By Judi Gallagher –<\/p>\n
Let\u2019s face it, the words don\u2019t 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\u2019m being totally honest, maybe not the most beautiful vegetables anyone\u2019s 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\u2019s nothing like \u2018em. (Parsnips with black-truffle butter, anyone? How about a sunchoke and sage gratin?)<\/p>\n
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.<\/p>\n
There\u2019s also celery root, a veggie that has made something of a comeback lately. Its distinct flavor \u2013 which marries regular celery and parsley \u2013 is perfect in soup, and a recipe I saw recently for steamed mussels with pernod, celery root and saffron aioli sounded mouth-wateringly good.\u00a0 And who doesn\u2019t love a perfect beet, goat cheese, and fennel salad that\u2019s finished off with a tangerine vinaigrette?<\/p>\n
Additionally, root vegetables are packed full of things that are good for you, like phytonutrients, complex carbohydrates and vitamins. They\u2019re 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\u2019t feel guilty munching on bright orange carrots or fuchsia beets; you\u2019re improving your health when you do.<\/p>\n
When you\u2019re 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\u2019s market is the best place to buy your root vegetables \u2013 that way you\u2019ll know they\u2019re farm-fresh and you\u2019re supporting local agriculture.<\/p>\n
And on a sweeter note, did you know that ginger is considered a root vegetable? Can you imagine your holidays \u2013 your life<\/em>, even \u2013 without it? I know I can\u2019t! Ginger cookies, gingerbread, broccoli with ginger sauce, pickled ginger alongside sushi, ginger salad dressing \u2013 I even found a recipe for parsnip cake with ginger cream cheese frosting (talk about getting your root vegetables in every way possible!).<\/p>\n So, see? Root vegetables can be fun. What root veggie dishes will you be making this winter?<\/p>\n","protected":false},"excerpt":{"rendered":" By Judi Gallagher – Let\u2019s face it, the words don\u2019t exactly evoke images of ambrosia. They sound more like what … <\/p>\n