Root vegetables are a hardy produce group that’s perfect for cool season meals. Roots have long been more traditional to fall and winter recipes. Here’s an introduction to five common root vegetables that deserve a spot in your cool-season meals, with links to recipes.
Roots like carrots are an already familiar enough to most cooks, so here we’ll focus on a few others that are just as tasty and versatile, relatively easy to find, and well worth adding to your rotation.
The classic three bean salad recipe is an American favorite, served for generations. Simple, sturdy, and naturally plant-based, it’s perfect for potlucks and picnics. The three beans traditionally used are green beans, white beans, and some sort of pink or red bean.
You can vary the types of beans, if you’d like, with black beans, pinto beans, or chickpeas — but the green beans are a must-have—they’re a characteristic ingredient!
This abundant selection of vegan eggplant recipes proves how beloved this vegetable is in cuisines around the world. Whether you call it eggplant or aubergine, you’ll find plant-based versions of favorite dishes — eggplant Parmesan, moussaka, delectable stews, curries, appetizers, grilled dishes, and lots more.
Eggplant may not be a powerhouse vegetable (like greens, for example) but it’s super versatile, soaking up all the flavors of the ingredients it’s prepared with. It adds wonderful texture and flavor to hot and cold dishes.
This Asian-style garlicky and spicy eggplant stir-fry is inspired by a favorite Chinese restaurant dish, at least, the kind that’s on North American menus. Sometimes called eggplant with garlic sauce, it’s an easy recipe to re-create at home.
An eggplant lover’s delight, this is a dish that you can spice this up to your liking. It doesn’t have to be fiery (unless you like it that way!) to taste great. I always like to err on the side of caution, since you can always pass around extra for everyone to season to their personal heat tolerance.