Root Vegetables

Collection by Pat Dodge • Last updated 12 days ago

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Pat Dodge
NYT Cooking: Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allio...

NYT Cooking: Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allio...

NYT Cooking: The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize — don’t hasten the cooking by jacking up...

NYT Cooking: The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize — don’t hasten the cooking by jacking up...

Chef John's Syracuse Salt Potatoes Recipe

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35 reviews
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25 minutes
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"Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it's also one of the most interesting. I generally don't like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt."

Smashed Potatoes Recipe (VIDEO) - NatashasKitchen.com

Smashed Potatoes Recipe (VIDEO) - NatashasKitchen.com

Smashed Potatoes Recipe (VIDEO) - NatashasKitchen.com

Anita Lo's Roasted and Pickled Radish Tacos Recipe on Food52, a recipe on Food52

Anita Lo's Roasted and Pickled Radish Tacos Recipe on Food52

Anita Lo's Roasted and Pickled Radish Tacos Recipe on Food52, a recipe on Food52

Tartiflette recipe - Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes).

Tartiflette

Tartiflette recipe - Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes).

Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

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20 reviews
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We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Roasted Parsnips With Caramel & Sour Cream Recipe on Food52, a recipe on Food52

Roasted Parsnips With Caramel & Sour Cream Recipe on Food52

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4 reviews
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50 minutes
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Roasted parsnips for dessert? Yes. This three-ingredient Big Little Recipe is perfect for fall, especially Thanksgiving.

Chaat Masala Potatoes with Yogurt and Tamarind

Chaat Masala Potatoes with Yogurt and Tamarind

This dish is inspired by aloo chaat, an Indian street-food that has many regional variations, all of which are not for the fainthearted because they are loaded with sweet and sour and a fair bit of crunch.

Radishes with Radish Greens Butter

Radishes with Radish Greens Butter

The best way to use up the whole radish—add the greens to butter.

potato and leek gratin – smitten kitchen

simple potato gratin

I think that gratins get a bad rap. I mean, if you’re ordering them in restaurants, swimming in layers of triple creams and crusted with four different varieties of cheese, they might even (m…

Perfection takes time. But we swear these French fries are well worth the wait. #fries #frenchfries #potatoes #comfortfood

Perfect French Fries

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1 review
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30 minutes
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For perfect golden french fries that are golden and crunchy and fluffy white on the inside, soak them to get rid of the excess starch.

Crispy Potato Ribbons with Clothbound Cheddar

Crispy Potato Ribbons with Clothbound Cheddar

Thinly sliced potato ribbons are visually stunning, and a comforting echo of the flavors of a Sunday roast chicken.

Whipped Hummus With Roasted Carrots & Za’atar Oil From Hetty McKinnon recipe on Food52

Whipped Hummus With Roasted Carrots & Za’atar Oil From Hetty McKinnon Recipe on Food52

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7 reviews
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25 minutes
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Turn chickpeas with their aquafaba into the lightest oil-free hummus. Hetty McKinnon adds roasted carrots & za'atar oil for a quick vegetarian dinner.

Scalloped > Mashed | TASTE

Scalloped Potatoes Are Better Than Mashed Potatoes

Gratins are a low-maintenance, high-payoff way to potato.

Love potato pancakes? Here’s the best-ever latkes recipe from Seattle’s Dacha Diner | The Seattle Times

Love potato pancakes? Here’s the best-ever latkes recipe from Seattle’s Dacha Diner

If you sense a generosity of spirit emanating from the funny triangle-shaped building, you’re right — the owners want you to have this happiness at home anytime.