Recipes
Mashed Rutabags and Potatoes
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Turnips and Greens
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Carrots or Turnips O'Brien
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Soup Carrot, Salt, Green, Red Pepper, Fat, Vegetable Measuring Cups, Measuring Spoons, Pan, Stove
Quick Carrot and Turnip Soup
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Soup Onion, Fat, Flour, Milk, Carrot, Salt, Pepper Measuring Cups, Measuring Spoons, Stove, Pot
Carrot Scallop
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Egg, Milk, Carrot, Fat Measuring Cups, Measuring Spoons, Egg Beater, Baking Dish, Oven
Panned Carrots
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Carrot, Fat, Salt, Pepper, Onion Knife, Frying Pan, Stove
Scalloped Parsnips
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Parsnip, White Sauce, Bread Crumb Knife, Baking Pan, Oven
Browned Parsnips
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Beet Soup
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Soup Beet, Broth, Onion, Carrot, Cabbage, Herb, Soup, Sour Cream Knife, Stove, Pot
Harvard Beets II
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Cornstarch, Sugar, Salt, Vinegar, Water, Fat, Beet Stove, Knife, Pan, Measuring Cups, Measuring Spoons