How to Cook with Turnips, Beets, Parsnips and More
Get to know your root veggies! Turnips, parsnips and rutabagas, along with other "underground" vegetables, are making a comeback. Here’s how to cook with them.
You’ve probably seen a variety of root veggies inhabiting a corner of the grocery store produce section. But, have you ever stopped by to actually shop there?
Root veggies have fallen from most American dinner tables. And, frankly, that’s not a surprise. Cooking with them is often an unfamiliar task. It can be time consuming, too. After all, there aren’t a lot of “root veggie” convenience foods in the freezer section. And the specific flavors of rutabagas, parsnips and beets are often, well, an acquired taste.
With all of that said, don’t write off root veggies just yet! When you know what they are and how to use them, root vegetables are flavorful, nutritious and totally delicious. They're a great way to add some excitement to your menu.
To introduce you to a few of my favorites, I’ve prepared a guide that will acquaint you with what each veggie looks and tastes like and how to use them in your cooking.
Rutabagas are large, round, purple and white root vegetables. They are a cross between a cabbage and a turnip and have a sweet, mild flavor. Slice them thin and serve them raw in salads. Or roast, bake or boil the rutabaga for use in soups or side dishes.
Fill your plate with the fun, flavor and nutrition of root veggies. I guarantee you'll be glad you got to know them!
Get started cooking with root vegetables with these tasty recipes.