You know what's underappreciated?

[Rain Man]

Root vegetables.

Everyone likes potatoes, so they're not really underappreciated. And onions, too. And carrots, of course. They're the Big Three. But it's the others that don't get the recognition they deserve. Turnips. Rutabagas. Parsnips. Beets. You take a bunch of those and cook them up in the oven, and you've got a tasty and nutritious side dish with very little effort.

Seriously, parsnips can roll with the best of them. You can't beat a good batch of parsnips, but in truth the four of them are more like a quartet. You can have a good tenor, a good alto, a good bass, and a good soprano, but it's when you cook them all up together that you really get that harmony that makes you tap your feet.

Root vegetables. If you haven't had them, do so tonight. They're available at your nearest grocer.

[RJ]

Originally Posted by pr_capone

My intent was not to belittle your knowledge of tubers or root veggies, I just happen to be partial to the ones I posted.

When I was a kid I lived in Puerto Rico and we were dirt poor. Several times a month we would go to my great grandmothers house and dig up those particular roots, boil them up, and eat them with salt and butter.

Good times.

Why you always gotta be messin wit rain man bout the root vegtabels?

[pr_capone]

Originally Posted by Rain Man

Other than the sweet potato and yam, I wasn't familiar with them. It'd be interesting to try them. I'd also like to try cassava some day since it's all over the place in Africa. I've never seen it here, though.

Cassava (Manihot esculenta), also called yuca or manioc.

It's the first image I posted.

They sell it at my local Dillons. I would be seriously surprised if it is not available locally in Denver as well. Try asian markets if you have any nearby... I can almost guarantee they will stock it if your local grocer does not.

[RJ]

Originally Posted by Rain Man

I'm exactly the same, execpt I'm not a fan of radish at all. When I was a little kid I loved beets, but now I'm neutral towards them.

I eat radishes for a snack. I like the hint of spice they have.

[Rain Man]

Originally Posted by noswad

Thank you. That sounds good. I think the only time I ever had them before, they were boiled and really soggy

Yeah, I don't think soggy would be good. You want them to be firm, maybe a little more firm than the potatoes in au gratin potatoes. I also highly recommend mixing turnips, rutabagas, and parsnips so you get a mix of flavors. I'm not sure that having one of them alone would work as well.

[cdcox]

Originally Posted by Rain Man

You cut them into small chunk/slices, put some olive oil, rosemary, salt, and pepper on them, and then put them in the oven at about 400 degrees until they're not crunchy.

Mmmm.

We do this exact thing with potatoes, carrots and sweet potatoes.

I might try to vary the mix a little bit, but my family is going to be very suspicious of those other root veggies. I'm a big fan of beets myself.

[mlyonsd]

Ever made sweet potato chips in a fryer? They're different and a nice change.

[Rain Man]

Originally Posted by pr_capone

Cassava (Manihot esculenta), also called yuca or manioc.

It's the first image I posted.

They sell it at my local Dillons. I would be seriously surprised if it is not available locally in Denver as well. Try asian markets if you have any nearby... I can almost guarantee they will stock it if your local grocer does not.

Cassava is the same as manioc? I didn't know that. I think of manioc as a native american thing and cassava as an African thing. (Maybe I'm wrong, but that's my thinking.) Would it exist wild in both places, or did it only cross with the explorers and settlers?

I'd never heard the yuca term before. Is that a puerto rican name?

[cdcox]

Originally Posted by RJ

I like mine sauteed with carrots.

I'm also a huge fan of the turnip greens. I'll be making a pot of those for New Years.

Again, I like greens but my family hates even the smell of them. I'm trying to eat healthier this year than I did last year, so greens might make a reappearance. I like to mix them, but I really like the kick of the mustard green.

[Rain Man]

Originally Posted by cdcox

We do this exact thing with potatoes, carrots and sweet potatoes.

I might try to vary the mix a little bit, but my family is going to be very suspicious of those other root veggies. I'm a big fan of beets myself.

I bet if you mix them in a little and don't tell them, they'll like it. For some reason, turnips and rutabagas have bad p.r., and I don't know why.

I'm not a sweet potato guy at all, but carrots and potatoes do indeed mix well.

[Skip Towne]

I like turnips but they smell better while boiling than they taste.

[RJ]

Originally Posted by cdcox

Again, I like greens but my family hates even the smell of them. I'm trying to eat healthier this year than I did last year, so greens might make a reappearance. I like to mix them, but I really like the kick of the mustard green.

I usually mix the mustard, turnip and collards. I saute a little garlic in some olive oil, then add chicken broth, a little vinegar, a few red pepper flakes and some black pepper and a dash of salt. I let that simmer for a bit, then start adding the greens. I know some people like to cook greens for an hour or more; personally I think 15-20 minutes is about right.

[pr_capone]

Originally Posted by Rain Man

Cassava is the same as manioc? I didn't know that. I think of manioc as a native american thing and cassava as an African thing. (Maybe I'm wrong, but that's my thinking.) Would it exist wild in both places, or did it only cross with the explorers and settlers?

I'd never heard the yuca term before. Is that a puerto rican name?

It's originally a Taino, native Puerto Rican tribe, word but I've often heard the root referred to as yuca (yuck-ah) even here in the midwest.

Looking through Wikipedia

http://en.wikipedia.org/wiki/Cassava

I found nothing in regards to the history of the plant in terms of how it made its way across the ocean or if it is a naturally occurring plant in both hemisphere.

[pr_capone]

Originally Posted by Rain Man

but carrots and potatoes do indeed mix well.

Carrots and potatoes (white or red) are my absolute favorite midnight snack. A dab of olive oil, salt, and pepper... YUM.

[Extra Point]

For every five potatoes, peel and dice a turnip cooked into a stew. If you ever add to much Worcestershire or vinegar to a sauce, soup, BBQ beans, sauerkraut, or stew, a turnip will neutralize that over-addition.

(Five commas for KCFish: Happy B-Day, man!)

[NewChief]

Beets and goat cheese was one of my favorite combinations in the last year.

This soup, but I substitute goat cheese for the creme fraiche:

http://www.epicurious.com/recipes/fo...Fraiche-231581