Carrots, parsnips, yams and turnips are the most commonly used root vegetable. They are delicious and versatile.
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To learn more about this useful guide you can read more at http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap#ixzz2r3d7lEA3.
The sugar in root vegetables caramelize when baked. The result is sweet and wholesome dishes.
Preheat your oven to 325 degrees. Drizzle olive oil over the carrots. Sprinkle kosher salt and black pepper. Bake for 15 minutes or until the carrots are tender. The carrots can be served warm or cold in salads.
1 pound carrots, 4 cups chicken stock, 2 tablespoon diced onion and 1/2 teaspoon dried thyme. Puree the carrots in a blender or food processor. Set aside.
In a medium saucepan over medium heat, add the olive oil. After 2-3 minutes, when the oil is hot, add the onions. When the onions are wilted, 5 minutes, combine the chicken stock, carrots and thyme to the onion mixture. Cover the saucepan and simmer for 20 minutes. If the soup is too thick, add a bit more chicken stock until the soup has the desired consistency.
I tried a delicious recipe from Saveur magazine. Here is my adapted version.
Mashed Yams with Honey and Lime
4 pounds yams
1/2 cup lime juice
1/3 cup honey
4 tablespoon unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon grated lime zest
Preheat the oven to 350 degrees. Place the yams on a baking sheet and bake for 1 hour or until tender. (This will depend on your oven.)
Zest the lime onto a plate and set aside. When the yams are cool enough to handle, peel the yams and place in a medium size bowl. Combine the lime juice, honey, butter, unsalted butter, kosher salt and black pepper.
At this point the yams mixture can be refrigerated for cooking later. Transfer to a buttered baking dish and bake for 15 minutes until the yams are heated through. When ready to serve, sprinkle the lime zest onto of the yams add a bit of butter and serve.
I hope you enjoy the recipes.
The Outdoor Epicurean
Photo credit: Saveur Magazine and Helen Rosner