Root Vegetables

There are many ways to make root vegetables delicious, but we'll only cover some here, feel free to experiment!

Carrots

1. Boil, then top with butter and a little honey (and sometimes salt)

2. Ferment (see the fermented vegis section, here: Brine Fermentation)

Turnips

1. Slaw

Finely cut up or grate turnips. Boil briefly, change the water, boil briefly again. They should still be slightly crunchy, but not bitter.

Also finely cut or grate some apple (I use about 1/3 more turnip than apple, adapt to your taste).

When the turnip is done, put a large pat of butter in a large dish. Put the turnip over it, and stir until the butter fully melts. Then add the apples, some salt, and some good vinegar (I used blackberry vinegar). Serve immediately (slightly warm).

2. Armored.

This recipe is based on the medieval recipe for "armored turnips". http://www.pbm.com/~lindahl/cariadoc/vegetables.html

Slice turnips very thin. Boil briefly in water, change the water, boil briefly again. Remove the turnip slices from the water. Saute chopped onions in butter.

In a dish, layer turnip slices, onions, a little salt, and cheese (slices or shredded, I used colby-jack for this experiment). If the vegis are hot enough, they'll melt the cheese. If not, pop it in the oven (or over the fire with a lid) briefly to melt the cheese. Serve immediately while hot.