The tastiest autumn recipes with root vegetables!

Autumn offers clear air, crackling colors, and cozy moments – but it is also a time for rich harvests. Root vegetables like carrots, beets, and potatoes reach their full potential during this season, becoming perfect ingredients in warming and flavorful dishes. Here we share the best autumn recipes that put root vegetables in focus and create delightful meals for the whole family.

Root vegetables in season in autumn

There are several advantages to eating seasonal crops. The period from October to December is the season for root vegetables such as swede, carrots, parsnips, parsley root, potatoes, celeriac, and beets. These flavorful root vegetables are perfect for use in stews, hash dishes, and vegetable trays.

6 Recipes for Dishes with Root Vegetables

1. Carrot and halloumi patties

These flavorful and delicious vegetarian patties are perfect for a weekday dinner or meal prep. Best served with wedge potatoes or bulgur.

Ingredients 4 servings:

• 250 g carrot
• 1 halloumi cheese, approx. 200 g
• 2 eggs
• 0.75 dl breadcrumbs
• 1 tsp chili flakes
• salt
• black pepper, freshly ground
• olives oil

Here's how to do it:

1. Scale or scrub the carrots. Grate the carrots and halloumi coarsely on a grater.
2. Mix grated carrots and halloumi with eggs, breadcrumbs, and chili flakes. Season to taste with salt and pepper.
3. Shape the batter into eight patties with a little oil on your hands, so they are easier to shape.
4. Fry the steaks in oil over medium heat in a frying pan for about 2 minutes on each side.
5. Serve with wedge potatoes or bulgur and a sauce of your choice - a good suggestion is tzatziki. 

2. Roasted root vegetable soup

Making soup from root vegetables is a great way to make use of the season's treasures. Here you can choose and mix your favorite root vegetables such as potatoes, celeriac, or parsnips and roast them in the oven with herbs and garlic before blending them into a creamy, warming soup.

Ingredients (4 servings):

• 800 g mixed diced peeled root vegetables (e.g. potatoes, celeriac, and parsnips)
• 2 small yellow onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme (1 tbsp fresh is approximately equal to 1 tsp dried)
• 2 vegetable bouillon cubes
• 8 dl water
• 1 dl whipping cream
• 1 tbsp white or apple cider vinegar
• salt
• black pepper

Så gör du:

1. Prepare by preheating the oven to 200°C.
2. Peel and cut the onion into large wedges. Peel the garlic cloves. Mix the root vegetables, onion, garlic, oil, and thyme in a baking dish. Then roast this together in the middle of the oven for about 30 minutes or until the root vegetables are soft.
3. Boil the broth cubes with the water. Add the roasted root vegetables and blend the soup smooth with an immersion blender. Add cream and vinegar and bring to a boil. Season with salt and pepper to taste.
4. A good serving suggestion: Feel free to top with extra thyme, oil, and pepper.

3. Vegetarian hash with halloumi, rutabaga, parsnip, and carrot

This vegetarian hash is a versatile dish that can be served both as a side to your choice of protein or stand alone as a complete meal. Use a mix of potatoes, carrots, beets, and parsnips and fry until they become wonderfully golden and crispy. Top with a creamy mustard sauce and a perfectly fried egg for a simple yet flavorful autumn dish.

Ingredients 4 servings:

• 500 grams of firm potatoes
• 300 grams of swede
• 2 carrots
• 2 yellow onions
• 450 grams of halloumi
• 6 tbsp cooking oil
• 4 tbsp chopped parsley
• 2 tsp salt
• 1 tsp black pepper
• Accessories: 8 fried eggs
• 4 pickles
• 1 can of beets
• 50 grams of green salad

Så gör du:

1. Set the oven to 200 degrees.
2. Peel the potatoes and cut them into approximately 1x1 cm cubes. Then place them in a colander and rinse off the starch from the potato cubes with water. Let them drain.
3. Varm a frying pan and brown the potatoes for a few minutes in 1 tablespoon of oil. Stir it around from time to time.
4. Cut off the skin of the rutabaga and dice it like the potatoes.
5. Then transfer the potatoes to a baking dish and place in the oven.
6. Sear the kohlrabi for a few minutes in 1 tablespoon of oil. Turn it around occasionally.
7. Peel and dice the carrots.
8. Place the swede together with the potatoes and put in the oven.
9. Sauté the carrot cubes for a few minutes in 1 tablespoon of oil. Stir occasionally.
10. Peel and chop the onion.
11. Place the carrot over the potato and put it in the oven.
12. Fry the onion soft for a few minutes in a tablespoon of butter and oil. Stir occasionally.
13. Cut the halloumi into smaller cubes.
14. Place the onion over the potatoes.
15. Braise the halloumi for a few minutes in a tablespoon of oil. Place it over the potatoes and put it in the oven.
16. Cook the hash in the oven for another 10 minutes until the root vegetables are cooked through and soft. Take out a piece of potato and taste - if not done, cook for a few more minutes.
17. Fry eggs in some tablespoons of oil if you want it on the side.
18. Take out the hash and season it with salt and pepper. Sprinkle with chopped parsley.

Serve the hash with fried eggs, beets, and pickles, and preferably a green salad on the side.

4. Beetroot pie with goat cheese and honey

Enjoy this wonderful beetroot pie with goat cheese and honey - a perfect warming dish that can be served alone or with any protein of your choice. 

Ingredients 4 servings:

• ​​Pajdeg
• 100 g cold butter
• 2 dl all-purpose flour
• 1 dl whole wheat flour
• 3 tbsp cold water

• 300 g cooked beets
• 3 eggs
• 2 dl cottage cheese
• 1 dl milk
• 1 tsp honey
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 200 g goat cheese
• 1 dl chopped roasted walnuts

Gör så här:

1. Cut the butter into cubes. 
2. Mix flour and butter into a crumbly mixture, preferably in a food processor. 
3. Add water, a little at a time, and quickly work together into a dough.
4. Press the dough into a pie dish, about 28 cm in diameter. Prick the bottom with a fork. Place in the fridge for about 30 minutes.
5. Set the oven to 200°C.
6. Pre-bake the pie crust in the middle of the oven for about 10 minutes. Lower the temperature to 175°C.
7. Cut the beets into smaller pieces. Whisk together eggs, cottage cheese, milk, honey, rosemary, and salt. 
8. Distribute the beets in the pie crust and crumble the goat cheese on top. Pour the egg mixture over it. 
9. Bake in the middle of the oven for 30–40 minutes. Remove and sprinkle the nuts on top.

5. Carrot fritters with feta cheese dip

These delicious carrot pancakes with grated carrots in the batter are best served with a creamy feta cheese dip made from Turkish yogurt, mashed feta cheese, and pressed garlic.

Ingredients:

• 2¼ dl milk
• 3 eggs
• 4 dl wheat flour
• 1½ tsp baking powder
• ¾ tsp salt
• 2 tsp pepper
• 4 dl grated carrots
• 1 tbsp oil

Fetaostkräm:

• 3 dl Turkish yogurt 10 %
• 2 crushed garlic cloves
• 100 g mashed feta cheese

Gör så här:

1. Visp together milk and eggs. Add flour, baking powder, salt, and pepper and whisk together. Stir in the carrots.
2. Heat oil in a frying pan and drop in the batter. Fry them for about 30 seconds on each side.
3. Mix the sauce. Serve the fritters with the sauce.

6. Potato pancakes with root vegetables, bacon, and lingonberries

Here you are offered an exciting variant of the classic ragmunk, where root vegetables are added to the batter to give the dish a wonderfully deep flavor. Serve with traditional accompaniments such as bacon and raw lingonberries for a perfect meal!

Ingredients:

• 400 g potatoes, peeled
• 200 g carrot, peeled
• 200 g celeriac, peeled
• 0.5 yellow onion
• 3 eggs
• 2 dl all-purpose flour
• 4 dl milk
• 0.5 tsp salt
• 100 butter (for frying)
• 1 pack bacon

Here's how to do it:

1. Mix eggs and wheat flour into a thick batter. Whisk in milk and salt.
2. Grate potatoes, carrots, celery, and onion and wring out the water in a clean kitchen towel. Mix into the batter.
3. Heat a frying pan to just below maximum heat, add butter and when the butter has just stopped sizzling, start frying potato pancakes in the desired size. Let them fry until golden brown and crispy on the edges, flip and fry until done.
4. Fry bacon until crispy.
5. Rinse together lingon and sugar in a bowl, cover with plastic wrap and let sit at room temperature until serving.

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