As autumn draws in, root veggies make it out of our gardens or home from the farmer’s markets and onto our plates. Turnips, parsnips, rutabagas, sweet potatoes, and carrots are turned into dishes that bring us comfort on chilly evenings and remind us of the flavors of holidays to come.
Most root vegetables are extremely versatile and can be boiled, roasted, pickled, or baked, and they become stars of both sweet and savory meals. They are super delicious and offer plenty of vital nutrients.
Sweet potatoes provide beta-carotene and vitamin C. Turnips are high in fiber, potassium, and manganese, and carrots are bursting with vitamins A and K. Along with their other root vegetable friends, these veggies are to be enjoyed and celebrated as more than just a side dish or plate filler.
Check out these OGP recipes for ideas on how to add a few more roots to the plate.
1. Turnip ‘Scallops’ de Provence
This recipe for Turnip ‘Scallops’ de Provence by Annie McGee is a wonderfully inventive way to bring turnips to your dinner plate. The turnips are cut into generous slices then breaded before being seared in a garlic-infused oil. These ‘scallops’ would make a delicious appetizer or can be served in a vegan ‘sea food’ platter.
2. Roasted Carrot and Lentil Salad with Tahini Dressing
Here we have a bright and colorful salad that brings the sweet flavor of roasted carrots. This recipe for Roasted Carrot and Lentil Salad with Tahini Dressing by Molly Thompson can be a side dish or a full meal with the lentils and tahini dressing making it high in protein. You could certainly fill up on a salad like this.
3. Spiced Up-Sweet Potato Kale Cakes
Here is a fun way to use sweet potatoes. Try these Spiced Up-Sweet Potato Kale Cakes by Jeunesse Pouchet. The cakes are tender on the inside a crispy on the outside. They are seasoned with za’atar which is a spice mix made up of dried herbs, such as oregano, thyme and marjoram, and sesame seeds.
4. Potato Dumplings with Fresh Shiitake Mushrooms, and Toasted Hazelnuts
These Potato Dumplings with Fresh Shiitake Mushrooms, Arugula Sauce, and Toasted Hazelnuts by Valentina Chiappa are actually another sweet potato recipe. This is an inventive take on the traditional white potato-based gnocchi. It’s an adventurous dish but novices in the kitchen need not be afraid.
5. Roasted Winter Vegetable Bowls with Couscous
This is a wonderful recipe for a chilly evening. Sweet potatoes, parsnips, and radishes all meet together in this recipe for Roasted Winter Vegetable Bowls with Couscous, Romesco Sauce, and Tahini Drizzle by Jenn Sebestyen and Kelli Foster. It is a stunning, hearty, and healthy dish.
6. Root Vegetable Chowder
A big bowl of hot creamy soup is just the ticket on an autumn evening, and this recipe for Root Vegetable Chowder by Annie Kimmelman will do just the job. Parsnips and rainbow carrots take the place of the traditional potato in this recipe. A fun addition is that of the rice paper bacon.
7. Herb Roasted Autumn Harvest Bowls
A big bowl of roast veggies is just what you need on an autumn evening. These Herb Roasted Autumn Harvest Bowls by Megan Calipari are simple to make and you are rewarded with a wholesome and filling dish. Parsnips and sweet potatoes team up with Brussel sprouts and lentils for a highly nutritious and protein-packed dinner.
8. Jackfruit Stew with Chickpeas and Root Vegetables
There is nothing quite like a big bowl of stew and a hunk of crusty bread on a cold fall day. Try this hearty recipe for Jackfruit Stew with Chickpeas and Root Vegetables by Lena Novak. The chickpeas provide the protein while the jackfruit gives you that meaty bite. Carrots, parsnips, and potatoes join the mix and are stewed together with a host of warm herbs and spices.
9. Portobello Shepherd’s Pie
These individual Portobello Shepherd’s Pies by Maggie Wescott are quite the comfort food. A juicy portobello base is pilled with roasted carrots, more mushrooms, and onions. Then, instead of with the traditional white potato, these pies are topped with a naturally sweet and creamy parsnip purée.
10. Carrot Cake Smoothie
And finally, a root vegetable for dessert. Carrot cake is a bit of a classic, but this recipe for a Carrot Cake Smoothie by Tara Sunshine gives a little twist. This smoothie is filled with a huge list of the most delicious and nutritious ingredients from raw carrots, almond milk, and frozen bananas to Medjool dates, hemp hearts, and cinnamon.
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