From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
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33 Comments
fearlessem
February 27, 2012
Where is the link to this recipe so that I can save it to my recipes here?
Kristen M.
February 27, 2012
If you click through where it says "See a slideshow and the full recipe (and save and print it) here." (or on any of the images of the recipe) it'll take you to the recipe page, where you can save to your recipes. Hope you like it!
Kristen M.
February 26, 2012
Thank you all for your wonderful comments, and keep the genius tips coming! If it weren't for Arathi, we might never have seen this gem.
KFS
February 21, 2012
Tried this last night, it was wonderful. While mine didn't look as beautiful as the picture the flavour was amazing, everyone at the table commented on them
Amy E.
February 20, 2012
Wow, this looks great. Makes me want to run out and get some burdock. And why is there no help for burdock, anyway? No lemon juice to keep it from turning brown? Great recipe and presentation. Thank you.
Kristen M.
February 26, 2012
Amy, sorry I missed this question -- in my experience, burdock (like artichoke) starts to blacken as soon as it's exposed to air, but lemon does help slow it down.
CharlieR
February 20, 2012
Hats off to Jerry!!
This is what I need all year round ............ lightened upped meals filled with nutrients and full of flavour!
So much healthier and delicious.
Thanks for sharing.
Charlie
This is what I need all year round ............ lightened upped meals filled with nutrients and full of flavour!
So much healthier and delicious.
Thanks for sharing.
Charlie
BoulderGalinTokyo
February 20, 2012
Love the burdock in Japanese cooking, now I have a Western recipe too. Thank you!
FYI --Keep a large bowl of cold water on the side and as you slice the burdock root, place the ribbons in the water. The water will probably 'brown', just keep changing the water.
FYI --Keep a large bowl of cold water on the side and as you slice the burdock root, place the ribbons in the water. The water will probably 'brown', just keep changing the water.
Joy (.
February 20, 2012
Lovely dish! I've done zucchini noodles before, but never root vegetable noodles. Although we don't have a wide variety of root veggies here in Turkey, I can easily use carrots, turnips and celeriac for the dish. Afiyet olsun!
Joy (.
February 20, 2012
Lovely dish! I've done zucchini noodles before, but never root vegetable noodles. Although we don't have a wide variety of root veggies here in Turkey, I can easily use carrots, turnips and celeriac for the dish. Afiyet olsun!
LeBec F.
February 19, 2012
kitzer, i think you forgot the two little words>>Th_____- yo_
especially good to remember them after you correct someone's spelling.
especially good to remember them after you correct someone's spelling.
Trillinchick
February 19, 2012
Although we had a good-sized kitchen garden when I was a child, I don't remember root veggies (beyond potato, carrot), and have always feared the strength of turnips and rutabagas. For my Irish husband I learned how to make (but not love) "bubble and squeak" aka carrot and parsnips. This recipe for winter veggies allows me to use my training wheels first with the milder flavors - and without the ubiquitous "low sodium chick/veg broth" addition. The begs as noodles look enchanting enough that I could fool myself that I am consuming hard- core good stuff! I equally enjoy reading all my fellow cooks' comments, not something I usually "waste" time doing. Lastly, I just noticed your photograph. I wish it weren't so dark so that we could see the thus light of your genius ( unless you're moving toward NYT food critic status! ;-)
Btw, Bon Appetit is great for asking for recipes on readers' behalf.
Btw, Bon Appetit is great for asking for recipes on readers' behalf.
LeBec F.
February 19, 2012
This concept should be in everybody's "How to cook with kids" and "how to get kids to eat their veggies" books and articles,yes?
LeBec F.
February 19, 2012
hey, if Jerry throws in some walnuts, he could win the next sage walnut competition!( joke, joke...)
eat-drink-garden
February 19, 2012
Thank you for sharing this wonderful recipe. It's perfect for us right now, in Santa Barbara, with a home garden full of root vegetables!
dinner A.
February 19, 2012
I have Jerry Traunfeld's lovely book, and will be making this recipe soon after reading your article. I have made his Slow-Roasted Salmon with spring herb sauce which makes a wonderful winter diversion, tricking us into thinking it's spring.
Lazyretirementgirl
February 19, 2012
I recently had a butternut squash "lasagne" with ribbons of squash used in lieu of noodles. It seems like a similar preparation. I wonder if you could track down a recipe for it? I have had no luck with google. Btw, I ate it at La Casa Sena in Santa Fe. Thanks!
lksugarman
February 19, 2012
I just did a search of butternut squash lasagna and got results for Giada deLaurentiis, Martha Stewart, Ina Garten, etc., etc. (https://www.google.com/webhp?sourceid=chrome-instant&ie=UTF-8&ion=1#hl=en&gs_nf=1&tok=VxmMtp4a68uNmQPuDq417Q&cp=18&gs_id=7&xhr=t&q=butternut+squash+lasagna&pf=p&output=search&sclient=psy-ab&pbx=1&oq=butternut+squash+l&aq=0&aqi=g4&aql=&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=7f381450be81b469&biw=1248&bih=679&ion=1)
Kerryloves2travel
February 19, 2012
Great idea! Trying it tonight. Fun way to eat those winter root veggies! And so pretty won't miss the pasta.
Glutenfreecook
February 19, 2012
I also had to create an account just to comment on this recipe and beautiful description. I love me the root veggies, too. I currently have a bowl full of said veg that I roasted in my frig. I will add this to my "try now" list. Thank you
chef B.
February 19, 2012
When I 1st saw the pic I thought, wow I want some of those thick noodles with carrots....nut no noodles here. I love root vegetables. They are always welcome in my kitchen. Great recipe idea!
SKK
February 18, 2012
Kristen, you hit another ball out of the park! Love this recipe. Thank you for bringing to our attention.
Waverly
February 18, 2012
Great choice for a genius recipe, Kristen. Shaving mixed roots gives these great standbys a lovely makeover. Not being a fan of beets myself, I am glad I have an excuse to leave them out of the mix!
Carafe
February 18, 2012
Kristen, I just created an account to tell you that you write like a genius about food. Seems like these are superb recipes in their own right, and always classy, but you give them a whole other spin with your writing.
Would try this if I had any clue at all where I could find rutabega and salsify in Bombay. Haha.
Would try this if I had any clue at all where I could find rutabega and salsify in Bombay. Haha.
Kitchen B.
February 18, 2012
Officially in love, with root vegetables. And your writing Kristen. What a gorgeous plateful of delicate veggies with shining character!
Tybee T.
February 17, 2012
I adore root veggies! This has my mouth watering just looking at it. Definitely on the menu this week. I might even be able to trick my son into eating it. I thought it was pasta!
Fairmount_market
February 17, 2012
This looks great, and just in time for a pile of CSA parsnips. Also through my CSA I recently discovered salsify; an amazing little root (but I'm amazed that yours didn't turn brown instantaneously).
carol_tanenbaum
February 17, 2012
Aside from the blissful combination of flavors, and the ideal fit for a meatless Monday meal, this recipe will work for a single eat or almost any other number of eaters -- as long as your shaving stamina holds up! Many thanks -- I'm going to make ASAP!
caterinacucina
February 17, 2012
Absolutely wonderful! Every week I find new ways to use winter roots and foilage on my own blog and this is really nice!
EmilyC
February 17, 2012
LOVE this dish -- can't wait to try it. And love your column -- I look forward to it every Friday!
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