mighty tasty. This colorful salad was delicious and very healthy. I served it over arugula and actually cooked bacon instead of pancetta, just because I already had some bacon at home. (I actually put it on a baking sheet and baked the bacon. Less cleanup this way!)

I would like to try this salad again, maybe with goat cheese instead of Parmesan or Pecorino?

Karen Lynch

Salads usually are a side at a meal and are mostly ho hum. They don't spark a part of our dinner conversation.

But this dinner salad made with root vegetables placed on top of the usual salad greens? The first thing my family noted was how colorful it looked and how the root vegetables were abundant. Fragrant whiffs came from the dressing and were complemented by the cheese.

Everything was available in our store except for the pattypan squash, rather than omit I decided to use a different summer squash, zucchini. I loved the addition of the pancetta for its salty quality and want to make with the other Italian favorite prosciutto.

Shave or cut your vegetables very thin and enjoy all the flavors this salad offers for a winter vegetable salad.

Gail Rueckl

I'm always looking for new ideas for salads and thought this recipe sounded very simple and good. It was a very lovely salad and VERY BEAUTIFUL when plated. This is surely a keeper.

I used carrots, kohlrabi, and red beets. I would have loved to use white turnips, however, for some reason the store was out of them.
The shallot vinaigrette was very good. The fresh parsley gave the dressing some nice color. I fried the pancetta in a small saucepan (no need to dirty a large fry pan). Burns fast so I stayed by the stove until it was done.

I plated the salad with a mix of organic baby spring greens, topped with vegetables, and finished with shaved Parm and the bits of crisp pancetta. Loved the crispy and salty pancetta with the salad.

Lila Ferrari

This is a nice change from the standard green salad and one that works well now that it’s winter. My testers really liked the sweet vegetable taste combination with the salty pancetta and Parmesan and peppery greens. The shallot and mustard in the dressing gave the salad another layer to savor. The beets just livened it up with their red strips. Visually the salad was very pretty and interesting looking.

The only negative is using the vegetable peeler. I couldn't find my mandoline so peeling by hand took forever. I think the large holes of a grater would work just as well. This is not a last-minute salad--you should get the vegetables and pancetta done ahead of time. But we felt it was well worth the work.

Sita Krishnaswamy

I loved the layers of texture, flavours (the salty and sweet) and the pepperiness of the mustard vinaigrette complements the greens beautifully. A well executed salad. It is definitely a pleasant change from the usual salads.

Robert McCune

What a delightful winter salad! Our good friend has been digging what is left of his root vegetables and he had a bumper crop. Needless to say, I didn't refuse his offer of 2 large bags of yellow, red, and orange carrots as well as turnips and beets.

I already had on hand just the right amount of pancetta and the greens so this seemed like a natural to make. I used the above mentioned vegetables and did shave a little bit of Korean radish to add some more zip. I didn't use the squash.

The vinaigrette is wonderful. Something about adding shallot that just gives it a little boost. That, along with the pancetta and cheese made these veggies sing! Can't wait to try this with fennel or kohlrabi.

Elizabeth and Lena Alvarez

This is a stunningly beautiful salad, a rainbow of a presentation, delicious and satisfying. We used a mandoline to slice fennel, carrots, turnips, and beets.

We started by putting the pancetta on to fry over low heat for about 15 minutes while we prepared the vegetables. Just as described, everything came together in 25 minutes. Served the salad with an excellent bread and fine cheese from Spain. We are super glad that we made this dish and the whole family loved it.

Sofia Reino

This recipe was a definite YES. Extremely easy to make and even faster than it says if you shave the vegetables in a food processor.

Apart from looking like an absolutely gorgeous salad with vibrant colors, the taste was simply magnificent. The crunchiness of the vegetables, the dressing, everything about this recipe is a winner. Also, it tastes just as good without the cheese in case you do not want to add it.

HUNGRY FOR MORE?

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Unglamorous vegetables: turnips

Anna Tobias turns her attention to the turnip – a versatile root vegetable that's great at soaking up other flavours whilst imparting its own pleasing bitterness to dishes. Take a look at why she loves them and her three recipes that celebrate turnips in all their glory.

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

Turnips are a funny one. On the one hand, they can be very trendy and often appear on modern restaurant menus in various formats: fermented, pickled or floating delicately in a broth. On the other hand, they can be completely written off as an old-fashioned vegetable, often grey, soggy and devoid of flavour. Or worse still, a vegetable only really suitable to feed to livestock. This sketchy reputation is perhaps the reason why turnips are still very cheap – a happy bonus!

I suppose what many restaurants have cottoned onto is that turnips are delicious and versatile. I’d like to turn people’s attention to this fact. Turnips have quite a singular flavour – both bitter and sweet at the same time, having the ability to absorb other rich flavours on the plate and simultaneously cut through them. Turnip leaves are sadly not often left attached to the turnips in supermarkets but if you’re able to get hold of some, they have a deep green and bitter flavour.

Although turnips are having some success at getting onto restaurant menus, they are often still very much components of a recipe as opposed to being centre-stage. I’ve chosen three recipes that cast turnips as the lead role and also highlight how differently they can be used.


1. In a large saucepan, melt butter over medium heat fry onion, carrots and celery, stirring occasionally, until softened, about 8 minutes. Stir in rutabaga, potato, apple, broth, water, salt, fennel seeds and pepper bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Remove from heat let cool slightly.

In batches, purée soup in a blender (or use an immersion blender directly in pot) until smooth. Return to pot stir in cheese and cream, heating through over medium heat and stirring often, just until cheese melts and soup is steaming. Ladle into bowls garnish with croutons, if using, and thyme.


Watch the video: Root Vegetable One-Dish. The Kitchen. Food Network