Believe it or not, there was a time not too long ago when the only root vegetables anyone ate were carrots and potatoes. Thankfully, as Mark Bittman points out at NYT Mag, that’s changed, “in part because it was all wrong; in part because if you’re going to eat seasonal and local, you are going to eat roots in winter, even if you live in California; and in part because roasted root vegetables, which most of us have discovered only recently, are, like, the greatest thing ever.”
Couldn’t agree more.
Bittman offers up six root veg recipes that can be easily modified and switched around. Check out this quick and easy recipe for Braised Beets:
1. Peel about a pound of beets and chop them into 1-inch cubes.
2. In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (1/2 cup or more).
3. Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
4. Cover and adjust the heat so the mixture simmers.
5. Cook until the vegetables are tender, 15 to 20 minutes.
6. Add salt and pepper to taste, and serve.
(via New York Times Magazine)
Photo: Yunhee Kim/NYT