carrot

Root Vegetable Soup

Root Vegetable Soup

Root Vegetable Soup

When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so decided to make them the focal point. I happened to have homemade beef stock, but you could easily swap it out for chicken stock or vegetable stock as well. There is a part of me that wants to call it root vegetables soup- but that sounds funny. So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.

 

 

 

Root Vegetable Soup

3 T. oil

1 onion, chopped

2 large carrots, peeled and sliced

2 small parsnips, peeled and sliced

6 c. stock, I used beef

2 c. peeled and diced turnips, about 2 medium

2 c. diced potatoes, about 2 medium

2 c. diced tomatoes, or a (14 oz.) can of diced tomatoes, un-drained

1 medium sweet potato, diced

1/4 c. chopped parsley

2 T. apple cider vinegar

1 T. hot sauce, or to taste

salt and pepper to taste

In soup pot heat the oil and cook the onion until light golden. Add the  carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.

Beet and Carrot Salad

Beet and Carrot Salad

Beet and Carrot Salad

I enjoy the sweetness of both beets and carrots. This simple and tasty dish combines the earthy flavors of both vegetables in a simple, raw salad. It’s a great side dish and nice to make on a day when it is too hot to cook.

 Beet and Carrot Salad

1 large- or 2 medium- beets

2 large carrots

4 T. olive oil

4 T. cider vinegar

2 T. honey, or to taste

1 t. fresh dill weed or about 1/2 t. dried

dash of hot sauce

salt and pepper to taste

Peel beets and shred or grate them using a hand grater or food processor. Place in a mixing bowl and set aside. Peel and shred the carrots and add to the beets. Combine remaining ingredients and pour over the beet mixture. Stir to coat and chill until ready to serve. Makes about 3 cups.

Carrot and Cabbage Salad

Carrot and Cabbage Salad

Carrot and Cabbage Salad

I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor.  It can be made a couple of days ahead, if needed, and is better if you make it the night before.

Carrot and Cabbage Salad

1 lb. carrots, peeled and shredded

1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores

Dressing:

2/3  c. apple cider vinegar or herb flavored vinegar

1/2 c. oil

1/4 c. sugar, or to taste

1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice

Salt and pepper to taste

Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.

Salad and Vegetable Seasoning

½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds

Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.