Eating your roots!

by in View All Posts, January 27th, 2009

Last week, a generous farmer from Ohio who was a judge on Iron Chef America delivered an abundance of vegetables.  The table outside of our programming offices was piled high with fresh root veggies, potatoes, salad greens, micro greens, and herbs.  Being invited to take a bag, I snatched up a colorful array of beets, carrots, turnips, and parsnips. 

Now, I was stuck with decisions…  I could have just roasted them, but I really wanted soup… soup with beans, to be precise.

After washing and dressing the little treasures with EVOO, S/P and some parsley, I threw them into the oven at 425 degrees for about 45 minutes.  On top of the stove, I brought some chicken stock and lemon juice to a simmer with oregano and more parsley.  When all was ready, into the blender with the lot of them!  I returned them to a pot, and added my white cannellini beans for some extra texture.

The soup was sweet, salty, earthy, bright, and very colorful!  Perfect for a cold winters evening and definitely started preparing me for the flavors of spring.

What are some of your own root recipes that “beet” the winter blues?
Pictured: Michael Chiarello’s Super Tuscan” White Bean Soup


Kendra, Operation Foodie

Similar Posts

Made-Over Game-Day Recipes to Lighten Up Your Party

Make better-for-you versions of game-day classics....

Comments (2)

  1. Lana says:

    Oh Kendra, roasted root veggies are a favorite – tossed with olive oil, fresh rosemary, a few chili flakes, salt n pepper. And I probably make a soup twice a week all winter long – favorites usually have some kind of winter squash or more often, Idaho russet potatoes! (shameless plug for my home state)

    But if I were to try to “beet the winter blues” with a bounty of root veggies, I’d go for serving them along with some long, slow-braised meat. Did something like this for Christmas ….

    Rub the meat with herbs n spices, sear, add the rough chopped root veggies, onions and whole garlic cloves and saute. Add the tomato paste and combine, deglaze with wine and stock. Braise covered in the oven a couple hours until the meat is fork tender and just about to fall apart. But not quite. It’s a classic, I know. And hard to go wrong.

  2. Kendra says:

    Lana – that sounds absolutely wonderful. Thank you so much for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>