Ok. Root vegetables may not be the root of all recipes, but they are so versatile they sure are in a lot of them. And while most people think of root vegetables as a winter thing, most are actually grown in the spring and summer (I have some lovely carrots growing at school right now!). But a lot of times we just do the same old thing with them. So hopefully these recipes will give you a different idea of what to do with these common pantry items! 

Fennel and Mushroom Poutine

Serves 4

Ingredients:

3 tablespoons unsalted butter

1 1/4 cup diced fennel

1 1/4 cup diced wild mushrooms, such as maitake, cremini, shiitake, etc.

1/2 cup diced shallot

2 tablespoons all-purpose flour

2 cups vegetable stock

1 tablespoon Dijon mustard (I prefer Maille)

8 ounces cheese curds

1 bag frozen French fries, prepared according to package directions

4 eggs, cooked sunny side up

Kosher salt and freshly ground black pepper, to taste

Procedure:

Melt butter in a medium, deep sided sauté pan set over medium heat. Once melted, add fennel and mushrooms and season with salt. Cook until mushrooms have released their fat and fennel is softening, about 5 minutes. Add shallot and cook until fragrant and translucent, about 1 additional minute.

Add flour and cook, stirring constantly, until flour is beginning to just brown (blond roux). Add stock, a little bit at a time, whisking constantly to avoid lumps.  Once all stock is incorporated, add mustard and season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until thickened slightly, whisking occasionally to make sure that the flour does not remain on the sides of the pan.

Once thickened, remove from heat and adjust seasoning with salt and pepper. Divide French fries between four plates or shallow bowls. Sprinkle cheese curds evenly over each plate. Divide gravy over each plate, and top with a fried egg. Serve immediately.

Carrot Gratin

Serves 4

Ingredients:

4 medium carrots, thinly sliced on a mandoline (about 2 1/2 cups)

1 large shallot, minced (about 1/3 cup)

2 cups heavy whipping cream

1 tablespoon minced fresh rosemary

1 cup grated Gruyere cheese

1/4 cup freshly grated parmesan cheese

Butter or oil, for greasing pan

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 375 degrees F. Grease 9” x 13” pan and set aside.

Place carrots, shallots, cream, and rosemary in a large saucepan and place over medium high heat. Season generously with salt and pepper. Bring to a boil and cook until reduced by one fourth, about 5 minutes.

Pour mixture in prepared pan. Sprinkle cheeses over the top. Cover with foil and place in preheated oven. Cook until carrots are tender, about 20-30 minutes. If desired, place under broiler quickly to brown cheese. Remove from oven and allow to rest for 5-10 minutes before serving.

Duck Fat Roasted Radishes and Turnips

Serves 4

Ingredients:

2 cups halved baby turnips (or cubed large turnips), about 2 bunches

2 cups halved radishes, about 2 bunches

3-4 tablespoons duck fat (or you could substitute olive oil to keep it vegetarian)

1/2 teaspoon Herbs de Provence

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 425 degrees F. Line a sheet tray with parchment paper or a silicone baking mat.

Toss turnips, radishes, duck fat, and Herbs de Provence together. Season with salt and pepper and lay in a single layer on prepared sheet tray. Place in preheated oven and roast until tender and slightly browned, about 20-25 minutes. Serve immediately.

Want more recipes? Visit our past newsletters/recipes page for many more delicious dishes! 

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