Though potatoes prove a year-round hit, their starchy cousin gets special attention once fall draws near and the sweaters are pulled on. As a member of the root veggie clan, turnips are a comforting alternative when whipped with butter, roasted in the oven or glazed stovetop.
If you’re a meat-and-potatoes kind of person, it’s about time you give meat and turnips a chance, too. Consider it the perfect side for a casual weeknight meal or a traditional Sunday dinner. No matter how you prepare this root vegetable, it’s sure to comfort you to your core.
As far as a meaty meal goes, any hearty cut will do alongside a heap of turnips. Try Food Network Magazine’s Slow-Cooker Ham With Turnips or Herbed Leg of Lamb With Roasted Turnips (pictured above) for a star-crossed combination. Whip up Bobby Flay’s Turkey Pot Pie With Sage Crust or Food Network Magazine’s Vegetable Shepherd’s Pie for one-pot wonders brimming with turnip goodness. In that same way, Michael Symon’s Chicken-and-Dumpling Soup recipe for Food Network Magazine ladles bits of turnip, rutabaga, fennel, celery, carrot and, of course, chicken and dumplings into each rejuvenating spoonful.
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Let’s talk spinach. It’s the green at the center of family dinner dramas and the barrier to many kids’ elusive desserts. More often than not, kids just don’t want to eat their spinach. And if we’re getting down to it, who can blame them? When spinach exits the freezer as a rock-hard rectangle and is defrosted into a soggy mess, who’s going to be down for a side of that?
Now that we’ve made it to October, things start to look up for spinach because each leaf is crisply in season.
We’re all about the classics like Hot Spinach Artichoke Dip. But sometimes you have to level with the little ones, the picky eaters and the greenaphobes sitting around your dinner table. Who knows, maybe incorporating spinach into their lives little by little could mean straight Creamed Spinach this time next year. When you want to savor this green — and satisfy the whole family — look to Food Network’s spinach-stuffed recipes to make everyone happy.
If a recipe asks for the frozen kind, go ahead and swap in the fresh stuff. This time of year there’s no need to defrost. Go for baby spinach to reduce stem clipping, too. That way, spinach can melt into your meals in the best way possible.
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Where were you the first time you ate a kale chip? Sitting on the couch watching reruns? Mingling at your foodie friend’s last dinner party? After a lifetime of guilt-inducing potato chip munching, there’s something pretty eye-opening about digging your fists into a bowl of solid kale chips. Salty, crispy and undeniably addictive, each one triggers that same sensation as the potato variety without the, well, bodily consequences.
Now that we’re inching into fall, each leaf of sturdy kale is in season and as pristine as ever. Use this to your advantage. As the weather gets colder and our food gets richer, going with the smart snack is probably a noble choice.
With just a drizzle of olive oil and a crack of sea salt, it’s easy to make homemade kale chips. Trust me, Food Network Magazine’s Kale Chips (pictured above) aren’t rocket science, but if you’re looking to get inventive, we’ve got just the thing for you.
Kale chips come in many forms, just like your favorite bag of potato chips. Accentuate the classically sea-salted with Guy Fieri’s Crispy Kale Chips With Lemon, which adds a shot of citrus and some crushed red pepper. Or churn up a Lemon Mayonnaise that serves as a perfect match for a dip-bound chip.
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Turn winter squash into a simple snack with curry powder and butter. Whether you’re partial to acorn, buttercup, butternut, hubbard, spaghetti or turban, this quick recipe from Food Network Magazine showcases the fruit’s plump, soft flesh.
When shopping, the firmer the squash the better. Winter squash’s thick skin allows for longer storage times (as long as you keep it in a cool, dark place and don’t refrigerate). Don’t forget to watch out for blemishes or moldy spots.
A great source of iron, riboflavin and vitamins A (more than summer squash) and C, this Curried Winter Squash is so addictive don’t be surprised if you eat it all in one sitting.
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As November comes to a close, serve one last bright meal that channels summer and casts away the soon-to-be-winter chill. Beets are not only pretty, but this versatile root vegetable can be easily thrown into a quick salad.
When shopping, choose beets that are firm and have smooth skin. Small or medium-sized beets are often more tender, while their color can range from a garnet red to white.
Serve a Beet and Apple Salad (pictured above) from Food Network Magazine as an easy starter. Apples and sugar give this dish a natural sweetness, while endive and walnuts add some crunch.
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In honor of Thanksgiving, Food Network and Fall Fest contributors are gathering together to share their favorite Thanksgiving recipes at our first ever Communal Table.
Today, browse through recipes for cocktails, appetizers, soups, salad, mains, and desserts. You can start drooling now.
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Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.
For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.
For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.
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Boost your immune system with vitamin C before cold and flu season sets in by eating more cauliflower. A member of the cabbage family, cauliflower can be boiled, baked or sautéed, but for a well-browned exterior and a flavorful, moist interior, roasting is the way to go.
Start simple with Emeril’s Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon Juice. We bet even the biggest cauliflower-haters will think twice after sampling this quick yet flavorful dish.
Claire’s Roasted Cauliflower With Dates and Pine Nuts (pictured above) is a wonderful fall side for those willing to experiment with flavor. Roasting the cauliflower makes it slightly sweet and turns into an unexpected complement to the dates.
Try Guy’s Roasted and Pureed Cauliflower as a mashed-potato substitute. With only six ingredients, this side is an easy addition to any weeknight meal.
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Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.
Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.
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There’s nothing better than a heaping helping of potatoes; whether they’re Yukon Gold, russet or fingerling is entirely up to you. The hearty vegetable sometimes gets a bad rap, but potatoes are actually low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6.
Make the most of this year’s potato harvest by mixing them with other rich ingredients and baking ‘em in a casserole dish. Easy to put together and full of flavor, a casserole makes for a great make-ahead meal that requires hardly any prep.
Whip up Emeril’s Twice Baked Potato Casserole for a buttery, cheesy mashed mix. The key is adding butter, sour cream, heavy cream and seasonings to the potato flesh once they’ve gone through one round of baking in the oven.
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