Roots rise this fall as parsnips and beets take spotlight
Milwaukee chef John Raymond showcases root vegetables at Roots Restaurant and Cellar. He sources from a Cedarburg farm, follows produce from seed to plate, and notes root vegs endure storage, cross cultures, and suit winter menus. Cafe Manna highlights tonic broth and seasonal salads.
MENTIONED IN THIS ARTICLE
Karen
Milwaukee Journal Sentinel
Ilwaukee
Andrea Chesman
Milwaukee
John Raymond
Raymond
Cedarburg
Roots
Mexico
Southwest
Europe
North America
Manna
Brookfield
Wis
Cafe Manna
Brett
Celery Root and Aged Gouda Gratin
A creamy custard bake with celery root and potatoes folded into egg yolk and cream base, seasoned with rosemary and pepper flakes. Layered with Gouda and green onions, baked uncovered at 325 degrees for one hour until tender and set.
Cafe Manna Root Vegetable Stir Fry Serves Four
A wok style dish combining carrots parsnips daikon radish yellow beet celery root and turnip julienned and stir fried with a garlic ginger cilantro green onion and orange juice mirin sesame oil sauce. Serve hot over jasmine or basmati rice for four portions.
Root vegetable celeriac rich in fiber and nutrients
Also known as celeriac, this root arrives mid October at restaurants and markets. It tastes like celery and is high in soluble fiber iron manganese potassium vitamin K phosphorus vitamin C folate and magnesium. It is used in soups stews mash casseroles and baked dishes.
MENTIONED IN THIS ARTICLE
Cafe Maria
Brett Feversthaler
Parsnip Use and Harvest Describe Sweet Root Substitute
The text notes parsnips resemble pale carrots with sweeter flavor and are used in cakes and muffins as a substitute for carrots. Harvest starts after first frost and lasts until hard freezes. Parsnips can be eaten raw but are usually boiled roasted or added to soups stews and casseroles. They store about a month in the fridge and roasting enhances sweetness.
MENTIONED IN THIS ARTICLE
Europe
Andrea Chesman
Story Publishing
Feversthaler
Beets: colors, varieties, and origins noted at markets
Beets appear in midsummer markets and last long into the season. Maroon beets stain hands and nearby ingredients a pink shade, while a popular golden variety avoids staining. Beets are related to Swiss chard and share origins in the Mediterranean wild species.
MENTIONED IN THIS ARTICLE
Mediterranean
Fall Turnips Compared To Spring Crop And Uses
Fall turnips usually are larger and higher quality than spring ones and are stored for winter use. They resemble mustard greens in flavor and can be mashed with potatoes and dairy. Small turnips suit Asian salads. older roots compare to rutabaga and are best cooked.
MENTIONED IN THIS ARTICLE
Chesman
Netone Dailies
Taste of Home Cooking School heads to Riverside Casino
Taste of Home brings a two hour cooking show to Riverside Casino and Golf Resort Event Center on December 1 at 7 p.m. Special events coordinator Jessica Athen notes the show follows the venue’s success with PMS Pamper My Self events and offers a 10 recipe demo by Jamie Dunn with tips for kitchen ease. Tickets are $10 and available at the casino shop online or by phone.
MENTIONED IN THIS ARTICLE
Taste of
Riverside Casino & Golf Resort
Riverside
Jessica Athen
Taste of Home
Athen
Jamie Dunn
Dunn
Riversidecasinoandresort
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Jom
Gouda
CAFE
Manna’s
Brookfield, Wis
Taste of Home Cooking School
ChexPartyMix.com
Angie. Holmes
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