root vegetables – Page 3 – Not Eating Out in New York

2 Oct 2011

Creamy Celery Root Salad With Red Peppers and Mustard

by Cathy Erway | posted in: Recipes, vegetarian | 2

Covered in grime, knobby as a goblin, and incredibly fibrous and tough, celery root deserves a place in the “Now who’d have thought to eat that first?” category of foods. But perhaps once one was sliced into, and its gruff shade gave way to a moon-like pallor, and a deliciously fresh scent was released; that may have been enough to compel one. And since then, many have done much to showcase the unlikely edible’s charms. Like slicing the root finely, … Read More

2 Jul 2011

Spicy Beet Salad With Smoked Almonds on Toast

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 7

I find the mild flavor, mild texture, and outrageous color of roasted beets so enjoyable that I’ll pop them into my mouth whole like popcorn. Only, it’s not all the time that I get to roasting a few beets, especially when it’s been as warm as the last few weeks in New York. However, I did roast a lot of very good beets the other day — good, because they were just in season at the farmers’ market (rather than … Read More

6 Jun 2011

Fresh Peas and Carrot Puree with Dill

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 5

Green peas in June, shucked fresh from the pod, are such a rare and delicate treasure that I’m swayed to disbelieve they’re the same things I grew up pushing around on my plate. Whereas the latter version were frozen and already shelled, the presence of the pod makes the legume that much more three-dimensional and full of life to me — tedious as they may be to shell. The flavor of sweet, fresh peas is sublime, and they need little … Read More

11 May 2011

Lotus Root Chips

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 9

Presenting just one way of using this vastly versatile plant. The root of most plants are usually not the most attractive part, especially when there’s flowers on top. But sliced up, the lotus root — or the plant’s rhizome — have a unique appearance that catches the eye, as well as a crunchy texture and mild taste that lends itself well to many applications. Such as deep-frying in the manner of potato chips.

21 Jan 2011

Carrot, Cucumber and Radish Oshinko

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 11

No, I didn’t just sneeze, it’s oshinko! A simple, no-sweat type of Japanese pickle. If you like a salty, crisp snack in the middle of the day, or something to refresh your palate with at the end of a meal, try making a big batch of these pickles to keep in the fridge. It takes just three days for them to sit at room-temperature, to their slightly fermented state.

14 Dec 2010

Pan-Fried Potatoes and Turnips with Chili-Soy Sauce & Scallions

by Cathy Erway | posted in: Recipes, vegan, vegetarian | 12

Here is a really good example of the fact that I’m half-Chinese. I have no idea what this is, but I just made it for a snack. It’s sort of like hash browns, but with turnip slices, and condiments fit for dumplings. I gotta say, though, it was a lot simpler to make than either of the above, and its taste satisfied somewhere in between.

23 Nov 2010

German Sunchoke Salad with Bacon & Scallions

by Cathy Erway | posted in: Recipes | 16

Meat and potatoes people, here’s a new reason to celebrate (or deviate?): sunchokes. They’re sweet and nutty-tasting, great roasted with rosemary, and they made for a delicious variation on a favorite side dish that needs little more excitement in my opinion — German potato salad. So this dish is really an excuse to combine two of my recent food obsessions, in one platter. It’ll make a good addition to the Thanksgiving table, too.

18 Jul 2010

Grilled Carrots with Carrot Greens Pesto

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 42

I love it when a dish just makes sense somehow. Feels more efficient. This can often be achieved by using two parts of the same plant, or animal, if in unsuspecting ways. Hey, if eating meat from head to tail is all the rage, then how about vegetables from shoot to root? Stalk to flower? Waste not, want not, and why not cook ’em both together? That’s what I thought when I bought a bunch of these lovely tri-colored carrots. … Read More

11 May 2010

Brown Rice & Radish Bibimbap

by Cathy Erway | posted in: gluten-free, Grains, Recipes, Sides & Salads | 24

If that isn’t the most fun food name to pronounce, I don’t know what is. Bibimbap is lots of fun to make, too. It simply means, “mixed rice” in Korean and it’s an everyday, meal-in-one-bowl. Any vegetables you have on hand will do; you can marinate some sliced meat and sautee it to add, too. Then you just assemble everything on the rice, add a dollop of spicy gochujang and an egg to pop. You can mix in a little … Read More

15 Apr 2010

Raw Carrot & Parsnip Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 28

I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.