Soup

Souped, Glazed, and Mashed: Root Vegetables at Their Finest

December 21, 2017

If you're like me, you are juuuuust about to reach root vegetable overload. You've dutifully roasted and shredded your carrots, turnips, and rutabagas on repeat. You've explored every possible way to consume a parsnip.

Bad news: Winter is just reaching its peak, and root vegetables are going to be your constant kitchen companions for a few more months yet. Good news: we've rounded up our most triumphant ways to cook them so that you won't suffer from tuber ennui for one more second. Toss them into a spicy, brothy soup, top them with a sweet preserved lemon glaze, or mash them with chipotle and maple syrup. No matter what you do, don't give up on root vegetables—just give these 25 recipes a try.


Souped


Glazed (It's mostly carrots)


Mashed


Wildcard!

What are your favorite ways to make use of the winter glut of root vegetables? Tell us in the comments!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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