similar to using zucchini in breads/cakes.
I have to disagree with Sharon on the size - at least the size I will buy and won't buy because they can get pithy the larger they are. I'll buy up to approx 2- to 2 1/2-inches in diameter.
I must say I'll lean to the larger size if I'm buying from a farmer's market.
a few ideas -
thinly slice and make chips
cube them (and other veggies) season with S&P and other seasonings of choice, drizzle with olive oil and roast. Then mix with hot pasta, balsamic, parm, a little chix stock lots of pepper.
of course mashed, pureed and/or added to a shepard's pie
shred and add to a green salad or a slaw
use wherever jicama is called for
I used to make this soup a lot for catering - just delicious
* Exported from MasterCook *
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER
Recipe By :a Chef's Journey via Bon Appetit
8 T. butter -- room temp.
3 T. minced fresh thyme
6 med leeks -- (white & pale green only), sliced
2 clove garlic -- minced
10 c chicken broth -- low-salt (or more)
2 lbs celery root -- (celeriac), peeled, cut in 1" pcs.
1 1/2 lbs turnips -- peeled, each cut in 8 wedges
1 lb parsnips -- peeled, cut in 3/4" pcs.
1/2 c whipping cream
Mix 6 T. butter & thyme in small bowl to blend well. Season thyme butter to taste w/salt/pepper.
Melt remaining 2 T. butter in heavy large pot over med. heat. Add leeks & garlic & saute till leeks are tender but not brown, about 10 min. Add 10 cups broth, celery root, turnips & parsnips; bring to boil. Reduce heat to med., cover & simmer till veggies are very tender, ~50 min. Cool slightly. Working in batches, puree soup in blender till smooth.
Return soup to pot; stir in cream; season w/salt/pepper.
(Thyme butter & soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Frig uncovered till cold, then cover & keep chilled. Rewarm soup over med. heat, adding more broth, if desired, to thin.)
Ladle soup into 12 bowls. Top each w/small piece to thyme butter; swirl into soup & serve.
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I think oven roasting with other veggies and tossed with hot pasta is about my favorite, but I'm a pasta person anyway...can I say that??????