Root Crop Recipes

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  1. Lorie  on  January 12, 2007  @ 9:53 pm

    Harvest Sweet Potato Soup (from Kevin’s mom)

    1 cup chopped celery
    1/2 cup chopped onion
    1 Tbsp. oil
    1 lb. (about 3 medium) sweet potatoes, peeled and diced
    3 cups chicken broth
    1 bay leaf
    1/2 tsp. dried basil
    1/4 tsp. salt, optional

    In a pot, sauté celery and onion in oil till tender. Add the remaining ingredients; bring to boil on medium heat. Reduce heat and simmer 25 - 30 minutes or till potatoes are tender. Discard bay leaf. Cool slightly. Process soup in batches in blender till smooth. Return to pot and heat through.
    4-6 servings

  2. Lorie  on  July 31, 2006  @ 10:26 pm

    Michigan Upper Peninsula Pasties (say: PAH-stee)

    Dough (as when making pie crust):
    5 cups all-purpose flour
    1 tsp salt
    2 cups shortening
    ¾ to 7/8 cup milk

    1 large onion
    1 celery rib
    5 large carrots
    1 large rutabaga, peeled
    2 potatoes
    1 pound hamburger
    salt, pepper to taste

    Prepare vegetables by cutting into 1/4 - 1/2 inch cubes. Brown hamburger and drain. Mix vegetables, meat, salt and pepper in large bowl; set aside.
    Prepare dough: Combine flour and salt; cut in shortening till crumbly. Stir in milk until dough forms ball. Divide dough into 12 balls. Roll out each ball into a 6 inch diameter circle, slightly oblong. Place about 1 cup meat and vegetable filling off-center on dough circle. Fold dough over; pinch seams to seal. Bake at 350 for about 1 hour, or until golden brown.

    Serves 12 (note: freezes well – just wrap individual pasties in aluminum foil)

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