Cooperative Living January 2018 - 22

CommonwealthKitchen
Cooking in
January
with:
Hardy (& Tasty!) Root Vegetables
Sweet potatoes, rutabagas, parsnips and turnips were common fare in Colonial America because they were easy to grow,
could be harvested after the first frost and stored well. Take a break from potatoes by trying these other root vegetables!
FROM OUR READERS:
Oven-Fried Turnips &
Parsnips
Patricia Townsend, Haymarket, Virginia
Ingredients:
4 large turnips and/or parsnips
½ teaspoon garlic powder
½ teaspoon each rosemary and paprika
1 teaspoon salt
1 tablespoon olive oil
Directions: Peel and slice the vegetables
into strips as for french-fries. Combine
seasonings and toss with turnips to coat, then
arrange in a single layer on an oiled cookie
sheet. Drizzle with remaining oil. Cook at 400
degrees for 20 minutes or until golden,
turning after first 10 minutes. Serves 4.
FROM OUR READERS:
Shepherd's Pie with Rutabaga Topping
Sheila Jones, Wake, Virginia
Ingredients:
2 tablespoons olive oil
2 lbs. diced beef chuck or lamb
2 onions, chopped
2 tablespoons flour
Salt & pepper to taste
2 cups red wine
1 cup beef stock
1 tablespoon fresh rosemary, minced
1 teaspoon dried thyme
2 bay leaves
1 cup diced celery
4 carrots, sliced
3 lbs. rutabagas, peeled
2 lbs. potatoes, peeled
¼ cup butter
½ cup milk
Directions: Heat oil and brown meat in a large pot. Add onions, stir in flour and seasonings. Add
wine, stirring to loosen browned food on bottom of pot. Add stock and herbs, then cover and
cook on medium heat for about an hour, adding celery and carrots midway. Meanwhile, peel and
coarsely chop rutabagas and potatoes, then boil 30 minutes in salted water. Drain and mash with
butter and milk, salting and peppering to taste. Place meat in a 2-quart casserole and top with
rutabaga mixture. Bake at 350 degrees about an hour, until top is brown and crusty. Serves 8.
FROM OUR READERS:
Sweet Potato Custard Pie
Ruby Cauthorne, Ruther Glen, Virginia
Ingredients:
2 sweet potatoes
2 tablespoons butter
½ cup brown sugar
3 eggs, separated
1 teaspoon salt
½ teaspoon nutmeg
1 cup milk
¼ cup coconut
9 " unbaked pie shell
1
⁄3
cup granulated sugar
Directions: Cook and mash sweet potatoes. Mix with butter, brown sugar, 3 egg yolks, salt,
nutmeg, milk and coconut, then pour into pie shell. Bake at 325 degrees for 25-30 minutes.
Meanwhile, whip 3 egg whites with 1
continue baking 5-10 minutes until meringue is browned.
20 | Cooperative Living | January 2018
⁄3 cup granulated sugar until stiff. Spread on top of pie and
FROM OUR READERS:
Roasted Root Salad
Georgiana Kornwolf, Williamsburg, Virginia
Ingredients:
2 sweet potatoes
4 parsnips
6 beets
3 tablespoons olive oil
Salt & pepper to taste
½ cup vinaigrette dressing
1 teaspoon Dijon mustard
2 teaspoons horseradish
2 cups fresh spinach or arugula
Directions: Peel vegetables and cut into ¾ "
cubes. Preheat oven to 400 degrees. Arrange
sweet potatoes and parsnips on a large greased
cookie sheet and beets on a separate one, then
drizzle with olive oil and season to taste. Bake for
40-45 minutes. Let cool, then place in bowl. Mix
vinaigrette with mustard and horseradish, then
drizzle over vegetables. Serve at room
temperature or chilled over a bed of spinach or
arugula.
Send us your recipes!
We need recipes featuring: Easter Brunch
Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen
Allen, VA 23058-2340. All published submissions will
receive a $20 Walmart gift card.
www.co-opliving.com
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Cooperative Living January 2018

Table of Contents for the Digital Edition of Cooperative Living January 2018