CHAPTER 6
ROOT VEGETABLES

Heat oven to 350°F. Combine potatoes, butter, onion, parsley, and salt. Roll half of the pie dough ¹⁄₄ thin, and settle it into a 10 pie pan. Brush the rim of the crust with egg wash. Arrange the potato mixture in the crust so that it mounds slightly. Roll the top crust ¹⁄₄ thin, and place it onto the pie. Trim edges and crimp the pie firmly shut, using either fingers or the tines of a fork. Cut a circular vent in the center of the pie.
Bake 90 minutes. Bring cream to a boil, and add it through the vent (it may not all fit—that’s okay). Bake 30 minutes more.
Make sure potatoes are very soft. Allow to cool about 15 minutes.

BASIC PIE DOUGH

This recipe is perfect for any pie you want to make. Enjoy!

Yields enough dough for 1 pie

2 cups flour (pastry flour is best, but you can use all-purpose)

¹⁄₂ teaspoon salt

6 ounces (1¹⁄₂ sticks) unsalted butter, cold, cut into pea-size pieces

¹⁄₂ cup very cold water

Sift flour and salt together over a bowl containing the diced butter. Using your hands, break up the butter into the flour until the flour assumes the color of the butter. There should still be some nuggets of unmixed butter.
Sprinkle in most of the water, and work quickly with your hands until dough clumps together. Add extra water if the dough feels too dry to roll. Do not overmix. Separate dough into 2 balls, wrap separately, and refrigerate for at least 30 minutes.

ROASTED YUKON GOLD POTATOES

Here’s a mess-free way of making Roasted Yukon Gold Potatoes, which works as well on the barbecue grill as in the oven. It calls for wrapping the seasoned, cut potatoes in a foil pouch before cooking.

Serves 4

1 medium onion, roughly chopped

2 tablespoons olive oil

¹⁄₄ cup chopped parsley

3 or 4 cloves garlic, minced

1¹⁄₂ pounds Yukon Gold potatoes, washed, sliced ¹⁄₂ thick

1 teaspoon salt

Pepper

Heat oven to 425°F. Put onion, olive oil, parsley, and garlic in blender or food processor, and purée until smooth. Toss with potatoes and salt, then wrap in a ready-made foil oven bag, or a sheet of foil crimped to seal. Potatoes should be no more than 2 layers deep.
Bake on a sheet pan in center rack for 45 minutes, until potatoes are tender when poked with a fork. Season with pepper.

TURNIP AND POTATO GRATIN

This dish is perfect for a home-style meal with your family!

Serves 8

2 garlic cloves, finely chopped

2 tablespoons unsalted butter

2¹⁄₂ pounds all-purpose potatoes, peeled and cut into ¹⁄₂ cubes

2 pounds turnips or rutabagas, peeled and cut into ¹⁄₂ cubes

4 cups heavy cream

Salt and freshly ground black pepper

Preheat the oven to 350°F. Grease the bottom and sides of a 9 square baking dish with the butter and spoon the garlic all over.
Mix the potatoes and turnips and arrange them in the pan. Bring the cream to a boil on the stove and season with salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper), then pour it over the vegetables, and cover the pan with foil.
Bake 30 minutes, then uncover and cook another 20–25 minutes. The potatoes and turnips should be very tender and the sauce should be bubbling and browned on top when done.

PARSNIP PURÉE

In New England, farmers leave some parsnips in the ground at the end of the fall harvest season. Through the winter, starches turn to sugars in these parsnips deep below the frozen earth. When the ground thaws in the spring, the farmers dig these super-sweet roots and send them to market, bringing a rare treat to lucky cooks-in-the-know.

Serves 6

2 pounds parsnips

¹⁄₂ cup milk

8 tablespoons unsalted butter

Salt

Peel the parsnips and boil in salted water. Cook until very tender, about 10 to 15 minutes. Drain in a colander. While the parsnips are draining, heat the milk in a small pot.
Combine the parsnips and milk in a food processor or blender. With the motor going, gradually add the butter, making sure it is well mixed and the purée very smooth. Season lightly with salt.

SLOW COOKER PARSNIP PURÉE

Parsnips are long white root vegetables related to carrots. Due to the starchiness of their texture, they can frequently be used in place of potatoes.

Serves 6

5 medium parsnips, peeled and chopped

¹⁄₂ cup Vegetable Broth (see Chapter 5)

¹⁄₂ cup 2% milk or unsweetened soymilk

1 teaspoon salt

1 tablespoon butter or vegan margarine

Add the parsnips, Vegetable Broth, milk, and salt to a 4-quart slow cooker. Cover, and cook over low heat for 4 hours.
Allow the parsnips to cool slightly, then use an immersion blender to process, or use a blender or food processor and blend in batches.
Return to the slow cooker, add the butter or margarine, and heat until melted.

YUCA CON MOJO (YUCA WITH GARLIC AND LIME)

Earthy-tasting yuca (a.k.a. cassava) has a potato-like texture, but a nutty, somewhat mushroom-like fragrance and taste. A woody spine in the center can be removed after cooking. To peel the waxy brown skin, cut the root into cross sections and pare using a cook’s knife. Frozen yuca is also available, and is fine for this dish.

Serves 8

1¹⁄₂ pounds peeled yuca, cut into 1¹⁄₂ chunks

¹⁄₂ teaspoon salt

2¹⁄₂ tablespoons fresh-squeezed lime juice

¹⁄₄ cup extra-virgin olive oil

3 large cloves garlic, finely chopped

1 tablespoon chopped fresh herb, such as cilantro or parsley (optional)

Simmer the yuca about 25 minutes in enough water to cover it, along with the salt and ¹⁄₂ teaspoon of the lime juice, in a covered pot. It should be fork-tender, but not mushy. Drain; remove woody center core. Transfer to a plate, and cover to keep warm.
In a small skillet, heat the oil. Remove pan from heat, and add the garlic. Stir in remaining lime juice and herbs. Pour this sauce over the yuca, and serve immediately.

ROASTED BEETS

Roasting brings natural juices to the surface of these magenta roots and caramelizes them into a sweet, intensely flavored crust.

Serves 8

2 pounds beets (about 8, tangerine-size), peeled, cut into 1" wedges

1 tablespoon olive oil

¹⁄₄ teaspoon ground cinnamon

¹⁄₄ teaspoon salt

Chopped Italian parsley (optional)

Heat oven to 350°F. Toss beets with olive oil, cinnamon, and salt. Spread into a single layer on a baking sheet (preferably nonstick). Roast on the middle rack of the oven until tender, about 1 hour, turning once, after 30 minutes. If desired, serve sprinkled with chopped parsley.

CITRUSY BEETS

Beets can be served as a warm side dish or a chilled salad over a bed of greens.

Serves 4

12 baby beets, halved, ends trimmed

1 cup orange juice

Juice of ¹⁄₂ lime

¹⁄₄ red onion, sliced

¹⁄₂ teaspoon pepper

Add all ingredients to a 2-quart or 4-quart slow cooker and cook on low for 4 hours.

FRENCH FRIES

The key to crispy, golden french fries is cooking the rinsed, high-starch potatoes twice—once at a moderate temperature to cook them through, then a second time at a higher temperature to crisp them.

Serves 8

2 pounds (about 5) high-starch potatoes, such as Burbank Russets (a.k.a. Idaho baking potatoes) or Yukon Golds, peeled

Peanut oil for frying

Salt

Cut potatoes into 2¹⁄₂-long strips, ¹⁄₂ wide and thick; soak in enough cold water to cover them for 30 minutes. Drain and dry with absorbent towels.
Heat oil to 350°F. Fry potatoes in small batches until they are soft and tender enough to mash between your fingers, about 2 minutes (make sure to allow time between each batch for the oil to come back up to temperature—a fry thermometer is essential); drain on paper towels. The potatoes may be fried again once cooled (about 5 minutes), or set aside to be refried later.
Heat the oil to 365°F. Fry again in small batches, stirring lightly with a tool, so they don’t stick together. When golden brown (about 2–3 minutes), remove from oil, shake off any excess, and drain on paper towels. Sprinkle immediately with salt, and serve in a napkin-lined basket.

CARROT TIMBALES

The wine in this dish is optional, but it sure is delicious!

Serves 4

1 tablespoon unsalted butter

2 cups peeled, sliced carrots, cooked soft, chopped in a food processor

¹⁄₄ cup chopped shallots

2 tablespoons port wine (optional)

¹⁄₂ teaspoon salt

Pinch of freshly grated nutmeg

Black pepper to taste

1 cup cream or half-and-half

3 large eggs

¹⁄₄ cup grated Parmesan cheese to garnish

Chopped tarragon or parsley to garnish

Heat oven to 375°F. Butter 4 (6-ounce) ramekins or custard cups. In a small skillet over medium heat, melt 1 tablespoon of butter; add the carrots and cook until soft, about 3 minutes. Add the shallots to the carrots, along with the port wine, salt, nutmeg, and pepper. Heat the cream until steaming but not boiling. Whisk the eggs into the vegetable mixture, then gradually whisk in the cream.
Divide the mixture into prepared cups, and line them up in a shallow casserole or roasting pan. Add enough hot tap water to come ²⁄₃ up the sides of the custard cups. Cover pan with foil, and bake in center of oven until almost set, 25–30 minutes. Open oven door, loosen but do not remove foil, and bake for 10 minutes more. Allow to rest at room temperature for 10 minutes before loosening with a knife, inverting, and unmolding. Garnish with Parmesan and chopped tarragon or parsley.

HONEY-ORANGE BEETS

If you are able to find fresh beets with the greens still attached, wash the greens thoroughly, dress them with lemon and olive oil, and use them as a bed for this dish, creating a warm-salad main course.

Serves 4

6 medium-size fresh beets

1 teaspoon grated orange zest

2 tablespoons orange juice

2 teaspoons butter

1 teaspoon honey

¹⁄₄ teaspoon ground ginger

Salt and freshly ground pepper to taste

Boil beets in enough water to cover for 40 minutes, or until tender. Drain beets and let cool slightly. Slip off skins and slice. In a saucepan, heat the orange zest, orange juice, butter, honey, and ginger over low heat until the butter melts. Add the beets and toss to coat. Season with salt and pepper to taste.

BUTTERED BEETS

This down-on-the-farm comfort food side dish goes well with just about any entrée.

Serves 8

4 large golden or red beets

1 cup water

Butter or vegan margarine, such as Earth Balance, to taste

Salt and black pepper, to taste

Scrub the beets and trim both ends. Place the beets on the rack in the pressure cooker. Pour in the water.
Lock the lid into place and bring to high pressure; maintain pressure for 25 minutes.
Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Transfer the beets to a cutting board. Test for doneness. If beets aren’t cooked, simmer on the stovetop, or cook, covered, in the microwave for a few extra minutes.
When the beets are cool enough to handle, use a paring knife to remove the peel. Slice the beets. Reheat the beets and melt butter or margarine to taste over the heated beets. Season with salt and pepper to taste.

Beet Peak Season

During the spring months, beets are in bloom. Look for this root vegetable in your grocery store or farmers’ market in April.

RUTABAGA OVEN FRIES

Though not really fried, these golden batons look and feel like french fries, and are great for dipping in ketchup or aioli (garlic mayonnaise).

Serves 4

1 large rutabaga (“wax turnip”), thickly peeled

1 tablespoon olive or vegetable oil

Kosher salt

1 tablespoon finely chopped thyme, rosemary, or parsley

Freshly ground black pepper

Heat oven to 400°F. Slice rutabaga into 2¹⁄₂ × ¹⁄₂ sticks (batons); soak in cold water for 30 minutes. Dry thoroughly with towels. Toss gently with oil and a light sprinkling of salt. Spread fries into a single layer on a sheet pan and bake, turning occasionally, until lightly browned and tender, about 30 to 40 minutes. Remove from oven and toss with thyme, salt, and fresh ground pepper.

HERB-MIXED TURNIPS

Rutabagas and turnips have a naturally buttery flavor, especially when young and fresh in the autumn. This makes the pairing with herbs and crisp bread crumbs natural.

Serves 4

1¹⁄₂ pounds turnips and rutabagas, peeled

2 tablespoons butter

1 tablespoon chopped parsley

2 teaspoons chopped chervil or tarragon

2 tablespoons chopped chives

1 clove garlic, finely chopped

Kosher salt and black pepper

¹⁄₂ cup fresh bread crumbs browned in 1 tablespoon olive oil or butter

Cook the turnips and rutabagas separately in salted water until they’re al dente (tender, but firm—approximately 10 minutes for turnips, 20 minutes for rutabagas); drain. In a large skillet over medium heat, melt the butter. Add the turnips and rutabagas, and cook over medium-high flame until golden brown. Add herbs, garlic, salt, and pepper, and toss to coat. Serve topped with bread crumbs.

CURRIED PARSNIPS

The herby sweetness of parsnips lends itself well to curries. Try this one over brown rice with a little lentil dal for a delicious dinner that’s a complete protein dish to boot!

Serves 4

1¹⁄₂ pounds parsnips, peeled, cut into bite-size pieces

2 tablespoons butter or oil

1 red onion, thinly sliced

2 Bosc pears or Golden Delicious apples, cored, thinly sliced

1 teaspoon Madras curry powder, toasted in a dry pan until fragrant

¹⁄₂ teaspoon ground coriander, toasted in a dry pan until fragrant

Kosher salt and black pepper

¹⁄₄ cup yogurt

¹⁄₄ cup mango chutney (such as Major Grey’s)

2 tablespoons chopped cilantro

Boil the parsnips until halfway done, about 5 minutes; drain. Melt the butter or heat the oil in a large, heavy-bottomed skillet. Add the onion, pears, curry, and coriander and cook over medium flame, stirring regularly until onion is soft, about 10 minutes. Add the parsnips, season well, and cook 5 minutes more, until the parsnips brown lightly. Remove from heat before stirring in the yogurt, chutney, and cilantro.

“STEAMED” ARTICHOKES

Choose artichokes that are all the same size so they will finish cooking at the same time.

Serves 4

4 large artichokes

1 cup water

1 lemon, cut into 8 wedges

2 tablespoons lemon juice

1 teaspoon dried oregano

Place the artichokes stem-side down in an oval 4-quart slow cooker. Pour the water into the bottom of the slow cooker. Add the lemons, lemon juice, and oregano.
Cook on low for 6 hours, or until the leaves are tender.

CELERY ROOT, ARTICHOKE, AND POTATO GRATIN

Rich and savory, this is the perfect cold weather supper, with a watercress-endive salad and a glass of Zinfandel.

Serves 8

4 tablespoons butter or olive oil

3 cloves garlic, chopped

4 large artichokes, trimmed, choke removed, cut into 8 pieces

1 large celery root (about 1 pound) trimmed and cut into 1 cubes

8 ounces potatoes, peeled and cut into 1 cubes

1¹⁄₂ teaspoons kosher salt

Freshly ground black pepper

4 cups heavy cream

¹⁄₂ cup parsley

Heat oven to 400°F. Butter or oil an 11 × 13 casserole or gratin dish and sprinkle the chopped garlic evenly around, rubbing some onto the sides of the pan. Blanch the artichoke for about 10 minutes in rapidly boiling salted water, adding the celery root for the last 3 minutes. Drain well, combine with potatoes, and add to casserole. Season thoroughly with salt and pepper; add cream and parsley.
Place the casserole onto a sheet pan to catch any overflow. Cover with aluminum foil and bake for 1 hour, until cream is bubbling and potatoes are tender. Uncover and cook 15–20 minutes more, until sauce is thick and starting to brown on top. Allow the casserole to rest at room temperature for at least 10 minutes before serving.

CELERY ROOT MASH

Serve this recipe in place of mashed potatoes if you’re looking for something light!

Serves 6

2 pounds celery root (sometimes called “celeriac” or “apio”)

1 pound white potatoes

¹⁄₂ cup milk

8 tablespoons unsalted butter

1 tablespoon snipped chives (optional)

Salt

Peel and dice the celery root and potatoes roughly into 1 pieces. Boil in lightly salted boiling water until very tender, about 20 minutes. Drain in a colander, then return to the pot and heat for 30 seconds to steam out any residual water. Heat the milk and butter in a small pot.
Using a stiff wire whisk or potato masher, crush the vegetables until they are a soft mash. Gradually mash in the milk-butter mixture, making sure it is well mixed before adding more; fold in the chives if desired. Season lightly with salt.

GINGERED MASHED SWEET POTATOES

This may become a staple on your Thanksgiving table.

Serves 5 or 6

4 medium sweet potatoes or yams (about 1¹⁄₂ pounds)

¹⁄₄ cup milk

2 tablespoons butter

1 tablespoon mashed candied ginger or 1 tablespoon brown sugar plus ¹⁄₂ teaspoon ground ginger

Peel and quarter the sweet potatoes, and cook in boiling salted water until tender, about 20 minutes. Drain and return to the pan. In a small saucepan or in the microwave, heat the milk and butter; add to the potatoes, along with the candied ginger; mash by hand or with an electric mixer. Texture will be thicker than mashed white potatoes.

PARSNIP AND CARROT BAKE

This dish is great as a side or an appetizer.

Serves 4

1 pound carrots, peeled, cut roughly into 2¹⁄₂ × ¹⁄₂ batons

8 ounces parsnips, peeled, cut roughly into 2¹⁄₂ × ¹⁄₂ batons

³⁄₄ cup vegetable stock

2 tablespoons butter, chopped

¹⁄₂ teaspoon salt

Chopped fresh chervil or tarragon

Freshly ground black pepper

Heat oven to 375°F. Place carrots, parsnips, stock, butter, and salt into a shallow baking dish. Cover with aluminum foil and bake until the vegetables are soft, about 45 minutes. Uncover and bake until vegetables brown lightly, 10–15 minutes more. Sprinkle with chervil and black pepper before serving.

CARROT AND MUSHROOM TERRINE

This dish is best when served warm, so if you make it ahead, heat it up before serving.

Serves 8

¹⁄₄ cup butter, plus 1 tablespoon

1 pound mushrooms, chopped

2 cloves garlic, chopped

1 cup roughly chopped shallots

4¹⁄₂ cups grated carrots

5 eggs

1 cup bread crumbs

1 cup grated Pecorino Romano or Parmesan cheese

Salt and pepper to taste

¹⁄₂ teaspoon oregano

¹⁄₂ teaspoon rosemary

Heat oven to 350°F. Butter a 2-quart terrine or loaf pan. Melt ¹⁄₄ cup of butter in a heavy-bottomed skillet. Add the mushrooms, garlic, and shallots; cook until shallots soften, about 10 minutes.
In a mixing bowl, combine the shallot mixture with the carrots, eggs, half of the bread crumbs, the cheese, salt and pepper to taste, oregano, and rosemary. Pour mixture into terrine and sprinkle with remaining bread crumbs and dot with remaining butter; cover with foil. Bake 30 minutes, then uncover and bake 5 minutes more, until browned. Let stand 10 minutes before serving.

CARROTS AND GINGER

Boost the flavor in this dish by adding a dash of cinnamon or allspice after cooking.

Serves 4

1 pound carrots, peeled and sliced diagonally

¹⁄₄ cup butter or vegan margarine, such as Earth Balance

1 teaspoon fresh ginger, minced

1 cup water

Salt and black pepper, to taste

Add the carrots, butter or margarine, ginger, and water to the pressure cooker. Stir to mix. Lock the lid into place and bring to high pressure; maintain pressure for 1 minute.
Remove from heat and quick-release the pressure. Remove the lid and stir the contents of the pressure cooker. Add salt and pepper, to taste.

Fresh Versus Ground Ginger

Ground ginger is more pungent than fresh and has a slightly different taste, so it is recommended that you don’t substitute one for the other in all recipes. In this recipe, however, either will work well. If using ground ginger, use ¹⁄₈ teaspoon or less.

CREAMED CARROTS

With their appealing color and gentle bite, these carrots supply a nice array of colors, textures, and flavors to your meal. Also, since the vitamin A in carrots is lipid-soluble, this ingredient combination aids in the release of this important nutrient.

Serves 4

1 pound carrots, peeled, quartered lengthwise, cut into 2 sticks

¹⁄₂ cup water

2 tablespoons unsalted butter

1¹⁄₂ teaspoons sugar

¹⁄₂ teaspoon salt

¹⁄₂ cup light cream

Pinch of grated nutmeg

White pepper (optional)

Combine the carrots, water, butter, sugar, and salt in a large skillet. Simmer over medium heat until most of the water has evaporated and the carrots are tender. Add the cream; simmer until it lightly coats the carrots and has a saucy consistency. Season carrots with nutmeg, and white pepper if desired.

MASHED TURNIPS

Serve this low-carb dish in place of mashed potatoes.

Serves 4

4 medium turnips, peeled and diced

1 small onion, diced

¹⁄₂ cup Pressure Cooker Vegetable Stock (see Chapter 5)

¹⁄₄ cup sour cream, or vegan sour cream, such as Tofutti Sour Supreme

Salt and pepper, to taste

Add the turnips, onion, and stock to the pressure cooker. Lock the lid into place and bring to high pressure; maintain for 5 minutes. Remove from heat and allow pressure to release naturally for 10 minutes.
Use a slotted spoon to transfer turnips to a serving bowl, reserving the broth in the pressure cooker. Use a hand-held mixer or immersion blender to purée the turnips, adding some of the broth from the pressure cooker if necessary. Stir in the sour cream. Taste for seasoning, and add salt and pepper to taste if necessary.

Flavor Variations

Some of the ingredients one would typically use in mashed potatoes also work well in mashed turnips. A couple of unique ingredients to try are nutmeg or horseradish, but not both in the same dish.

BRAISED BEET GREENS

Young, fresh greens will cook quicker than older, tougher ones. Adjust the cooking time accordingly.

Serves 4

1 tablespoon olive oil

1 large shallot or small red onion, minced

1 pound beet greens

Salt and pepper, to taste

¹⁄₄ cup Pressure Cooker Vegetable Stock (see Chapter 5)

1 tablespoon white wine

Bring the oil to temperature in the pressure cooker over medium heat. Add the shallot or onion; sauté for 3 minutes. Add the beet greens. Sprinkle with salt and pepper. Stir the greens to coat them in the oil. Once they’re slightly wilted, add the stock, making sure not to exceed the fill line in your pressure cooker.
Lock the lid into place and bring to low pressure; maintain pressure for 1–3 minutes. Quick-release the pressure and remove the lid. Simmer and stir for 1 minute or until the remaining moisture in the pan evaporates.
Taste for seasoning, and add more salt and pepper if needed. Add white wine, stir, and serve warm.

TURNIP AND CARROT PURÉE

The nutmeg in this recipe makes it a great side dish on a crisp fall evening or for Thanksgiving dinner.

Serves 6

2 cups turnips, peeled and quartered

2 cups carrots, peeled and cut into 2 pieces

2 cups water

1 teaspoon salt, plus extra, to taste

2 tablespoons extra-virgin olive oil

¹⁄₂ teaspoon nutmeg, freshly grated

2 tablespoons sour cream, or vegan sour cream, such as Tofutti Sour Supreme

Put the turnips, carrots, water, and 1 teaspoon salt in the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
Drain the vegetables. Return them to the pressure cooker and put it over low heat for 1–2 minutes to evaporate any residual moisture. Mash the vegetables together with the oil, nutmeg, and sour cream. Taste for seasoning, and add salt if needed.

SAVORY TURNIP GREENS

Use fresh or frozen turnip greens for best flavor and optimal nutrition.

Serves 4

1 pound turnip greens

1 tablespoon olive oil

¹⁄₂ onion, diced

1 garlic clove, minced

1 teaspoon dried red pepper flakes

2 cups Pressure Cooker Vegetable Stock (see Chapter 5)

1 teaspoon Dijon mustard

Salt and pepper, to taste

To prepare the greens, cut away the tough stalks and stems. Wash greens, chop into large pieces, and set aside.
Bring the pressure cooker to medium heat. Add the olive oil, onion, garlic, and red pepper flakes. Cook until the onions begin to soften, about 5 minutes. Add the stock, mustard, and chopped greens; stir well.
Lock the lid into place and bring to high pressure; maintain for 5 minutes. Remove from heat and release pressure naturally. Add salt and pepper, to taste.

PARSNIP PURÉE

The techniques in this recipe are inspired by Julia Child’s famous preparation of this dish.

Serves 4

1 pound parsnips, peeled and diced

Water, as needed

3 tablespoons butter or vegan margarine, such as Earth Balance

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon pepper

Place the parsnips in the pressure cooker and add enough water to just cover.
Lock on the lid. Bring to high pressure; maintain pressure for 3 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid. Remove the parsnips but reserve the cooking water.
Add the drained parsnips and ¹⁄₄ cup cooking water to a food processor. Blend until smooth, adding more water if necessary.
Return the purée to the cleaned pressure cooker or a saucepan. Add the butter or margarine, salt, and pepper, and cook over low heat for 10 minutes, stirring often, before serving.

Parsnips

Parsnips are mildly flavored root vegetables that look like off-white carrots. Because of the mild flavor, they can be used in a variety of ways, such as baking with other herbed root vegetables or whipping into a purée to serve like mashed potatoes. Look for parsnips during the peak seasons of fall and winter.

CRISP POTATO PANCAKES

These scrumptious, simple “latkes” make wonderful snacking, and can be made as miniature hors d’oeuvres. It’s traditional to serve them with either sour cream or applesauce.

Serves 4

1 large egg

3 large baking potatoes (such as Burbank Russets or other high-starch variety), peeled

1 medium onion

1 teaspoon salt

1 tablespoon flour

Clarified butter (ghee) or olive oil for frying

Beat the egg in a large bowl. Using the large-hole side of a box grater, shred the potatoes in long motions, forming the lengthiest shreds possible. Quickly grate in the onion. Add the salt and sprinkle in the flour; toss with your hands to combine well.
Heat the clarified butter until it shimmers but does not smoke (a piece of potato should sizzle upon entry). Form 8 pancakes from the batter, and pan-fry them in batches of 3 or 4, squeezing out excess water before gently sliding them into the pan. Cook slowly, without moving them for the first 5 minutes; then loosen with a spatula. Turn after about 8 minutes, when the top appears ¹⁄₃ cooked. Finish cooking on other side, about 4 minutes more. Drain on paper towels.

ROSEMARY NEW POTATOES

Fresh rosemary perfumes the cooking oil in this Italian classic, imparting its robust herbal flavor to the browning potatoes. “New” connotes young, small potatoes.

Serves 4

1 pound golf-ball-size red new potatoes

2 tablespoons extra-virgin olive oil

3 sprigs fresh rosemary

Kosher salt and freshly ground black pepper

Heat oven to 375°F. Slice the potatoes into ¹⁄₂-thick rounds, and boil them in lightly salted water until crisp-tender, about 7 minutes. Drain well, and dry very well with a towel.
Heat the olive oil in a large, heavy, oven-safe skillet until it shimmers, but does not smoke. Add the rosemary sprigs (they should sizzle), and then slip in the potatoes. Cook without disturbing for 5 minutes. Once potatoes have browned lightly on the first side, turn them over, and put the pan in the oven. Cook 10 minutes. Transfer potatoes to a serving platter, season with salt and pepper, and garnish with additional rosemary sprigs.

ROASTED GARLIC MASHED POTATOES

The amount of garlic in this recipe may seem huge, but the garlic mellows and sweetens as it roasts. All your guests will taste is heavenly, heady, light potatoes “to die for.”

Serves 6

3 heads garlic

2 pounds potatoes (preferably thin-skinned creamers, red bliss, or round white Eastern potatoes), peeled

8 tablespoons butter

¹⁄₂ cup milk or cream

1¹⁄₂ teaspoons salt

White pepper (optional)

Heat oven to 350°F. Wrap all 3 garlic heads into a pouch fashioned from aluminum foil, and place in the center of the oven. Roast until garlic is very soft and yields to gentle finger pressure, about 1 hour and 15 minutes. Roughly cut potatoes into large chunks, and boil in enough lightly salted water to cover until very tender, about 25–30 minutes depending on type and size of potato pieces. Cut the garlic bulbs in half laterally. Using your hands, squeeze out the roasted garlic, and push it through a sieve. Heat the butter and milk or cream together in a small pan until the butter melts. Drain the potatoes well, then return them to the pot, put them on the stove, and cook over moderate heat for 30 seconds to 1 minute to steam off any excess moisture.
For the smoothest mashed potatoes, force the potatoes through a ricer (see “For Supersmooth Spuds” in this chapter). Otherwise, mash them with a potato masher or stiff wire whisk. Add the roasted garlic purée, salt, pepper, and the cream mixture to the potatoes, and mix just enough to incorporate. Serve immediately, or keep warm for later service in a double boiler.

MOROCCAN ROOT VEGETABLES

These vegetables are good served with couscous and a yogurt or vegan side salad.

Serves 8

1 pound parsnips, peeled and diced

1 pound turnips, peeled and diced

2 medium onions, chopped

1 pound carrots, peeled and diced

6 dried apricots, chopped

4 pitted prunes, chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

¹⁄₂ teaspoon ground ginger

¹⁄₂ teaspoon ground cinnamon

¹⁄₄ teaspoon ground cayenne pepper

1 tablespoon dried parsley

1 tablespoon dried cilantro

2 cups Vegetable Broth (see Chapter 5)

1 teaspoon salt

Add the parsnips, turnips, onions, carrots, apricots, prunes, turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro to a 4-quart slow cooker.
Pour in the Vegetable Broth and salt.
Cover and cook on low for 9 hours, or until the vegetables are cooked through.

GARLIC PARSLEY MASHED POTATOES

Russet potatoes are also commonly called Idaho potatoes.

Serves 6–8

1 cup water

8 cups russet potatoes, quartered

8 tablespoons butter or vegan margarine, such as Earth Balance

¹⁄₂ onion, diced

4 cloves garlic, minced

¹⁄₂ cup milk or unsweetened soymilk

¹⁄₂ cup parsley

2 teaspoons salt

¹⁄₂ teaspoon black pepper

Pour the water into the pressure cooker and add the potatoes. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for 5 minutes. Remove from heat and allow pressure to release naturally.
Drain the potatoes into a colander. Add the butter to the pressure cooker and sauté the onion and garlic for 3 minutes. Add the milk or soymilk and potatoes, and remove from heat. Mash the potatoes using a potato masher. Mix in the parsley, salt, and pepper.

ROSEMARY MASHED POTATOES

These basic flavors can be used in other potato dishes if you’re not in the mood for mashed potatoes. Instead, try roasting quartered red potatoes or whole fingerlings with rosemary.

Serves 6–8

1 cup water

8 cups russet potatoes, quartered

¹⁄₄ cup extra-virgin olive oil

4 cloves garlic, minced

1 tablespoon rosemary

¹⁄₂ cup milk or unsweetened soymilk

2 teaspoons salt

¹⁄₂ teaspoon black pepper

Pour the water into the pressure cooker and add the potatoes. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for 5 minutes. Remove from heat and allow pressure to release naturally.
Drain the potatoes into a colander. Add the olive oil to the pressure cooker and sauté the garlic and rosemary until golden brown. Add the milk and potatoes and remove from heat. Mash the potatoes using a potato masher. Season with salt and pepper.

Growing Rosemary

Rosemary is one of the easiest herbs to grow—in many areas it can grow year-round, and does not need constant sunlight.

TWICE-BAKED POTATOES

This is an elegant way to serve flavored potatoes. Prepare them up to two days ahead, and then bake them whenever you wish, easy as pie.

Serves 4–6

4 large potatoes

2 tablespoons unsalted butter

2 tablespoons chopped onion or shallot

¹⁄₃ cup sour cream

Salt and pepper to taste

¹⁄₂ cup shredded Gruyère or Swiss cheese

1 egg, beaten, divided

About ¹⁄₄ cup milk

Bake the potatoes and allow to cool until they can be handled. Meanwhile, melt the butter in a small skillet and cook the onion until softened, about 3 minutes. Halve the potatoes lengthwise and scoop out the flesh, being careful to leave a ¹⁄₄–¹⁄₂ shell.
In a large bowl, combine the potatoes, sour cream, onion and butter, salt and pepper, and half of the beaten egg. Mash them together thoroughly, then beat by hand or with an electric mixer, adding as much milk as necessary for a smooth consistency, slightly firmer than mashed potatoes. Stir in the cheese.
Heat oven to 350°F. Mound the mixture in the potato shells (for extra beauty, pipe the mixture in through a pastry bag with a wide star tip). Whisk the remaining egg with a teaspoon of water, and brush the tops of the stuffed potatoes with this mixture. Bake them for 30 minutes, until nicely browned on top and hot all the way through.

For Supersmooth Spuds

Pro chefs often force cooked potatoes through a device known as a “ricer” to break up any lumps and avoid over-mashing, which could result in gluey or gummy mashed potatoes. The ricer looks much like an oversized garlic press, with a plunger and a grate with small holes.

POTATO MESSAROUND

“Messaround” means a little bit of everything, which is what this recipe has! Try playing with it by adding different cheeses and peppers or swap out the broth and soup, to your taste.

Serves 4

8 cups red potatoes, cubed

1 red onion, diced

1 poblano pepper, diced

1 red pepper, diced

1 jalapeño pepper, minced

3 cups vegetarian “chicken” broth

1 (14¹⁄₂-ounce) can cream of mushroom soup or vegan cream of mushroom soup

1 teaspoon salt

¹⁄₄ teaspoon black pepper

1 cup shredded Cheddar cheese or vegan Cheddar

2 tablespoons chives to garnish

Add all of the ingredients to a 4-quart slow cooker except for the chives.
Cover and cook on medium-high heat for 4–5 hours. Garnish with the chives.

SWEET POTATO CASSEROLE

If you’d like to use fresh sweet potatoes in this casserole, steam or roast them before using in the dish.

Serves 4

2 (18-ounce) cans sweet potatoes, drained and slightly mashed

1 cup unsweetened soymilk

¹⁄₂ cup butter or vegan margarine, melted

¹⁄₂ cup white sugar

1 teaspoon cinnamon

¹⁄₂ teaspoon nutmeg

¹⁄₂ cup pecans, chopped

¹⁄₂ cup brown sugar

2 tablespoons flour

Add the mashed sweet potatoes, soymilk, ¹⁄₄ cup of butter or vegan margarine, sugar, cinnamon, and nutmeg to a 4-quart slow cooker.
In a bowl, mix the pecans, brown sugar, flour, and remaining ¹⁄₄ cup of butter or margarine.
Pour the mixture over the top of the casserole. Cover and cook on medium-high heat for 4–5 hours.

POTATOES PAPRIKASH

This Hungarian classic is the perfect spicy side dish to serve with a seitan roast.

Serves 8

1¹⁄₂ teaspoons olive oil

1 medium onion, halved and sliced

1 shallot, minced

4 cloves garlic, minced

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon caraway seeds

¹⁄₄ teaspoon freshly ground black pepper

1 teaspoon cayenne

3 tablespoons paprika

2 pounds red potatoes, thinly sliced

2 cups Vegetable Broth (see Chapter 5)

2 tablespoons tomato paste

¹⁄₂ cup reduced-fat sour cream or vegan sour cream

In a nonstick pan, heat the oil. Add the onion, shallot, and garlic and sauté for 1–2 minutes, or until they begin to soften. Add the salt, caraway seeds, pepper, cayenne, and paprika, and stir. Immediately remove from heat.
Add the onion mixture, potatoes, broth, and tomato paste to a 4-quart slow cooker. Stir to coat the potatoes evenly.
Cover and cook on high for 2¹⁄₂ hours, or until the potatoes are tender.
Turn off the heat and stir in the sour cream.

ROSEMARY-GARLIC MASHED POTATOES

Slow-cooked mashed potatoes are the perfect side for busy holiday cooks. Not only does this dish leave a burner free for other cooking, there is no need to boil the potatoes before mashing them.

Serves 10

3 pounds red potatoes, quartered

4 cloves garlic, minced

³⁄₄ cup Vegetable Broth (see Chapter 5)

1 tablespoon minced, fresh rosemary

2 teaspoons salt

¹⁄₄ cup 1% milk or unsweetened soymilk

1 tablespoon butter or vegan margarine

¹⁄₃ cup reduced-fat sour cream or vegan sour cream

Place the potatoes in a 4-quart slow cooker. Add garlic, broth, rosemary, and salt. Stir.
Cover and cook on high until potatoes are tender, about 3–4 hours.
Pour in milk, butter, and sour cream or the vegan alternatives. Mash with a potato masher.

SOUTHWESTERN CASSEROLE

Unless you’re vegan, serve this delicious dish with a poached egg on top.

Serves 6

4 large red potatoes, diced

1 (15-ounce) can black beans, drained

1 large onion, diced

1 jalapeño, seeded and diced

1 tablespoon butter or vegan margarine

1 (15-ounce) can diced tomatoes

4 ounces button mushrooms, sliced

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon pepper

¹⁄₄ cup shredded Mexican-blend cheese or vegan Cheddar

In a 4-quart slow cooker, stir all ingredients together except the cheese.
Cover and cook on low for 8–9 hours.
Stir in the cheese shortly before serving.

CHEESY PEASY POTATOES

Cheese, potatoes, and peas are a classic dinner combo! Use whatever variety of potato you like most, and if you don’t like mushrooms, feel free to use cream of celery soup instead.

Serves 4

8 cups potatoes, cubed

1 (14¹⁄₂-ounce) can cream of mushroom soup or vegan cream of mushroom soup

3 cups vegetarian “chicken” broth

2 cups frozen peas

1 cup chopped vegetarian “bacon”

1 cup shredded Cheddar cheese or vegan Cheddar

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker, cover, and cook on medium-high heat for 4–5 hours.

POTATO RISOTTO

Finely diced potato replaces arborio rice in this spin on a classic. You can replace the spinach with peas if you like.

Serves 4

2 leeks (white part only)

¹⁄₄ cup olive oil

3 sprigs fresh thyme, chopped

3 pounds russet potatoes, peeled and finely diced

2 cups dry white wine

5 cups Vegetable Broth (see Chapter 5)

1 teaspoon salt

¹⁄₄ teaspoon black pepper

4 cups fresh spinach

Thinly slice the leeks crosswise into semicircles and rinse.
Add the olive oil to a 4-quart slow cooker and sauté the leeks on high heat until translucent, about 5–7 minutes.
Add the rest of the ingredients except for the spinach. Cover and cook on medium-high heat for 4 hours.
Mix the spinach into the risotto and continue cooking for 1 more hour.

SCALLOPED POTATOES

These easy scalloped potatoes go well with a piece of mock meatloaf and a heaping scoop of green beans.

Serves 8

¹⁄₂ white onion, julienned

2 cloves garlic, minced

3 cups Alfredo sauce

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₂ cup water

4 potatoes, thinly sliced

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium-high heat for 4 hours.

Choosing Onions

Choosing the right type of onion is important for the outcome of your dish because each has a distinct flavor. Yellow onions are a little sweeter, especially Vidalia onions. White onions should be used in dishes like this, where you don’t want the flavor to stand out.

POTATOES AU GRATIN

For rich dishes high in fat, serve a smaller portion and balance it with a healthy veggie on the side.

Serves 8

¹⁄₂ cup water

8 cups potatoes, peeled and diced

2 cups Alfredo sauce

1 cup shredded Cheddar cheese or vegan Cheddar

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium-high heat for 4 hours.

ROSEMARY FINGERLING POTATOES

Fingerling potatoes are small, long potatoes that look a little like fingers.

Serves 6

2 tablespoons extra-virgin olive oil

1¹⁄₂ pounds fingerling potatoes

1 teaspoon salt

¹⁄₄ teaspoon black pepper

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh lemon juice

Add the olive oil, potatoes, salt, and pepper to a 4-quart slow cooker. Cover and cook on low heat for 3–4 hours.
Remove the cover and mix in the rosemary and lemon juice.

BRAISED FINGERLING POTATOES

Braising is a technique that involves browning food first and then slowly cooking in liquid until softened.

Serves 3–4

2 tablespoons extra-virgin olive oil

1 pound fingerling potatoes, halved (root to stem)

1 cup Pressure Cooker Vegetable Stock (see Chapter 5)

4 whole garlic cloves

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

Salt and pepper, to taste

Add olive oil to the pressure cooker and cook the potatoes over medium-high heat, 3 minutes on each side. Add the Vegetable Stock and whole garlic cloves to the pressure cooker.
Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for 5 minutes. Remove from heat and allow pressure to release naturally.
Drain the potatoes and garlic in a colander. Put the potatoes in a mixing bowl and mince the cooked garlic.
Add the garlic, rosemary, and thyme to the potatoes, then season with salt and pepper to taste.

DILL RED POTATOES

Fresh dill is the perfect herb to season a summer dish.

Serves 6

2 tablespoons extra-virgin olive oil

1¹⁄₂ pounds red potatoes

1 teaspoon salt

¹⁄₄ teaspoon black pepper

2 tablespoons fresh dill, chopped

¹⁄₂ teaspoon lemon pepper

Add the olive oil, potatoes, salt, and pepper to a 4-quart slow cooker. Cover, and cook on low heat for 3–4 hours.
Remove the cover and mix in the dill and lemon pepper.

CHIPOTLE AND THYME SWEET POTATOES

To substitute fresh thyme for dried thyme, use ¹⁄₂ tablespoon of the fresh herb.

Serves 6

6 cups sweet potatoes, cubed

4 tablespoons butter or vegan margarine

3 cloves garlic, minced

1 teaspoon dried chipotle pepper

¹⁄₂ teaspoon dried thyme

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

MAPLE-GLAZED SWEET POTATOES

You can reduce the amount of sugar in this recipe by choosing a no-sugar-added syrup.

Serves 4

4 cups sweet potatoes, cubed

2 tablespoons butter or vegan margarine

¹⁄₄ cup maple syrup

¹⁄₃ cup chopped pecans

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

Recipe Substitutions

It’s okay to use inexpensive pancake syrup instead of pure maple syrup in this recipe. It won’t be as flavorful as pure maple syrup, but it will do the job.

HERBED POTATOES

Any combination of herbs will work in this potato dish. Rosemary, thyme, dill, and coriander are great alternatives.

Serves 4

2 tablespoons olive oil

1 onion, diced

8 cups red potatoes, quartered

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add the olive oil to a 4-quart slow cooker and sauté the onion on high heat until translucent, about 3–5 minutes.
Add the remaining ingredients to the slow cooker. Cover, and cook on medium heat for 4 hours.

POTATO PICCATA

Piccata typically means a dish that contains butter, lemon, and herbs. Italian parsley, capers, garlic, and shallots are also commonly used.

Serves 4

2 tablespoons butter or vegan margarine

1 onion, julienned

1 red pepper, sliced

4 russet potatoes, sliced

¹⁄₄ cup Vegetable Broth (see Chapter 5)

2 tablespoons fresh lemon juice

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₄ cup parsley, chopped

Add the butter or margarine to a 2-quart slow cooker and sauté the onions and peppers on high heat until they are golden brown, about 5–7 minutes.
Add the rest of the ingredients except for the parsley. Cover and cook on medium heat for 4 hours. Mix in the parsley.

CHIPOTLE AND THYME MASHED SWEET POTATOES

To substitute fresh thyme for dried thyme, use ¹⁄₂ tablespoon of the fresh herb.

Serves 4–6

2 cups water

6 cups sweet potatoes, cubed

4 tablespoons butter or vegan margarine, such as Earth Balance

3 cloves garlic, minced

¹⁄₂ teaspoon dried chipotle pepper

¹⁄₂ teaspoon dried thyme

Salt and pepper, to taste

Pour water into the pressure cooker and add potatoes. Lock the lid into place and bring to high pressure. Once achieved, turn the heat to low and cook for 5 minutes. Remove from heat and release pressure naturally.
Drain the potatoes into a colander. Add the butter to the pressure cooker and sauté the garlic for about 2 minutes. Remove the pressure cooker from the heat. Add the sweet potatoes, chipotle pepper, and thyme. Mash the potatoes using a potato masher or electric mixer. Season with salt and pepper, to taste.

MASHED SWEET POTATOES

Turn this into a sweet potato casserole by covering with vegetarian marshmallows, such as Sweet & Sara brand, and baking in an uncovered dish. Traditional marshmallows contain gelatin, which is made from animal skin and bones.

Serves 3–5

1 cup water

5 cups sweet potatoes, cubed

4 tablespoons butter or vegan margarine, such as Earth Balance

¹⁄₄ cup Pressure Cooker Vegetable Stock (see Chapter 5)

¹⁄₈ cup orange juice

2 tablespoons maple syrup

Salt and pepper, to taste

Add water and potatoes to the pressure cooker. Lock the lid into place and bring to high pressure. Once achieved, turn heat to low and cook 5 minutes. Remove from heat and allow pressure to release naturally for 20 minutes.
Drain the sweet potatoes in a colander. Add the butter or margarine, stock, orange juice, and maple syrup to the pressure cooker, and heat until the butter or margarine has melted. Remove from heat and add the sweet potatoes. Mash with a potato masher. Season with salt and pepper, to taste.

PRESSURE COOKER MAPLE-GLAZED SWEET POTATOES

You can remove the sugar from this recipe by replacing it with a sweetener, such as Splenda or Stevia.

Serves 2–4

1 cup water

4 cups sweet potatoes, diced

1 tablespoon butter or vegan margarine, such as Earth Balance

¹⁄₄ cup maple syrup

1 tablespoon brown sugar

¹⁄₃ cup chopped pecans

Add water and potatoes to the pressure cooker. Lock the lid and bring to high pressure. Once achieved, turn the heat to low and cook for 5 minutes. Remove from heat and allow pressure to release naturally.
Drain potatoes in a colander. Preheat the oven to 375°F. Place the butter or margarine, syrup, and sugar in a small bowl and microwave for 30 seconds, or until the butter or margarine is melted. In a bowl, toss potatoes, butter or margarine mixture, and pecans, then pour into the casserole dish. Bake for 10 minutes.

MEXICAN SPICE POTATOES

If you like things spicy, really kick it up by adding an extra teaspoon of cayenne to these potatoes!

Serves 4

6 cups red potatoes, cubed

1 teaspoon chili powder

¹⁄₂ teaspoon sugar

¹⁄₂ teaspoon paprika

¹⁄₈ teaspoon cayenne pepper

¹⁄₈ teaspoon garlic powder

¹⁄₄ teaspoon cumin

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon black pepper

¹⁄₂ cup water

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

GARLIC-PARMESAN MASHED POTATOES

Red potatoes break down easily, but become creamy, not crumbly, when mashed.

Serves 8

¹⁄₂ cup butter or vegan margarine

6 cloves garlic, minced

1¹⁄₂ pounds red potatoes, quartered

2 cups unsweetened soymilk

1 cup Parmesan cheese or vegan Parmesan

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₄ cup fresh parsley, chopped

Add the butter or vegan margarine to the slow cooker and sauté the garlic on high heat until it is golden brown, about 1 minute.
Add the rest of the ingredients except for the parsley. Cover and cook on medium heat for 4 hours.
Mix in the parsley and mash the potatoes to the desired consistency.

POTATO-BROCCOLI CASSEROLE

For a lighter and thinner sauce, use milk or unsweetened soymilk instead of Alfredo sauce.

Serves 8

1¹⁄₂ pounds red potatoes

2 cups broccoli florets

3 cups Alfredo sauce

1 teaspoon lemon pepper

¹⁄₂ teaspoon red pepper flakes

¹⁄₂ teaspoon garlic powder

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

GARLIC-PARSLEY POTATOES

The ingredients in this dish are similar to mashed potatoes, but you enjoy a stronger potato flavor by leaving them in bigger pieces.

Serves 8

¹⁄₂ cup butter or vegan margarine

6 cloves garlic, minced

1 onion, diced

1¹⁄₂ pounds red potatoes, quartered

¹⁄₂ cup unsweetened soymilk

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₄ cup parsley

1 tablespoon fresh lemon juice

Add the butter or vegan margarine to a 4-quart slow cooker and sauté the garlic and onion on high heat until they are golden brown, about 2–3 minutes.
Add the rest of the ingredients except for the parsley and lemon juice. Cover and cook on medium heat for 4 hours.
Mix in the parsley and lemon juice and cook for an additional 30 minutes.

OLD-FASHIONED GLAZED CARROTS

For added finesse to this lovely, classic dish, cut the carrots on a 45-degree bias, rotating them a quarter-turn after each cut, to make an angular shape chefs refer to as “oblique.”

Serves 8

1 pound carrots, peeled, cut into 1 chunks

2 tablespoons unsalted butter

¹⁄₂ cup water

1¹⁄₂ teaspoons sugar

¹⁄₄ teaspoon salt

Combine all ingredients in a heavy-bottomed skillet or pan large enough to accommodate a crowded single layer. Over medium-high heat, simmer about 5 minutes, then toss or flip the carrots. Continue cooking until the liquid is mostly evaporated, and what remains is a glaze adhering to the carrots. Be careful not to go too far, or the glaze will break and become oily.

CHAPTER 6ROOT VEGETABLES

WHITE POTATO PIE

Serves 8 as side dish, or as lunch with a green salad and cold cuts

BASIC PIE DOUGH

Yields enough dough for 1 pie

ROASTED YUKON GOLD POTATOES

Serves 4

TURNIP AND POTATO GRATIN

Serves 8

PARSNIP PURÉE

Serves 6

SLOW COOKER PARSNIP PURÉE

Serves 6

YUCA CON MOJO (YUCA WITH GARLIC AND LIME)

Serves 8

ROASTED BEETS

Serves 8

CITRUSY BEETS

Serves 4

FRENCH FRIES

Serves 8

CARROT TIMBALES

Serves 4

HONEY-ORANGE BEETS

Serves 4

BUTTERED BEETS

Serves 8

Beet Peak Season

RUTABAGA OVEN FRIES

Serves 4

HERB-MIXED TURNIPS

Serves 4

CURRIED PARSNIPS

Serves 4

“STEAMED” ARTICHOKES

Serves 4

CELERY ROOT, ARTICHOKE, AND POTATO GRATIN

Serves 8

CELERY ROOT MASH

Serves 6

GINGERED MASHED SWEET POTATOES

Serves 5 or 6

PARSNIP AND CARROT BAKE

Serves 4

CARROT AND MUSHROOM TERRINE

Serves 8

CARROTS AND GINGER

Serves 4

Fresh Versus Ground Ginger

CREAMED CARROTS

Serves 4

MASHED TURNIPS

Serves 4

Flavor Variations

BRAISED BEET GREENS

Serves 4

TURNIP AND CARROT PURÉE

Serves 6

SAVORY TURNIP GREENS

Serves 4

PARSNIP PURÉE

Serves 4

Parsnips

CRISP POTATO PANCAKES

Serves 4

ROSEMARY NEW POTATOES

Serves 4

ROASTED GARLIC MASHED POTATOES

Serves 6

MOROCCAN ROOT VEGETABLES

Serves 8

GARLIC PARSLEY MASHED POTATOES

Serves 6–8

ROSEMARY MASHED POTATOES

Serves 6–8

Growing Rosemary

TWICE-BAKED POTATOES

Serves 4–6

For Supersmooth Spuds

POTATO MESSAROUND

CHAPTER 6
ROOT VEGETABLES