Root Vegetable Saute Recipes

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MIXED-ROOT-VEGETABLE SAUTé



Mixed-Root-Vegetable Sauté image

Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.

Provided by Mark Bittman

Categories     side dish

Time 15m

Number Of Ingredients 10

Onions
Olive oil
Carrots
Sweet potatoes
Radishes or turnips
Garlic
Limes
Chili powder
Scallions
Fish sauce

Steps:

  • Cook a thinly sliced medium onion in olive oil over medium-high heat until tender, about 5 minutes.
  • Meanwhile, peel and grate a few carrots, sweet potatoes and radishes or turnips; add them, along with some minced garlic, to the pan and continue to cook, stirring occasionally, for another 5 minutes.
  • Add the juice of half a lime (this will loosen the mixture a bit), a sprinkle of chili powder, a handful of chopped scallions and fish sauce to taste
  • Garnish with lime wedges and serve.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
  • Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
  • Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
  • Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

ROOT VEGETABLE HASH



Root Vegetable Hash image

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Provided by Alejandro Junger

Categories     HarperCollins     Brunch     Breakfast     Dinner     Vegetarian     Vegetable     Vegan     Root Vegetable     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 5

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Steps:

  • Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

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