Eight hour pot roast with root vegetables and Yukon golds. Perfect comfort food for this 13 degree day in Boston.
Got the root vegetable fries. Highly recommend!
Made the root vegetable pie posted by u/chairfairy a few days ago. HEAVENLY. We had big portions and empty plates. reddit.com/gallery/jrc4fk
Garlic Rosemary Chicken w/ Roasted Root Vegetables from EveryPlate
W or L healthy eats Salmon, Wild Rice, Bread, Root vegetables??
Root vegetable pie with tomatoes and goat cheese
[I ate] Beef Wellington, potato purèe, glazed root vegetables, and red wine glaze.
Fermenting these root vegetables and the liquid keeps rising into my vacuum device. Any tips on this? It’s my first time using something like this
Free stuff on my island (200+), expensive root vegetables (517), royal crown at Able's (1.4mil) Part 2
You could literally come with turnips and leave with a crown, and also all the junk on my beaches. Please comment what you will be coming here for. Will take y'all in groups of 3. Take as much time as you need, but be mindful that there are others waiting.
Parsnip and beetroot soup. Perfect to use up those root vegetables!! Served with home made croutons and sourdough bread reddit.com/gallery/kx66bb
Local root vegetable salad with squeezed lemon and almonds
For supper tonight I decided to try a few Tamriel recipes apple cabbage stew, ash yams, fried root vegetables, and some kwama egg quiche absolutely love all of them
Worst Cooks In America. what root vegetable.......................?
What root vegetable can emerge from the ground in white. yellow. purple. black or orange varieties?
The one dude grabbed an onion and got shit for it by Carla. Excuse me Carla but its not unheard of to grab an onion since it meets most of the criteria. She states "who has ever heard of a black onion?". Well I now know that they exist but I have never seen a black carrot.
Remember that these people are not educated cooks and this incident should not be used to portray the contestants ignorance.
The last straw in this segment is that they never say what the correct vegetable is. They only show the carrot in the wheelbarrow.
Worst Cooks is not the same. I wish they went back to the format it was in the first ten seasons:(
Half chicken with root vegetables and beet purée
Journal of a Trapper, by Osborne Russell - During the years 1834-1843 - They killed plenty of Bulls but they were so poor that their meat was perfectly blue yet this was their only article of food as bread or vegetables were out of the question in the Rocky Mountains except a few kinds of roots user.xmission.com/~drudy/…
Week 4: Confit - Salmon and root vegetable confit with barley salad
Root Vegetables n Baggy Pants
517 root vegetable
Last half hour, comment for 🦤
Celeste is here if you wanna kill two with one stone 🥴
Week 4: Confit - Confit Beef Cheek with Caramelised Root Vegetables and Garlic Chives
Root vegetable soup with parmesan toast
Week 4: Confit: Slow Cooker Root Vegetable Confit
What’s this weird root vegetable? A mutated rutabaga?
The Lodge 17" skillet is a workhorse I never want to be without again. 9 chicken thighs with roasted root vegetables? No problem.
Hey girl, are you a starch based root vegetable placed in a conventional oven?
Because you’re one hot potato
[Homemade] Roasted root vegetables
Animal skull attached at the root to a vegetable.
Super filling 400 cal lunch (banana only included for scale) - sweet potato sourdough slices, toasted, topped with eggplant spread and tomatoes on one side and root vegetable, ham and egg white salad on the other
Meal prepping with root vegetables, and squash. Roasted veggies have become such a favorite, and I keep it simple by just adding olive oil and rosemary.
“remember your roots” - some root vegetable recipes to enjoy!
Root vegetable chips?
I want to make veggie chips with mixed root vegetables, kind of like the Terra brand. However in my search for recipes I've seen some people have perfect results, some people say they came out chewy or hard as a rock, and the suggested times and temperatures have been all over the place. Has anyone had any success attempting something similar?
a few things:
my dehydrator is very basic, it has no temperature control, so I'm having trouble figuring out how long I would have the dehydrator run for the appropriate texture
I'd like to use mixed vegetables (beets, carrots, parsnips, turnips, sweet potato, potato, and/or rutabaga) - can I do them all in one batch or separate them?
blanching/no blanching? toss them in oil beforehand or no?
Thanks in advance!
First time meal prepping, and I winged it the entire time. Roasted root vegetables and grilled chicken! 414 cals. I'd call it a success.
It’s soup season! Butternut squash & root vegetable soup. 5 portions, 250 calories each.
Week 2: Seasonal Ingredients- Root Vegetable Tarte Tatin
[Homemade] Scallops with sage brown butter and root vegetable puree
Center cut Xmas rib roast over root vegetables with green beans. Only the rolls weren’t scratch-made. (Mom and grandma were very happy.)
[Homemade] Half chicken with root vegetables and beet purée
Week 2: Seasonal Ingredients: Chicken Pot Pie with Root Vegetables
WE LOVE HARVESTING ROOT VEGETABLES.
Happy Tuesday boys girls and non binary root vegetables who's pronouns are potato and ground apple
[READ DESCRIPTION] Why do some vegans refuse to use sponges but are fine with eating root vegetables?
This isn't meant to be a basic argument comparing eating animals to eating plants because I have more than one brain cell so I can tell the difference. Rather, I've heard some vegans say that they refuse to use natural sponges because they want to give them the benefit of the doubt in regards to pain/consciousness. Since sponges don't have nervous systems, this leads to the (in my opinion) fairly obvious question of: why not extend this benefit of the doubt to root vegetables? I specify root vegetables specifically because as far as I know, they are the only plant that is killed in order to be eaten.
This 435 cal seasonal plate featuring: Hasselback butternut squash w cider glaze and rosemary pecan dukkah, rustic ciabatta stuffing with root vegetables and herb vegan sausage, roasted brussels sprouts with oyster mushrooms & garlic kimchi butter