Root Veggies, Hearty and Healthy
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Every winter we see more root vegetables than we do the rest of the year.

They have this name, because we eat the part of their plant which grows under the ground, bulb or stick-shaped, not thread-like. They are also some of the season’s best buys in fresh produce.

Here is a partial list:

Parsnips
Turnips
Carrots
Beets
Potatoes
Radishes
Sweet Potatoes or Yams
Celeriac
Kohlrabi

A quick way to roast root veggies is:

Peel, if necessary
Cut into uniform size pieces
Drizzle and mix with olive oil
Season with salt, pepper and herbs
Bake in  400-degree  oven, turning once, until tender.

Clay Irving (Clay@panix.com), Manhattan Beach CA shares more Root Vegetable suggestions and recipes.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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