View allAll Photos Tagged RootVegetable
This is slightly off the beaten path for me, but I couldn't take my eyes off of these carrots when I pulled them from the garden for tonight's dinner. Couldn't decide on a single image, so I made a diptych. Hope you enjoy them -- I know I did; they were yummy!
I bought these Dasheens at Coronation Market yesterday just because they were pretty
Its a starchy root vegetable which is boiled and eaten as a starch or in soups
"It makes you wonder why the parsnip was abandoned in favor of the potato. It couldn't have been taste." --Georgeanne Brennan, DOWN TO EARTH: Great Recipes for Root Vegetables, 1996.
I bought and cooked parsnips for the first time ever this winter, and I see what Georgeanne means. They are delicious!
Here steamed with zucchini, in an old Le Creuset pot.
Ms. Brennan also tells us that the parsnip, native to Eurasia, once dominated Europe as the primary starch vegetable, but that in the 17th century it was replaced by the potato, a newcomer from the Americas.
She describes their flavor as "quite sweet and faintly nutty". They can be steamed, boiled, broiled, roasted, braised, or fried. They are in their prime from fall to early spring.
2-wendy-thompson.artistwebsites.com/
Onions, part of the genus allium, which also includes other bulbous plants such as garlic, leeks, and chives. Amazing what you learn doing photography.
Continuing my series of Italian food still life photos, this onion still life art is actually a series of about 15 pictures merged into one, and then processed to look a bit like an oil painting with neutral, warm tones. I always channel Norman Rockwell for inspiration. I composed with two white onions and a red onion. Three is better than one, right?
These onions were grown in a local garden here in Montana, and were a fall harvest. I have tried my hand at gardening, but prefer to leave that part to the experts. I prefer to play the roles of both chef and photographer. I do love to cook with onions, especially when I'm making fall soups. The aroma of onion, combined with garlic and other root vegetables is so homey, and reminds me of grandma's kitchen.
I would envision this onion still life photo being the perfect wall art for a kitchen or dining room, as well as restaurant art. My inner chef decided it needs to hang in my dining room, so that is where I put it. Bon Appetite, and check out more of the food and beverage still life photos in my galleries. All photos copyright Wendy Thompson.
In this corner of Canada most of the leaves have fallen and most of the color has gone as the cold season sets in.
Although this rutabaga has been harvested and coated with wax, it still has an irrespressible urge to grow.
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"Food Facts
Rutabaga
Most Ontario rutabaga are Laurentian -- round, densely fleshed with a bright purple and cream exterior.
Nutrition
Relatively low in calories, it is a good source of Vitamin C and a source of folacin and fibre.
History
Believed to be a turnip-cabbage hybrid from Bohemia, the rutabaga originated in the early 1600s. Well suited to northern climates, it spread to Britain and Scandinavia.
The name comes from the Swedish "rotbagga". In Scotland, it's a popular accompaniment to haggis ("haggis and neeps").
Recipe
Ginger Rutabaga or Parsnip Muffins
No one will guess that the mystery ingredient in your muffins is rutabaga or parsnips. The grated raw vegetable adds fibre and moistness and is delicious paired with crystallized ginger and honey. This recipe works equally well with large-flake rolled oats or the quick-cooking (not instant) type.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 12 Muffins
Ingredients:
* 1-1/2 cups (375 mL) all-purpose flour
* 1/2 cup (125 mL) rolled oats
* 1 tbsp (15 mL) baking powder
* 1/2 tsp (2 mL) salt
* 2 tbsp (25 mL) finely chopped crystallized ginger
* 1/2 cup (125 mL) raisins
* 1 egg
* 1 cup (250 mL) grated peeled Ontario Rutabaga or Parsnip (1 medium)
* 3/4 cup (175 mL) milk
* 1/2 cup (125 mL) Ontario Honey
* 1/4 cup (50 mL) vegetable oil
Preparation:
Grease or spray muffin cups with nonstick vegetable cooking spray.
In large bowl, combine flour, rolled oats, baking powder and salt. Stir in ginger and raisins; set aside.
In medium bowl, lightly beat egg; stir in grated rutabaga or parsnip, milk, honey and oil until blended. Stir liquid ingredients into dry ingredients, stirring just until moistened. Spoon into muffins cups. Bake in 400ºF (200ºC) oven for 15 to 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight containers."
per Foodland Ontario
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IMG_7257
Neon root veggies before roasting (beets, turnips, rutabaga, onions, carrots). Recipe: carolinasaucecompany.blogspot.com/2012/02/even-kids-will-...
Potato harvest and sorting in Burley, Idaho around W 600 S and S 400 W streets. 10/8/2018 Photo by Kirsten Strough
Potato harvest and sorting in Burley, Idaho around W 600 S and S 400 W streets. 10/8/2018 Photo by Kirsten Strough
Bellevue WA, Apple iPhone
© All Rights Reserved, PJ Resnick
Better on black. Click on photo or press L.
Fluidr Gallery Sets:
Neon root veggies (roasted beets, turnips, rutabaga, carrots & onions). Recipe: carolinasaucecompany.blogspot.com/2012/02/even-kids-will-...
Enjoy roasted garlic on whole grain crackers. Food is on a black board with a butter knife and blue napkin.
Created by Sarah Dennis of Etsy shop, SarahDennis86.
Blogged: www.allthingspaper.net/2014/11/crepe-paper-holiday-wreath...
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Sous Vide Campo Lindo Hen
Artichoke, Spring root vegetables, pistachio pistou.
Notes: This would have been an A+ dish had the chicken been properly cooked. First, it's gorgeous - it was almost glowing with color!! The artichoke heart wedges were tender, the other root vegetables were nice and crisp. The chicken (breast?) la on a silky bed of greens napped (I really hate that word, but I can't come up with anything better at the moment) in a flavorful pistou. This was dish showcased Spring at its best.
The chicken was overcooked. No two ways about that fact. I was very sad, especially because this was my first time ordering the hen. I know bluestem can do much better.
It's for Grandma - I couldn't resist. She needs that love.
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
The radish is an edible root vegetable of the that was domesticated in Europe, in pre-Roman times.
This image is available for purchase on Getty Images. You can find it here:
www.gettyimages.com/detail/photo/radishes-royalty-free-im...
a happy accident on a tam pattern.
80% mohair, 20% acrylic
bought at a mormon thrift store in salt lake city
buttons from MCC, van
i love monochromatic colors.
this is also a pretty good pic of my ski-jump nose, inherited through my dad's family. my grandma has an old black and white pic of a woman (my great great?) with the same. she doesn't have it, so she always wondered where it had come from. appearantly, on that side, we trace the line back to the infamous hatfield family of the appalachian fued. 1 of 2.
I recreated a healthy salad that I enjoyed while staying on the Amalfi Coast in Italy. Root vegetable salad of fingerling potatoes, red beets, sweet potatoes,carrots, cippolini are roasted in rosemary and garlic infused olive oil. Prawns are sauted in garlic infused olive oil and served with heads on, traditional to the Amalfi Coast cuisine. Served with micro greens, toasted pine nuts and crumbled gorgonzola cheese. Serve with a warm vinaigrette of garlic, lemon, rosemary, and extra virgin olive oil. Sauvignon Blanc is a nice wine pairing. (when you rip the heads off the shrimp, drizzle that briney juice onto the salad, as well, there's a lot of flavor in there!)
It gladdens me that in recent years beets have been experiencing a bit more love from the culinary community at large. I understand why many are apprehensive of these earthy, crimson root vegetables, for if you've only ever had them pickled or from a tin (in which case they often resemble cranberry jelly), you may not have been able to appreciate their truly lovely taste and ability to work well with a multitude of other flavours. I know that this was the true for me, as I grew up with home canned beets, but did not eat a fresh one until I had moved away from home.
Since then I've put beets to work in a number of recipes, from salads to rice dishes, but find that my favourite way to enjoy these nutrient rich little globes is to chop them up with various other root veggies, a generous sprinkling of fresh herbs, perhaps some onions or shallots, and to roast them collectively in the oven until their natural sugars have developed into an almost caramel-like sweetness. Hard to "beet" such a wholesome warm meal come the bone chilly months of the Canadian winter :
Title / Titre :
Isaac Sukanick's root cellar, Edenbridge, Saskatchewan /
La cave à légumes d’Isaac Sukanick, à Edenbridge, en Saskatchewan
Creator(s) / Créateur(s) : Louis Rosenberg
Date(s) : 1931
Reference No. / Numéro de référence : ITEM 3367865
central.bac-lac.gc.ca/.redirect?app=fonandcol&id=3367...;
Location / Lieu : Edenbridge, Saskatchewan, Canada
Credit / Mention de source :
Louis Rosenberg. Louis Rosenberg fonds. Library and Archives Canada, C-027531 /
Louis Rosenberg. Fond Louis Rosenberg. Bibliothèque et Archives Canada, C-027531
There are lots of people that spend hours and hours canning each summer. I can a few things, mainly tomatoes and a few jams/jellies. For the most part I focus on growing things that don't need any processing for storage: potatoes, squash, root vegetables, etc. This saves me both time and money on my energy bills!