THE USEFUL ROOT VEGETABLES

THE USEFUL ROOT VEGETABLES

[Welland Tribune March 12, 1945]

By Betsy Newman

Don’t spurn the lowly root vegetables—carrots, which are high favor now, turnips or rutabagas, beets, onions or parsnips. They are inexpensive, delicious when well cooked and seasoned, and are high in essential food substances.

Today’s Menu

• Sliced Roast meat
• Creamed Potatoes
• Rutabaga with brown sauce
• Glazed Carrots or Harvard Beets
• Celery   Pickles
• Deep Rhubarb Pie
• Coffee

Rutabaga with Brown Sauce
1 rutabaga (1 !/2 lbs)
1/2 teaspoon of salt
2 tablespoons of butter
1/4 teaspoon of freshly grated onion
2 tablespoons of flour
1/2 teaspoon of salt
1/3 teaspoon of pepper
1/2 cup of liquid from cooking rutabaga

Wash peel and cut rutabaga in 1/2 inch cubes; just cover with water, add salt, cover and simmer until tender, about 30 minutes. Drain , save liquid (1/2 cup) and mash. Brown butter in small skillet, add onion, blend in flour, and heat until browned. Add seasonings and liquid gradually, stirring constantly. Cook 5 minutes, mix sauce with rutabaga and serve at once. Serves 4.

Glazed Carrots
12 small carrots
3/4 teaspoon of salt
2 tablespoons of sugar
4 tablespoons of butter
1/2 cup of water

Wash, scrape and boil carrots in boiling water until almost tender, from 10 to 15 minutes. Add salt the last few minutes of cooking, drain. Melt butter in small frying pan, add sugar and water; let sugar dissolve, put in carrots and cook over low heat until nicely glazed but not browned, Drain from syrup and serve immediately. Serves 4 or 5.

Harvard Beets
12 small beets or 2 cups cooked beets, cubed
2 tablespoons of butter
1/4 cup of sugar
1/2 tablespoon of corn starch
1/2 cup of mild vinegar
1/4 teaspoon of salt

Canned or cooked beets may be used; small beets may be left whole, if liked. Melt butter in saucepan, add cornstarch and blend in well; stir in sugar. Add vinegar slowly, stirring it in carefully to make a smooth paste. Add beets and let stand in a warm place until beets are warmed through and nicely flavored. Season with salt and pepper, and more sugar, if  needed. Serves 4.