Autumn Heroes: Growing and Cooking Root Vegetables

Dig into growing and cooking delicious, nutritious, cold-weather root vegetables with these tips and recipes.

| September/October 2014

  • Enjoy fall and winter root vegetables for fresh food even during the cold months.
    Photo by Hinterhaus Productions
  • Turnips are easy to enjoy oven-roasted with olive oil and herbs, mashed with butter and garlic, or turned into a hearty soup.
    Photo by StockFood/Mark Johnson

Mother Nature has a knack for providing us with something delicious and nutritious to eat fresh during every season. For fall and winter, homegrown and locally grown offerings include plenty of root vegetables. These cold-weather superstars range from sweet to nutty to spicy, providing the base for many meals and even desserts.

Root Vegetable Recipes

Artichoke Heart and Jerusalem Artichoke Pasta Recipe
Carrot Ribbons with Sorrel Pesto Recipe
Three-Layer Parsnip Cake Recipe with Cream Cheese Frosting

Of course we all know about potatoes and carrots, but you might be surprised at the wide variety of edible roots.

Taproots: burdock, carrot, celery root, chicory, jicama, maca, parsley root, parsnip, Peruvian parsnip, radish, rutabaga, salsify, scorzonera, skirret, turnip-rooted chervil, turnip



Tuberous roots: earthnut, kudzu, mauka, prairie turnip, sweet potato, yacon, yucca

Rhizomes: arrowroot, galangal, ginger, ginseng, licorice, lotus root, turmeric, wasabi



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