\nElevate your side dish game with this flavorful roasted root vegetable medley, infused with the essence of fresh herbs. Perfect for a weeknight dinner or special occasion, this recipe is sure to please even the pickiest eaters.<\/p>\n
There’s nothing quite like a hearty, comforting bowl of roasted vegetables to warm up on a chilly night. And when it comes to cozy nights in, root vegetables are the ultimate stars of the show. From sweet potatoes to parsnips, beets to turnips, these underground wonders bring a depth of flavor and texture that’s hard to beat.<\/p>\n
In this article, we’re celebrating the humble root vegetable with 18 delicious recipes that showcase their unique charms. Whether you’re looking for a quick and easy side dish or a satisfying main course, we’ve got you covered. So grab your favorite cookbook, fire up the oven, and get ready to cozy up with some of the tastiest, most comforting root vegetables around.<\/p>\n
\nElevate your side dish game with this flavorful roasted root vegetable medley, infused with the essence of fresh herbs. Perfect for a weeknight dinner or special occasion, this recipe is sure to please even the pickiest eaters.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2-3 carrots, peeled and chopped into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound carrots, peeled and sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large parsnips, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium heat. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large rutabaga, peeled and thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large golden beets Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Wrap golden beets in foil and roast for 45-50 minutes, or until tender. Cooking Time:<\/strong> 45-50 minutes (roasting beets)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large carrots, peeled and chopped into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, chopped Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium heat. Cooking Time:<\/strong> 35-45 minutes<\/p>\n This vibrant orange soup is a perfect blend of sweet carrots and spicy ginger, ideal for a cozy evening or a quick lunch. With its comforting aroma and subtle heat, it’s sure to become a favorite.<\/p>\n Ingredients:<\/p>\n – 2 tablespoons olive oil Instructions:<\/p>\n 1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bunch of radishes (about 12-15) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large turnips, peeled and chopped Instructions:<\/strong><\/p>\n 1. In a large pot, combine the chopped turnips and potatoes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized carrots, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Toss the chopped carrots, sweet potato, and red bell pepper with a drizzle of olive oil, salt, and pepper. Roast in the oven for 30 minutes or until tender. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large parsnips, peeled Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons olive oil Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Cozy up with these 18 hearty root vegetable recipes perfect for chilly nights. From classic combinations like roasted medleys and mashed potatoes to sweet treats like beetroot tart and parsnip fries, there’s something for everyone. Discover flavorful twists on traditional dishes, such as spiced carrot and turnip soup or honey-roasted root vegetables with thyme. These comforting recipes showcase the versatility of root vegetables and are sure to become new favorites. Whether you’re a busy home cook or an avid foodie, these recipes will keep you warm and satisfied all season long.<\/p>\n","protected":false},"excerpt":{"rendered":" There’s nothing quite like a hearty, comforting bowl of roasted vegetables to warm up on a chilly night. And when it comes to cozy nights in, root vegetables are the ultimate stars of the show. From sweet potatoes to parsnips, beets to turnips, these underground wonders bring a depth of flavor and texture that’s hard … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-8829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=8829"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8829\/revisions"}],"predecessor-version":[{"id":8830,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/8829\/revisions\/8830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/8724"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=8829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=8829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=8829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2-3 parsnips, peeled and chopped into bite-sized pieces
\n– 1 large sweet potato, peeled and chopped into bite-sized pieces
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh thyme
\n– 1 tablespoon chopped fresh rosemary
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss together carrots, parsnips, and sweet potato with olive oil, garlic, thyme, and rosemary until the vegetables are evenly coated.
\n3. Season with salt and pepper to taste.
\n4. Spread the vegetable medley in a single layer on a baking sheet.
\n5. Roast for 25-30 minutes or until the vegetables are tender and caramelized.<\/p>\nMaple Glazed Carrots and Parsnips<\/h2>\n
\nThis recipe transforms humble carrots and parsnips into a sweet and savory masterpiece, perfect for the fall season. The maple glaze adds a depth of flavor and aroma that will impress your family and friends.<\/p>\n
\n– 1 pound parsnips, peeled and sliced
\n– 2 tablespoons pure maple syrup
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, toss carrots and parsnips with olive oil, salt, and pepper until evenly coated.
\n3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
\n4. Drizzle maple syrup over the vegetables, using your hands or a spatula to spread it evenly.
\n5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
\n6. Garnish with fresh thyme leaves, if desired.<\/p>\nBeet and Sweet Potato Hash<\/h2>\n
\nElevate your brunch game with this vibrant, flavorful hash that combines the earthy sweetness of beets and sweet potatoes.<\/p>\n
\n– 2 large beets, peeled and diced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs like parsley or chives for garnish<\/p>\n
\n2. Toss sweet potatoes with 1\/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
\n3. In a separate bowl, toss beets with remaining 1\/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender.
\n4. Once both vegetables are cooked, let them cool slightly. Then, combine sweet potatoes and beets in a large bowl. Toss to combine.
\n5. Season with additional salt and pepper if needed. Garnish with chopped fresh herbs, if desired.<\/p>\nCreamy Parsnip and Potato Mash<\/h2>\n
\nThis comforting side dish combines the natural sweetness of parsnips with the creamy richness of Yukon gold potatoes, perfect for accompanying roasted meats or as a standalone main course.<\/p>\n
\n– 3-4 Yukon gold potatoes, peeled and chopped
\n– 1\/4 cup unsalted butter
\n– 1\/2 cup heavy cream or whole milk
\n– Salt and pepper to taste
\n– Optional: garlic powder or chives for added flavor<\/p>\n
\n2. Place parsnips and potatoes on a baking sheet, drizzle with butter, and sprinkle with salt and pepper.
\n3. Roast in the preheated oven for 45-50 minutes, or until tender when pierced with a fork.
\n4. Remove from oven and let cool slightly.
\n5. Mash parsnips and potatoes together in a bowl, then stir in heavy cream or whole milk to desired consistency.
\n6. Season with salt, pepper, and optional garlic powder or chives.<\/p>\nSpiced Carrot and Turnip Soup<\/h2>\n
\nThis hearty soup combines the natural sweetness of carrots with the earthy flavor of turnips, all wrapped up in a warm blend of aromatic spices. Perfect for a chilly evening or a comforting pick-me-up any time of year.<\/p>\n
\n– 2 large carrots, peeled and chopped
\n– 1 large turnip, peeled and chopped
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 4 cups vegetable broth
\n– 2 cups water
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add the onion and cook until softened, about 5 minutes.
\n3. Add the garlic and cook for an additional minute.
\n4. Add the carrots, turnip, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally.
\n5. Pour in the broth and water, bringing to a boil.
\n6. Reduce heat and simmer until the vegetables are tender, about 20-25 minutes.
\n7. Taste and adjust seasoning as needed.
\n8. Serve hot, garnished with chopped cilantro if desired.<\/p>\nBalsamic Roasted Root Vegetables<\/h2>\n
\nElevate your vegetable game with this simple yet flavorful recipe that combines the natural sweetness of root vegetables with the tanginess of balsamic glaze. Perfect as a side dish or added to salads, these roasted roots are sure to please.<\/p>\n
\n– 1 large carrot, peeled and sliced
\n– 1 large parsnip, peeled and sliced
\n– 2 tablespoons olive oil
\n– 2 tablespoons balsamic glaze
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, toss together sweet potatoes, carrot, and parsnip with olive oil, salt, and pepper until evenly coated.
\n3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
\n5. Remove from oven and drizzle with balsamic glaze. Toss to coat.
\n6. Garnish with fresh thyme leaves, if desired.<\/p>\nRutabaga and Carrot Gratin<\/h2>\n
\nThis creamy gratin is a perfect way to warm up on a chilly winter day, combining the natural sweetness of carrots with the earthy flavor of rutabaga. It’s an easy and impressive side dish that pairs well with roasted meats or as a vegetarian main course.<\/p>\n
\n– 2 large carrots, peeled and thinly sliced
\n– 2 tablespoons butter
\n– 1\/4 cup heavy cream
\n– 1\/4 cup grated cheddar cheese
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, toss rutabaga and carrot slices with butter until coated.
\n3. In a greased 9×13-inch baking dish, arrange the sliced vegetables in a single layer.
\n4. Pour heavy cream over the vegetables, then sprinkle cheddar cheese on top.
\n5. Season with salt and pepper to taste.
\n6. Bake for 30-40 minutes or until the top is golden brown and the vegetables are tender.
\n7. Garnish with fresh thyme leaves, if desired.<\/p>\nGolden Beet and Apple Salad<\/h2>\n
\nThis refreshing salad combines the sweet flavors of apples and golden beets with a tangy vinaigrette, perfect for a light and healthy meal or as a side dish.<\/p>\n
\n– 1 large apple, diced (Granny Smith or other sweet variety)
\n– 1\/4 cup mixed greens (arugula, spinach, etc.)
\n– 2 tablespoons olive oil
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon honey
\n– Salt and pepper to taste
\n– Chopped fresh herbs (such as parsley or thyme) for garnish (optional)<\/p>\n
\n2. Let beets cool, then peel and slice into wedges.
\n3. In a large bowl, combine mixed greens, apple, and roasted beet slices.
\n4. In a small bowl, whisk together olive oil, apple cider vinegar, and honey. Season with salt and pepper to taste.
\n5. Pour dressing over salad and toss to combine.
\n6. Garnish with chopped fresh herbs, if desired. Serve immediately.<\/p>\nHoney Roasted Root Vegetables with Thyme<\/h2>\n
\nSavor the sweet and savory flavors of roasted root vegetables infused with the warmth of thyme.<\/p>\n
\n– 1 large parsnip, peeled and chopped into bite-sized pieces
\n– 1 large beetroot, peeled and chopped into bite-sized pieces
\n– 2 tablespoons honey
\n– 2 tablespoons olive oil
\n– 2 sprigs fresh thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss together the carrots, parsnip, and beetroot.
\n3. Drizzle with honey and olive oil, and sprinkle with salt and pepper to taste.
\n4. Place the thyme sprigs on top of the vegetables.
\n5. Spread the mixture out in a single layer on a baking sheet.
\n6. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, flipping halfway through.<\/p>\nRoot Vegetable and Lentil Stew<\/h2>\n
\nWarm up with this hearty, comforting stew made with a medley of root vegetables and nutritious lentils. This recipe is perfect for a chilly evening or as a healthy meal prep option.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 2 medium carrots, peeled and sliced
\n– 2 medium parsnips, peeled and sliced
\n– 1 large red potato, peeled and cubed
\n– 1 cup brown or green lentils, rinsed and drained
\n– 4 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the carrots, parsnips, and potato; cook for an additional 5 minutes.
\n4. Stir in the lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
\n5. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.<\/p>\nCarrot and Ginger Soup<\/h2>\n
\nWarm Up with Carrot and Ginger Soup<\/p>\n
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups carrots, peeled and chopped
\n– 2 inches fresh ginger, grated
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh herbs for garnish (optional)<\/p>\n
\n2. Add the garlic and cook for an additional minute.
\n3. Add the chopped carrots, grated ginger, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
\n4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
\n5. Stir in heavy cream (if using) and season with salt and pepper to taste.
\n6. Serve warm, garnished with fresh herbs if desired.<\/p>\nRoasted Radishes with Garlic Butter<\/h2>\n
\nDiscover a new way to enjoy radishes – roasted and infused with rich garlic butter! This easy-to-make recipe brings out the natural sweetness of radishes while adding an aromatic flavor.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 4 tablespoons (55g) unsalted butter, softened
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish (optional)<\/p>\n
\n2. Rinse the radishes under cold water and pat dry with paper towels.
\n3. Cut the radishes in half lengthwise and place them on a baking sheet lined with parchment paper.
\n4. In a small bowl, mix together minced garlic and softened butter until well combined.
\n5. Spread the garlic butter evenly over the radish halves, making sure to coat them completely.
\n6. Season with salt and pepper to taste.
\n7. Roast in the preheated oven for 20-25 minutes or until the radishes are tender and caramelized.
\n8. Remove from oven and garnish with fresh parsley leaves (if using).
\n9. Serve warm, enjoying the sweet and savory flavors of roasted radishes with garlic butter!<\/p>\nTurnip and Potato Puree<\/h2>\n
\nThis creamy puree is a perfect accompaniment to roasted meats, stews, or as a comforting side dish on its own. The sweetness of the turnips pairs beautifully with the earthy flavor of potatoes.<\/p>\n
\n– 2-3 large potatoes, peeled and chopped
\n– 2 tablespoons butter
\n– 1\/4 cup heavy cream or whole milk
\n– Salt and pepper to taste<\/p>\n
\n2. Add enough cold water to cover the vegetables, then bring to a boil.
\n3. Reduce heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
\n4. Drain the vegetables and return them to the pot.
\n5. Add butter, heavy cream or milk, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth and creamy.
\n6. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nRoot Vegetable and Chickpea Curry<\/h2>\n
\nThis hearty curry is a flavorful blend of roasted root vegetables and chickpeas in a rich and creamy tomato-based sauce, perfect for a comforting meal on a chilly evening.<\/p>\n
\n– 1 large sweet potato, peeled and chopped
\n– 1 large red bell pepper, seeded and chopped
\n– 1 can of chickpeas (14 oz)
\n– 2 cloves of garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon curry powder
\n– 1\/2 teaspoon turmeric powder
\n– 1 can of diced tomatoes (14 oz)
\n– 1 cup vegetable broth
\n– Salt and pepper to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. In a large pan, heat some oil over medium heat. Add the minced garlic, grated ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
\n3. Add the roasted vegetables, chickpeas, diced tomatoes, and vegetable broth to the pan. Season with salt and pepper to taste. Simmer for 10-15 minutes or until the flavors have melded together.
\n4. Serve hot, garnished with chopped cilantro if desired.<\/p>\nBeetroot and Goat Cheese Tart<\/h2>\n
\nThis sweet and savory tart combines the earthy flavors of beetroot with the creamy richness of goat cheese, perfect for a light lunch or dinner.<\/p>\n
\n– 2 large beetroot, peeled and thinly sliced
\n– 8 oz goat cheese, crumbled
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. Arrange beetroot slices on one half of the pastry, leaving a 1\/2 inch border around the edges.
\n4. Drizzle olive oil and sprinkle garlic over the beetroot.
\n5. Top with crumbled goat cheese.
\n6. Fold the other half of the pastry over the filling to form a triangle or square shape.
\n7. Brush edges with a little water and press to seal.
\n8. Bake for 35-40 minutes, or until pastry is golden brown.
\n9. Garnish with fresh thyme leaves if desired.<\/p>\nParsnip and Carrot Fries<\/h2>\n
\nElevate your snack game with this simple recipe for Parsnip and Carrot Fries, combining the natural sweetness of parsnips and carrots with a crispy, savory coating.<\/p>\n
\n– 4 large carrots, peeled
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup cornstarch
\n– 1\/2 teaspoon paprika
\n– 1\/2 teaspoon garlic powder
\n– Salt, to taste
\n– Vegetable oil, for frying<\/p>\n
\n2. Cut the parsnips and carrots into long, thin strips (about 1\/4 inch thick).
\n3. In a bowl, mix together flour, cornstarch, paprika, garlic powder, and salt.
\n4. Toss the parsnip and carrot strips in the flour mixture until evenly coated.
\n5. Line a baking sheet with parchment paper and arrange the fries in a single layer.
\n6. Drizzle with a little oil and toss to coat.
\n7. Bake for 20-25 minutes or until golden brown, flipping halfway.<\/p>\nSweet Potato and Celeriac Mash<\/h2>\n
\nElevate your mashed potato game with this unique and delicious twist, combining the natural sweetness of sweet potatoes with the subtle flavor of celeriac.<\/p>\n
\n– 1 large celeriac, peeled and diced
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup whole milk or heavy cream
\n– Salt to taste
\n– Optional: brown sugar, maple syrup, or grated nutmeg for added flavor<\/p>\n
\n2. Toss sweet potatoes and celeriac with 1 tablespoon butter and season with salt.
\n3. Spread the mixture on a baking sheet lined with parchment paper and roast for 30-40 minutes, or until tender when pierced with a fork.
\n4. In a large bowl, combine roasted sweet potato and celeriac mixture, remaining 1 tablespoon butter, and milk or cream.
\n5. Mash with a fork or potato masher until smooth, adjusting seasoning as needed.<\/p>\nBraised Root Vegetables with Red Wine<\/h2>\n
\nBraised Root Vegetables with Red Wine: A hearty and flavorful side dish perfect for special occasions or cozy weeknight meals.<\/p>\n
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, peeled and chopped
\n– 2 parsnips, peeled and chopped
\n– 1 celery stalk, chopped
\n– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
\n– 1 cup vegetable broth
\n– 1 tablespoon tomato paste
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a large Dutch oven, heat the olive oil over medium-high heat.
\n3. Add the chopped onion, garlic, carrots, parsnips, and celery. Cook until the vegetables are tender, about 10 minutes.
\n4. Add the red wine, vegetable broth, tomato paste, thyme, salt, and pepper. Stir to combine.
\n5. Bring the mixture to a simmer, then cover and transfer to the preheated oven.
\n6. Braise for 30-40 minutes or until the vegetables are tender and the sauce has thickened.<\/p>\nSummary<\/h2>\n