Here’s some great info on root veggies from our friends up north at Fresh Choice.
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Beets, turnips, potatoes, carrots, parsnips and sweet potatoes are some of the more common root vegetables. ‘Yams,’ an orange variety of sweet potatoes, are also a popular choice. Local growing seasons are:
- Beets: July-October
- Carrots: July-November
- Parsnips: August-April
- Potatoes: June-October
- Turnips: May-February
Root vegetables grown in other parts of the world and can be purchased year-round.
Some ideas for preparing root vegetables:
- Mash together cooked carrots, parsnips and turnips – add a little minced garlic or garlic powder and a dab of butter or non-hydrogenated margarine.
- Toss root vegetables in a little olive oil and balsamic vinegar, add dried rosemary and roast in a 400° F oven.
- Make oven fries by cutting sweet or white potatoes into coins or strips, toss with a little olive oil and bake in a 400° degree F oven.
- Add raw grated carrots or carrot coins to salads such as coleslaw or tossed salads.
- Add carrots, parsnips, potatoes and turnips to fall and winter soups.
- Use colorful beets in soups (such as borscht), salads, pickles, or eat them roasted or glazed. More…