Recipes using fresh autumn vegetables
Votes: 31
Prepare dishes with these seasonal vegetables in the fall.
Carrot
Cooked carrots bring out their natural sweetness. For a delicious side dish, Alex Guarnaschelli roasts the root vegetables with brown sugar and warm molasses. She also likes to garnish the dish with chopped carrot leaves.
Celery root
Along with the traditional green stalks, celery root, with its tough outer layer, is used in cooking. Serve it baked or mashed with potatoes as a side dish.
Recipe: Baked celery root
Brussels sprouts
These tiny members of the cabbage family are delicious even when prepared simply. Toss them with butter, spices, and a pinch of salt.
Recipe: Brussels sprouts in fried butter
Kale
Like other green leafy vegetables, kale is rich in vitamins. Serve Anne Burrell's Garlic Sauteed Kale as a side dish with baked chicken or turkey.
Recipe: Braised Kale
Cauliflower
Cauliflower, like its relative broccoli, can be eaten raw or cooked. Baked with cheese and croutons, it becomes a true "soul food."
Recipe: Cauliflower gratin
Jerusalem artichoke
Jerusalem artichokes shouldn't be confused with green artichokes: they're longer and less rounded. Ann bakes Jerusalem artichokes with cauliflower, Brussels sprouts, and olive oil.
Hokkaido pumpkin
This vegetable resembles a regular pumpkin in shape and color, but lacks the protruding outer ribs. Rachel Ray makes a curry with Hokkaido pumpkin, adding eggplant, tomatoes, and a host of spices.
Recipe: Pumpkin and Eggplant Curry
Spinach
Spinach comes with either curly or flat leaves, and both young and mature spinach can be harvested. Chefs use the plant to make a delicious salad—crisp and tender at the same time, thanks to goat cheese and walnuts.
Recipe: Spinach Salad with Walnut Oil
Potato
This versatile vegetable is loved by both adults and children. Alex makes a sophisticated version of hash browns, pairing potatoes with melted Camembert cheese.
Recipe: Hash browns with cheese fondue
Recipes with similar ingredients: carrot, kale, cauliflower, Brussels sprouts, potato, celery root, spinach, Jerusalem artichoke, pumpkin
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