I recently published 19-19: Root Vegetables I, and promised its follow-up sometime in the future. Well, the future is NOW: here’s 19-20: Root Vegetables II.
For more root vegetable info and links to some recipes that use root vegetables, read on. Also, here’s some reading on Jain vegetarianism–did you know that they specifically don’t eat root vegetables? ?
This one covers radishes, daikon radishes, celery root, turnips, rutabagas, horseradish, and Jerusalem artichoke. 19-19: Root Vegetables I covers carrots, parsnips, and beets. I’ll link some recipes for this one below, and you can hop over to the other for those ones. Enjoy!
- 1-28: Picnic Tuna Sandwiches
- 2-10: Spinach Salad
- 1-37: Savory Cheese Appetizers
- 2-22: Salad Bar with Warm Dressing
I don’t know what radishes they’re trying to describe above, but I think daikon radishes might be at least in the ballpark. Daikon is originally a Chinese winter radish used in Japanese and other Asian cuisines, and you can usually find it pickled (like in a bánh mì), stir-fried, or shaved thin for a salad.
No recipes yet with rutabagas, but we did use half of a turnip in 9-45: Country-Style Sausage Medley.
Weirdly, I’ve always been a fan of horseradish–I spent a lot of time at Jewish delis and steakhouses growing up, and horseradish is found in abundance at both. There’s a few dishes listed here that feature horseradish as an ingredient, and even more not listed that benefit from it as a condiment.
- 12-26: Pasta with Creamy Shrimp
- 9-24: Tangy Double Meat Patties
- 2-20: Potato and Sausage Salad
- 1-31: Crab Cocktail
- 2-21: Shrimp Salad
- 3-19: Soupe St. Germain
I haven’t done any recipes here with Jerusalem artichokes (more commonly known as sunchokes these days) yet, but I’m definitely interested in trying to do more with them in my non-Simply Delicious cooking.
- None yet!