Rutabaga, Parsnips, Beets, Oh My
Put down roots--on the dinner table.
For fall and winter side dishes, head for the underground—vegetables, that is.
With cool weather come beets, sweet potatoes, turnips–the sturdy root vegetables that form the backbone of winter’s vegetable supply. Each is lovable in its own way. Beets brighten up the plate. Celery root has a sophisticated flavor. And plain-looking parsnips develop a golden hue and caramelized flavor when roasted.
Root vegetables are powerhouses of nutrients. Celeriac is rich in minerals. Sweet potatoes and carrots are packed with the anti-oxidant beta carotene. Smart parents have been known to mash up steamed carrots, parsnips and sweet potatoes along with mashed potatoes for extra nutrition, cleverly disguised.
Simplify Meatless Monday–choose two favorite root vegetable dishes. Embellish with cheese or nuts for a heartier version.
We’ve chosen a few of our favorites for you to try, but don’t stop there. There are so many delicious ways to prepare root vegetables that spring will be here before you’ve tried them all.
More beet articles you might like:
—By Nicki Pendleton Wood
Sometimes some of the strangest looking vegetables are the best tasting. One if these is celery root, or celeriac. Try this as a side with a pan seared piece of fish and some sauteed spinach.
This unique combination of seasonal grapefruit and earthy beets gives this salad a fantastic flavor.
An assortment of beets, parsnips, carrots and Brussels sprouts with an Asian flair.
Get acquainted with the humble parsnip and discover its true beauty.