by Samantha Lande, Food Network
The middle of winter may not produce the same bounty of produce as peak summer, but chefs have found great ways to use root vegetables. From simply roasted to vegetable-based cocktails, here are some of their favorite ways to get to the root of the season.
Root Medley
Chef Kevin Nashan, of the acclaimed Sidney Street Cafe in St. Louis, makes a hearty entree out of an array of different root vegetables working together. On one side he creates a dish like a cheesy hash brown with potatoes, rutabaga, kohlrabi, parsnips, cream and cheese. On the other, he takes various root vegetables and cooks them beurre monte, a method used by many classically trained chefs to infuse something with the flavor of butter. Finally, he creates a beet gastrique to drizzle on top, adding a bit of sweetness to offset the rich cream and butter, and bring the dish together.
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