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

by Andrea Chesman

Storey Publishing, LLC | July 2, 2010 | Trade Paperback

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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 cooks winter kitchen.

Recipes include:

Split Pea Soup with Winter Vegetables  Roasted Beet and Blue Cheese Salad  Deep-Fried Root Vegetable Chips with Garlic Aioli  Sautéed Brussels Sprouts with Cranberries  Cashew Carrots  Braised Collards with Bacon  Deep-Fried Onion Rings  Root Vegetable Bread Pudding  White Lasagna with Winter Squash  Ravioli with Smoky Greens  Winter Vegetable Lamb

Format: Trade Paperback

Dimensions: 387 pages, 9 × 8.06 × 0.94 in

Published: July 2, 2010

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1603425454

ISBN - 13: 9781603425452

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– More About This Product –

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

by Andrea Chesman

Format: Trade Paperback

Dimensions: 387 pages, 9 × 8.06 × 0.94 in

Published: July 2, 2010

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1603425454

ISBN - 13: 9781603425452

About the Book

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round.

From the Publisher

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 cooks winter kitchen.

Recipes include:

Split Pea Soup with Winter Vegetables  Roasted Beet and Blue Cheese Salad  Deep-Fried Root Vegetable Chips with Garlic Aioli  Sautéed Brussels Sprouts with Cranberries  Cashew Carrots  Braised Collards with Bacon  Deep-Fried Onion Rings  Root Vegetable Bread Pudding  White Lasagna with Winter Squash  Ravioli with Smoky Greens  Winter Vegetable Lamb

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

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