When cold weather comes, I naturally think of root vegetables. Nothing is more hearty—or sticks to your ribs on a cold winter’s day better—than some simply roasted veggies paired with braised meat. Roasting root vegetables is one of my favorite preparations, but there are myriad other ways to cook them.
During winter, I also think of chestnuts—and what a great pair: celeriac and chestnuts pureed together in an elegant soup. My recipe makes the pairing even more decadent by adding rich, bacon-infused cream. The result is perfect for entertaining.
Another great starter is the parsnip and leek tart, which is simply delicious. No one will even recognize it as vegetarian! The roasted beet root-spiked risotto meets the unexpected but familiar goat cheese for a smooth and luscious culinary ride. Finally, my carrot ravioli, using wonton wrappers, is a restaurant-quality light course, but it’s actually super-easy to put together.
Start using all those nutritious root vegetables in creative ways, and you’ll be rewarded with some delicious comfort food this winter.
Celeriac and Chestnut Soup with Smoked Bacon Chantilly
Parsnip and Leek Tart with Wild Mushrooms
Carrot and Ginger Ravioli with Yellow Curry and Thai Basil
Risotto with Roasted Beets and Goat Cheese
Andrew Evans is the chef at Easton’s The BBQ Joint.
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