Get in Touch with Your Roots

The humble root vegetable has become the Cinderella of the produce world in the last decade or so, finding its way in its many forms onto virtually every fine dining menu around the globe. Satiating the modern gourmet's yen for basic, wholesome food - delicious and nurturing yet capable of glamorous transformation - root veggies of all sorts have crawled out of their dank storage cellars and into our hearts (and stomachs). As they are seasonal and especially suited to cold climes, the next few months are a brilliant opportunity to re-discover root vegetables and thus we offer a trio of our current favorite recipes below. For further opportunities in the kitchen see last winter's numerous gratin recipes on this very site.

ROOT VEGETABLES WITH HOISIN

2 T. peanut (preferred) or canola oil / 1 clove chopped garlic / 1 T. chopped and peeled fresh ginger / 4 medium carrots, roughly chopped / 4 parsnips, peeled and roughly chopped / 2 onions, quartered / 2-3 T. hoisin sauce (found in the Asian section of your local supermarket) / 1 T. soy sauce / 1 bunch scallions, roughly chopped

1. Heat oil in a large skillet over medium heat and then fry the garlic and ginger for 15 seconds.


2. Add the vegetables and cook for 3 minutes stirring often. Allow the veggies to brown.


3. Lower heat a bit, add hoisin, soy and 1/2 cup of water and cover. Stir once or twice but basically leave alone for 10 minutes, adding more water only if needed.


4. Uncover, raise heat to high and add scallions. Cook until mixture is basically dry and serve hot as a side dish to almost anything.

YAMS IN MIRIN

Mirin is an invaluable pantry ingredient; essentially a fortified sweet cooking rice wine hailing from Japan. It is not hard to find and compliments many, many sauces and dressings. Try this as side to all roasted meats but fish and poultry as well.

1 pound of peeled yams or sweet potatoes, peeled and cut into 1-inch cubes / 2 1/2 T. soy sauce / 1/3 cup mirin / 1 T. sugar / salt to taste

1. Combine all ingredients with about 1/2 cup of water in a saucepan.


2. Cover and cook over a medium flame for 15 minutes or until veggies are very tender. You may need to add a little more water as you go along, or a splash of sake or broth.


3. Uncover and cook away any remaining liquid until yams are well glazed. Add a splash of soy and a quick drizzle of more mirin, stir and serve warm.

GLAZED TURNIPS

A French preparation for an under appreciated vegetable whose virtues we have long extolled here at Cafe Drake. Best with roast beef or duck, these turnips would be delicious alongside almost any main course other than fish or seafood.

2 T. butter / 1 lb. of peeled, chopped turnips / salt and black pepper / 2 T. sugar / 1 cup or more good broth / chopped parsley or tarragon for garnish

1. Place the butter in a large saucepan or skillet over medium heat. Add turnips and salt and pepper. Cook for 10 minutes stirring now and then.


2. Add sugar and stock to just cover the turnips, bring to a boil and cover. Cook until the liquid has evaporated almost entirely. this will take around 25 minutes.


3. When the remaining bit of sauce has turned syrupy season again with more salt and pepper and serve garnished with fresh herbs.