Taste of Fall Recipes by Edible Madison

In the fall, many of the most exciting flavors of the year finally come into season. The cool autumn air entices us toward earthy, rich foods like mushrooms, squash and root vegetables to ground us in the present moment. It’s time to unearth the goodness growing beneath the surface and enliven our senses with a little spice and heat to counterbalance the nip in the air. Let’s dig in!

Carotene Spirit

Recipe by Bazile Booth and David Pedersen of Soups I Did It Again. Originally published Fall 2021.

Is there anything more magical than pulling a beet root out of the dirt and slicing into its earthy skin only to discover a bright golden hue, more reminiscent of sunshine than the dirt that it came from? Celebrate color with this beet stew! It’s not your average borscht.

Ingredients

4–6 medium-sized golden beets, unpeeled 3 tablespoons olive or sunflower oil, divided 1 medium yellow or white onion, finely chopped 2–3 carrots, finely chopped 2 stalks celery, finely chopped 4–6 medium-sized potatoes (preferably Yukon Gold, but any potatoes will do), cut into ¼-inch cubes 1–2 turnips, cut into ¼-inch cubes 1 small celeriac, cut into ¼-inch cubes 4–5 garlic cloves, minced 1 tablespoon kosher salt, plus more to taste 2 teaspoons black pepper, plus more to taste 2 teaspoons finely chopped fresh parsley, divided 2 teaspoons finely chopped fresh basil 1 teaspoon finely chopped fresh thyme 4 cups water 2 tablespoons lemon juice Lemon wedges, optional Plain yogurt, optional

Directions

1. Preheat the oven to 400 degrees F. 2. Trim and scrub the beets. Coat them with 1 tablespoon of oil and place them whole into a roasting pan with about ½ inch of water. Cover the pan with foil and bake at 400 degrees until the beets are easy to pierce with a fork, about 40–60 minutes. 3. While the beets roast, heat the remaining 2 tablespoons of oil in a Dutch oven or large stock pot over medium heat. Add the onion, carrot and celery. Sauté until the onions begin to turn transparent, about 10 minutes. 4. Add the potatoes, turnips, celeriac, garlic, salt, pepper, basil, thyme, and 1 teaspoon of the parsley. Continue to sauté until all the vegetables begin to brown. Add the water and cover; lower heat so the soup maintains a very gentle simmer. 5. Periodically check to see if the beets are tender. Once they are done, remove the beets from the oven and allow them to cool until they are cool enough to hold in your hand. Peel and chop the beets into bite-sized pieces. Add to the simmering soup. Season with additional salt and pepper to taste. 6. Once all the vegetables are at the desired level of tenderness, remove the soup from heat and add the lemon juice. 7. Serve warm. Sprinkle bowls with the remaining 1 teaspoon of parsley. Garnish with lemon wedges and/or top with a dollop of yogurt.

Tastes of Fall

Hidden Roots and Fiery Tonic—Recipes from Edible Madison Magazine

Fire Cider

Recipe by Laura Poe Mathes, Viroqua Nutrition Counseling. Originally published Fall 2020 Set your tastebuds aflame and fortify yourself for the chilly weather ahead with this DIY health potion. Bonus points if you ferment your own apple cider vinegar.

Ingredients

1 cup chopped yellow onion 1/4 cup grated fresh ginger 1/4 cup grated fresh horseradish root 8-10 cloves garlic, minced 2 hot peppers, such as jalapeño or habanero, diced 2 tablespoons fresh turmeric, grated, or 1 Tbsp dried turmeric Zest and juice of 1 lemon Zest and juice of 1 orange 2 to 3 cups raw apple cider vinegar 1/4 cup raw honey or to taste (omit completely if on a lowsugar diet)

Optional additions: 2 to 3 tablespoons rosehips, fresh rosemary, thyme, and/or oregano

Directions

1. Pack the prepared vegetables, citrus, and herbs into a clean quart-sized glass jar. Using food-safe gloves will help you avoid getting hot pepper juice where you don’t want it, and prevent your hands from getting stained with turmeric. 2. Add in the apple cider vinegar to cover the herbs, filling to the band of the jar. 3. Cover the jar with a non-reactive plastic lid, or a metal lid with a piece of parchment between the lid and jar to prevent the lid from rusting. Seal tightly and shake for several minutes. 4. Label and date the jar with the day you made it. Set aside for 4 to 6 weeks, shaking for a minute or two every few days to fully infuse the vinegar with the herbal goodness. 5. After 4 to 6 weeks, pour through a mesh strainer over a bowl to strain out all solids, reserving the liquid.

Squeeze solids with gloved hands to extract as much vinegar as possible. Return the liquid to the jar. 6. Add raw honey to the jar and whisk thoroughly to dissolve. Cover and store in the refrigerator, where it will keep for about one year.

Walnut Mushroom Pâté

Recipe by Lauren Rudersdorf of The Leek and the Carrot. Originally published Winter 2021 The fungi kingdom is perhaps the most strange and fascinating class of organisms. The fruiting bodies we typically eat are only the tip of the iceberg, and offer no hint of what lies beneath—networks of mycelium that can wander for miles. What exactly are those mysterious mushrooms up to? Forging connections as rich and nutty as this pâté!

Ingredients

1 tablespoon butter 1 medium shallot, minced 1 garlic clove, minced 3 ounces shiitake mushrooms 3 ounces oyster mushrooms 1 teaspoon kosher salt ¼ teaspoon pepper 2 tablespoons dry red wine 3 ounces goat cheese ½ cup toasted walnuts

Directions

1. In a large skillet, melt the butter over medium heat.

Add the shallot and cook until softened and fragrant, about 3 minutes. Add the garlic and sauté a minute longer. Add the mushrooms, salt and pepper, and cook until the mushrooms are softened, about 5 minutes. 2. Add the wine to deglaze the pan. Once the liquid is reduced, add the goat cheese and cook until it’s incorporated into the mushrooms. 3. Add the mushroom mixture to a food processor along with the walnuts and process until combined but still retaining a bit of a crunchy texture. (This can also be made up to 2 days in advance. The flavor gets better with time.)