This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy!
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Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4, takes only 10 minutes to prepare, and in 30 minutes it’s on your table.
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Hey Folks, It’s November! Can you believe it? Certainly not by the balmy temperatures, perhaps by the fact that it is dark at 6 PM. Still no rain and not much in sight. Dustbowl days continue… Nevertheless, we have a fabulous share for you this week. This may sound a bit immodest, but I think that you will agree. We are working hard for you!
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Rutabagas are only called rutabagas in the U.S. Throughout the rest of the world, they’re known as swedes. This ordinary root vegetable is thought to have originated in Bohemia in the 17th century as a hybrid between the turnip and wild cabbage. Members of the cabbage family, rutabagas are often confused with turnips, although there are noticeable differences. Rutabagas are larger, part white and part purple, with creamy orange flesh and ribs near the stem, and with a nutty, sweet flavor when roasted. Meanwhile, turnips are white with a purple-red top and a peppery taste.
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Bok Choy is technically a Chinese cabbage. But until you cook with bok choy, you cannot appreciate how special it is. It has a mellow taste compared to some of the other asian greens such as tatsoi.
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This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.
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This recipe from Pinch and Swirl is written to serve 2 – feel free to double or triple it!
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A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin. Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd. Serves 6 as sides.
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Hi Everyone, Happy Halloween! Does anyone remember the year that it snowed on Halloween? Well, you won’t have to worry about that, this year – it seems we will be hitting eighty degrees on Thursday! I was planning on not mentioning the weather this writing, but I just couldn’t do it. It seems that the general public is beginning to realize just how dry it has been – I heard a DJ on the radio mention that there has been no significant precipitation in October. He still insisted that it was beautiful weather, but that maybe we could use some…
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The parsnip is a root vegetable related to the carrot, but white or cream colored and sweeter. Up until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as the turnip.