Root Vegetables and Norwegian Tradition

Cooking How-To,Dinner,Food and Travel,Healthy,International Food,Quick & Easy,Seasonal Foods
December 20, 2012

Parsnips, rutabagas and carrots—Norway's abundant roots—get their day in the sun.

Winter Root Vegetables
Mark Boughton Photography / styling by Teresa Blackburn

Norway hardly inspires thoughts of sun and sand, so it’s no wonder vegetables that thrive in the dark are abundant. Carrots, rutabagas, turnips, parsnips and leeks star in the foods of this small, yet stunning country, along with seafood like cod and salmon from the cold coastal waters that line the entire length of the country.

Now that farmers’ markets are shuttered and long cold nights are the norm, it’s time to turn to these hearty, often inexpensive and nourishing root vegetables. Take a cue from the Norwegians who serve these vegetables, understated and simply prepared, often with butter, salt and sprigs of fresh dill.

Story by Deanna Segrave-Daly, a food writer and registered dietitian living in Philadelphia, Pa.

A Salmon and Root Vegetables recipe that is a classic dish in Norway.

Salmon and Root Vegetable Packets

Salmon and fresh vegetables are seasoned with fresh dill, butter, salt and pepper.

Recipe for Rutabaga and Carrot Mash which is a traditional side dish in Norway.

Rutabaga and Carrot Mash

One of Norway’s most abundant root vegetables, the rutabaga is called “the orange of the North” as it’s a rich source of vitamin C.


Get every new post delivered to your Inbox.

Join 254 other followers