Recipes from the Root Cellar

250 Fresh Ways to Enjoy Winter Vegetables

Andrea Chesman

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Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it's time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they're eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include: Split Pea Soup with Winter Vegetables, Roasted Beet and Blue Cheese Salad, Deep-Fried Root Vegetable Chips with Garlic Aioli, Sautéed Brussels Sprouts with Cranberries, Cashew Carrots, Braised Collards with Bacon, Deep-Fried Onion Rings, Root Vegetable Bread Pudding, White Lasagna with Winter Squash, Ravioli with Smoky Greens, Winter Vegetable Lamb Stew, Red-Cooked Pork and Cabbage, Chicken Stew with Root Vegetables, and hundreds more.

Recipes from the Root Cellar cover

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400 pages; 8 x 9


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