In Recipes from the Root Cellar (Storey Publishing, 2010) Andrea Chesman guides you through delicious winter vegetable recipesSweet ... couldn’t ask for a better salad. You can purchase this ...

For the roasted sweet ... olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. To serve, place the sweet potato and bean salad on a serving plate ...

Green salad with papaya ... 4. Add roasted cauliflower and broccoli to pan. Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes.

Serve it with pot roasted lamb. For the salsa verde, add all ingredients into a blender. Pulse to form a rustic green sauce. Adjust seasoning with salt and pepper and lemon juice as needed. Set aside.