Winter Vegetable Recipes

I have a family of 5, so we eat a ton of potatoes, carrots, onions, and turnips. I often cook them in a roasting pan with a chicken, or a thick stew. I need to find another way to make the food seem very different. Ideas?

My children and husband will thank you! :)

I love to mix it with vegetables! I use sweet potatoes, carrots, onions, turnips, parsnips and rutabagas! I cut them into chunks, sprinkle a little Italian dressing and sprinkle on a little brown sugar. I bake at 350 for about 45 minutes to 1 hour. It is a huge success in the Christmas dinners and other gatherings. Sometimes I take the leftovers and make a stew of beef stew meat and beef broth. Try it, they will love!

You could Cornish Pasties! The classics have potatoes and cauliflower (rutabaga) and beef in them, but you can make just about any root vegetable in them (but do not tell anyone in Cornwall, I said that they go mad!)

Root vegetables are also great in curries and soups, and you can make chips or French fries on some of them (parsnips are very good for this).

Cassarole the only answer. I also like the chili.

Potato pancakes

potato baked twice

Turnips are good in soup

sauteed onions (put on meatloaf or steak)-You can also put in peppers with onions and mushrooms as well.

Sausage (Kielbasa type) with onions and potatoes (
Place potatoes (washed and cut into 1 / 4 of a pot that has a little oil in the bottom, add the sausage, onion, garlic, peppers, spices of your choice 1 / 4 cup water together.
Cover and bring to a boil, then reduce and simmer until potatoes are tender.
Serve and eat.

EDIT:
Keep an eye on the water to avoid any steam, add more if necessary to finish cooking the potatoes.

Twice baked potatoes!

INGREDIENTS:
4 large potatoes
1 / 2 pound bacon
4 tablespoons butter
1 large onion, chopped
1 / 2 cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 tbsp teaspoon black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon bread crumbs


DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Use a fork to break the skins of potatoes.
Cook the potatoes unwrapped for about 1 hour or until tender, in the preheated oven.
Place bacon in a large deep skillet. Cook over medium-high heat until brown. Drain, crumble and set aside.
Over medium-low heat, melt the butter in a large saucepan. Combine the onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook gently, stirring occasionally until onions are tender.
Cut the potatoes in the open oven and, keeping the skin intact, scoop the inside in a medium bowl. Transfer the onion mixture in the bowl. Mix sour cream. Pour in half the cheese and continue mixing until all ingredients are well mixed.
The help of a large spoon, fill the potato skins with mixture. Top with bread crumbs, remaining cheese and bacon.
Return the potatoes in preheated oven and bake for about 15 minutes, until cheese is melted and topping is slightly brown
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TATO CHEESY SOUP

4 potatoes, scrubbed cooking
2 tablespoons butter
1 medium onion, sliced
2 tablespoons all-purpose flour
1 tbsp teaspoon granulated beef bouilion
2 cups cold water
12 ounces evaporated milk
4 oz grated cheese
1 tbsp teaspoon parsley
3 / 4 c. teaspoon Worcester sauce
3 / 4 c. teaspoon salt
3 / 4 c. teaspoon black pepper *

Pierce potoatoes you repeatedly with a fork. Microwaev twoel paper on top October-December minu.