Root Cellar Meals

With a fully stocked root cellar comes a necessary change in eating habits. You’ll need to cook with root vegetables even more than you usually do, and keep your cellar stock in mind. Here are some root cellar meals we’ve made recently.

SPANISH TORTILLA

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 tablespoons 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 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.

GOLDEN VEGETABLE CRUST
From Mollie Katzen’s The Enchanted Broccoli Forest

2 cups coarsely-grated summer squash
1/2 cup coarsely grated parsnip
1/2 cup coarsely grated carrot
1/2 teaspoon salt
2 tablespoons melted butter
1/3 cup whole wheat flour (I used buckwheat and it worked beautifully)
extra butter to melt on top

Place the grated squash in a colander. Salt it lightly, and let it stand for 10 minutes over a bowl or sink. Squeeze out all excess moisture. (If using frozen squash, simply defrost and drain off excess water.) Combine all ingredients and mix well. Transfer mixture to a buttered 9-ich pie pan and form a crust with fork or fingers. Bake for 40 minutes at 375°F. Midway through baking, brush the top surface with extra melted butter. Fill crust with quiche batter, or any other savoury pie filling you can find or concoct.

This Winter Vegetable Curry calls for potatoes, onions, carrots, parsnips, squash and canned tomatoes – a good way to make a dent in your root-cellar stock. For more root cellar meals, check out our posts on apples, beets, carrots, parsnips, pumpkin, squash, and turnips.

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