Food Friday: Winter Root Vegetables

It’s been a very odd winter. When I first planned this column I had imagined that we would still be digging cars from snow drifts and warming our hands on large frothing cups of yummy hot chocolate. Rather, we’ve removed the yarn sweaters, Lay the turtle necks opened the windows to some beautiful spring-like weather. And now I must devote the weekend washing windows, because the short bit of winter did possess has covered them using a lot of schmutz and dust.

Part of my vision for this particular week was likely to become a lively small rummage through our vegetable bins, even pulling all of the winter-y origin vegetables I could find for a few quick and easy roasted vegetable dishes, or a few lively stir fries. Instead, I believe we need to pursue the more external conversation: Gins and Tonic vs. Vodkas and Tonic. Who requires a hot toddy during this past week of February? Bring of the tall glasses, the limes, and a great deal of ice out of the freezer, and let’s meet on the rear porch for sunset cocktails!

Nevertheless, there is the pesky matter of supper. We can’t let those cocktails visit our heads. We can still have crunchy cakes, roasted veggies along with a stir fry feast.

I adore the manner Bon Appétit has entire confidence in our mandoline cutting skills. And I just adore these croutons — considerably fitter than my normal recipe that calls for skillet in bacon fat. This is only a gorgeous salad, particularly with the addition of jewel-like pomegranate seeds.

Crunchy Winter-Vegetable Salad

2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
1/2 garlic clove, finely grated
4 cups 1/2–3/4-inch pieces country-style bread
Kosher salt, and freshly milled pepper
Dressing and Ingredient
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 garlic clove, grated
2 tsp finely chopped fresh tarragon, plus additional for serving
Kosher salt, and freshly ground pepper
1 mind of Treviso or Chioggia radicchio, leaves coarsely torn
1 large head fennel, very thinly sliced
Two medium red or golden beets, very thinly chopped
8 small white turnips, trimmed, very thinly chopped
8 cups torn lettuce leaves (such as red oak or Little Gem)
1/2 cup pomegranate seeds

•Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a little bowl. Scatter bread onto a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; year with pepper and salt.
•Bake, tossing occasionally, until croutons are golden brown and crispy, 20–22 minutes. Let cool.
•Can Ahead: Croutons may be made up to 1 day ahead. Store airtight at room temperature.
Dressing and Ingredient
•Shake vinegar, oil, mustard, and garlic in a jar to combine. Add 2 tsp. Tarragon; season dressing with salt and pepper.
•Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with pepper and salt.
•Toss in croutons and pomegranate seeds and serve topped with much more tarragon.

For a lengthier desire — particularly for people who have been compelled to do spring cleaning up per month ahead of time — this can be a substantial, hearty meal of roasted balls o’root veggies:

And if you would like to add some sizzle to a meal, our family god, Mark Bittman, has a tempting recipe for stir fry origin veggies: Be cautious with the box grater, though. I’ve got a few raw knuckles from becoming too excited about this particular dish.

It looks like another week will continue to become warm during the day, and cooler at night. I hope that I’m not being early in beginning a few of those seeds. In addition to washing windows that this weekend we are finally going to constructed a backyard bed. I began some seeds yesterday in peat containers: coleus, nasturtium, carrot, carrot and a few pole beans. In a few months I’ll be on the lookout for a lot of basil recipes I discovered four seed sticks for basil in my small stash…

Do not forget to put on your sunscreen!

“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”
–Albert Einstein