By Judi Gallagher –
Let’s face it, the words don’t exactly evoke images of ambrosia. They sound more like what they are: things from the earth. Things like turnips, carrots, parsnips, rutabagas, beets, sunchokes. Things that are, if I’m being totally honest, maybe not the most beautiful vegetables anyone’s ever laid eyes on but which taste delicious when prepared the right way, especially when stirred into a hearty stew or served alongside a perfectly prepared roast. Root vegetables can handle even the coldest winters, and when properly cooked, there’s nothing like ‘em. (Parsnips with black-truffle butter, anyone? How about a sunchoke and sage gratin?)
Even better: Root vegetables can hang out in your fridge for awhile, too. Turnips, carrots, and parsnips can hang out in sealable bags for up to two weeks; sunchokes are perfectly fine for up to a full week.
There’s also celery root, a veggie that has made something of a comeback lately. Its distinct flavor – which marries regular celery and parsley – is perfect in soup, and a recipe I saw recently for steamed mussels with pernod, celery root and saffron aioli sounded mouth-wateringly good. And who doesn’t love a perfect beet, goat cheese, and fennel salad that’s finished off with a tangerine vinaigrette?
Additionally, root vegetables are packed full of things that are good for you, like phytonutrients, complex carbohydrates and vitamins. They’re generally low in fat and calories, high in protein, and the brighter the color of the root vegetable, the more healthy antioxidants it holds. Don’t feel guilty munching on bright orange carrots or fuchsia beets; you’re improving your health when you do.
When you’re selecting your root vegetables, make sure you pick out veggies that are firm, heavy, and blemish-free. If the greens are still attached to them, they should be fresh and bright green. I believe that a local farmer’s market is the best place to buy your root vegetables – that way you’ll know they’re farm-fresh and you’re supporting local agriculture.
And on a sweeter note, did you know that ginger is considered a root vegetable? Can you imagine your holidays – your life, even – without it? I know I can’t! Ginger cookies, gingerbread, broccoli with ginger sauce, pickled ginger alongside sushi, ginger salad dressing – I even found a recipe for parsnip cake with ginger cream cheese frosting (talk about getting your root vegetables in every way possible!).
So, see? Root vegetables can be fun. What root veggie dishes will you be making this winter?