Root Vegetable Quick Pickles

Root Vegetable Quick Pickles

Note: This recipe makes for some powerful, tangy pickles. If you prefer a milder mix, I’d recommend swapping in half water-half vinegar, and adding a touch of honey.
  • 1 quart jar w/ lid
  • 2 cups white distilled vinegar
  • 1 tsp. sugar
  • 1 Tbsp. black peppercorns
  • 1 Tbsp minced garlic
  • 1 Tbsp mustard seed
  • 1 tsp salt
  • 1 lb of root carrots, beauty heart radishes, turnips, etc, thinly sliced (use a mandolin for best results)

  1. Combine first six ingredients in a pot, and bring to a boil.
  2. Once it boils, dump in vegetables. Turn off the heat, so the vegetables stay crisp.
  3. Ladle immediately into your clean canning jar. Cover with lid.
  4. Let them sit in the fridge for at least three days before opening, and up to three weeks.
  5. Once opened, enjoy the pickles soon while they’re still fresh.


Storage Root Crudité

Storage Root Crudité
Recipe type: Side Dish
Serves: 6-8

  • 3 medium carrots
  • 1 beauty heart radish
  • ½ black spanish radish
  • 1 small gold turnip (or half a larger one)
  • 1 medium red beet

  1. So this is your basic veggie & dip platter, only with
  2. local seasonal veggies in December!
  3. You’ll be surprised at the sweetness and beauty of these veggies on a platter.
  4. Some tips: If the skins are getting brown or tough, peel them. If not, no need, just scrub them well.
  5. Get a big, super sharp chef knife & take the time to cut everything properly – uniform thickness & shapes for each vegetable.
  6. Arrange them neatly & prettily on a large platter, alternating colors.
  7. Stick a bowl of your favorite dip in the middle & snack away!


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Root Veggie Gratin with Horseradish Crust

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

  • 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

  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.