1 cup celery root, peeled and cut into medium dice. 1 cup butternut squash, peeled and cut into medium dice. 3 cloves garlic, thinly sliced. 5 cups cooked white beans ...

It’s great for a dinner party, brought to the table in a big casserole and served with a glass of Gigondas. Perfect for a snowy day in Malibu, or when the temperature dips down into the mid-60s ...

The winter months aren't the most budget-friendly when it comes to buying vegetables, but that's where root vegetables come in. Before you give up on getting the nutrients your body needs while it ...

1. Lightly butter or spray a 2-quart gratin or broiler-safe casserole dish and set aside. 2. Peel the parsnips, sweet potatoes and Yukon gold potatoes; cut into 3/4-inch cubes. Put vegetables into ...

1. Lightly butter or spray a 2-quart gratin or casserole dish and set aside. 2. Peel the parsnips, rutabagas, turnip and potatoes; cut into 1-inch cubes. Put vegetables into a stockpot or similar ...

How do you use fresh vegetables this deep into winter without buying them shipped in from South America or China? Simple: Use root vegetables. Butternut and acorn squash, white and sweet potatoes ...

Botany distinguishes among taproots, tubers, rhizomes, and corms, but they're all essentially bundles of energy that mature under the soil. Though we often bemoan the lack of vegetable variety ...

They also can be made into gratins, casseroles, hash browns, fries or root vegetable chips. Jessica Short is a registered dietitian for Salem health. Contact her at [email protected] .

3. Rinse and dry the chard. In a large sauté pan, melt the butter over medium-high heat, then add the shallots and chard. Lightly sauté just until the color turns bright, about 30 seconds to a ...

M any beloved root vegetables truly come into their own during the winter months — and there is a scientific reason behind why their flavor is so much sweeter and more robust this time of year ...