TRG Craves...Root Veggies

As the air becomes brisk and the days get shorter, our cravings for root vegetables return in full force. While carrots and potatoes are tasty, we get excited to explore dishes that feature lesser utilized roots like turnips, beets, parsnips, rutebega and more. Scroll down to get the full story on where we get our root fix. 

MARKET Buckhead – Taylor Farms beet salad, yogurt, chilies and herbs; spicy glazed carrots

FLIP – beet salad, date, arugula, goat cheese

HD1 – braised carrot, substitute for sausage or hot dog

INC. – red beet and jicama salad, spinach, red cabbage, cactus candy, sesame seeds and soy cider vinaigrette

Osteria 832 – eggplant parmigiana, roasted eggplant, mozzarella, parmigiano, bread crumbs, pomodoro sauce, spaghetti

Miller Union – braised lamb shank, glazed sweet potatoes and braised greens

Sotto Sotto – roasted beets, radish trio, hazelnuts, arugula, lemon and olive oil

4th & Swift – wood grilled Kurobuta pork belly, glazed Scarlett queen turnips, beech mushrooms, parsnip ribbons, red chile-muscadine glaze

eleven – pan roasted South Carolina chicken roulade, spinach, chicken liver mousse, rainbow carrots, mashed potatoes, country tea chicken gravy

Evelyn Paul – sweet potato pot stickers, soy ginger dipping sauce

Abattoir – beets, arugula, ricotta, apples, almonds

Quinones at Bacchanalia - loin of veal, farro, turnips, mustard

Bacchanalia - Georgia rainbow trout with hakurei turnips, mustard greens, apple and bacon consommé

Southern Art - butter bibb and herb with breakfast radish, endive, grapes, preserved lemon vinaigrette

Ocean Prime - candied yams with marshmallow brulee

Herons at The Umstead Hotel and Spa - veal sweetbreads with celery root soubise, crispy maitakes, olive, preserved lemon, hazelnuts