Tag Archives: root vegetables

Root Veggies! Don’t Ya Just ♥ Them? ;-)

Autumn root vegetables

I SURE DO!!! 😉

And here are some of my fav ways to prepare and serve these oh,so yummy “gems” from the fall harvest! 


Sam’s Famous Carrot Cake with My (NOT Too Sweet) Cream Cheese Icing

My favorite cake, no contest!

Russian Beet Borscht

Just add dark rye bread and you’re good to go! 😉


German Sauerkraut Feast 

One of my fav slow cooker recipes from the Groovy Green Kitchen I.

I make this one a lot. Quick to prepare, hearty and delicious. 

And, it includes: onions, garlic and potatoes: all fav rooties! 🙂

Kasha and Beet Salad with Celery and Feta (page 92)

Kasha and Beet Salad with Celery and Feta

A delish and elegant salad; brimming with flavor!

Sweet Potato Lasagna

A twist on traditional lasagna, again from the slow cooker. Hearty and delish!


Harvest vegetable photo, courtesy of FLICKR

It’s Root Veggie Time Again!

I love root veggies of all kinds. Turnips, potatoes, carrots…but most of all I beets!

Last week I made a big batch of my favorite soup (pictured above) Russian Beet Borscht from my cookbook: Not Just for Vegetarians. Along with it, a yummy loaf of  Rye and Fennel Seed bread, a new recipe I just created. I can’t share that one ’cause it’s one I’m including in the new cookbook I’m working on. 😉 Speaking of that project, it’s going great!

 But I can share my recipe for the borscht, if you haven’t tried it already.

See page 2 of this post for the recipe for : Russian Beet Borscht.

What is your favorite root veggie and if you can, do share a recipe link you have for using it!

Happy Cooking! 🙂

Continue reading →

Another Great Potato Soup


It’s been very cold here on the Prairies, certainly nothing new for February, which means a lot of time spent indoors. On the plus side, it’s also a great time to get into the kitchen to try some new recipes and old favorites, particularly soups, stews, breads and other cold weather comfort recipes.

Today I am featuring a really delicious potato soup from my cookbook, rich and creamy, a meal in a bowl. You can add a Cheddar muffin (recipe to follow soon) or just some toast on the side, if you are really ravenous!! By using Yukon Gold potatoes this time, the soup was even tastier and a rich golden color instead of the usual “whiter version” that results from regular potatoes. Hope you enjoy this soup and keep warm, wherever you are…


3 T. butter
6 medium potatoes, chopped
1 large onion, chopped
2 large stalks celery, chopped (use leaves too)
2 medium carrots, chopped
4 C. vegetable soup stock
1/8- ½ teas. each sea salt and freshly-ground pepper, to taste
1  T. crushed dried thyme leaves

1 ½  T. cornstarch, ½ C. milk or soy milk, 1/2 C. regular or low-fat sour cream


In a large soup pot, melt butter over medium heat.

Add the vegetables and sauté for 5 minutes. Add the stock and seasonings and bring to a boil. Cover and simmer over low heat for about 20 minutes, stirring occasionally until potatoes are very soft.

   Yukon gold!!!!           the other veggies


While soup is cooking, combine remaining ingredients in a small bowl, stirring until very smooth.Add the sour cream mixture to soup and simmer gently over low heat  for 1-2 more minutes to thicken slightly.

Time to simmer……        and to savor!!!!!


 Remove soup from heat and blend with a food processor, to desired consistency. Adjust seasonings.

Top each serving with grated Cheddar cheese and/or parsley if desired. Serve immediately.

 Makes 6  servings
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking the Meatless Way