Root Vegetables and Norwegian Tradition
Parsnips, rutabagas and carrots—Norway's abundant roots—get their day in the sun.
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.
Salmon and fresh vegetables are seasoned with fresh dill, butter, salt and pepper.
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.