Tips for Cooking Winter Produce

Yes, it’s still winter here in West Michigan. While cooking magazines taunt us with asparagus and delicate salads, I am starting at a pile of roots and wondering how I can keep on eating them. They’re delicious roots; Visser Farms has done an outstanding job. But it’s time to get creative.

Last night, for example, I found myself eating Borscht and Beef Pasta. Very tasty, even if the husband reports more colorful trips to the restroom.

Over the past couple of years I’ve noticed that most root vegetables are interchangeable; so if you have rutabagas, turnips, potatoes, parsnips, carrots, or beets to use, feel free to mix and match. If you are running low on inspiration, here are some ideas to help you get started:

  • throw them in a crock pot. Just about any root vegetable tastes better when simmered all day in beef and broth and herbs.
  • dehydrate them to make chips. Why pay an arm and a leg to buy root vegetable chips from the store?
  • roast them. Easy and tasty side dish, anyone?
  • add them to soups, stews, & chili. Actually, this works with just about any vegetable!
  • grate them into slaw. This works especially well if you have a food processor.
  • eat them raw, with dip. Yep, it’s crazy what you can eat raw!

If you’re more of a recipes person, check out this post from my other blog: 10 Favorite Root Vegetable Recipes.

So what’s YOUR favorite thing to do with roots?

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