Friday, October 31, 2014

Root Crop Recipes


Roasted Vegetables

Cube any of the following vegetables you have available to you.

  • Potatoes
  • Carrots (it's fun to use orange, red, and purple varieties.  Dragon's Tongue is a favorite that is purple all the way through)
  • Beets both red and golden 
  • Quarter an onion
You can also add mushrooms, rutabagas, or peppers if you like

Oil (Olive, avocado, or grape-seed oil)
garlic powder

Pour over the vegetables and pour into a sheet cake pan.  Top with Parmesan cheese.  Roast at 425 until tender.  It takes around 45 minutes.  I love this dish.  You can be creative with the seasonings and vegetables you use

Purple Viking potatoes, Golden beets,  red beets, Dragon Tongue purple carrots, and orange carrots. Such a colorful dish.

Rutabaga Souffle

2 cups cubed rutabaga
1/2 tsp sugar
2 eggs, separated
2 Tbs butter
1 tsp baking powder
1 cup sour cream
Buttered breadcrumbs
Salt and pepper to taste
  • Boil rutabagas and sugar in a saucepan until tender.  Drain and mash rutabagas.
  •  Beat egg yolks and add to rutabaga with salt, pepper and sour cream
  • Beat the egg yolks and add to the mixture
  • Put in a buttered casserole dish. 
  • Top with buttered breadcrumbs
  • Bake at 350 F for  30 minutes
Recipe from Capper's Farmer Magazine

Cheese Carrots

20 carrots sliced
1 small grated onion
1/4 cup of butter
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
1/4 tsp dried mustard
1/4 tsp celery salt
2 cups milk
1/2 lb American cheese, sliced
1 cup breadcrumbs

  • Cook carrots in a saucepan until fork tender
  • Saute onion in butter
  • Stir in flour, salt, pepper, mustard, and celery salt stirring until thickened
  • Arrange layer of carrots and cheese slices in a casserole dish
  • Pour sauce over the top
  • Sprinkle with bread crumbs
  • Bake at 350 F for 25 minutes
Recipe from  Capper's Farmer Magazine 

Glazed Carrots

Carrots, Julian cut
1/4 cup butter
1/4 cup water
1/4 sugar

  • Melt butter in a saucepan
  • Add water and sugar
  • Add carrots
  • Bring to boil reduce heat, cover, and simmer until tender
This is a family favorite

  To learn how to grow and harvest root crops check out the link below.

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