Roots

Root vegetables are truly seasonal in the fall, when they’re fresh and abundant. To my mind, these hardy vegetables are underused and somewhat misunderstood. Cooking, baking, roasting, and sautéing brings out the natural sweetness of parsnips, rutabaga, sweet potatoes, and other roots. Turnips, Jerusalem artichokes, and of course, carrots may be used raw as well, and add a pleasant crunch to salads.

Recipes adapted from Great American Vegetarian.

Roasted Root Vegetables

Serves: 6 or more

Oven-roasting brings out the natural sweetness of any vegetable, and this is particularly true in the case of roots.

• 1 large sweet potato, peeled, cut in half lengthwise, and sliced
• 2 medium parsnips, peeled and sliced
• 1 large turnip, peeled, cut in half, and sliced
• 2 medium carrots, peeled and sliced
• 1/2 medium rutabaga, peeled and sliced
• 2 tablespoons light olive oil
• 2 tablespoons natural granulated sugar
• 1/2 teaspoon salt
• Pinch each:
  • Cinnamon
  • Nutmeg

Preheat the oven to 400 degrees.

Prepare all the vegetables as directed, making sure to slice everything fairly evenly, about 1/4-inch thick. Place in a large mixing bowl.

In a small bowl, combine the oil, brown sugar, and seasonings. Stir together, pour over the vegetables, and toss together.

Transfer the mixture to a lightly oiled large roasting pan (line it with foil first if you’d like). Bake for 20 to 25 minutes, stirring every 5 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside. Serve warm.

Parsnip Chowder

Serves: 6

Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup.

• 1 1/2 tablespoons canola oil
• 1 cup chopped onion
• 4 medium potatoes, peeled and finely diced
• 1 pound parsnips, peeled and diced
• 3 cups vegetable stock or water with 1 vegetable bouillon cube
• 2 cups rice milk
• 1/4 cup finely chopped fresh parsley
• 1 to 2 tablespoons finely chopped fresh dill, to taste
• Salt and freshly ground black pepper

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until it is golden. Add the potatoes, parsnips, and stock. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes and parsnips are tender, about 20 minutes.

With a slotted spoon, transfer two cupfuls of the potatoes and parsnips to a shallow bowl. Mash well and stir them back into the soup. Add the rice milk, parsley, and dill. Season to taste with salt and pepper. Simmer over very low heat for 10 minutes, or just until thoroughly heated through. Serve at once, or let the soup stand for an hour or so off the heat, then heat through before serving.

Jerusalem Artichoke Salad

Serves: 4 to 6

Jerusalem artichokes are bumpy tubers that are neither related to the common artichoke, nor have anything to do with Jerusalem. They’re the root of a sunflower, first noted as a garden crop of the Native Americans of Cape Cod. A unique, nutritious vegetable, they may be used raw or cooked. In flavor and texture, they are reminiscent of a cross between potatoes, turnips, and water chestnuts. Jerusalem artichokes are occasionally marketed under the name “sunchokes” and are available mainly in fall.

• 1 pound Jerusalem artichokes
• 2 scallions, finely chopped
• 2 tablespoons fresh mint leaves, minced, or 1 teaspoons dried mint
• 2 to 3 tablespoons minced fresh dill
• 1 1/2 tablespoons olive oil
• 3 to 4 tablespoons red wine vinegar, to taste
• 1 tablespoon maple syrup or agave nectar
• 3 tablespoons toasted sunflower seeds
• 2 cups chopped dark green lettuce leaves or mixed baby greens

Scrub the Jerusalem artichokes well. Trim off any excessively dark or knobby spots, but you don’t have to peel them. Cut them into thin, bite-sized pieces and place them in a serving bowl along with the scallions, mint, and dill.

In a small bowl, combine the oil, vinegar, and honey and stir together until well blended. Pour this over the artichoke mixture and toss well. Serve at once, or cover and refrigerate for an hour or so. Give the mixture one good stir during this time, then again just before serving.