Root Vegetables for Dessert: Chicago Leads the Trend

The Chicago Sun-Times recently reported on a new trend: chefs cooking up root vegetables for dessert. You can’t blame Chicago—they’re currently experiencing zero-degree temperatures, and without much fresh food to show for it. Celeriac, parsnips,  turnips—these are the things growing seasonally in most of the country right now, so they’re accessible and cheap—not to mention healthy.

The article’s a great read for foodies and chef followers, as the journalist interviews several well-known chefs in the Chicago restaurant scene. But I was looking for one thing, and one thing only: recipes—which were absent from the article.

It took a bit of scouring, but I was able to track down a few solid dessert recipes that you can try out at home, using seasonal root vegetables. Beets, rutabagas, parsnips—oh my!

Now get back in the kitchen, and don’t come out until you have freshly baked beet cake.

1) Rutabaga Pie, Yoga Journal

2) Parsnip Cake with Cinnamon and Walnut Icing, Food Network

3) Beet Bundt Cake, allrecipes.com

4) Beet Carrot Cake, Kitchen M

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