Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman

  • Roasted vegetable salad

    Roasted vegetable salad

    from Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Recipes from the Root Cellar by Andrea Chesman

    • Categories: Salads; Lunch; Side dish; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: beets; carrots; parsnips; rutabagas; winter greens
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Beet and napa cabbage salad with goat cheese

    • Hana.Sundet on January 31, 2022

      The flavors and colors came together so nicely, using a blood orange in the orange vinaigrette! I did add more rice vinegar when I tasted for adjustment. The chèvre cheese I used had a softer texture, so I just spooned it over instead of crumbling. Definitely will keep this one in mind as a great winter salad!

  • Crunchy dilled coleslaw

    • Laurendmck on August 13, 2016

      We are always looking for cole slaws that don't call for sugar. This one is great, with pickles and pickle juice. The sunflower seeds lend a welcome crunch.

  • Lentil vegetable soup

    • Gio on January 18, 2014

      Lentil Vegetable Soup, Pg. 96. Hearty, stick-to-the-ribs soup. Instead of celery root I used 2 large celery stalks. Loved this soup.

  • Tuscan white bean and kale soup

    • Gio on January 18, 2014

      Tuscan White Bean and Kale Soup, Pg. 109. Full of flavor but a little lighter than most winter soups. Delicious!

  • Miso noodle soup

    • Laurendmck on March 13, 2018

      We really liked this. I doubled the recipe. If you do that, no need to double the udon. Added a little salt and sriracha and it was perfect. A healthy warming vegan dish for winter.

  • Spaghetti squash chowder

    • Hana.Sundet on October 04, 2024

      I like the flavors & the creative use of spaghetti squash, but this preparation seems too lengthy in cooking and too fussy with the blending. Next time I make something like this, I plan to adapt the same flavors into the style of a simpler chowder from Sidney W. Dean's Cooking American.

  • Spicy turnip stir-fry

    • rpepper on November 11, 2018

      This was really good--an alternative to roasted turnips.

  • Southern style rice with collard greens

    • Gio on January 18, 2014

      Pg. 220. 12/27/13

  • Kale pizza

    • Christine on September 30, 2014

      Made this to use up some kale from our CSA box -- I didn't have very high expectations, but it turned out surprisingly well! I used my go-to pizza dough recipe in place of the one outlined specifically for this recipe.

  • Mediterranean fish on a bed of rice and leeks

    • Gio on January 18, 2014

      Pg. 276. Basmati, cod loin, Kalamata.

  • Winter-vegetable beef stew

  • Five-spice pork and cabbage-stir fry

    • Gio on January 18, 2014

      Pg. 336. Used leftover roasted fresh ham, toasted sesame oil. Substituted Bourbon for Chinese rice wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1603425454
  • ISBN 13 9781603425452
  • Linked ISBNs
  • Published Jul 05 2010
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing LLC

Publishers Text

Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter. These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cook’s winter kitchen.

Other cookbooks by this author