Monday, 6 February 2012

Scalloped Root Vegetables for Meatless Monday

If you have an organic vegetable or CSA box delivered weekly, you can be sure of eating in season foods. The only trouble around this time of year is that you sometimes end up with an awful lot of root vegetables. Nothing against root vegetables you understand, but it can be hard to think up new and different ways to serve them. Once you’ve exhausted mashing, roasting and making soup, it can get kind of tricky. Thankfully I don’t mind trying new things in the kitchen, and my family are very tolerant with my experiments.

My late Mom was famous for her Scalloped Potatoes, and it struck me one day that potatoes have a very similar texture to parsnips, turnips, swede and other root vegetables. I got to thinking about it, and after a couple of test runs, I came up with a recipe that we enjoy almost as much as Mom’s potatoes. It’s just as easy too, plus you can tailor it to your individual tastes and what you have on hand.

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  1. Look at those lovely vegetables!! I really like most roots and look forward to winter when they are in season. This is a great way to eat them.

  2. Looks delicious! And such a great idea to use turnips in this classic dish.


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