483 carrots root vegetables Recipes

extra-virgin olive oil, x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets), garlic cloves, peeled, celery stalks , cut crosswise into 1/2-inch-wide pieces, plus 6 tbsp chopped celery leaves, divided, penne rigate or whole grain penne, grated parmesan cheese, grated lemon peel, scant ) ground nutmeg

assorted sweet potatoes (root vegetables) or 2 -3 lbs russet potatoes (root vegetables) or 2 -3 lbs carrots (root vegetables) or 2 -3 lbs daikon radishes (root vegetables) or 2 -3 lbs turnips (root vegetables) or 2 -3 lbs parsnips (root vegetables) or 2 -3 lbs rutabagas (root vegetables), salt

water, salt, pearl barley, rinsed, drained, bacon, diced, shallot, minced, cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash), sugar, fresh lemon juice, chopped fresh thyme, chopped fresh rosemary, canola oil, chicken breast halves with skin and bones, butter, chopped fresh thyme, chopped fresh rosemary

assorted root vegetables (carrots, parsnips, beets, onions, and or sweet potatoes) peeled and cut into bite-size pieces, garlic, peeled, chopped fresh rosemary, coarsely ground black pepper

potato , sliced wafer thin, parsnip , sliced wafer thin, garlic cloves, thinly sliced, fresh rosemary, chopped, salt and pepper, heavy cream, milk, carrots , sliced wafer thin, parmesan cheese, grated

carrot, potato, sweet potato, beet, olive oil, chopped fresh thyme, chopped fresh rosemary, salt and pepper

carrots, chopped, onion, chopped, red potatoes, chopped, parsnips, chopped, turnips, chopped, celery ribs, chopped, lentils, garlic, minced, dried oregano, dried rosemary, dried thyme, water , or as needed, salt, biscuits, grated colby jack cheese (optional)

head of garlic, with firm , plump cloves, extra virgin olive oil, salt & freshly ground black pepper, ricotta cheese, freshly grated parmigiano-reggiano cheese, sour cream, assorted root vegetables , such as carrots, parsnips, beets, lotus roots, and taro, vegetable shortening or oil, for deep-frying

root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot), caraway seeds, thyme, celery, cut into 2in pieces, garlic cloves, left unpeeled and smashed with the back of a knife, olive oil, flaked sea salt, fresh ground black pepper, parsley, chopped, white wine vinegar, dijon mustard, olive oil, brown sugar

pearl onions (about 1 cup), turnip, yukon gold or other yellow-fleshed potato, carrots, parsnips, vegetable oil, unsalted butter, veal stock (4 fl oz), garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest

raw almonds, tomatoes, red bell peppers, yellow onion , cut into slices about 1/2 inch (12 mm) thick, garlic cloves, olive oil, kosher salt, sherry vinegar, smoked paprika, cayenne pepper, mixed root vegetables such as carrots , parsnips, beets, celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces, olive oil

assorted root vegetables , such as carrots, parsnips, turnips, and rutabaga, coarsely chopped, garlic cloves, salt, heavy cream, unsalted butter, handful fresh thyme sprigs, handful fresh rosemary sprigs, bay leaves, kosher salt and freshly ground black pepper, fresh chives, chopped, extra-virgin olive oil

assorted root vegetables , such as carrots, parsnips, turnips, and rutabaga, coarsely, garlic cloves, salt, heavy cream, unsalted butter, handful fresh thyme sprigs, handful fresh rosemary sprigs, bay leaves, kosher salt and freshly ground black pepper, fresh chives, chopped, extra-virgin olive oil

boneless breast from a 10-lb turkey (about 6 lb), kosher salt and ground szechuan peppercorns, chopped fresh sage leaves, chopped fresh parsley leaves, very thin slices prosciutto, roasted root vegetables, red onions, peeled and quartered (or 16 cipollini, if available, peeled and left whole), carrots, peeled and cut in half lengthwise, turnips, peeled and cut into sixths, parsnips, peeled and cut in half lengthwise, olive oil, apple cider vinegar

vegetable oil, red onion, chopped, white potatoes (about 10 oz), peeled, sliced 1/2 inch thick, parsnips, peeled, sliced 1/4 inch thick, carrot, peeled, thinly sliced, turnip, peeled, halved, thinly sliced, more) water, chopped fresh chives, truffle oil

carrots, parsnips, turnip, lemon rind, grated, butter, parsley, chopped

carrots , cut into 1/2-inch pieces, new potatoes, quartered, parsnips, peeled and cut into 1/2-inch pieces, rutabaga, peeled and diced, olive oil, sea salt, freshly ground pepper, cream, cubed fontina cheese, chopped fresh parsley, grated parmesan cheese, breadcrumbs

root vegetables, peeled, trimmed and cut in 1/2 inch cubes (parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga), onions or 3 medium shallots, thickly sliced, olive oil, kosher salt, orange juice, water, dried thyme leaves