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Root Vegetable Chips With Roasted Garlic Dip

epper to taste. Let stand* for 30 minutes at room temperature

Root Vegetable Gratin From Reynolds Wrap®

ingle layer of cream-coated root vegetable pieces onto the foil-lined

Easy Root Vegetable Gratin

aking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper

Chef John'S Root Vegetable Gratin

he vegetables, and cook uncovered for 3 minutes. Drain in a

Turkey & Root Vegetable Shepherds' Pie

br>Use a food processor for an even, smooth blend of

Atk Classic Pot Roast

et stand at room temperature for 1 hour.
Adjust oven

Celery Root Lasagna

.
Peel the celery root and cut it in half

Root Vegetable Gratin

Heat 1/2 of the butter in a large pan. Add onion and saute for 5 mins. Add carrot, parsnip and leek and cook for 3-4 mins. Add milk and 1 1/4 cup water. Simmer for about 10 mins until vegetables are tender. Add flour paste, bring to a boil and simmer 3-4 mins. Add parsley and season. Transfer to an overproof dish and set aside.
Meanwhile, preheat oven to 400\u00b0F. Melt remaining butter, add breadcrumbs then set aside to cool. Add cheese, almonds, cashews and sesame seeds. Sprinkle over vegetables and bake for 20-25 mins until golden.

Fall Vegetable Gratin (Low Fat) - 3 Ww Points

ny discolored leaves. Cut off root ends, and cut sprouts in

Vegetable Gratin With Gruyere

utter. Add garlic and cook for 1 minute Add cream, salt

Stephen Putnam'S Root Vegetable Gratin

ixture aside.
Slice the root vegetables thin and place them

Rainbow Root Vegetable Gratin

or leave the potatoes unpeeled for more vitamin content). Slice all

Root Vegetable And Smoked Pork Soup

boil, cover and simmer for about 50 mins. After about

Root Vegetable Gratin With Ham And Gruyere

alt and pepper and cook for 10 minutes.
Drain the

Pork Chop And Vegetable Gratin

otatoes in boiling salted water for 10 mins. Drain and set

Root Vegetable Cobbler

arge saucepan.
Simmer gently for 5 minutes then add the

Chunky Root Vegetable And Bacon Soup

Heat the oil in a large saucepan, add the bacon and saute for 4-5 mins, stirring. Add the potato, celeriac, carrot and leek to the pan and saute for 1-2 mins, stirring. Pour in the stock then stir in the marjoram. Bring to a boil then cover and simmer for 15-20 mins.
Heat the butter in a wide frying pan, add the sliced onion and fry for 4-5 mins, until golden and slightly crisp. Transfer the soup to a large terrine dish and sprinkle with onions and parsley. Serve.

Barley Vegetable Soup

arley and 3 cups of vegetable stock.
Bring to a

Spiced Root Vegetable Soup

Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 minutes
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with crusty bread!

Roasted Root Vegetable Soup (Pret-A-Manger)

he olive oil.
Roast for about 15-20 minutes until

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