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The Cookstr Weekly: Back to Your Root Vegetables

January 30, 2012

 Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.


Pickings might seem slim for local produce in January and February, but root vegetables provide surprising inspirations for meals that nourish, delight and satisfy. Beyond potatoes and carrots, root vegetables like parsnips, turnips, celeriac and rutabaga have a lot to offer and don’t suffer in quality during the coldest months of the year. Inexpensive and nutrient-rich, root vegetables are well-suited to soups and stews as well as being roasted, mashed, or baked into a pie. This Carrot, Celery and Leek Soup with Cornbread Dumplings by Carla Snyder and Meredith Deeds is flavorful, sweet and savory, perfect for a winter day.

More Root Vegetable Recipes from Cookstr


Take Cookstr’s New Food IQ Quiz on Facebook!

Have you “liked” Cookstr yet on Facebook? Even if you’ve already explored our Cookstr Food IQ Quiz, we’ve added new questions so you can level up your foodie knowledge. Test your trivia skills on ingredients, fun facts and terminology, then share with your friends on Facebook so that you can compare high scores! What’s your Food IQ?


Style Steak
“This recipe was inspired by Cuba’s (and Miami’s) ubiquitous mojo-marinated palomilla steak. The mojo (pronounced “mo-ho”) is a combination of citrus and garlic. In Cuba the citrus comes courtesy of a naranja agria, or “sour orange,” a fruit that looks like a bumpy green orange but tastes like a lime. Given the relative 

scarcity of the naranja in America, I’ve substituted a mixture of lime and orange. The meat–I have chosen skirt steak–picks up a lot of flavor from the mojo in a short amount of time. You can fit only half the steak at once in a large skillet, but it cooks very quickly. While the steak is resting for a few minutes, use the same skillet to sear the onion, which becomes the perfect crunchy topping for the tangy, garlicky meat.” – Sara Moulton

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