An Everlasting Meal
Rich, piquant rémoulade salads, usually made from celery root, are in season when the ground ices over and the only vegetables available are fibrous roots. If you ever wonder whether all vegetables really can become salads, stop and look at a celery root, with its grizzled, warty skin. In France, it's waited for all year long, itself a reason to look forward to the arrival of shorter days.  Click here to see How to Season a Salad. 
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Roasted Root Vegetables with Indian Masala
These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala, and served with our evening chai. They went faster than you can imagine! See all carrot recipes.
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For "Thanksgivukkah," you can serve this soup to hit both Thanksgiving and Hanukkah flavors at once. It's easy to make with store-bought ingredients. The recipe serves up to 15 people, perfect for all your guests and family coming over for the holiday. 
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Roasted root vegetable Salad
Try this healthy salad with this Sweet Balsamic Roasted Pork recipe or eat it as is on a bed of spinach, like in this recipe.
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Tuscan Kale
Ribollita is a classic Tuscan soup traditionally made with leftover minestrone thickened with chunks of stale bread. This version is something quite different, and it’s based entirely on the one they serve at Ristorante Da Delfina, a wonderful ristorante in a tiny village nestled in the hills just outside Florence. The first time I ate it, I didn’t know what to expect, and since I am not a soup person, I was pleasantly surprised to discover that they’d turned the soup into something wholly un-soup-like that I could eat with a knife and fork. The way we make it, after cooking off the liquid, we thicken the soup with bread, chill it, and then shape it into patties that are pan-fried in olive oil. We serve it as an antipasto, but it could be a side dish or if served with a green salad, a light meal. I often recommend it to vegetarians, and to make it vegan, just omit the Parmigiano rind. One of our inveterate recipe testers, Tracey Harada, tested this recipe about eight times to get the flavors perfect. Cavolo nero, a variety of kale, is one of the defining ingredients of any ribollita. Click here to see Nancy Silverton's Thanksgiving Dinner.
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Roasted Vegetables
The combination of vegetables become silky, soft and utterly delicious when roasted. The optional chile flakes add a little kick, but feel free to leave them out if you want something more subtle. This dish goes wonderfully with any roast, fish or just on it's own.
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Braised Short Ribs
Fork-tender short ribs are paired with sweet, Guinness-soaked prunes, roasted cipollini onions, and hearty roasted vegetables in this dish from Wade Murphy, executive head chef at The Lodge at Doonbeg, in County Clare, Ireland. A modern interpretation of traditional meat and potatoes, it’s one of his favorite dishes to make this time of year. Making the short ribs a day in advance and storing them in a refrigerator allows you to skim off the fat easily, with a spoon, the next day. — Allison Beck
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Cookbook Cover
Maybe it’s because I grew up spending Christmas Eve in Chinatown with my clan of New York City Jews, but celebrating the holiday has always felt like a work in progress. Since I’m not wedded to any one particular tradition, I’ve jumped around, trying different ones on for size. One of them has become braising a large hunk of meat. For our family, it’s the ideal holiday dish. We can braise it in advance, serve it to friends on Christmas Eve, then reheat the leftovers for Christmas dinner, when we are too tired from opening presents and our annual Christmas walk around the park (one of my new favorite traditions) to want to cook anything new. We’ve varied the contents of the braising pot over the years, but keep coming back to leg of lamb because we both love it and since we don’t eat it very often, it seems like a special meal. Plus, braising a bone-in leg of lamb is an excellent way to cook it. The marrow flows into the sauce, thickening and seasoning it, while the meat collapses and becomes spoonably soft. In this recipe, I’ve added anchovy and olives to the pot to give the sauce a tangy depth that works well with all the rich meat. It’s especially nice served over a smooth, sweet root vegetable purée spiked with garlic, which acts like a velvety sauce. On Christmas Day, we toss the leftovers with pasta. It’s a wonderful new two-day tradition, boiled down into one pot.
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Cabbage
Chefs and co-owners Mark Gaier and Clark Frasier of the acclaimed Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass., consider their classic boiled beef dinner to be New England home cooking at its best. Their easy, crowd-pleasing Boiled Dinner, Our Way, is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage. They write, "If boiled dinner is practically a religious experience in New England, we confess to one sacrilege: We prefer to roast the vegetables separately, which makes them richer and less watery. The exception is the cabbage, which takes on a pleasant, meaty taste when cooked with the brisket." Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
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Roasted Root Vegetables
Honey, raisins, dried cranberries and apricots, crystallized ginger, and a touch of orange zest lend a sweet and zesty flavor to a healthy Thanksgiving side dish.See all root vegetable recipes. Click here to see A Gluten-Free Thanksgiving.
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Country Woman
Find recipes for Root Vegetable Medley and other Course recipes. Get all the best recipes at . Recipe directions: Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
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