Beet Storage

To store beets, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks. You don't need to peel or clean the root because the skin will slip off easily during cooking. The beet greens will keep a few days in a plastic bag put in the crisper section of the refrigerator, but remove any damaged leaves first.

Cream-less Cream of Celeraic Soup

1 head celery, washed, trimmed of strings, and coarsely chopped (include some leaves)
1 celeriac, peeled and diced
3 medium onions, peeled and diced
1 quart chicken stock
3/4 teaspoons celery salt
1/2 teaspoon celery seed
Freshly ground pepper
Fresh parsley, finely chopped

Simmer the vegetables, covered, in the chicken stock in a large saucepan until tender, about 15 minutes. Drain and reserve cooking liquid. Puree vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. Freezes well.

Black Bean and Bok Choy Salad

1 small head bok choy, chopped
2 15-ounce cans black beans, drained
4 celery stalks, diced
2 bunches green onions, white parts only, chopped
3 to 4 tablespoons red wine vinegar
1/2 cup olive oil
2 to 3 tablespoons whole-seed mustard
Salt, to taste
Freshly-ground black pepper, to taste

Combine the bok choy, beans, celery, and onions. Whisk together the vinegar, oil and mustard. Drizzle the dressing over the cabbage and bean mixture and toss. Add salt and pepper to taste. Refrigerate at least 1 hour before serving.

Carrot and Cabbage Gratin

In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped green onions

Transfer to greased 1-quart baking dish.

In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese

Pour over vegetables. Garnish with chopped fresh parsley (or any herb that you like) and grated Parmesan cheese.

Carrot, Beet & Bok Choy Salad

Steam separately until barely tender, about 5 Minutes:
1 medium shredded beet
2 shredded carrots
1 cup shredded bok choy

Let steamed vegetables cool to room temperature and then toss together along with:
chopped fresh parsley, to taste

Toss with a favorite salad dressing and sprinkle with sesame seeds.

(If you steam together it will all turn pink)

Beet and Chipolte Soup

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups vegetable stock
1 cup full-bodied red wine
6 cups water
1/2 stick unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

Parsnip "Fries"

Wash, clean and cut parsnips into "fry" shapes. Drizzle with olive oil. Bake at 375 till golden brown.
Sprinkle liberally with salt, pepper and chopped parsley.