Root Crops Vegetarian Recipes

Root Crops Vegetable Recipe

Vegetables that grow underground - either the enlarged roots of plants or the tubers from which both plants and roots develop - make up an extensive group ranging from standbys such as potatoes and carrots to Jerusalem artichokes. Many of these vegetables share a pleasing sweet flavor.

Turnips and rutabagas (swedes) are related root vegetables. Rutabagas usually grow larger than turnips and have golden yellow flesh, whereas turnips are white. Parsnips, roots that resemble large carrots - and are, in fact, in the carrot family - have ivory-colored flesh. Sweet potatoes, though not related to their namesake, lend themselves to many of the same preparations as the popular potato.

Mature roots and tubers generally peeled before cooking. Young vegetables, such as baby carrots and new potatoes, and Jerusalem artichokes can simply be washed and cooked in their skins.

When buying roots and tubers, select firm, unwrinkled specimens that are relatively heavy in proportion to their size. The green tops of turnips and beets can be eaten. Store roots and tubers, unwashed, with their leaves removed, in a cool, dark place for up to two weeks. Store leaves in the vegetable crisper of the refrigerator for up to one week.

Sweet potatoes can be used in many of the same dishes. Choose small to medium sweet potatoes with unblemished, uniformly colored, smooth skin and no soft or moist spots. Avoid any that are sprouting.

Carrots are sweet, crisp and firm when young but as they age, become limp and develop woody cores. Look for bright orange carrots and avoid any that look dry or split. Ivory parsnips have a starchy flesh and a fruity smell. Look for medium-sized, unblemished parsnips with smooth, firm flesh. Turnips have a white, crisp flesh with a sweet to hot flavor. Choose small to medium-sized unblemished turnips with no moist spots. Beetroot makes wonderful salads and soups. Try whole baby beets or grate raw beetroot over cole slaw.

  1. Baked Potatoes

  2. Baked Potatoes Florentine

  3. Baked Potatoes with Chefs Cheese Sauce

  4. Baked Beetroot with Soured Cream and Onion Rings

  5. Beetroot with Parmesan

  6. Roasted Root Vegetable Medley

  7. Candied Sweet Potatoes

  8. Cheesy Mashed Potatoes

  9. Classic Potato Bake

  10. Crispy Potato Skins

  11. Dill Mustard Potato Salad

  12. Fenugreek Potatoes

  13. Finnish Hasselback Potatoes

  14. Fried Potato Salad with Dill Dressing

  15. Gratin Dauphinois

  16. Hashed Brown Potatoes

  17. Hot Deviled Potatoes

  18. Jacket Potatoes

  19. Mashed Potato with Coriander Root

  20. Mashed Potato Marvel

  21. New Potatoes with Bean Sprout Sauce

  22. Old Fashioned Mashed Potatoes

  23. Potato and Leek Bake

  24. Potato and Mushroom Gratin

  25. Potato and Tomato Gratin

  26. Potatoes au Gratin

  27. Potato Boats

  28. Potato Chips

  29. Potato Patties

  30. Potato Sticks

  31. Potato Wedges

  32. Roasted Potatoes with Rosemary

  33. Roasted Sweet Potato and Chili Mash

  34. Rosti Potatoes

  35. Stuffed Baked Potatoes

  36. Stuffed Potatoes

  37. Tandoori Potato and Onion Casserole

  38. Twice Baked Sweet Potatoes

  39. Spanish Omelette

  40. Baby Carrots with Fresh Basil

  41. Baby Glazed Carrots

  42. Baked Kale with Parsnips and Carrots

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  1. Braised Baby Carrots

  2. Butter Baked Carrot Sticks

  3. Carrot and Chive Salad

  4. Carrot Coconut Bisque

  5. Collard and Carrot Raita

  6. Honey Glazed Carrots

  7. Marinated Carrot Sticks

  8. Pineapple Glazed Carrots

  9. Sweet and Sour Carrots

  10. Zesty Carrot Strips

  11. Baked Turnips

  12. Honey Glazed Turnips

  13. Gado Gado

  14. Gingered Vegetables

  15. Jerusalem Artichoke Soup

  16. Jerusalem Artichokes with Spicy Vegetables

  17. Braised Parsnips with Chopped Eggs and Tomatoes

  18. Bulgar Stuffed Tomatoes

  19. Parsnips with Herbs

  20. Radishes with Sour Cream

  21. Warm Beetroot Salad

  22. Warm New Potato and Pancetta Salad

  23. Watercress and Potato Soup


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