With a fully stocked root cellar comes the necessary change in eating habits. I generally cook with a lot of root vegetables in the winter months, but now I’ve increased this even more.
Root vegetables often get a bad reputation. Too frequently they are boiled within an inch of their … lives… er… flavour, but there are so many delicious things you can make with them.
Here are some examples of root cellar meals I’ve made recently:
This was a sunny Sunday morning breakfast. I don’t have an exact recipe for this, as I usually just wing it. Thinly chop 3-4 medium sized potatoes, boil until tender. Then saute in a cast iron skillet with 1 finely chopped onion in a couple tbsps of olive oil. When onions and potatoes are soft, add 4 beaten eggs (more if the first 4 don’t cover the potatoes). Add salt and pepper and cook until eggs are solid.
Latkes and apple sauce
Not just for Hanukkah anymore! This is an easy dish, which makes a great side or a simple week night meal. It’s especially quick if you use a food processor. Grate 1 onion and 4-5 potatoes. Put them in a colander and squeeze out as much water as possible. Add 1 or 2 beaten eggs, and a 1/4 cup flour (buckwheat flour is especially nice).
Heat 3 tbsp of oil in a skillet at medium heat. Working in batches, scoop about a 1/8 cup of the mixture into the skillet. Fry until golden on each side. Add additional oil to the pan between each batch to prevent them from sticking.
Serve with unsweetened apple sauce and sour cream.
To make the apple sauce, peel and chop 2-3 apples. Place in a medium saucepan with a small amount of water (1/8 of a cup or so) to prevent the apples from burning. Cook covered on medium heat until mushy.
Squash Soup (which you’ve seen in a previous post)
Beet Salad with Apple Cider and Honey Vinaigrette (from a cooking class last year)
And then there are these two recipes, which I’ve been meaning to try at home:
Raw Beet Salad with Walnuts and Goat Cheese
Parsnip and Apple Slaw
So, what are you cooking these days?
Yours in food,