Root vegetables are some of fall’s most versatile, flavorful gifts. Their earthy, nutritious qualities make them perfect for comforting dishes as the weather cools down. The following recipes highlight some of the tastiest ways to enjoy classic root vegetables this season.
Beets are nature’s candy, with their natural sweetness and gorgeous color. Roasted Beet Hummus brings out beets’ earthy flavors and creamy texture. Simply toss beets in olive oil, salt and pepper and roast until tender. Blend with chickpeas, tahini and lemon juice for a dip that’s both healthy and vibrantly hued.
Carrots are always a kid favorite, but Braised Carrots with Thyme prove they’re not just for noshing with ranch dressing. Sautéing carrots in butter with fresh thyme gives them a sophisticated, herbaceous flavor. A splash of broth helps them get tender while still retaining some bite.
Parsnips look like pale carrots and have an intriguing nutty and spicy flavor. Parsnip and Potato Gratin is comfort food at its finest. Thinly slice parsnips and potatoes, then layer in a baking dish with cream, cheese and fresh herbs. Bake until bubbly for a dish that’s crispy on top and meltingly tender within.
Celeriac, or celery root, has a subtle celery flavor and lots of texture. Celeriac Remoulade is a classic French salad of grated celeriac tossed in a piquant mustard mayonnaise. The celery root’s natural crunch pairs perfectly with the creamy, tangy dressing.
Rutabagas are often overlooked but have a mild cabbage-turnip flavor when cooked. Rutabaga and Mushroom Pasties are savory turnovers filled with diced rutabaga, mushrooms and herbs. Wrapped in a flaky pastry crust, they’re ideal for a cozy dinner or packed lunch.
No fall harvest is complete without potatoes. Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage. Sautéed leeks and green onions are also common additions. Fluffy mashed potatoes studded with ribbons of greens make this a comforting side for any autumn meal.
Turnips have an assertive, peppery bite that mellows when cooked. Glazed Turnips with Greens highlight their two sides. Turnip roots are simmered in broth until tender, then mashed with butter and cream. The greens are sautéd with garlic and chili flakes for a healthy dose of bitter.
Swedes, or yellow turnips, have a mild nutty flavor. Swede and Potato Soup is a hearty, budget-friendly soup for cold weather. Diced swedes and potatoes are simmered in stock with onions, herbs and cream. Puree some of the vegetables for a thick and chunky soup that’s perfect with a slice of crusty bread.