As much as I miss tomatoes—round and juicy and plump as a water balloon—I’m pretty happy where we are, in the doldrums of winter, surrounded by vegetables caked in dirt. Parsnips, carrots, beets, turnips, rutabaga. These ingredients are tough and starchy and ready whenever you are. If you want to cook one tonight, great! If you forget about it for a week or three, it will find a way to survive. Which is why I always try to always have a couple in my kitchen during these colder months. Below are some of the root-forward dinners on my wishlist right now, plus a couple desserts our staffers are baking to stay warm.
Pureed Soups for the Soul
Someone once told me they dislike pureed soup because it reminds them of baby food. Which got me thinking: Do I love pureed soup because it reminds me of baby food? After all, being a baby is nice. Your to-do list is clear and manageable (play, eat, nap, repeat) and you get to wear pajamas in public. Admittedly, the food can be a little bland—but when properly seasoned, adult pureed soups are anything but. I like topping mine with bonuses like chile oil, croutons, or, best of all, a chopped-up grilled cheese.