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TIPS & TRICKS

In Your Basket: Root Vegetables explained

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What are root vegetables?
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all roots.

What makes them special?
Root vegetables are nutrient dense, mainly because they grow underground, allowing them to absorb a high concentration of antioxidants, vitamins and iron. Low in calories and high in fiber, roots also contain slow-burn carbohydrates, which help regulate blood sugar and keep you feeling full long after you’ve eaten them.

How do you choose the best root?
Look for hard, smooth surfaces that are free of bruising.

 

A preparation guide…

Roasted:
Like most vegetables, simply drizzling roots with olive oil and sprinkling with salt and pepper before baking will render simple, beautiful results. Slice thin, coat with olive oil and your choice of spices and roast on high for delectable root chips. Cutting them into very thin slices, tossing with your choice of spices and roasting on high will produce delectable root chips!

Raw:
When spiralized into thin spaghetti-like strips, beets, jicama and yams make for excellent salad toppers or even grain substitutes for pasta dishes.

Pureed:
Steam and puree turnips, sweet potatoes or celery root for a healthier, low carb take on mashed potatoes.

 


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