• 1 gallon vegetable oil
• 6 Idaho potatoes, scrubbed
• Salt to taste

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• 6 medium-size carrots, peeled and cut into 1/4-inch slices
• 4 parsnips, peeled and cut into 1/4-inch slices
• 2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
• 4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
• 6 fresh thyme or rosemary sprigs
• 4 tablespoons olive oil
• 2 tablespoon butter, melted
• 1 teaspoon salt 
• 3/4 teaspoon coarse-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh flat-leaf parsley leaves

Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Roasted Root Vegetables

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• 4 large sweet potatoes
• 1 stick unsalted butter
• 2 tablespoons Steen’s Cane Syrup
• Salt and Pepper to taste

Whipped Sweet Potatoes

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• 4 cups diced, peeled apples
• 1 cup chopped celery
• 1 cup water
• 8 cups mashed Louisiana yams (sweet potatoes)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 stick butter
• 1 cup brown sugar
• salt, to taste
• 1 cup chopped pecans
• 1 lemon rind, grated

Louisiana Yam and Apple Stuffing

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• 1 butternut squash (about 2 pounds) 
• 2 tablespoons olive oil 
• kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 6 tablespoons unsalted butter 
• 2 ounces pancetta, diced 
• 1/2 cup minced shallots (about 2 large) 
• 1 1/2 cups Arborio rice  
• 1/2 cup dry white wine 
• 1 teaspoon saffron threads 
• 1 cup freshly grated Parmesan

• 2 tablespoons white wine vinegar 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon minced garlic 
• 2 teaspoons chopped fresh thyme leaves 
• salt and freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil 
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

• 16 ounces ricotta cheese
• 1/2 cup finely grated parmesan cheese (use micro-grater)
• 3 eggs, beaten
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1 cup flour, more or less as needed

• 6–8 mirliton
• 1 cup sugar 
• 3 eggs, well beaten 
• 1 cup biscuit mix 
• 1/2 cup milk 
• 1/4 cup melted butter 
• 1 tablespoon pure vanilla extract 
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon cinnamon 
• 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

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• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper
• 1/4 pound ground pork
• 1/4 pound chicken livers, pureed
• 2 bay leaves
• 1 tablespoon finely chopped jalapeno
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 2 cups cooked long grain white rice
• 1/4 cup beef stock or canned, low sodium beef broth
• Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

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