Root Vegetables: Out of Sight, But Not Out of Mind
September 26, 2011
•Le Cordon Bleu
•Sacramento
• 0 Comments
Root Vegetables: Out of Sight, But Not Out of Mind
Before the days of South American produce filling grocery store shelves in the dead of winter, root vegetables were just about the only produce available in most parts of the country. Whether purchased or grown at home, root vegetables got families through the winter until more delicate produce became available in the spring and summer. Most homes even came complete with root cellars, where root vegetables like onions and potatoes were stored along side canned preserves and pickled vegetables.
Today, a California culinary arts school may teach its students about exotic varieties of root vegetables, but in the old days, they more necessary than exotic.
Varieties of Root Vegetables
Root vegetables are the starchy tubers and roots of plants. Sometimes the rest of the plant is eaten, but most often only the roots make it to the table. They include potatoes, carrots, parsnips, beets, onions, rutabagas, celeriac, leeks, horseradish, fennel, and many more.
Seven Ways to Use Root Vegetables
When it comes to versatility, no other group of fruits or vegetables compares to root vegetables. Most of them can be prepared in any of the following ways.
- Braised
- Grilled
- Mashed
- French-Fried
- Chips
- Soups
- Roasted
If you are unsure about these terms or methods of cooking, there are many excellent cooking technique books that are like a take home culinary arts education.
Root Vegetable Chips
And what about chips? Potato chips are for kids, right? Try carrot, beet, or parsnip chips for a real flavor experience. Here’s a quick recipe for root vegetable chips that will have you eating more than one. Use your favorite veggies and experiment. You’ll love eating the results.
Preparation:
- Thoroughly clean and peel vegetables.
- Slice them as thinly as possible with your food processer slicing attachment or a mandolin.
- Heat oil to 350 to 375 degrees F.
- Fry the chips in small batches to prevent clumping and promote browning.
- Cook until the chips begin to brown along the edges.
- Use a slotted spoon or spider to remove cooked chips from the oil.
- Place them on a cooling rack with a paper towels beneath to catch dripping oil.
- Salt lightly and serve.
You can store leftovers in plastic storage bags for up to two weeks.
This article is presented by Le Cordon Bleu College of Culinary Arts in Sacramento. Le Cordon Bleu College of Culinary Arts in Sacramento offers culinary arts and pâtisserie and baking training programs in Sacramento, California. To learn more about the class offerings, please visit Chefs.edu/Sacramento for more information.
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