Recipe Requested Fall root vegetable recipes, I am buried in roots, roots and more roots!

[Bert2368]

I put in some rows of root crops around August 10th "just because" and now have an embarrassment of various root veggies.

Two kinds of beets, purple top turnips, carrots. And I already had put in parsnips back in June, plus other carrots. On top of THAT a farmer we rent land to put in some kind of huge white radish as a "cover crop" when he could not get the usual corn/soybeans in on time, no idea what these might be good for but they look... Interesting.

What do YOU like to do with such things? In past years I've particularly liked oven roasting carrots, parsnips, turnips, rutabaga and beets, with or without shallots, onions, garlic + various herbs- Also done mixtures of all of these.

What would YOU do?

(I found Mickey Mouse buried in the garden, where he came from is a mystery- But he is about 4" tall for scale.)

 

[Simply]

Felt, it’s a good problem but still tough when you’re overflowing with veg. Wife way over roasted some julienned carrot. Came out like little caramelized carrot sticks, shockingly sweet and fun texture. Plan to do it again and use it as carrot cake garnish.

Beets typically get candied/jarred

 

[rickbern]

Bert, I just made couscous with seven vegetables last week. I used turnips, parsnips and celery root for three of them, use what you got. Cook beets separately, throw in at the last minute

https://www.aliyasvibrantlife.com/2020/07/04/seven-vegetable-couscous-couscous-bidaoui/

Mine didn’t look so pretty, tasted great

 

[rickbern]

I also love glazed carrots and turnips. Works fine with parsnips too

https://thatrecipe.com/glazed-turnips-and-carrots/

I’m looking for ideas that won’t send you over half the state looking for some obscure spices this time!

 

[rickbern]

Great simple recipe for Korean pickled radish, ready in a few hours. This one is a regular around here, super easy. I cut the cubes a little larger than she does so I can eat them with my fingers. 3/4” or so

https://www.maangchi.com/recipe/chicken-mu

 

[Bert2368]

I also love glazed carrots and turnips. Works fine with parsnips too

https://thatrecipe.com/glazed-turnips-and-carrots/

I’m looking for ideas that won’t send you over half the state looking for some obscure spices this time!

Oh, my spice situation is pretty good, plus my herb garden is still kicking- Don't hold back!

 

[Bert2368]

Great simple recipe for Korean pickled radish, ready in a few hours. This one is a regular around here, super easy. I cut the cubes a little larger than she does so I can eat them with my fingers. 3/4” or so

https://www.maangchi.com/recipe/chicken-mu

Great simple recipe for Korean pickled radish, ready in a few hours. This one is a regular around here, super easy. I cut the cubes a little larger than she does so I can eat them with my fingers. 3/4” or so

https://www.maangchi.com/recipe/chicken-mu

I have had pretty much exactly this pickled radish dish as an appetizer/bar food in China- Hunan, Liuyang County. I've tried to make it several times with locally available radishes, has not ever QUITE been like the Chinese version... 2 years back, a friend got hold of "watermelon radishes", they looked nothing like the Chinese ones I'd had but tasted exactly right!
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So, last fall I saw "watermelon radish" seeds on offer from an outfit called "Mary's" and ordered some. Planted them first week of August this year in advice that radishes maturing in cool fall weather are sweetest/less hot, don't "bolt"? And DAMMIT, "Mary" had screwed up her seed breeding operation, I got very randomly hybridized radishes, all of which were HOT, none of which looked like they should. She sent me more seed to replace, but far too late for this year.

 

[rickbern]

I have had pretty much exactly this pickled radish dish as an appetizer/bar food in China- Hunan, Liuyang County. I've tried to make it several times with locally available radishes, has not ever QUITE been like the Chinese version... 2 years back, a friend got hold of "watermelon radishes", they looked nothing like the Chinese ones I'd had but tasted exactly right!
----------
So, last fall I saw "watermelon radish" seeds on offer from an outfit called "Mary's" and ordered some. Planted them first week of August this year in advice that radishes maturing in cool fall weather are sweetest/less hot, don't "bolt"? And DAMMIT, "Mary" had screwed up her seed breeding operation, I got very randomly hybridized radishes, all of which were HOT, none of which looked like they should. She sent me more seed to replace, but far too late for this year.

Dip those hot radishes into a little softened butter and then double dip into salt. Eat them raw. Tames the heat

 

[Bert2368]

Dip those hot radishes into a little softened butter and then double dip into salt. Eat them raw. Tames the heat

I will try this thing!

 

[rickbern]

I make this one with an obscure Georgian spice blend called khemeli suneli but here’s a recipe that’s easier to source. Give it a try

The product
https://worldspice.com/products/khm...Us0A7-9i_k6aMuF9jKMiquKam9KeR5uxl22Sp7BlXAZBD

The recipe
http://nami-nami.blogspot.com/2012/08/beetroot-pkhali-or-georgian-beet-salad.html

 

[Michi]

What would YOU do?

The large radishes are nice sliced very thinly, with a bit of salt. That’s the traditional Bavarian way to eat them. For the authentic look, get yourself a radish spiral slicer.

 

[blokey]

I have had pretty much exactly this pickled radish dish as an appetizer/bar food in China- Hunan, Liuyang County. I've tried to make it several times with locally available radishes, has not ever QUITE been like the Chinese version... 2 years back, a friend got hold of "watermelon radishes", they looked nothing like the Chinese ones I'd had but tasted exactly right!
----------
So, last fall I saw "watermelon radish" seeds on offer from an outfit called "Mary's" and ordered some. Planted them first week of August this year in advice that radishes maturing in cool fall weather are sweetest/less hot, don't "bolt"? And DAMMIT, "Mary" had screwed up her seed breeding operation, I got very randomly hybridized radishes, all of which were HOT, none of which looked like they should. She sent me more seed to replace, but far too late for this year.

Watermelon radish is used in my part of China, we don’t pickle them, just use vinegar, soy sauce and what ever you fancy to make a fresh salad

 

[blokey]

Watermelon radish is used in my part of China, we don’t pickle them, just use vinegar, soy sauce and what ever you fancy to make a fresh salad

Bit different radish but similar recipe

 

[panda]

braise in duck fat, then sear in cast iron with thyme and shallots.

 

[blokey]

I also enjoy beef with radish/daikon, very comforting

 

[sumis]

lacto ferment.

.

 

[Seemore]

Sauté those beet greens the day they’re harvested, then figure out the roots afterward.

Pkhali are easy: Beets, roasted and cooled, then in a processor with aforementioned Georgian spice mixture (or substitute) and lots of walnuts, maybe a little lemon zest, and nothing else. Enough walnuts that the oil holds the mixture together when you roll into balls (golf ball size or smaller). Top with pomegranate seeds or tiny bits of blood orange and serve with a mild dipping sauce.

You could try cutting the white radish, maybe peeled, into thick slabs; score both sides, and sauté in garlicky olive oil until nice combo of cooked and crunchy.

 

[sansho]

borscht. no question. forget all the other recipe ideas, the thread is over.

edit: trying and failing to post a pic of borscht. keep getting this error, w t f

Oops! We ran into some problems.
The submitted message is too long to be processed. Please shorten it.

 

[Seemore]

It didn’t work because of the borschit about “end of thread.”

 

[Seemore]

…though it is a great idea for volume consumption of beets.

 

[Jovidah]

Carrots and parsnips I'll happily roast in the oven or turn into soup.
Red beets I also like roasted or baked, with chocolate thyme sauce.
Turnips and rutabaga are fodder for animals..

 

[rickbern]

Bert, don’t know much about growing things but I do love me some vegetables. If you get a chance next year, try to grow some Tokyo turnips. They’re the most delicate, most delicious turnip you could ever find. Not sure if this is a decent source or not, but that’s the vegetable

https://seedsnsuch.com/products/tokyo-cross-hybrid-turnip-seeds

 

[Michi]

Rutabaga ("Steckrübe" in German) can be used to make really good dishes. A famous one is "Dotschen", which is a stew of rutabaga, usually with added smoked speck, Kassler, or stewing beef. It's tasty!

In my childhood, there was a terrible stigma attached to the dish. Back then, "decent" people would not eat it because rutabaga was considered cattle fodder. Only the poorest of the poor back then would stoop so low…

My grandma made it every now and then, and it was a great winter meal. Sadly, I never got her recipe

 

[Cooksathome]

Roasted beets with raspberry ice cream and fresh goat cheese make a nice (pre) dessert

 

[Naftoor]

I’m not a big fan of raw veg. Growing up my mom made a quick pickle beer/turnip mix that she’d store in the dark and we’d eat as an accompaniment all year. Now she stores it in the fridge, not sure if that’s just being more cautious about food safety as time goes on or what.

Vinegar based so very acidic, took 1-2 weeks to be ready and the veg to soften enough. It’s simpler than most turshi shalgham recipes out there, but I find there’s nothing quite like them for cutting through fatty foods or grilled meats. They’re essentially a way to add solidified acid and garlicky notes, and some texture to sandwiches, wraps, whatever. I’d fill a bowl and just eat them plain. folks used to lactoferment them too, but that predates cheap industrial vinegar in the Middle East so as far as I know vinegar pickles predominate and have for quite some time.

Her recipe is below, the slices are more along the lines of chunks, I remember them being mostly two biters, so probably roughly 1/8’s. I also remember the ratio of beets to turnip being something along the lines of 1:5, the beets exist mainly for color, turnips taste better and have a better texture, but make sure you peel them because otherwise they’ll bring that earthy flavor. You end up with this gorgeous ruby red brine, that’s both very acidic and garlicky because of how long the garlic is sitting in the vinegar. Beats pickle juice for swigging =D Stains terribly unless you act quickly

Turnip pickles: 1 tablespoon salt and 1 cup vinegar with 2 cloves of garlic in quart jar. Fill jar with slices of turnips and beets. Fill with boiling water. Add lid. Flip upside down until cool.

 

[SwampDonkey]

I use this recipe as a starter but you can fill it with all sorts of fun root vegetables. I swap the feta and cream cheese for goat cheese and double the amount of squash.

https://cooking.nytimes.com/recipes...k-and-zaatar-pie?smid=ck-recipe-android-share

 

[Naftoor]

Oh and another tip if you find you have a significant number of beets, peel them and boil them. A number of bacteria produce geosmin, aka petrichor. It’s why most people don’t like the flavor of beets because they say they taste like dirt. They don’t, but the compound does. Peel them to remove it and then cook. They’re essentially identical to sweet corn in flavor without the skin if you boil them after peeling.

 

[Rideon66]

You can make beet relish and also the greens from the beets can be made similar to collard greens.

 

[sansho]

borscht, baby

 

[Rideon66]

Jalapeño and beet relish over arugula and sweet potato with beet greens made like collard greens.