The humble root vegetables - parsnips, turnips, rutabagas, celery root, and so on - have an undeserved reputation for being dull and bland. While they may look dusty and unassuming, root vegetables may surprise you with tastes that range from slightly bitter to pleasantly sweet. Plus, they have a heartiness that's great for blustery days.
Instructions
1. Wash and peel root vegetables before cooking. Cook whole or cut into chunks first.
2. Roast root vegetables in a 425-degree oven for great depth of flavor. Cut into chunks, toss with olive oil, salt and pepper, and perhaps a little garlic, and roast 40 to 60 minutes or until tender. Roast a variety of vegetables for the most impressive presentation and taste (throw in some of the more common carrots and potatoes too, with some beets done separately so they don't turn everything pink). Garnish with fresh herbs if desired.
3. Boil root vegetables 5 to 20 minutes (depending on size of chunks or if whole) and use a potato masher to mash with butter and milk or cream. Mix several different kinds together (stick with sweeter types together, such as parsnips and rutabagas, or with more bitter types together, such as turnips and celery root) or mash with potatoes.
4. Slice mostly-cooked root vegetables, combine with milk or cream and a little cheese to make gratins. Bake at 350 degrees until golden. Combine different types, with or without potatoes.
Tags: root vegetables, celery root, into chunks, mash with, milk cream, root vegetables
