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3 Chill the broth for several hours. Skim off the fat that rises to the top and hardens.

4 Season with salt, or leave unsalted to use as a base for soup and grain dishes. Use immediately, or refrigerate. The broth will keep for about 3 days in the refrigerator or 4 to 6 months in the freezer.

Kitchen Note: Boiling doesn’t ruin a broth — it just makes it cloudy.

4

Simple Vegetable Dishes

Here it is: the heart of the book.

These are the everyday vegetable dishes that you can enjoy again and again for as long as your root cellar, in-garden storage, csa share, or natural-foods store allows.

The chapter begins with a collection of recipes that feature a mix of root vegetables, and I think all of them are wonderful. I was pleased to discover that shredded root vegetables cook as quickly as summer vegetables for those nights when I don’t have time to roast. I think, however, that roasting remains the gold standard in terms of little fuss and great flavor in root vegetables.

If you make only one dish from this chapter, make the crispy Kale chips. It is a favorite for everyone who has tried it. … But what am I saying? This chapter contains some 70 delicious ways to enjoy hearty greens, root vegetables, tubers, and winter squash. Why stop with one recipe? try them all!

RECIPELIST FOR

SIMPLE VEGETABLE DISHES

Sautéed Shredded Vegetables

Maple-Balsamic Root Vegetables

Maple-Glazed Baked Winter Vegetables

Gingered Purée of Root Vegetables

Baked Beets in Béchamel

Harvard Beets

Basic Roasted Brussels Sprouts

Crunchy Roasted Brussels Sprouts

Cornmeal-Crisped Brussels Sprouts

Garlic-Crumbed Roasted Brussels Sprouts

Pan-Seared Brussels Sprouts

Cream-Braised Brussels Sprouts

Bacon-Sautéed Brussels Sprouts

Lemony Brussels Sprouts

Hot Slaw

Stir-Fried Cabbage in Brown Sauce

East-Meets-West Braised Red Cabbage

Baked Carrots and Fennel Béchamel

Sautéed Greens with Apple Cider Vinegar

Braised Celery Root Gratin

Garlic-Crumbed Greens

Parmesan Greens

Chinese Steamed Greens

Sichuan-Style Stir-Fried Greens

Sautéed Collard Greens

Crispy Kale Chips

Crisp Roasted Jerusalem Artichokes

Oven-Braised Leeks

Braised Balsamic-Glazed Parsnips and Pears

Honey-Balsamic Roasted Parsnips

Neeps and Tatties

Smashed Potatoes with Root Vegetables

Samosas

Potato Knishes

Buttermilk Mashed Potatoes

Potato-Stuffed Pierogi

Potato Galette

Mashed Potatoes with Greens

Rosemary Roasted Potatoes

Roasted Spiced Potatoes

Saffron Potatoes

Potatoes with Dill and Sour Cream

Hasselback Potatoes

Two-Potato Latkes

Potato-Carrot Tart

Twice-Baked Stuffed Potatoes

Hot German Potato Salad with Sauerkraut

Spicy Sweet-Potato Oven Fries

Lemon Aioli

Mashed Sweet Potatoes

Maple-Candied Sweet Potatoes

Cider-Braised Sweet Potatoes with Apples

Southern-Style Mashed Rutabagas or Turnips

Sautéed Turnips

Rutabaga Chips

Rutabaga Squares

Butter-Braised Salsify

Salsify Mash

Salsify Fritters

Gratin of Turnips and Rutabagas

Turnip Puff

Spicy Turnip Stir-Fry

Stuffed Sweet Dumplings

Apple-Braised Delicata Squash

Baked Winter Squash

Baked Spaghetti Squash

Whipped Winter Squash

Kathleen Pemble’s Winter Squash

Winter Squash with Caramelized Apples

Vegetarian dishes are marked with this symbol:

Sautéed Shredded Vegetables

Serves 4–6

This sauté of root vegetables takes 10 minutes to cook and looks as beautiful on the plate as it is delicious to eat. Vary the seasonings if you like; the shredded vegetables are amenable to experimentation.

3 tablespoons sunflower or canola oil

4 cups peeled and shredded mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify, and/or turnips)

1 leek, trimmed and thinly sliced

4 garlic cloves, minced

1 (½-inch) piece fresh ginger, peeled and minced

¼ cup dry white wine

Salt and freshly ground black pepper

Freshly grated nutmeg

1 Heat the oil in a large skillet over medium heat. Add the root vegetables, leek, garlic, and ginger, and sauté until the vegetables are limp, about 5