Each type of root vegetable contains a wide variety of vitamins and minerals.Root vegetables are low in calories and high in antioxidants.Technically, they’re not all roots, for example, onions and garlic.Obviously, these are all vegetables that grow below the ground.Root vegetables are eaten raw, steamed or boiled, roasted, sautéed and grilled. While I like raw carrots, cooked carrots are not my favorite. The trick is to find what works for you in terms of taste. Root vegetables are versatile and can be prepared in a variety of ways. Yucca is a staple food in many African countries but is easily grown in other regions. Yucca can be paired with a wide variety of herbs, spices, cheeses, and sauces. It is best when roasted or fried, and it tastes like a potato wedge, although the texture is somewhat stringy. Yucca Root, also known as Cassava: Starchy and subtle in flavor, yucca is often used the same way in cooking as potatoes. Turnips: While turnips are versatile, they are very subtle in flavor, which makes them great for pairing with stronger flavored vegetables. Yams are often confused with sweet potatoes, and although they can be used interchangeably, there is a difference.
Sweet Potatoes & Yams: Among the most usable, user-friendly, and palatable roots, sweet potatoes and yams are great mashed, pureed and made into soup, roasted, and baked into muffins, cookies, pancakes and so more. Rutabagas: Like turnips, rutabagas are subtle in flavor. They are harder than carrots and have a deeper, warm flavor. Parsnips: Parsnips have a unique cinnamon-like flavor. Onion & Garlic: Some debate whether onions and garlic are true root vegetables because they are bulbs and do not grow as deep as most of the other roots.
Best root vegetables skin#
Kohlrabi: Underneath the thick skin and strange tentacles of kohlrabi lies juicy, crisp flesh. Ginger can be used in a large variety of foods and drinks. Ginger: Like beets, ginger is a powerhouse root because of its natural antibiotic, anti-inflammatory, and detoxification properties.
Best root vegetables full#
It makes more sense to put them in the same category as breads, rice, or pasta." The 2018 article is full of all sorts of insights on root vegetables.īelow the experts and nutritionists get to the root of the root vegetable.īeets: Listed as a superfood, beets are considered very healthy.Ĭarrots: Crisp and sweet, carrots are probably the most popular root vegetable because they are perfect for eating raw, a quick and healthy snack on the go. Chan School of Public Health, “They are so high in carbohydrates that they are more like grains than greens. Said Teresa Fung, adjunct professor in the nutrition department at the Harvard T.H. While so many good things can be said about root vegetables, Harvard Health Publishing suggests we be a bit thoughtful about their use. The fact that they can be cooked in a variety of ways and mixed with other types of vegetables means you can do lots with them. Root vegetables happen to be a vegetable group that stays consistently great all year long. Checking out in-season charts will help you determine in the large family of root vegetables what’s in season regardless of the month you’re currently in. And, the experts tell us in-season, roots have a deeper, sweeter flavor and tend to be juicier. Most root vegetables are available all year, but the peak season is fall through spring, except for beets, which are the best summer through fall. And, in Arizona, we can grow nearly all of them.
So much can be said about the versatile and available root vegetable. And, for a few of us reading this article we can say we did eat some of our root vegetables, at least various potatoes, carrots, sweet potatoes and more. With the holidays over we now have plenty of time to reflect on what we ate and maybe shouldn’t have had in the food categories.
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