Sunday, November 7, 2010

Root Vegetables

'Tis the season for root vegetables. As their name implies, root veges are the edible root of a plant. Pictured here is a rutabaga. Other popular root veges are turnip roots, beets, red radishes, daikon radishes, and the more popular carrots and potatoes. They keep well after harvest when stored in a cool, dry place.

Try mixing and pan roasting a variety of roots. Simply peel and dice, add salt and pepper, and toss in olive oil. Add to roasting pan and cook at 400 degrees for about 45-50 minutes, or until tender. Great side dish with greens and main course.
at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Nicholas Has Struck Again

  • Sunday Summer Supper
    When I was a child, Sunday summer supper almost always included a banana sandwich. It was the staple that complemented leftovers from a home...
  • How About 'Dem Eggs!
    Pictured here are a few hens from Starrlight Farm in Wayne County. These lovely ladies produce 'dem eggs that are packed in our CSA prod...
  • Winter Squash
    As the summer ends, the fall harvest begins bringing a variety of winter squash to the market. Here's a picture taken in the early summe...