Wii nter

Roo t

Vegetables

Roasted Winter Vegetables

6–8 cups winter vegetables:
potatoes, sweet potatoes,
carrots, turnips,
parsnips,
beets, winter squash,
rutabagas
2 tablespoons olive or

vegetable oil
1 tablespoon dried or 3
tablespoons fresh herbs
such as rosemary, thyme,
oregano, parsley

Peel vegetables and cut into small pieces or slices. Toss all ingredients together and spread in a single layer on a greased baking pan. Roast in preheated 450 degree oven until tender, about 30–45 minutes.

Stir once or twice during roasting time. Season to taste with salt and pepper.

Peanut Soup

Contributed by Pam Clark

2 large containers or cans
chicken broth
2 stalks celery minced
3 carrots shredded
1 onion chopped
1 clove minced garlic
1 cup chunky peanut butter
Fresh ground pepper and

bay leaf
Optional (one can chicken
or saute boneless
chicken breast with
chopped vegetables)

Saute celery, carrots, onions, garlic, and bay leaf with a little pat of butter until tender in a large soup pot. Add chicken broth and bring to a boil. Stir in peanut butter until blended. Turn off heat.

If you like it a little spicier, add a shake of cayenne pepper. This does not need any added salt.. May serve immediately.

Winter Root Vegetables

Root vegetables are the starchy tubers and taproots of plants. Some great ways to use root vegetables — be they potatoes, sweet potatoes, carrots, turnips, rutabagas, celery root, or beets: Add to soups and stews

Root vegetables add flavor, nutrition, and bulk to soups and stews. When cut into bite–size pieces most take about 20 minutes to become tender when boiled. Braised

Scrub clean; peel if you like and cut into large bite–size pieces. Heat a heavy–bottomed pot or pan over medium–high heat. Add butter or oil. Cook some onion or garlic until tender. Add vegetables, sprinkle with salt, and pour in 1/2 to 1 cup broth. Cover, reduce heat to maintain a simmer, and cook until vegetables are tender and starting to brown, about 20 minutes. Add fresh herbs at the end for a bit of fresh flavor. Mashed

Mashed potatoes are well known, but other vegetables like parsnips, turnips, and celery root are also delicious mashed — either on their own or mixed in with potatoes. Peel and cut into large, even chunks. Put in a pot and cover with cold water. Bring to a boil. Add salt. Cook until tender, about 20 minutes. Drain thoroughly, mash with a large fork or masher. Add cream, butter, milk, and/or buttermilk and salt and pepper to taste. Chips

Peel vegetables and slice as thinly as possible. Rinse starchier vegetables, like potatoes, with cold water. Pat thoroughly dry. Heat oil to 350–375. Fry chips in small batches. Use a slotted spoon to transfer fried chips to a cooling rack or paper towels to drain and let cool. Sprinkle with salt while still warm. Fries

Peel vegetables and cut them into French fry sticks that are as even as possible. Soak in cold water for half an hour. Pat thoroughly dry. To fry: Heat oil to 325–375. Fry in small batches until tender and browned. Drain. Sprinkle with salt and serve. To bake toss with vegetable oil to coat. Spread in a single layer on a baking sheet. Bake at 425 until tender and browned, about 20 minutes. Gratins

Peel and slice thinly. Layer in a buttered baking dish. Sprinkle with salt, pepper, nutmeg, and/or cheese every layer or two. Pour in a cup of broth, cream, or half–and–half. Top gratin with freshly shredded cheese, chopped nut, and/or fresh bread crumbs. Bake at 375 until tender and browned, 45 minutes to an hour. Hash browns

Peel and shred on the large hole of a grater. Soak or rinse in cold water, drain, and pat dry. Heat vegetable oil in a frying pan or griddle. Add shredded vegetables in one large cake or individual patties and sprinkle with salt. Reduce heat to medium low and cook until well browned on one side. Flip and cook until tender and brown on both sides. Salads

Roasted or boiled until tender, toss them with dressings when they are still warm so they absorb flavors.