20 Root Vegetable Dinner Recipes

Sharing is caring!

Root vegetables are some of the most underrated ingredients in a kitchen.

They are cheap, filling, store well, and develop incredible flavor when given the right treatment.

These twenty recipes put them front and center where they belong.

1. Slow Roasted Beet and Goat Cheese Salad with Candied Walnuts

Ingredients

• 6 medium beets, mixed red and
• golden if possible
• 4 oz fresh goat cheese, crumbled
• 4 cups mixed arugula and baby spinach
• 1/2 cup walnuts
• 2 tablespoons honey
• 1/2 teaspoon flaky sea salt

For the dressing:

• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup good olive oil
• Salt and black pepper to taste

Instructions

Preheat the oven to 400 degrees.

Scrub the beets, but do not peel them.

Wrap each one individually in foil and place on a baking sheet.

Roast for 45 to 60 minutes, depending on their size.

A paring knife should slide into the center of the largest beet with no resistance at all when they are done.

Let them cool in the foil for 15 minutes.

Once cool enough to handle, rub the skins off with a paper towel.

They slip right off.

Slice or quarter the beets and set aside.

Keep red and golden beets separate if using both, since red beets bleed aggressively and will stain everything they touch.

Make the candied walnuts.

Toss the walnuts with honey and flaky salt in a small bowl.

Spread on a parchment-lined baking sheet and bake at 350 degrees for 10 to 12 minutes until the honey is bubbling and the nuts look caramelized and fragrant.

Cool completely before handling.

They set as they cool.
Whisk the red wine vinegar, Dijon, honey, salt, and pepper together.

Drizzle in the olive oil while whisking until the dressing emulsifies.

Taste and adjust the vinegar or salt.

Arrange the greens on a large platter.

Scatter the roasted beets over the top.

Add crumbled goat cheese and candied walnuts.

Drizzle the dressing over everything right before serving.

The combination of earthy sweet beets, tangy goat cheese, and the peppery arugula underneath is one of those things that tastes far more considered than the effort involved.

2. Roasted Carrot and Lentil Soup

Ingredients

• 1 lb large carrots, peeled and cut into chunks
• 1 and 1/2 cups red lentils, rinsed well
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can crushed tomatoes, 14 oz
• 5 cups chicken or vegetable broth
• 3 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 teaspoon sugar
• Salt and black pepper to taste
• Juice of half a lemon
• Fresh cilantro and crusty bread for serving

Instructions 

Preheat the oven to 425 degrees.

Toss the carrot chunks with one and a half tablespoons of olive oil, a pinch of cumin, smoked paprika, salt, and pepper.

Spread on a lined baking sheet and roast for 25 to 30 minutes until golden and caramelized at the edges.

Roasting the carrots before they go into the soup is what gives this recipe its depth.

Raw carrots in soup taste mild and vegetal.

Roasted carrots taste sweet and complex.
Heat the remaining olive oil in a large pot over medium heat.

Add the onion and cook for 5 minutes until soft.

Add the garlic and ginger and stir for a minute.

Add the remaining cumin, smoked paprika, turmeric, and cayenne and stir for another minute until the spices are fragrant and toasted in the oil.

Add the rinsed lentils, crushed tomatoes, broth, and roasted carrots.

Stir and bring to a boil.

Reduce the heat, partially cover, and simmer for 25 minutes, stirring every 8 minutes or so, until the lentils have dissolved completely and the soup is thick and naturally creamy.

Add the lemon juice and taste.

Adjust the salt, cayenne, and lemon. The soup should taste bold and slightly smoky.

Serve with fresh cilantro and crusty bread for dipping.

3. Parsnip and Apple Soup with Toasted Hazelnuts

Ingredients

• 1 and 1/2 lbs parsnips, peeled and roughly chopped
• 2 medium apples, peeled, cored, and roughly chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or coconut milk
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and white pepper to taste
• 1/2 cup hazelnuts, toasted and roughly chopped
• 2 tablespoons heavy cream for finishing
• Fresh thyme for serving

Instructions

Melt the butter and olive oil together in a large pot over medium heat.

Add the onion and cook for 5 minutes until soft.

Add the garlic and thyme and stir for a minute.

Add the parsnips and apples and stir to coat everything in the butter.

Pour in the broth and bring to a boil.

Reduce the heat, partially cover, and simmer for 25 to 30 minutes until the parsnips are completely tender when pierced with a fork.

Remove from heat.

Use an immersion blender to blend the soup completely smooth directly in the pot. Add the milk and nutmeg and blend again until silky.

Season generously with salt and white pepper.

Reheat gently over medium-low if needed.

Stir in the cream.

Toast the hazelnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking the pan frequently, until golden and fragrant.

Wrap in a clean kitchen towel and rub vigorously to remove most of the papery skins. Roughly chop.

Serve the soup with a small pile of toasted hazelnuts in the center of each bowl, a sprig of fresh thyme, and a thin drizzle of cream or good olive oil.

The sweetness of the parsnip and apple, with the nutty hazelnuts and the warmth of nutmeg, is genuinely unexpected and satisfying.

Recipe 4: Roasted Root Vegetable Traybake with Chicken Thighs

Ingredients

• 6 bone-in skin-on chicken thighs
• 3 medium parsnips, peeled and cut into chunks
• 2 medium turnips, peeled and cut into wedges
• 3 medium carrots, cut into thick rounds
• 2 medium beets, peeled and cut into wedges
• 1 large red onion, cut into wedges
• 5 cloves garlic, smashed and unpeeled
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh thyme and lemon wedges for serving

Instructions

Preheat the oven to 425 degrees.

Combine the parsnips, turnips, carrots, beets, red onion, and smashed garlic in a large roasting pan.

Drizzle with the olive oil and balsamic vinegar. Add the thyme, rosemary, salt, and pepper and toss well so every piece is coated. Spread into an even layer.

Pat the chicken thighs completely dry on both sides. Mix the smoked paprika, salt, and pepper together and press the mixture firmly over every surface of each thigh.

Nestle the chicken thighs skin-side up directly over and among the vegetables.
Roast for 40 to 45 minutes until the chicken skin is deeply golden and crispy and the internal temperature reads 165 degrees.

The vegetables should be caramelized and tender.

Toss them once halfway through cooking while leaving the chicken undisturbed.

Let everything rest for 5 minutes before serving.

The balsamic will have reduced into something sticky and intensely flavored at the edges of the pan.

Scatter fresh thyme over the top and serve with lemon wedges.

Bring the whole roasting pan to the table.

Recipe 5: Mashed Root Vegetable Bowl with Crispy Shallots and Poached Eggs

Ingredients

• 1 lb Yukon gold potatoes, peeled and cut into chunks
• 1 lb celery root, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 4 large eggs
• 4 tablespoons unsalted butter
• 1/2 cup warm whole milk or cream
• Salt and white pepper to taste
• For the crispy shallots:
• 4 large shallots, thinly sliced into rings
• 1/2 cup neutral oil for frying
• Salt to taste
• Fresh chives and a drizzle of truffle oil or extra butter for serving

Instructions

Make the crispy shallots first since they take time.

Heat the neutral oil in a small saucepan over medium heat until a shallot ring dropped in sizzles immediately.

Add all the shallots and cook for 8 to 12 minutes, stirring occasionally, until they turn deep golden brown.

Watch carefully during the last few minutes as they go from golden to burnt quickly.

Remove with a slotted spoon and drain on paper towels.

They crisp up as they cool.

Season with salt immediately.

Boil the potatoes, celery root, and parsnips together in well-salted water until completely tender when pierced, about 18 to 20 minutes.

Drain thoroughly and return to the hot pot.

Let the steam evaporate for 2 minutes.

Mash with butter and warm milk until smooth.

Season generously with salt and white pepper.

The celery root adds a subtle earthy anise note, and the parsnip adds a natural sweetness that makes this significantly more interesting than a plain potato mash.

Poach the eggs in gently simmering water with a splash of vinegar for 3 to 4 minutes until the whites are set, and the yolks are still runny.

Divide the warm mash between bowls.

Create a shallow well in the center of each one.

Place a poached egg in the well.

Scatter crispy shallots generously over everything.

Finish with chives and a drizzle of truffle oil or extra butter.

Recipe 6: Spiced Sweet Potato and Black Bean Stew

Ingredients

• 3 medium sweet potatoes, peeled and diced into 1-inch pieces
• 2 cans black beans, 15 oz each, drained and rinsed
• 1 can diced tomatoes, 14 oz
• 1 can full-fat coconut milk, 14 oz
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• 1 teaspoon sugar
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro and cooked basmati rice for serving

Instructions

Heat the olive oil in a large pot over medium heat.

Add the onion and cook for 4 minutes until soft.

Add the garlic and ginger and stir for a minute.

Add the curry powder, cumin, smoked paprika, and cayenne and stir continuously for about a minute.

The spices need that brief time in hot oil to bloom before any liquid goes in or the stew tastes flat and raw by comparison.

Add the diced sweet potato and stir to coat in the spiced oil.

Pour in the diced tomatoes with their juices and the coconut milk.

Add the sugar, salt, and pepper.

Stir and bring to a gentle simmer.

Cook uncovered for 20 to 25 minutes, stirring occasionally, until the sweet potato is completely tender and the sauce has thickened around it.

Add the drained black beans and stir through.

Cook for another 5 minutes until the beans are heated through and have absorbed some of the surrounding flavor.

Add the lime juice and taste. Adjust the salt, lime, and cayenne.

Serve over basmati rice with fresh cilantro scattered generously over the top.

The sweet potato absorbs the coconut and spice flavors completely and the black beans add substance that makes this genuinely filling.

Recipe 7: Celery Root Schnitzel with Lemon Caper Sauce

Ingredients

• 1 large celery root, approximately 2 lbs, peeled and sliced into 1/2-inch rounds
• 1 cup all-purpose flour seasoned with salt and pepper
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Neutral oil for pan frying
• For the lemon caper sauce:
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 3 tablespoons capers, drained
• Juice and zest of 1 large lemon
• 2 tablespoons fresh parsley, finely chopped
• Salt and black pepper to taste
• Simple green salad for serving

Instructions

Bring a large pot of well-salted water to a boil.

Parboil the celery root rounds for 5 to 6 minutes until just barely tender when pierced with a fork.

They should not be fully cooked at this stage.

Drain and pat completely dry with paper towels.

Surface moisture is what causes breading to slide off rather than adhere during frying.

Set up the breading station.

Seasoned flour in one bowl, beaten eggs in a second, and panko mixed with garlic powder, smoked paprika, salt, and pepper in a third.

Dredge each celery root round in flour on both sides, shaking off any excess.

Dip the egg in egg, letting any excess drip off.

Press firmly into the panko on both sides until completely coated.

Heat about half an inch of neutral oil in a large heavy skillet over medium-high heat until a breadcrumb dropped in sizzles immediately.

Cook the breaded celery root rounds for 3 to 4 minutes per side until deeply golden and crispy all over.

Work in batches.

Drain on a wire rack and season with salt immediately.

Make the sauce in a separate small pan.

Melt the butter over medium heat and cook until it turns golden brown and smells nutty, about 3 to 4 minutes.

Add the garlic and stir for 30 seconds.

Add the capers and let them sizzle for a minute.

Remove from the heat and add the lemon juice and zest.

The sauce will spit when the lemon hits the hot butter.

Swirl to combine and stir in the parsley.

Serve the crispy celery root schnitzels with the lemon caper sauce spooned over the top and a simple salad alongside.

Recipe 8: Turnip and Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• 1 and 1/2 lbs turnips, peeled and cut into large chunks
• 3 medium carrots, cut into thick rounds
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine
• 1 can diced tomatoes, 14 oz
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• Salt and black pepper to taste
• Fresh parsley and crusty bread for serving

Instructions

Pat the beef dry and season generously with salt and pepper.

Heat the olive oil in a large heavy pot or Dutch oven over medium-high.

Sear the beef in batches for 3 to 4 minutes per side until deeply browned on all surfaces.

Remove each batch and set aside.

Do not rush this.

Proper browning takes time and creates the layer of flavor that carries through the entire stew.
Add the onion to the same pot and cook for 4 minutes.

Add the garlic and tomato paste and stir for 2 minutes until the paste darkens slightly.

Pour in the red wine and scrape up every browned bit from the bottom.

Simmer for 3 minutes.

Add the broth, diced tomatoes, Worcestershire, thyme, rosemary, and bay leaves. Return the beef.

Bring to a simmer, cover, and cook in a 325-degree oven for 1.5 hours.
Add the turnips and carrots and continue cooking for another 45 minutes until the beef is completely tender and the vegetables are cooked through.

Turnips hold their shape better than potatoes in a stew and add a pleasant, mild bitterness that works beautifully against the rich beef.

Stir in the cornstarch mixture and cook uncovered on the stovetop for 10 to 15 minutes until the broth thickens into a glossy gravy.

Remove the bay leaves.

Taste and adjust seasoning. Scatter parsley over the top and serve with crusty bread.

Recipe 9: Sweet Potato Gnocchi with Brown Butter and Sage

Ingredients

• 2 lbs sweet potatoes, approximately 3 medium
• 1 and 1/2 to 2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• For the brown butter sauce:
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1/2 cup toasted pine nuts
• Juice of half a lemon
• Freshly grated Parmesan for serving
• Flaky sea salt for finishing

Instructions

Prick the sweet potatoes all over with a fork and bake at 400 degrees directly on the oven rack for 45 to 55 minutes until completely tender.

Halve them and scoop the flesh into a large bowl.

Mash until completely smooth. Let the mashed sweet potato cool for at least 15 minutes before proceeding.

Working with warm sweet potato makes the dough sticky and difficult to handle.

Add the egg, salt, and nutmeg to the cooled sweet potato and mix well.

Add one cup of flour and stir together.

Turn out onto a floured surface and knead gently, adding flour in small amounts until the dough just barely stops sticking to your hands.

Use the minimum amount of flour needed.

Too much flour makes the gnocchi dense and heavy rather than pillowy and light.

Divide the dough into 8 portions.

Roll each portion into a rope about three-quarters of an inch thick.

Cut into one-inch pieces.

Press each piece lightly against the tines of a fork and roll to create ridges which help the sauce cling to each gnocchi.

Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches.

They are done when they float to the surface, about 2 to 3 minutes.

Remove with a slotted spoon.

Melt the butter in a large skillet over medium heat.

Add the sage leaves and let them cook for 2 to 3 minutes until the butter turns golden brown and smells nutty and the sage crisps.

Add the cooked gnocchi and toss gently.

Add the lemon juice and pine nuts.

Serve immediately with Parmesan and flaky sea salt.

Recipe 10: Roasted Parsnip and Honey Glazed Pork Tenderloin

Ingredients

• 2 pork tenderloins, approximately 1 lb each
• 1 and 1/2 lbs parsnips, peeled and halved lengthwise
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh thyme and lemon wedges for serving

Instructions

Preheat the oven to 425 degrees.

Toss the parsnip halves with one tablespoon of olive oil, a pinch of thyme, salt, and pepper.

Spread on a large lined baking sheet and roast for 10 minutes to get a head start since parsnips take longer than the pork.

Mix the honey, Dijon, remaining olive oil, garlic, apple cider vinegar, thyme, and smoked paprika together.

Season the pork tenderloins with salt and pepper on all sides.

Heat a large oven-safe skillet over medium-high.

Sear the tenderloins for 2 to 3 minutes on all sides until golden.

Transfer to the baking sheet alongside the partially roasted parsnips.

Brush the honey Dijon glaze generously over each tenderloin, coating every surface.

Roast at 425 degrees for 15 to 18 minutes until the internal temperature reads 145 degrees at the thickest point and the glaze has caramelized on the surface.

The parsnips should be golden and completely tender by this point.

Let the pork rest for 5 minutes before slicing.

The resting period allows the juices to redistribute and the difference in moisture when you skip it is significant.

Slice the pork and arrange over or alongside the roasted parsnips.

Drizzle any resting juices over everything.

Scatter fresh thyme and serve with lemon wedges.

Recipe 11: Rutabaga and Lamb Shepherd’s Pie

Ingredients

• For the filling:
• 1 and 1/2 lbs ground lamb
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 cup beef or chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• For the rutabaga topping:
• 2 lbs rutabaga, peeled and cut into chunks
• 3 tablespoons unsalted butter
• 1/4 cup warm whole milk
• Salt and white pepper to taste

 

Instructions

Make the filling first.

Cook the ground lamb in a large oven-safe skillet or Dutch oven over medium-high for 6 to 7 minutes, breaking it apart, until no pink remains and the edges have some golden color.

Drain excess fat.

Add the onion, carrots, and garlic and cook for 5 minutes.

Add the tomato paste and stir for 2 minutes.

Add the broth, Worcestershire, rosemary, and thyme. Stir and simmer uncovered for 15 minutes until the sauce reduces and thickens around the meat.

Taste and season generously.

Boil the rutabaga chunks in well-salted water for 20 to 25 minutes until completely tender.

Rutabaga takes longer than potato so start checking at 20 minutes.

Drain thoroughly and return to the hot pot.

Let the steam evaporate for 2 minutes.

Mash with butter and warm milk until smooth. Season with salt and white pepper.

The rutabaga mash will be slightly less fluffy than potato mash and has a beautiful golden color with a mild earthy sweetness.

Preheat the oven to 400 degrees. Spread the rutabaga mash evenly over the lamb filling, using a fork to create texture on the surface.

The texture catches heat and creates golden peaks on top.

Bake for 25 to 30 minutes until the top is golden and the filling is bubbling at the edges.

Let it rest for 5 minutes before scooping and serving.

Recipe 12: Roasted Beet Risotto

Ingredients

• 3 medium red beets, roasted, peeled, and blended to a smooth puree
• 1 and 1/2 cups Arborio rice
• 5 cups warm chicken or vegetable broth
• 1 small yellow onion, very finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• For serving: crumbled goat cheese, fresh dill or chives, and a drizzle of olive oil

Instructions

Roast, peel, and puree the beets as described in recipe one.

Set the puree aside.

Keep the warm broth in a separate small saucepan over low heat throughout the entire cooking process.

Cold broth added to a risotto stops the cooking and results in gluey, unevenly cooked rice.

Heat the olive oil and one tablespoon of butter in a large wide pot over medium heat.

Add the onion and cook for 4 minutes until completely soft.

Add the garlic and stir for 30 seconds.

Add the Arborio rice and stir for 2 minutes until the edges of the grains turn slightly translucent.

Pour in the wine and stir until fully absorbed.

Add the warm broth one ladle at a time, stirring constantly and waiting for each addition to absorb before adding the next.

Continue for 18 to 20 minutes until the rice is cooked through with a slight bite and the mixture flows slowly like a thick wave when you tilt the pot.

Add the beet puree and stir through. The risotto will turn a vivid deep magenta which looks stunning.

Stir in the remaining butter and all the Parmesan.

Season generously with salt and pepper.

Serve immediately in wide shallow bowls.

Top with crumbled goat cheese, fresh dill or chives, and a drizzle of olive oil.

The brightness of the goat cheese against the earthy, sweet beet risotto is what makes this dish.

Recipe 13: Celeriac and Leek Gratin

Ingredients

• 1 large celeriac, approximately 2 lbs, peeled and thinly sliced on a mandoline
• 3 medium leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 cup freshly grated Gruyere cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and white pepper to taste

Instructions

Preheat the oven to 375 degrees and butter a large baking dish.

Melt the butter in a large skillet over medium heat.

Add the leeks and cook for 8 to 10 minutes, stirring occasionally, until completely soft, wilted, and turning golden.

Add the garlic and thyme and stir for a minute.

Set aside.

Combine the heavy cream, broth, nutmeg, salt, and white pepper in a small saucepan over medium heat.

Warm until steaming but not boiling. Remove from heat.

Arrange one layer of celeriac slices in the bottom of the buttered baking dish, overlapping them slightly.

Scatter a portion of the sautéed leeks over the celeriac.

Sprinkle a small amount of Gruyere and Parmesan over the leeks.

Repeat the layers until all the celeriac and leeks are used, finishing with a layer of celeriac on top.

Pour the warm cream mixture evenly over the entire dish.

Scatter the remaining Gruyere and Parmesan generously over the surface.

Cover tightly with foil and bake for 45 minutes.

Remove the foil and continue baking for another 20 to 25 minutes until the top is deeply golden and bubbling, the cream has absorbed into the celeriac, and a knife slides through the entire gratin with no resistance.

Let it rest for 10 minutes before serving.

Recipe 14: Carrot and Ginger Glazed Salmon

Ingredients

• 4 salmon fillets, approximately 6 oz each
• 4 medium carrots, peeled and cut into thin matchsticks or ribbons using a peeler
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons neutral oil, divided
• Salt and black pepper to taste
• Sesame seeds, sliced green onions, and cooked jasmine rice for serving

Instructions

Whisk the soy sauce, honey, ginger, garlic, sesame oil, and rice vinegar together in a small bowl.

This sauce does double duty as the salmon glaze and the carrot dressing.

Set half aside for the carrots.

Pat the salmon fillets completely dry on both sides and season with a pinch of salt and pepper.

Heat one tablespoon of neutral oil in a large nonstick skillet over medium-high.

Cook the salmon presentation-side down for 4 minutes without moving.

Flip and cook for 2 to 3 minutes on the second side.

During the last minute pour half the sauce into the pan and baste the top of each fillet continuously as it caramelizes and thickens.

Remove and let rest for 2 minutes.
In a separate skillet heat the remaining tablespoon of oil over high heat.

Add the carrot matchsticks or ribbons and stir-fry for 2 to 3 minutes until just tender with some char spots.

Add the reserved sauce and toss for another minute until the carrots are glazed and fragrant.

Serve the glazed salmon over jasmine rice with the glazed carrots alongside.

Scatter sesame seeds and sliced green onions over everything.

The carrot and ginger together emphasize the sweetness and warmth that makes this combination particularly good.

Recipe 15: Potato and Leek Soup with Crispy Pancetta

Ingredients

• 2 lbs Yukon gold potatoes, peeled and diced
• 4 large leeks, white and light green parts only, thinly sliced and well washed
• 4 oz pancetta or thick-cut bacon, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1 teaspoon dried thyme
• Salt and white pepper to taste
• Sour cream or crème fraîche, fresh chives, and crusty bread for serving

Instructions

Cook the diced pancetta in a large pot over medium heat until golden and crispy.

Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the butter to the pot and let it melt into the pancetta fat.

Add the sliced leeks and cook for 8 to 10 minutes, stirring every couple of minutes, until completely soft, wilted, and turning lightly golden at the edges.

Leeks need more time to soften than regular onions so do not rush them.

Add the garlic and thyme and stir for a minute.

Add the diced potatoes and pour in the chicken broth.

Bring to a boil then reduce the heat to medium-low and simmer covered for 20 minutes until the potatoes are completely tender.

Use an immersion blender to blend about half the soup, leaving some chunky texture throughout.

This creates a soup that is simultaneously creamy and hearty.

Alternatively, blend all of it for a completely smooth result.

Stir in the milk and season generously with salt and white pepper.

Serve topped with a spoonful of sour cream or crème fraîche, a scatter of crispy pancetta, and snipped fresh chives. Crusty bread alongside for dipping rounds out the meal.

16. Roasted Radish and Salmon Grain Bowl

Ingredients

• 4 salmon fillets, approximately 5 oz each
• 2 bunches radishes, trimmed and halved
• 1 and 1/2 cups farro or brown rice, cooked
• 4 cups baby arugula
• 3 tablespoons olive oil, divided
• Salt and black pepper to taste
• For the lemon tahini dressing:
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, finely grated
• 3 tablespoons warm water
• Salt to taste
• For serving: sliced avocado, toasted sesame seeds, and fresh dill

Instructions

Preheat the oven to 425 degrees.

Toss the halved radishes with one tablespoon of olive oil, salt, and pepper. Spread on a lined baking sheet.

Roasting radishes transforms them completely.

Raw radishes are sharp and peppery. Roasted radishes turn sweet and mellow with caramelized edges.

Roast for 20 to 25 minutes until golden and tender.
Whisk the tahini, lemon juice, garlic, warm water, and salt together until smooth.

It will look seized at first, but keep whisking and adding water until creamy and pourable.

Pat the salmon fillets dry and season with salt and pepper.

Heat the remaining olive oil in a skillet over medium-high.

Cook presentation-side down for 4 minutes without moving.

Flip and cook for 2 to 3 minutes until the salmon flakes easily at the thickest point.

Rest for 2 minutes.

Build the bowls. Start with farro or brown rice as the base.

Add a handful of baby arugula.

Arrange the roasted radishes and sliced avocado alongside.

Place the salmon on top. Drizzle the lemon tahini dressing generously over everything.

Scatter toasted sesame seeds and fresh dill over the top.

Recipe 17: Cider-Braised Turnips with Pork Chops

Ingredients

• 4 thick boneless pork chops, approximately 1 inch thick
• 1 and 1/2 lbs small turnips, peeled and cut into wedges
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup apple cider
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh thyme and apple slices for serving

Instructions

Season the pork chops generously with salt and pepper on both sides.

Heat the olive oil in a large heavy skillet with a lid over medium-high heat.

Sear the pork chops for 4 minutes on the first side without moving until deeply golden.

Flip and cook for 3 minutes on the second side until the internal temperature reads 145 degrees.

Remove and set aside to rest.
In the same skillet over medium heat, melt the butter.

Add the sliced onion and cook for 6 to 7 minutes until golden and softened.

Add the garlic and thyme and stir for a minute.

Add the turnip wedges and stir to coat in the buttery onions.

Cook for 2 to 3 minutes until the cut sides of the turnips begin to develop some color.

Pour in the apple cider and chicken broth.

Bring to a simmer, cover, and cook for 15 to 18 minutes until the turnips are completely tender when pierced.

Remove the lid and simmer uncovered for 5 minutes until the braising liquid reduces and concentrates.

Stir in the whole grain mustard.

Return the pork chops to the pan and nestle them into the cider-braised turnips.

Spoon the braising liquid over each chop.

Serve immediately with fresh thyme and apple slices alongside.

Recipe 18: Sweet Potato and Chorizo Hash with Fried Eggs

Ingredients

• 2 large sweet potatoes, peeled and diced into half-inch pieces
• 1/2 lb fresh chorizo, casings removed
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 4 to 6 large eggs
• Fresh cilantro, sour cream, and hot sauce for serving

Instructions

Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.

Add the diced sweet potato in a single layer and season with smoked paprika, cumin, salt, and pepper.

Cook without stirring for 4 to 5 minutes so the bottoms develop a golden crust.

Toss and cook for another 4 to 5 minutes.

The sweet potato should be golden and crispy on the outside and tender all the way through.

Remove and set aside.

Add the remaining oil to the same skillet.

Add the chorizo and break it apart. Cook for 5 to 6 minutes until cooked through and deeply caramelized in spots.

Add the onion and bell pepper and cook for 3 to 4 minutes until soft.

Add the garlic and stir for 30 seconds.

Return the sweet potato to the skillet and toss everything together.

Spread into an even layer and press down gently with a spatula.

Make wells across the surface of the hash and crack one egg into each well.

Season the eggs lightly with salt.

Cover the skillet with a lid and cook over medium-low for 4 to 5 minutes until the whites are fully set but the yolks remain soft and runny.

Scatter fresh cilantro over the top and serve straight from the skillet with sour cream and hot sauce on the side.

Recipe 19: Root Vegetable and Chickpea Tagine

Ingredients

• 2 cans chickpeas, 15 oz each, drained and rinsed
• 3 medium carrots, cut into large chunks
• 2 medium parsnips, peeled and cut into large chunks
• 1 medium turnip, peeled and cut into wedges
• 1 can crushed tomatoes, 14 oz
• 1 can vegetable broth, 14 oz
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1/2 cup green olives, pitted
• Juice of half a lemon
• Fresh cilantro and warm couscous or flatbread for serving

Instructions

Heat the olive oil in a large, wide pot or Dutch oven over medium heat.

Add the onion and cook for 5 minutes until soft.

Add the garlic and all the spices and stir continuously for about a minute until the mixture smells deeply warm and fragrant.

Add the carrots, parsnips, and turnip and stir to coat everything in the spiced oil.

Pour in the crushed tomatoes and broth. Stir and bring to a simmer.

Cover and cook over medium-low heat for 20 minutes.

Add the chickpeas and olives. Continue simmering uncovered for another 15 minutes until all the root vegetables are completely tender and the sauce has thickened around them.

Add the lemon juice and taste. Adjust salt, cayenne, and lemon.

The tagine should taste warm and aromatic with a clear spice presence and slight sweetness from the root vegetables.

Scatter fresh cilantro generously over the top.

Serve over couscous or with warm flatbread for scooping.

Recipe 20: Brown Butter Mashed Potato Pierogi with Caramelized Onions

Ingredients

• For the pierogi dough:
• 2 and 1/2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon salt
• For the potato filling:
• 1 and 1/2 lbs Yukon gold potatoes, peeled and boiled until tender
• 3 tablespoons unsalted butter
• 1/4 cup warm whole milk
• 1 cup shredded sharp cheddar cheese
• Salt and white pepper to taste
• For serving:
• 3 large yellow onions, thinly sliced and caramelized in butter for 45 minutes until deeply golden
• 4 tablespoons unsalted butter, browned until nutty
• Sour cream for serving

Instructions

Make the dough.

Combine the flour and salt in a large bowl.

Mix the warm water, sour cream, and egg.

Add the wet ingredients to the flour and mix until a shaggy dough forms.

Turn out onto a floured surface and knead for about 5 minutes until smooth and elastic.

Wrap in plastic and rest for 30 minutes at room temperature.

Make the filling.

Drain the boiled potatoes and mash with butter, warm milk, and cheddar until smooth.

Season generously with salt and white pepper.

The filling should taste very well seasoned because it will be enclosed in dough, which dilutes the flavor.

Roll the dough to about an eighth-inch thickness on a floured surface.

Cut into 3-inch rounds using a glass or cookie cutter.

Place a generous teaspoon of filling in the center of each round.

Fold the dough over and press the edges firmly together.

Crimp with a fork to seal completely.

Make sure there are no gaps or that the filling does not leak into the cooking water.

Bring a large pot of well-salted water to a boil.

Cook the pierogi in batches for 3 to 4 minutes until they float, and the dough looks cooked through rather than raw.

Remove with a slotted spoon.

Brown the butter in a large skillet over medium heat until golden and nutty.

Add the cooked pierogi and pan-fry for 2 to 3 minutes per side until golden and slightly crispy on the outside.

Serve with caramelized onions piled over the top and sour cream on the side.

Tips for Cooking Root Vegetables Well

High heat is what turns root vegetables from boring to genuinely delicious.

A 425-degree oven with vegetables spread in a single layer produces caramelized golden edges and concentrated sweet flavor.

A 350-degree oven with crowded vegetables produces soft, pale, slightly steamed results that taste like a side dish nobody asked for.

Peel only what needs peeling. Beets and sweet potatoes are often fine with skins on, depending on the recipe.

Celeriac, rutabaga, and turnips genuinely need peeling because the skins are tough and bitter.

Parsnips and carrots can go either way.

Salt your cooking water generously when boiling root vegetables for mashing or pureeing.

They absorb water during cooking, and unsalted water produces unsalted vegetables that no amount of seasoning at the end can fully fix.

Roast root vegetables, cut to similar sizes so they cook evenly.

A half-inch beet next to a two-inch beet in the same pan means one is perfectly caramelized while the other is still firm.

Take five minutes to cut everything roughly the same size, and the results are consistently better.

A mandoline produces the uniformly thin slices that gratins require.

Uneven hand-cut slices in a gratin mean some cook faster than others, and the result is simultaneously overcooked and undercooked in different sections.

If you do not have a mandoline, cut as uniformly as possible and add 10 extra minutes of covered baking time to compensate.

Ingredient Swaps Worth Knowing

Celeriac and parsnip are interchangeable in most soup and puree recipes with slightly different flavor profiles.

Celeriac is earthier and more savory, while parsnip is sweeter and more aromatic.

Turnips and rutabaga swap well in braises and shepherd’s pies. Rutabaga is milder and sweeter while turnip is slightly more bitter.

Sweet potatoes and butternut squash are interchangeable in the stew and hash recipes.

Any firm root vegetable works in the tagine.

Mix and match based on what is available.

Butter and olive oil swap freely in roasting applications.

Butter produces a richer flavor, and olive oil produces a slightly fruitier one.

Storage Tips

Most cooked root vegetable dishes keep in the refrigerator for 4 to 5 days in airtight containers.

Soups and stews improve significantly after a day and are worth making ahead.

The beet risotto is best eaten fresh since risotto does not reheat well without becoming dense.

The shepherd’s pie, gratin, and tagine all reheat beautifully in a 350-degree oven covered with foil for 15 to 20 minutes.

The sweet potato gnocchi and pierogi both reheat well, pan-fried in a little butter directly from cold, which actually improves the exterior crispiness compared to the first serving.

Raw root vegetables keep for 1 to 2 weeks in the refrigerator, stored loosely in the crisper drawer.

Sharing is caring!