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, cabbage, or peppers if you like

Mix:  
Oil (Olive, avocado, or grape-seed oil)
garlic powder, oregano, basil, thyme, rosemary, or your favorite herb combo

Pour over the vegetables, stir, and dump into a sheet cake pan.  Top with Parmesan cheese towards the end of roasting.  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. One of my favorite side dishes and everything is from the garden.

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! Love, love theses!

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

Fall Root Crops