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Root vegetables recipes - 6 recipes

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Top rated Root vegetables recipes

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80 reviews averaging 5 out of 5 possible stars on foodnetwork

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
4.8/5 (4 Votes)

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Number of Servings: 5 Nutritional Info Servings Per Recipe: 5 Amount Per Serving Calories: 315

  • Submitted by: LMDIENER
  • Ingredients
  • 2 navel oranges, divided
  • 1 lb of beef
  • 1/2 tsp sea salt
  • Fresh ground black pepper to taste
  • 4 to 5.5 tsp olive oil, divided
  • 1 medium onion, chopped (1 cup)
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 3 cloves of garlic chopped
  • 1.5 tbsp tomato paste
  • 2.3 /4 cups chicken broth
  • 1 small turnip peeled and cut into 3/4 inch pieces (1 cup)
  • 3 medium parsnips, peeled and cut into 1/2 inch pieces (1 cup)
  • 2 medium carrots peeled and cut into 1/2 inch pieces (1 cup)
  • 12 dried plums
  • 3/4 cup whole wheat cous cous
  • 3 scallions thinly sliced
4.5/5 (2 Votes)

By

These pan roasted root vegetables are surprisingly easy to make yet so delicious

  • 4 tablespoons unsalted butter, 1/2 stick
  • 1 white turnip, unpeeled, diced into 1 inch pieces
  • 2 carrots, diced into 1 inch pieces
  • 2 small parsnips, peeled and diced into 1 inch pieces
  • 1/2 celery root, peeled and diced into 1 inch pieces
  • 8 brussels sprouts, halved if large
  • 4 fresh thyme sprigs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly gound black pepper
  • 2 celery ribs, diced into 1 inch pieces
4.5/5 (2 Votes)

By

Preheat oven to 400 Prepare veg: on a large, rimmed parchment line baking sheet, toss parsnips, potatoes, celery ...

  • 1 lb parsnips cut into 1/2 in pieces
  • 12 oz baby purple potatoes, cut into 1/2 in pieces
  • 1 celery root, peeled and cut into 1/2 inch pieces
  • 1 turnip, peeled and cut into 1/2 in pieces
  • 1 Tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • PESTO
  • 1/2 cup roughly chopped fresh parsley
  • 1/2 cup roughly chopped basil
  • 1/3 cup chopped raw almonds (unsalted)
  • 2 lemons (peel both lemons with a scrapper and then roughly chop the zest. Juice 1 lemon to yield 2 Tbsp juice
  • 1 clove garlic, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1/3 cup EVOO
0/5 (0 Votes)

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Whole Foods

  • 1 teaspoon fine sea salt
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 pound beef brisket
  • 1 large carrot, cut into 1-inch pieces
  • 1 rutabaga, cut into 1-inch pieces
  • 1 sweet potato, cut into 1-inch pieces
  • 1 turnip, cut into 1-inch pieces
  • 1 cup low-sodium, gluten-free beef broth
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/2 teaspoon ground black pepper
0/5 (0 Votes)

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Combine spices and press onto pot roast Heat oil in a dutch oven over medium heat until hot

  • 1 boneless beef chuck arm pot roast or (rump roast) 3-3 1/2 pounds
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 tsp each salt and lemon pepper
  • 1 tbs vegetable oil
  • 8 small red skinned potatoes halved
  • 2 large carrots cut into 2 1/2x1/2 inch pieces
  • 2 large parsnips cut into 2 1/2x 1/2 inch pieces
  • 1 small leek cut into 1 1/2 inch pieces
  • 1 1/2 tbs cornstarch dissolved in 3 tbs water
0/5 (0 Votes)

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