A Round-Up of Recipe Ideas For All Those Winter Root Vegetables

In the mid-winter, you may find yourself running out of ideas for all those winter root vegetables that are still abundant at the grocery, at the farmer’s markets, in your community agriculture share and in your crisper drawer.

Or you may not have even tried some of these hardy vegetables yet, which was the case with me before I set out on this quest to learn more about winter root veggies.

I picked up this bright assortment at the Burlington Farmer’s Market and they’re from four local locations: Burnt Rock Farm, Bear Roots Farm, Lewis Creek Farm and Full Moon Farm.

In this round-up, you’ll find a list of winter root vegetables with tips for storage (spoiler alert: keep all of them cool!) And as for eating them, there are loads of ideas in this round-up. To start, here are four root veggie recipes I created as part of my quest to find more ways to enjoy them this winter:

: COLORFUL KOHLRABI SLAW WITH LEMON-MAPLE DRESSING

: SAVORY CARROT CHEDDAR TART

: Sweet Potato & Spicy Chorizo Fritters, Hungry Enough To Eat Six

: Rutabaga Hash Browns Topped with Parmesan Cheese, Hungry Enough To Eat Six

And I had fun sharing these dishes and thoughts on winter root veggies with Meteoroligist Amanda Lindquist on the Fox Local22/44 Morning Brew show! Click below to watch the videos:

: Talking about Root Vegetables with Amanda Lindquist on Fox Local 22/44, part 1

: and part 2!

But wait, there’s more! I also reached out to several fellow food bloggers to gather their creative, amazing recipes for these long-lasting veggies: beets, kohlrabi, sweet potatoes, parsnips, carrots, rutabagas, potatoes, celeriac and radishes! These dishes will be perfect if you have never given these vegetables a try or if you’re just getting tired of your tried-and-true methods. Keep on reading to see these all the amazing recipes sorted by vegetable. Then bookmark them, pin them, print them!

Give these undersung winter veggies the spotlight for little while longer before they’re overshadowed by those showboating, spring veggies. (Calm down asparagus, peas and fiddleheads: it’s not your turn yet!)

A Mix of Winter Veggies

Make a rich and flavorful winter dish using a combination of root veggies, with these recipes!

: Roasted Root Vegetables with Spring Herbs, from Healthy Seasonal Recipes

: Oven Roasted Chuck Roast with Root Vegetables, from Longbourn Farm

: Healthy Mac and Cheese with Veggies, from Forest And Fauna

: Root Veggie Kettle Chips, from The View From Great Island

: Mexican Buddha Bowl: Roasted Vegetables & Cilantro Lime Quinoa, from Lemon Blossoms

: Walking on Sunshine: Fall Vegetable and Red Lentil Soup, from Crumb

Beets

Remove the skins from beets before cooking them up. To store, remove the greens from beets and store them in a plastic bag in the fridge for up to three weeks. And use them in one of these yummy recipes:

: Spiralized Raw Beet Salad with Blood Oranges, from Salt & Lavender

: Whey Fermented Beet Carpaccio, from Bacon Is Magic

: Beet Chocolate Cupcakes with Honey Cream Cheese Frosting, from Use Your Noodle

Carrots

Carrots can be eaten raw or cooked. Remove the tops and store carrots in the fridge, tightly wrapped for two to three weeks. And below are three delicious ways to use those carrots!

: SAVORY CARROT CHEDDAR TART

: Coconut Carrot Rice, from Fried Dandelions

: Scarborough Fair Carrot Ribbons with Shrimp, from Pinch Me I’m Eating

Celeriac (Celery Root)

Celeriac has a mild celery taste and can be eaten raw in salads or cooked in almost any way you can imagine. Keep celeriac in a plastic bag for one week. Here are some creative ways to use it:

: Cream of Celeriac Soup, from Krumpli

: Fennel Celery Root Salad with Dill and Avocado, from Tasting Page

: Salmon Dill & Celeriac Fishcakes, from Emma Eats & Explores

Kohlrabi

Kohlrabi is part of the turnip family and can be eaten raw in salads or cooked in soups and stews. Keep it wrapped in the fridge for a little over a week. Here are some cooked and raw ways to use it:

: COLORFUL KOHLRABI SLAW WITH LEMON-MAPLE DRESSING

: Kohlrabi Schnitzel Burger, from Elephantastic Vegan

: Kale, Kohlrabi and Mint Stir Fry with Bacon and Fried Egg, from Pinch and Swirl

Parsnips

Parsnips can be baked, roasted, boiled and mashed. They will keep in the fridge when wrapped for two weeks. Here are some fresh and cooked dishes featuring parsnips:

: Spiralized Apple and Parsnip Power Bowl, from Mid-Life Croissant

: Roasted Parsnips with Thyme, Food Above Gold

: Mashed Parsnips with Brown Sugar and Nutmeg, from Chews And Brews

Potatoes

Potatoes are ridiculously versatile and cook up in every way you can imagine. Do not wrap these (if you buy them in a plastic bag, discard the bag before storing them.) Keep them in a cool, dark location, ideally around 40 degrees F. Add these tasty potato dishes to your meals!

: Irish Leek and Potato Soup, from Karen’s Kitchen Stories

: Lemon Herb Potato Salad, from I Just Make Sandwiches

: Smoked Gouda Muffin Tin Potato Stacks, from A Gouda Life

Radishes

Radishes are usually enjoyed raw as part of appetizers or in a salad. Remove the greens and keep them wrapped in the fridge for four to five days. Here are three lovely radish recipes for you:

: Arachuvita Moolungi Sambar (Radish Lentils Stew), from Curry Trail

: Carrot Radish and Wheat Berry Salad with with Lemon Vinaigrette, from Bourbon and Honey

: Watermelon Radish Orange Salad with Goat Cheese and Pistachios, from Rhubarbarians

Rutabagas

Rutabagas are part of the cabbage family with a mild flavor and can be cooked up in a number of ways. Keep them wrapped in the fridge for two weeks. And what to do with them? Well, look!

: RUTABAGA HOME FRIES WITH PARMESAN CHEESE

: Tender Butternut Rutabaga Gratin, from Garlic & Zest

: Mashed Rutabaga with Nutmeg, from Pinch Me I’m Eating

Sweet Potatoes

Sweet potatoes work with savory and sweet dishes, and can be baked, roasted, mashed, sautéed and fried. Like potatoes, keep them in a cool, dry and dark location. Find savory and sweet tastes below: