How to Use Nash’s Root Medley

Chiogga beets, gold beets, cylinder beets, and Detroit beets

Keep your eyes out for our Root Medley bags — 5 pounds of beets, potatoes, sunchokes, parsnips and carrots, all just the right size for roasting or cooking in any of these tasty ways!

Saute oil briefly, then add broth and cook until tender, about 20 minutes. A mix of veggies, scrubbed and cut into bite-sized pieces, can be especially tasty. Add fresh herbs, like rosemary, thyme and parsley, at the end.

This makes the veggies caramelize and get a little crusty on the outside. Brush them with oil, sprinkle with salt, and cook about 10 minutes per side.

Steamed and Mashed
Steam or boil about 20 minutes, until tender. Drain and put through a ricer or mash with a large fork or masher. Add some milk, butter, salt and pepper if you like.

Cut into even-sized pieces and toss with oil, salt and pepper., and some spices like curry or cayenne to taste. Make one layer on a baking sheet and roast in a hot oven (375-425 F) for about 20 minutes. Turn pieces over and roast another 10 minutes. You can also add the raw veggies to a chicken or roast meat about 30 minutes before it’s done.

Baked into Chips
Slice the veggies very thin, rinse and pat dry. Heat oil to about 375 F. Fry chips in small batches until crispy on the edges. Let drain on a paper towel and sprinkle with salt.

No need to peel! Cut into sticks and soak in cold water for half an hour. Pat dry. Fry in a deep-fryer, let drain and sprinkle with salt.

Au Gratin
Thinly slice, layer in a buttered baking dish with cheese, a little salt and pepper, and nutmeg. Pour in a cup of broth, cream or milk. Top with shredded cheese, chopped nuts or bread crumbs. Bake at 375 F about 45 minutes.

Shredded and Cooked into Hash BrownsShred in a large-hole grater, soak in cold water, drain and dry on paper towels. Heat oil in a frying pan and add shredded veggies in one large handful and sprinkle with salt. Reduce to low and cook until well browned. Flip and cook until tender.

Sliced/Shredded into raw salads, or roasted/boiled and tossed with vinaigrette.

Added to Soups and Stews.

Cut into bit-sized pieces, place in a jar with several garlic cloves and cover with apple cider vinegar and 1 teaspoon salt, plus some dill or other favorite herbs.