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Roasted Root Veggies by Annie Vanek
North Royalton, OH, USAutumn weather calls for roasted, caramelized root veggies! This recipe is easily adaptable to whatever vegetables are on hand - russet potatoes, turnips, rutabagas, or garlic would be nice additions, too.

Roasted Roots by Coyote Fire Illustration
Madison, Wisconsin, USA simple recipe to share with the ones you love.


Creamy Jewel Salad by Karen Hazarian
Santa barbara, Ca, USWatermelon radishes are the star of this creamy jewel toned salad. Colorful radishes, the jewel of the root vegetables, are accompanied by individual "gems" from pomegranates and ojia pixi wedges. Combined with the silky smooth texture of butter lettuce and mildly sweet dressing, this colorful salad pairs well with fish or poultry.

Beetroot leaven by Monika Paul
DEI decided to draw all the ingredients that you need in order to make a beetroot leaven. You can drink that sour goodness on its own or make a traditional Polish Christmas Borscht with it.




Georgian Beet Pkhali by Olga Akbarova
San Jose, CA, USI love Georgian food and I’m so happy to illustrate my friend Anna’s signature recipe of Georgian Beet Pkhali. It’s easy to make and a pleasure to eat, you can try to cook it by yourself!

Sweet potato nachos by Julie L
Overland park, Ks , USNachos, with a twist! Make it as an appetizer, or throw some meat on there and it’s a meal. They are also good topped with some queso. Yum!
Recipe from wellnessforthewin.com 💕


Beet Salad - rooting for root veggies by Cornelia Duemling
Hamburg, Hamburg, DEThis is the recipe for beet salad the way my parents made it. In autumn they would harvest the huge bed of beets in the garden, and then a big production would ensue. Boiling dozens of beets, first peeling and then grating them until we had a big laundry bin of salad, ready to be filled into canning jars. After all the hard work we had a big shelf full of shiny, canning jars filled with beet salad. During the winter months right into spring this was the go to on the days my mom was short on time. Mashed potatoes, eggs sunnyside up and a jar of beet salad and we were set and satisfied. Nowadays I don‘t boil 50 kgs of beets, but I still love this salad. I boil only 1 or 2 kgs beets and we eat the salad fresh, but it is a recurring item on our table.
And it is no mistake, that there is no oil listed in the ingredients. There is truly only salt, cumin and vinegar. Beets have an oily quality, when they are cooked. Adding oil would not only be superfluous, but cause an unpleasantly greasy mouthfeel. So, only salt and vinegar and don‘t be shy with them. The cumin can be a bit much, if you don‘t break it down. You can do this either by cutting it finely with a big knife, or pestle it together with the salt before adding it to the salad.

Sweet Potato Stew by Barb Dragony
Avon, OHIO , USYummy roasted sweet potatoes with black beans tomatoes and spices. Eat it as is or spoon it over quinoa!

Ruby Red Salad by Mel Chadwick
Mullion, Cornwall, GBA fresh and zingy salad, that's a favourite of mine to have as a healthy side!

Not-Usual Root Veggies by Alex Savakis
Concord, CA, USHave you ever tasted mashed purple potatoes and such chubby carrots? Unusual root veggies might keep dinner conversation lively. Now, would someone please pass the fun borscht? Thanks

Celeriac Remoulade by Annie Bakst
East Calais, Vermont, USCreamy, decadent celeriac and potates for a perfect Thanksgiving side dish


Roast Apples by Cornelia Duemling
Hamburg, Hamburg, DEThe apples are harvested now and ready to be transformed into a whole lot of delicacies. Roast apples are uncomplicated, comforting, but delicious. We like to eat it with lukewarm vanilla sauce. Mmmmh!
For baking slightly tart apples are best. So I incorporated in this recipe a selection of tart apples that work well for baking. Delbarestivale is ripe in late summer, when the other baking apples are not available yet. Boskop is my all time favorite: it has a wonderfully complex aroma when baked, but I don‘t like to eat it raw. Cox orange, Elstar, and Jonagold are juicy and fresh when eaten raw, but when they are more ripe and tender they are perfect for baking. Granny Smith is my choice if I cannot get one of the other kinds, as they are available nearly all year round from some place over the world.

Veggie chili from the witches kitchen by Sarah Burghardt
Munich, Bavaria, DERooting for root veggies - this perfect warm and flavourfull vegies is perfekt for autumn season and you can use loads of root veggies
