You are here: Home » Cooking How-To » Root Vegetables and Norwegian Tradition Root Vegetables and Norwegian Tradition Cooking How-To,Dinner,Food and Travel,Healthy,International Food,Quick & Easy,Seasonal Foods http://relish.com/articles/root-vegetables-and-norwegian-tradition/ by Deanna Segrave-Daly, RDDecember 20, 2012 Parsnips, rutabagas and carrots—Norway's abundant roots—get their day in the sun. Mark Boughton Photography / styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/12/still-of-rutabaga-carrots-potatoes-turnips-beets-and-parsnips-10b.jpg Share this: Pin ItEmailPrint 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. Share this: Pin ItEmailPrint Salmon and Root Vegetable Packets Salmon and fresh vegetables are seasoned with fresh dill, butter, salt and pepper. 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.