Roasted to sweet, caramelized sublimity or left raw in a crunchy and refreshing salad, humble root veggies take a star turn.
Celery root has a long history in European cooking. The French turned it into a classic bistro salad—céleri en rémoulade—and this salad is a play on those flavors and textures,…
Mashed sweet potatoes get an interesting twist with the addition of shiro miso, which adds a savory richness while maintaining the sweetness of this classic mash. Look for shiro miso…
Parsnips are woefully underused, but once people try them, they are surprised by how sweet, aromatic, and nutty-flavored they are. Combining them with carrots makes this a colorful fall side…
This is a perfect do-ahead side dish that has many possible variations to suit your tastes. It’s generously sized to serve a crowd, but also because it makes for terrific…
This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish…
These darling magenta cupcakes are brilliantly colored all the way through. No food coloring is used here. The color comes from puréeing freshly roasted beets (use canned beets and the…
This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart…
A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a…
This simple, flavorful braise yields luscious, tender radishes. Their peppery-sweet taste is offset by tangy cider vinegar, rich butter, and just a pinch of sugar. They’re a delicious accompaniment to…
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