Winter meals in the northwest corner of the Pacific Northwest are all about warmth, stick-to-your-ribs heartiness, and flavors with substance. For locavores, winter is also about root vegetables, the kinds of things that are harvested in late fall and can be stored over the winter. Continue Reading
Frizzles are a fun way to prepare winter root vegetables. While this recipe uses carrots and beets, just about any root vegetable can be used–potatoes, parsnips, turnips, rutabagas, celeriac (celery root), and so on.
I like to include carrots to add a touch of sweetness to any root combination. Some roots have a slightly bitter taste, and carrots will help balance the flavor.
The crispy texture and whimsical appearance are delightful. They also offer a simple way to make any menu seem a little fancier for entertaining. Continue Reading