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Recipes for Winter Vegetables: 3 Recipes from the Root Cellar

Discover how simple it is to eat fresh, local produce—even in winter.
By Andrea Chesman
December 2010 Web
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"Recipes from the Root Cellar" features more than 250 designed for winter vegetables, from soups and salads to main dishes and desserts.
Photo Courtesy Storey Publishing

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The following is an excerpt from Recipes from the Root Cellar: 270 Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey, 2010). The excerpt is from Chapter 1: An Introduction to Winter Vegetables. 

I love winter! The garden has been put to bed, and there are few outdoor chores that demand my attention. There is time for quilting and skiing. And plenty of time for cooking and having fun in the kitchen. What could be better?

The fresh vegetables that are available for cooking at this time of the year are the hearty greens, the members of the onion family, white potatoes and sweet potatoes, root vegetables, and winter squashes. Dried beans are also readily available. With the exception of beans, all of these vegetables can be stored in a root cellar with no time-consuming processing. Many are vegetables that have been neglected in winters of recent years in favor of frozen or imported summer vegetables. If you need information on how to choose, store, or prepare these vegetables, read on.

Enjoy fresh winter vegetables with these three recipes:

Celery Root, Apple and Walnut Salad 

Chicken Pot Pie with Sweet Potato Biscuits 

Carrot Cake with Cream Cheese Frosting 

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