root vegetable

Honey-Roasted Carrots recipe | Epicurious.com

olive oil

honey

Salt and black pepper,

N/A black pepper

Roasted Japanese Sweet Potatoes With Scallion Butter Recipe | Epicurious.Com

potatoes (4 to 5 pounds total)

unsalted butter, well softened

miso paste (preferably white)

scallion

A breaded and browned whole cut up chicken is slow cooked in a spicy sauce piquante.

Chicken Sauce Piquante

vegetable or canola oil

all purpose flour

onion

green bell pepper

celery

jalapeno

garlic

thyme

bay leaves

tomato paste

Worcestershire sauce

sugar

salt

red pepper flakes

rice

chopped, fresh flat leaf parsley, optional

sauce,

This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.

Cheesy Root Vegetable Gratin

unsalted butter (softened)

sweet potatoes (about 2 inches thick), peeled

3-4 large parsnips, ends

beets,

Parmesan, divided

thyme, divided (plus more for garnish)

garlic clove,

shredded gruyere

salt and pepper

Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.

How to make a Cheesy Root vegetable Gratin. 

Step 1: Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.

Cheesy Root Vegetable Gratin - Step 1

Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.

How to make a Cheesy Root vegetable Gratin. 

Step 2: Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.

Cheesy Root Vegetable Gratin - Step 2

Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.

How to make a Cheesy Root vegetable Gratin. 

Step 3: Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.

Cheesy Root Vegetable Gratin - Step 3

Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.

How to make a Cheesy Root Vegetable Gratin. 

Step 4: Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.

Cheesy Root Vegetable Gratin - Step 4

Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.

How to make a Cheesy Root Vegetable Gratin. 

Step 5: Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.

Cheesy Root Vegetable Gratin - Step 5

Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.

How to make a Cheesy Root Vegetable Gratin. 

Step 6: Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.

Cheesy Root Vegetable Gratin - Step 6

Cover with foil and bake for 30 minutes or until vegetables are soft.

How to make a Cheesy Root Vegetable Gratin. 

Step 7: Cover with foil and bake for 30 minutes or until vegetables are soft.

Cheesy Root Vegetable Gratin - Step 7

Uncover gratin and top with shredded gruyere.

How to make a Cheesy Root Vegetable Gratin. 

Step 8: Uncover gratin and top with shredded gruyere.

Cheesy Root Vegetable Gratin - Step 8

Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.

How to make a Cheesy Root Vegetable Gratin. 

Step 9: Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.

Cheesy Root Vegetable Gratin - Step 9

Finish with a sprinkle of fresh thyme leaves. Serve.

How to make a Cheesy Root Vegetable Gratin. 

Step 10: Finish with a sprinkle of fresh thyme leaves. Serve.

Cheesy Root Vegetable Gratin - Step 10

https://www.youtube.com/watch?v=FcE0rIGwaDM

FULL RECIPE: https://www.spoonforkbacon.com/cheesy-root-vegetable-gratin/

This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving. 

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Cheesy Root Vegetable Gratin Recipe

<p>This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!</p>

Ube Ice-Cream

Milk

Ube halaya (3.5 oz)

White sugar (1/3 cup)

Thickened/heavy cream

tsp Xantham gum/tapioca starch

tsp Ube extract

Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming

Whisk ube halaya, ube extract, egg yolks and xantham gum/tapioca starch until smooth

Pour warm milk mixture into the egg yolks and whisk until smooth

Return the ice-cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)

Remove from heat and pour into a shallow dish, cover with cling wrap and refrigerate for a minimum of 4 hours, until completely chilled

Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions (I churned mine for 20 minutes in the Kitchen- aid ice-cream bowl attachment)

Transfer to an airtight container and chill for a minimum of 4 hours

Allow to sit at room temperature for 15 minutes to soften before scooping

Sliced potatoes are tossed with onion in seasoned flour, then fried in a bit of hot oil, covered and smothered with milk for a slow simmer. Simple, delicious comfort food.

Smothered Stewed Potatoes

russet potatoes, peeled and sliced 1/4-inch thick

salt and freshly cracked black pepper, to taste

bacon fat, canola oil, butter, or any combo

milk, water, chicken stock,

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, _and_ milk would imply.

Sour Cream Mashed Potatoes

russet potatoes, peeled,

Yukon Gold potatoes, peeled, cut into 2" pieces

Kosher salt

heavy cream

milk

(1 stick) unsalted butter;

black pepper

sour cream

potato ricer

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Epicurious

Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.

Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.

Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.

DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

One mention of a food that interests us, and we're off.  

Our friend Luisa, who writes a food blog called The Wednesday Chef, spent a good part of her summer in Italy, with her family there. Clearly feeling nostalgic for her time there, Luisa spent weeks trying to replicate her grandmother's focaccia bread. The photographs of her last, successful attempt left us both a little dazed. We wanted some.  

Of course, we had to change it quite a bit, since hers contained gluten.  

I was shocked to find that most authentic Italian focaccia breads contain a potato. But it makes sense. Boil the potato and then put it through the ricer and you have a light-as-air starch. Focaccia breads are lighter than other breads. The egg white, beaten to stiff peaks, adds lightness here too, like a soufflé. Try this bread with rosemary or oregano. It's a little taste of Italy, right in your kitchen.

Gluten-Free Focaccia Bread

Yukon gold potato, peeled and quartered

(2 1/4 teaspoons) active dry yeast

water (about 110°F)

(120 grams/4.2 ounces) tapioca flour

(95 grams/3.4 ounces) sorghum flour

(129 grams/4.5 ounces) potato starch

(102 grams/2.2 ounces) cup sweet rice flour

xanthan gum

guar gum

fine sea salt,

egg,

olive oil,

rosemary

One mention of a food that interests us, and we're off.
Our friend Luisa, who writes a food blog called The Wednesday Chef, spent a good part of her summer in Italy, with her family there. Clearly feeling nostalgic for her time there, Luisa spent weeks trying to replicate her grandmother's focaccia bread. The photographs of her last, successful attempt left us both a little dazed. We wanted some.
Of course, we had to change it quite a bit, since hers contained gluten.
I was shocked to find that most authentic Italian focaccia breads contain a potato. But it makes sense. Boil the potato and then put it through the ricer and you have a light-as-air starch. Focaccia breads are lighter than other breads. The egg white, beaten to stiff peaks, adds lightness here too, like a soufflé. Try this bread with rosemary or oregano. It's a little taste of Italy, right in your kitchen.

Put the potato quarters into a large saucepan with cold water and enough salt to make the water taste like the ocean. Bring to a boil, then cook over medium-high heat until a knife inserted into the potato slips out easily, about 20 minutes. Drain the potato and set aside. When the potato has cooled enough for you to work with it, press it through a fine-mesh sieve, using the back of a ramekin or a large wooden spoon. (If you own a ricer, use it here.)

Combine the yeast and sugar in a large wide-mouthed bowl. Add the warm water. (Run the water over the inside of your wrist. When it feels like the temperature of your skin, the water is ready.) Stir together gently. Give the yeast 10 to 15 minutes to proof.

Sift the tapioca flour, sorghum flour, potato starch, and sweet rice flour through a fine-mesh sieve into the bowl of a stand mixer. Stir in the xanthan gum, guar gum, and salt.

Add the egg yolk, oil, yeasty water, and rosemary to the dry ingredients. Run the stand mixer with a paddle attachment on medium speed until the dough comes together, about 5 minutes. When you first stop the mixer, the dough will look like a firm ball, and then it will start to slump off the paddle attachment. The dough will have the consistency of thick cake batter.

Beat the egg white until it is stiff. Gently fold it into the dough. Set the bowl in a warm place and allow the dough to rise until it has doubled in size, about 1 hour.

Preheat the oven to 450°F. Grease both sides of a piece of parchment paper with oil and lay it down in a 9-inch pie pan.

Push the dough into the prepared pan and smooth the top with a rubber spatula. Sprinkle on olive oil and sea salt, if you wish. Slide the focaccia into the oven and put a large oven-safe saute pan filled with ice cubes on the rack beneath it. Bake until the top is browned and the internal temperature of the bread reaches at least 180°F, about 25 minutes.

Allow the focaccia to cool in the pan for at least 10 minutes. Tip it onto a wire rack and cool for another 30 minutes. Enjoy.

This vegetarian main course crumble balances the sweetness of parsnips with the sharpness of lemon and crème fraîche. Serve as a comfort food winter dinner.

Creamy Parsnip, Leek, and White Bean Crumble

leeks

parsnips

thyme, leaves picked

garlic,

The zest of a lemon, unwaxed or organic

cider vinegar

125 ml vegetable stock

¾ cup 75 g jumbo rolled oats

40 g cold butter, cubed, or olive oil

60 g all-purpose flour

30 g pumpkins seeds

vegetarian Parmesan

Crusty bread

Lemon-dressed salad or greens

Parsnips sometimes have a sweetness that needs offsetting, and they are at their finest paired with umami (ever tried tossing your parsnips in a bit of Marmite before roasting?). This main-course crumble does that well, with the sharpness of lemon and crème fraîche and heady thyme. A filling, all-in-one vegetarian meal that’s gracing our table at least once a week this winter.

Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.

Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème fraîche, chopped garlic, lemon zest, cider vinegar, stock and navy beans. Taste and season with salt and pepper, if needed.

In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks like chunky breadcrumbs. Chill in the fridge until needed.

Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.

Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

Sweet potatoes, baked, split, mashed and combined with butter, spices and milk, stuffed back into the shell and rebaked. A delicious side dish anytime, but great for a holiday meal.

Twice Baked Sweet Potatoes

sweet potatoes

(1 stick) salted butter

brown sugar

pumpkin pie spice

Cajun/Creole seasoning, cayenne or black pepper

milk, more or less, or as needed to moisten

Mini marshmallows, optional

The quick chalé sauce and the slow cooking nkrakra are a two-fer recipe pairing for a soul-soothing chicken soup &amp;amp; all-purpose tomato, ginger, pepper sauce.

Nkrakra (Light Soup With Chicken) From Zoe Adjonyoh

kilograms (4 pounds 8 ounces) or 8-10 bone-in, skinless chicken thighs

sustainable red palm oil

onion, finely diced

(0.7 ounces) fresh thyme sprigs

extra-hot chili powder

Scotch bonnet pepper, pierced

garlic cloves, finely diced

fine sea salt

milliliters (10 fluid ounces) Chalé Sauce (see below)

milliliters chicken stock

(5 centimeters) grated fresh ginger

(9 ounces) white cabbage, sliced (optional)

(3 1/2 ounces) yam, peeled and diced (optional)

(3 1/2 ounces) carrots, peeled and diced (optional)

(optional)

Slightly toasted sourdough bread

(7 ounces) canned tomatoes tomatoes

red bell pepper

ginger,

red Scotch bonnet chile (use

dried chile flakes

Madras curry powder

chili powder

Place the chicken in a large, heavy-based saucepan or Dutch oven with the sustainable red palm oil, onion, thyme, peppers, chili powder, garlic, and 1 teaspoon of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken. 

Pour the Chalé Sauce over the chicken mixture, then cover and simmer for about 30 minutes. 

Stir in the stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender. Season to taste with pepper.

Add your choice of vegetables, if desired, and cook until tender (approximately 30 minutes). Remove the sprigs of thyme before serving.

To serve: I love to serve this dish in a traditional Ghanaian asanka pot with a ball of fufu on the side, as it looks so inviting that way. You can also serve it on its own in a large bowl garnished with a sprig of cilantro, or with a slice of slightly toasted sourdough bread on the side.

Tip: If you're happy to go low and slow while cooking, this dish is perfect for cheaper cuts of chicken such as from older hens or broiling hens—you get tons of extra flavor but need to slow cook for 3 to 4 hours over a low heat.

*For the Nkrakra:*

Place all the ingredients in a blender and blend together until you have a fairly smooth paste.

Top 20 root vegetable recipes from across the web

The most viewed root vegetable recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Gluten-Free Focaccia Bread

Creamy Parsnip, Leek, and White Bea...

Twice Baked Sweet Potatoes

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Top 20 root vegetable recipes from across the web

The most viewed root vegetable recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey-Roasted Carrots recipe | Epic...

Roasted Japanese Sweet Potatoes Wit...

Chicken Sauce Piquante

Cheesy Root Vegetable Gratin

Ube Ice-Cream

Smothered Stewed Potatoes

Sour Cream Mashed Potatoes

Gluten-Free Focaccia Bread

Creamy Parsnip, Leek, and White Bea...

Twice Baked Sweet Potatoes

Nkrakra (Light Soup With Chicken) F...

Boiled Yuca (_Yuca Hervida_)

Root vegetable Thai curry

Ube Basque Cheesecake

Beer Cheese Fondue with Roasted Veg...

Baked sweet potato with roasted veg...

Root vegetable traybake

Winter vegetable soup

Beetroot and goats’ cheese risotto

Easy Beet Salad

The most viewed root vegetable recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine