As befits the season, I’ve been seeing a lot of recipes that involve sweet potatoes, potatoes, beets, carrots, parsnips — those incredible root vegetables that often get short shrift. With the snow not expected to melt anytime soon, and more of the white stuff in the forecast for today, it makes me feel warm inside to think about hearty, filling, healthful food that comes out of the frozen ground.
- Curried Sweet Potato Stew, in which the author is pleasantly surprised at an eDiets recipe.
- The Original Moosewood Carrot Soup Recipe, a classic recipe from a classic cookbook.
- Borscht, which I have never really eaten except cold, from a jar (blech), but now I’m tempted.
- Glazed Turnips and Carrots. I’ve never been a huge fan of glazed vegetables — most vegetables are plenty sweet already — but if you try this recipe with success, let me know.
- Rootkes! Like latkes, but with other root vegetables! This might have to happen in my kitchen very soon. Thanks Julia for the link.
If you have a recipe you think I should look at, save it on del.icio.us tagged “for:blueberriesandlobster”.
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