Help me use my root vegetables!
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Anonymous
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I have a ton of root vegetables from a CSA share:
-big bag of parsnips (around 3 lbs) -big bag of carrots (around 3 lbs) -turnips -rutabaga -celery root -sunchokes -fingerling potatoes The potatoes and carrots are pretty easy to use, and I’m struggling to figure out how to use significant amounts of the rest. I’ve added celery root to soup and rutabaga to mashed potatoes but still have more to use. I’m not a big fan of the bitterness of turnips, so would probably need them to be mixed with something else to be more palatable. Any suggestions or recipes? Some kind of gratin? A soup? |
Anonymous
| Turnips and parsnips can go in a lentil sausage soup. Lots of traditional recipes do that. I think the strong sausage flavor competes with the bitterness. |
Anonymous
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I would do a big batch of beef stew — turnips, parsnips, and carrots; potatoes if you want. Like really massive, then freeze most of it in single meal sized servings. Perfect for cold winter days when you don’t want to cook.
I find that celery really adds something to chicken stock or indeed any soup I’m making (and all soup freezes well). For more immediate consumption (eg Thanksgiving dinner) I big batch of roast veggies with olive oil and salt and fresh sage leaves. |
Anonymous
| Feed the turnips and rutabegas to the nearest horse. |
Anonymous
Ha ha! I would love to get rid of the turnips. Going to try this recipe - https://www.foodnetwork.com/recipes/tyler-florence/buttered-turnip-puree-recipe2-1973439#reviewsTop. It got really good reviews, but if we still don’t like them I’m going to toss the rest of the turnips. Need to make room in the fridge before Thanksgiving! |
Anonymous
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This has been the best for using random veggies that come in my farm box:
https://www.washingtonpost.com/food/2021/01/03/instant-pot-vegetable-soup/ |
Anonymous
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This has always been tasty, mashed potatoes with root vegetables. Original recipe is from Cooks Illustrated.
http://www.crumblycookie.net/2009/11/21/mashed-potatoes-with-root-vegetables/ |
Anonymous
| I would drizzle with olive oil, salt and pepper, roast on sheet pan. |
Anonymous
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For me, it just sounds like a nice base for a great soup. I’d probably add in onion and garlic, and season with harissa or chili crisp.
All are great roasted. You could loosely folllw a recipe like this https://www.lcbo.com/lcbo/recipe/roast-mediterranean-vegetables-baked-eggs-with-feta/201605010#.YZrGYy9yahA (We make this one often and it’s very flexible) Or: https://www.lcbo.com/lcbo/recipe/shaved-root-vegetable-salad/201205038#.YZrGey9yahA |
Anonymous
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Thanks for the suggestions! I think I have enough vegetable side dishes for Thanksgiving, but roasted root vegetables wouldn’t really be that much extra work, so I may do that with some of the veggies (or may make the Friday after Thanksgiving to add something fresh to the leftovers). Could also mash some parsnips and rutabaga and add to the leftover mashed potatoes from Thanksgiving.
And will definitely check out some soups/stews that freeze well. |
Anonymous
Thanks for this! It led me to this recipe, which would use 3.5 lbs of a mix of root vegetables: https://cooking.nytimes.com/recipes/1015087-root-vegetable-soup?smid=ck-recipe-iOS-share |
Anonymous
| I will take your sunchokes! Whoops, this is not Buy Nothing group. |
Anonymous
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Some of those vegetables will last a long time in cool storage, so you don't have to use them all up this week.
Some more recipes: https://www.marthastewart.com/275205/turnip-and-rutabaga-recipes Glazed turnips with bacon seems good, as does the pickled turnip recipe and apple-rutabega mash. |
Anonymous
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Farmhouse Chowder with rutabagas and turnips. It's not going to use up a lot of them though!
https://www.marthastewart.com/314715/farmhouse-chowder |
Anonymous
| If the turnips are small, peel them and cut them up into chunks as a salad vegetable. They are surprisingly delicious raw! |