The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.
The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets
The Menu Ideas:
Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]
Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.
Soy-Braised Short Ribs with Daikon [NY Mag]
David Chang slow cooks short ribs in a blend of soy sauce and pear juice laced with mirin and sesame oil. Daikon, carrots, and roasted chestnuts round out the dish.
Kale Salad with Pecorino and Lemon [The Kitchn]
The secret to this addictive winter salad is slicing the kale very thin and letting it marinate for an hour before serving.
Leek and Celery Root Soup [Fine Cooking]
The hardest part of making this silky soup is trimming the celery root. A dollop of crème fraîche adds richness, though the soup is delicious on its own.
Mixed Beet Salad with Buttermilk Dressing [JBF]
Bill Telepan’s simple salad is the perfect showcase for magenta-striped chioggia beets.
What would you make with this haul? Any interesting sweet potato recipes?