Eleven Ways to Prepare Root Veggies

Root vegetables are plant roots used as vegetables. In this case, “root” means any underground part of a plant. Root vegetables can be intimidating; most of them have thick, strange looking skin and long stems with leaves sprouting out of them. Hopefully, the following tips will entice you to give root veggies a proper chance. They are not only amazing for your health, but they are versatile in the kitchen and absolutely delicious when prepared properly.

Yams, beets, parsnips, turnips, rutabagas, carrots, yucca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Most root vegetables are available year round, but their peak season is fall through spring, with the exception of beets, which are best summer through fall. Ready, let’s get cooking!

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Eleven Ways to Prepare Root Veggies by Kelly Lenihan
Eleven Ways to Prepare Root Veggies by Kelly Lenihan


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