Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.

 

Indian Turnips with Cumin

Indian Turnips with Cumin
Author: 
Recipe type: Side Dish
Cuisine: Indian
Serves: 4
 

Ingredients
  • 5-6 medium turnips
  • 2 Tbsp. chickpea (“gram”) flour (can be found at food co-ops or Indian grocery stores).
  • 1 12 oz. can chopped tomatoes, with juice.
  • 2 Tbsp. Driftless Sunflower oil
  • ½ tsp. cumin seeds
  • 2 – 3 hot, dried whole red chilies OR 1 tsp. crushed red pepper
  • ⅛ tsp. ground tumeric
  • ¾ tsp. salt

Instructions
  1. Peel turnips & quarter lengthwise.
  2. Put chickpea flour in a bowl.
  3. Slowly add 2 Tbsp water & mix until smooth.
  4. Add tomatoes & ¼ c. water.
  5. Put oil into medium sized pan over medium-high heat.
  6. Put in cumin seeds, stir, then add chilies.
  7. Add turnips & tumeric.
  8. Stir for a minute & add ½ c. water, chickpea-tomato paste, & salt.
  9. Bring to boil, cover, & simmer on low heat until turnips are tender, about 20 minutes.

 

Root Veggie Gratin with Horseradish Crust

Root Veggie Gratin with Horseradish Crust
Author: 
Recipe type: Main Dish
Serves: 6
 

Ingredients
  • 2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, sweet potato, etc.)
  • 4 ounces grated cheddar cheese
  • 3 Tbsp. flour
  • ½ cup rye bread crumbs
  • 2 cups whole milk, heated
  • 1-2 Tbsp.Driftless sunflower oil
  • 3 Tbsp. butter
  • ⅓ cup apple cider or wine
  • 1 Tbsp. minced garlic
  • ⅛ tsp. nutmeg
  • Salt & pepper
  • 2 Tbsp. prepared horseradish

Instructions
  1. Heat oven to 375 degrees.
  2. Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine
  3. Season to taste with salt & pepper, & toss well.
  4. Cover dish tightly with aluminum foil & bake 20 minutes
  5. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min. Meanwhile, start make a white sauce by melting the butter in a saucepan
  6. Stir in flour & cook over low heat several minutes.
  7. Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
  8. Season with salt, pepper, & nutmeg.
  9. Gently fold the sauce into the roasted vegetables.
  10. Mix horseradish, cheddar, & bread crumbs with your fingers
  11. Scatter the mixture evenly over the vegetables.
  12. Continue to bake until bubbly, 20- 30 minutes.

 

Vietnamese Root Slaw

Vietnamese Root Slaw
Author: 
Recipe type: Side Dish
Cuisine: Vietnamese
 

Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as daikon radish, carrots, beets, turnips, etc.)
  • ½ cup red onions, diced
  • 1 small hot or sweet pepper, seeded & minced
  • ¼ c. fresh cilantro, chopped (optional)
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • salt & black pepper to taste
  • pinch of cayenne (optional)

Instructions
  1. Place grated vegetables, onions, peppers, & cilantro in a serving bowl.
  2. Whisk together remaining ingredients & pour over the vegetable.
  3. Toss thoroughly & add more salt/ pepper/vinegar to taste. Serve immediately.