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.
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.